The cultivation of cacao began in Mexico and other parts of Central America, and some researchers believe that the Spanish also found it growing naturally in many forests along the Amazon and Orinoco rivers and their tributaries, where valuable varieties of the plant still exist today.

Today, cacao is primarily cultivated in West Africa, Central and South America, and Asia. The eight leading producing countries account for 90% of global production and are also the largest exporters, except for Brazil and Malaysia, where most of their production is consumed domestically.

Source: Observatorio del Cacao

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