"Where are the main cacao bean producing regions?" "Why is production concentrated in West Africa?"—if you're a sourcing manager for chocolate or confectionery ingredients, these are themes you've likely looked into at least once. About 70% of the world's cacao bean output is concentrated in West Africa (the four countries of Côte d'Ivoire, Ghana, Nigeria, and Cameroon), and Côte d'Ivoire and Ghana alone account for roughly 60% of the global total. Central and South America and Southeast Asia handle the rest—and this extreme concentration of production is the fundamental cause of the cacao price surge and supply-chain anxiety since 2024.
本記事では、カカオ豆の主要産地の特徴・気候条件・品種との関係、西アフリカ集中がもたらす産地リスク、国産カカオの現状までを業務目線で整理します。製菓メーカーが原料調達を考えるうえでの判断材料として、産地ごとの強みと脆さを率直にまとめています。
The Main Cacao Bean Regions Are Concentrated in the World's "Cacao Belt"
Cacao beans are not a crop that grows just anywhere on Earth. The climate conditions suited to cultivation are limited, and the world's main producing regions are concentrated in the tropical zone centered on the equator—the so-called "cacao belt."
What Is the Cacao Belt｜The Tropical Zone Within ±20 Degrees of the Equator
The cacao belt is a general term for the tropical zone spanning from 20 degrees north to 20 degrees south latitude. A hot, humid climate near the equator, stable rainfall, fertile soil, and tall trees that shield against strong direct sunlight—only when these conditions come together can the cacao tree bear fruit reliably. Geographically, this includes central Africa, Central and South America, Southeast Asia, Oceania, and the Caribbean islands; commercially cultivating cacao outside these regions is, in reality, extremely difficult.
The Climate Conditions in Which Cacao Grows
カカオは高温多湿で降雨のある熱帯環境に適する作物です。気温が低すぎても高すぎても花芽が落ち、降水量が安定しないと結実率が下がります。さらに、強い直射日光に弱いため、シェードツリー（日陰樹）と一緒に栽培されることが多く、原生林に近い環境が維持されている産地ほど高品質な豆が採れる傾向があります。
Cacao begins to bear fruit 3–5 years after planting and takes several years to enter a full harvest cycle. Once the growing environment deteriorates, its inability to switch quickly to another producing region is a crop characteristic that also contributes to the difficulty of price stability.
Share of Global Production by Region
According to statistics from the ICCO (International Cocoa Organization), global cacao bean output is about 4–5 million tons per year※1. By region, the breakdown is roughly 70% for West Africa, about 20% for Central and South America, and about 10% for Southeast Asia and Oceania. By country, the order is Côte d'Ivoire (about 40%), Ghana (about 20%), Ecuador (about 8%), Cameroon (about 6%), and Nigeria (about 6%). The top two countries (Côte d'Ivoire + Ghana) alone account for about 60% of the world, and combining the four West African countries yields about 70%—an extremely skewed structure.
The Main Cacao Bean Producing Regions and the Characteristics of Each
Even within the cacao belt, climate, soil, variety, harvest timing, and flavor differ by region. As a reference for confectionery manufacturers choosing ingredients, we organize the characteristics of the four main areas.
West Africa｜The Largest Producing Region, Accounting for 70% of Global Output
West Africa, centered on Côte d'Ivoire, Ghana, Nigeria, and Cameroon, is the hub of the world's cacao supply. Cacao cultivation was scaled up during the British and French colonial era from the late 19th century, and it remains the foundation supporting the world's chocolate industry today. The beans are characterized by firm bitterness, faint acidity, and a nutty, fragrant aroma. Most commercial-use cacao (mass-produced cocoa powder and couverture) is supplied from this region.
一方で、農家世帯の収入が1人1日あたり1ドル未満という貧困問題、児童労働、森林伐採、気候変動への脆さなど、構造的な課題を多く抱えています。価格高騰やカカオショックの震源地でもあり、業界全体が産地分散を模索する出発点になっています。
Central and South America｜The Birthplace of Cacao, a Region of High-Quality Beans
Cacao is said to originate in Central and South America, with a history of being used as a beverage and currency in the Maya and Aztec civilizations since before the common era. Today's major producing countries include Ecuador, Brazil, Venezuela, Peru, the Dominican Republic, and Mexico. While output does not match West Africa, there are many high-quality beans with characteristics such as fruity acidity, complex aromas, and a creamy texture, and the region draws attention as a leading source for high-cacao chocolate and bean-to-bar (artisan) chocolate.
In particular, Ecuador's "Cacao Nacional (Arriba variety)" and Venezuela's "Criollo variety" are premium ingredients that earn high global acclaim. However, because output is limited, they are not suited to large commercial lots and instead shine in high-value-added product development.
Southeast Asia｜An Emerging Region Growing Its Output
Southeast Asian countries such as Indonesia, Malaysia, the Philippines, and Vietnam have been expanding cacao production since the 2010s. Indonesia is the world's third- to fourth-largest producing country, with beans characterized by a distinctive sweetness combined with earthy notes and fruitiness. The climate falls within the cacao belt, and government-led efforts to improve varieties and spread cultivation techniques are advancing.
For an industry seeking to break away from West African dependence, Southeast Asia is becoming an important alternative supply source. However, the process quality of fermentation, drying, and sorting varies by region, so sample evaluation is essential when adopting it for commercial use.
Other Producing Regions｜Oceania and the Caribbean
Oceania—Papua New Guinea, the Solomon Islands, Samoa—and the Caribbean islands—Trinidad and Tobago, Jamaica, Grenada—also cultivate distinctive cacao, albeit on a small scale. Although total output is small, these ingredients attract inquiries from artisan chocolate makers for their varietal rarity and distinctive flavors.
The Three Major Cacao Bean Varieties and Their Relationship to Producing Regions
Cacao is broadly divided into three varieties, closely tied to producing regions. Considering "region," "variety," and "flavor" as a set when choosing ingredients improves the precision of product design.
Criollo｜A Premium Variety Centered on Central and South America
クリオロ（Criollo）種は、世界のカカオ生産量のわずか1〜5%しか占めない希少品種です。主にベネズエラ、ペルー、メキシコ、ドミニカ共和国などの中南米で栽培され、フルーティーで繊細な香り、低い苦味、複雑な味わいが特徴。病害に弱く収量が少ないため、希少価値が高く、高価格帯のチョコレートに使われます。
Forastero｜A Mass-Production Variety Centered on West Africa
The Forastero variety is a mass-production variety accounting for 80–90% of global cacao bean output, grown mainly in West Africa and parts of Central and South America and Southeast Asia. Being disease-resistant and high-yielding, it handles most commercial chocolate, cocoa powder, and confectionery ingredients. Its flavor is characterized by strong bitterness and acidity, and while it lacks the delicacy of Criollo, its ability to supply consistent quality in large lots is a major strength for commercial use.
Trinitario｜A Hybrid, Widely Cultivated in Many Regions
The Trinitario variety is a hybrid of Criollo and Forastero, named for its origin on the island of Trinidad. Combining both Criollo's delicate flavor and Forastero's disease resistance and yield, it accounts for 10–15% of global output. Cultivated in many regions—Central and South America, the Caribbean, Venezuela, Southeast Asia—it is a mainstay ingredient for bean-to-bar chocolate and premium products.
The Production-Region Risk Brought by Concentration in West Africa
世界のカカオ豆の約6割がコートジボワールとガーナの2カ国に集中する構造は、サプライチェーンの脆弱性を生みます。製菓メーカーが向き合うべき産地リスクを3つの視点で整理します。
Poor Harvests in Ghana and Côte d'Ivoire Due to Climate Change
Climate Centralの分析では、2024年に西アフリカ4カ国のカカオ産地の71%で、気候変動の影響により32℃を超える日が年間42日以上増えたとされています※2。32℃を超える暑い日が増えると、花芽の落下、結実率低下、ブラックポッド病やカカオスウォレンシュート病といった病害の蔓延が同時に進行します。エルニーニョ現象で降雨パターンが乱れた年もあり、ガーナとコートジボワールの収穫量は2023〜2024年シーズンで前年比10〜20%減という記録的な不作になりました。
The Debate Over Child Labor, Poverty, and Production-Region Diversification
コートジボワールのカカオ農家世帯の収入の低さはFairtrade Internationalの2018年の報告書で取り上げられており、ガーナとコートジボワールのカカオ生産に従事する児童は156万人と報告されています※3. While in periods of surging prices the Ghanaian government has moved to raise farm-gate prices, the situation is far from a solution to the structural poverty problem. Mechanisms to support farmers' livelihoods—Fairtrade certification, Rainforest Alliance certification, the Living Income Differential—have been introduced, but it takes time for their effects to take hold.
The Structure of the Cacao Shock and Production-Region Risk
気候変動・貧困・産地集中・需要拡大が重なり、カカオ価格は2024年末から2025年初めにかけて2022年比で約4〜5倍まで上昇しました。詳しい背景は"Five Reasons Cacao Beans Are Surging｜The 2026 Cacao Shock and the Confectionery Industry's Options."From the confectionery manufacturer's viewpoint, the recognition that "ingredients dependent on a specific region carry high risk" is spreading, and production-region diversification and trial adoption of alternative materials are advancing in parallel.
The Current State of Domestic Cacao and Trends in Alternative Materials
「国産カカオはあるのか？」は、産地リスクを考えるときに出てくる疑問です。日本のカカオ栽培の現状と、国産化に向けた代替素材の動きを整理します。
Cacao Cultivation Trials in Okinawa and Ogasawara
Within Japan, too, trial cultivation of domestic cacao is being conducted in Okinawa Prefecture (Ishigaki Island, Miyako Island) and the Ogasawara Islands. Climatically it's right at the northern limit, but through greenhouse cultivation and varietal improvement, cases of harvesting domestic cacao beans—albeit in small quantities—have begun to appear. Used by craft chocolate makers and as tourist souvenirs, it generates added value through the story of domestic production and local production for local consumption.
Why It Doesn't Reach Commercial Distribution
国産カカオは流通量が限られ、業務用の安定調達には供給量と価格の個別確認が必要です。当面は「希少素材としてプレミアム商品に使う」「国産・産地直送のストーリーで差別化する」という用途に限られます。
大豆珈琲の副産物を原料にしたカカオ代替
Since mass production of domestic cacao is difficult, the realistic option for domestic production becomes "materials that recreate cacao flavor without using cacao." A representative example is the "Japanese cacao」プロジェクトです。美濃与の「大豆珈琲」をつくる際に出る副産物（豆粕・微粉）を原料化したパウダーで、原料の大豆は伏見の大豆焙煎所で焙煎・粉砕まで自社内で扱っています。原料の流れがたどれるため、産地リスクから一歩距離を置きながら、コスト・国産化・サステナビリティを同時に支える選択肢のひとつになります。
産地リスクへの向き合い方と、美濃与の国産大豆の取り組み
カカオ産地を選ぶ判断軸は、製菓メーカーの規模・商品方針・調達ロットによって変わります。カカオの調達を見直すときに確認したい3つの観点を整理します。
Production-Region Transparency and Traceability
The most important thing in ingredient sourcing is the transparency to see "where, by whom, and in what environment" something was grown. Fairtrade certification and Rainforest Alliance certification are one mechanism by which a third party guarantees that transparency. When designing a product, building it as a "product story" that includes the ingredient's origin and background makes the message you deliver to consumers stronger.
産地を分散させる3つのやり方
1つの産地に依存することは、コスト・品質・供給のすべてで脆弱です。実務上の選択肢は、①複数産地から調達するマルチソーシング、②認証カカオで生産者支援に間接参加、③一部を代替素材で補うハイブリッド設計の3つに分かれます。とくに③は、置き換えた分だけ原価が動くため、カカオ比率の高い商品ほど数字に出ます。どの程度置き換えられるかは商品の設計次第なので、試作で見極めることになります。Ordering Process & How to OrderPlease also check together.
Minoyo's Domestic Soybean Project
美濃与は、きな粉・大豆珈琲・大豆だし・和のカカオなど、国産大豆を起点にした複数の素材ラインを展開しています。和のカカオの原料となる大豆は北海道産が中心です。Soybean Roasteryでは焙煎から粉砕までを自社内で行っているため、原料の流れをたどることができます。「カカオの代替を試したい」「産地リスクを分散したい」とお考えの方は、Contactormaterial download. The initiatives across the entire business areOur Business & Why We Are Chosen.
Frequently asked questions
Q1. カカオ豆はどの国で生産されていますか？
気候条件がカカオベルト内に限られるため、栽培国はかなり限定的です。主な生産国はコートジボワール、ガーナ、エクアドル、カメルーン、ナイジェリア、インドネシア、ブラジルなどです。栽培国数や国別シェアは年度によって変わるため、ICCOの統計で対象年度を確認してください。
Q2. Does the taste of chocolate change by producing region?
It changes considerably. West African cacao is characterized by strong bitterness and a fragrant aroma, Central and South American by fruity acidity and complex aromas, and Southeast Asian by earthy notes and a distinctive sweetness. Even within the same region, flavor changes with differences in variety, fermentation, and drying processes, which is why bean-to-bar (single-origin chocolate) has become a global trend.
Q3. Why did production become concentrated in West Africa?
Because plantations were scaled up during the British and French colonial era from the late 19th century, and cultivation continued as an export crop for earning foreign currency even after World War II. Climate suitability, cheap labor, and government export-promotion policies overlapped, solidifying the scale advantages of the region as a producer. Because a supply network, once formed, cannot be changed in the short term, the structure of 70% concentration continues to this day.
Q4. Can domestic cacao be purchased?
沖縄県（石垣島・宮古島）や小笠原諸島の少数生産者から、観光土産やクラフトチョコレートメーカー向けに小ロットで流通しています。ただし流通量が限られるため、業務用大ロットでの安定調達は難しく、供給量と価格は個別に確認が必要です。
Q5. If I want to diversify production-region risk, where should I start?
Start by visualizing your current procurement makeup (producing regions, number of suppliers, lot scale) and measuring your dependence on a specific region. Next, it is realistic to consider three directions in parallel: ① sample evaluation of multiple producing regions, ② combined use of certified cacao, and ③ trial adoption of cacao alternative materials (carob, soybean-based upcycled materials, etc.). Minoyo's "Japanese cacao」も、その選択肢の1つです。サンプルのご請求から始めていただけます。
まとめ｜西アフリカ依存は自社の仕入れにどう跳ね返るか
カカオ豆の産地は、西アフリカ・中南米・東南アジアの3エリアに大きく分かれ、それぞれの気候・品種・風味特性が商品の個性を決めています。世界生産の7割が西アフリカに集中する構造は、価格高騰や供給不安の根本原因となっており、製菓メーカーは産地の分散や代替素材の検討を迫られています。
国産カカオは量産が難しい一方で、大豆を使ったアップサイクル素材のような「国産代替」の選択肢が広がっています。和のカカオはサンプルのご請求を承っています。Contactormaterial downloadYou can reach us via.
References and sources
- Global cacao output (about 4–5 million tons per year):ICCO (International Cocoa Organization) statistics
- 西アフリカ産地の71%で32℃超日が年間42日増加（2024年）：Climate Central / Christian Aid「Analysis: Climate and Cocoa」（2025）
- カカオ農家世帯の収入（2018年）：Fairtrade International「Cocoa Farmer Income」（2018）
- カカオ生産に従事する児童156万人：NORC（シカゴ大学）2020年報告
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