{"id":10119,"date":"2026-04-29T23:11:40","date_gmt":"2026-04-29T14:11:40","guid":{"rendered":"https:\/\/minoyo.co.jp\/blog\/cacao-coffee-difference\/"},"modified":"2026-09-17T15:43:23","modified_gmt":"2026-09-17T06:43:23","slug":"cacao-coffee-difference","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/cacao-coffee-difference\/","title":{"rendered":"\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u306e\u9055\u3044\uff5c\u690d\u7269\u30fb\u7119\u714e\u30fb\u98a8\u5473\u30fb\u30ab\u30d5\u30a7\u30a4\u30f3\u3067\u6bd4\u3079\u308b"},"content":{"rendered":"<p class=\"wp-block-paragraph\">\"What's the difference between cacao beans and coffee beans?\" \u2014Both are brown, fragrant raw materials for beverages and confections, so the two beans are often confused. But as plants they are completely different, and nearly everything differs\u2014from the regions where they are grown, to the processes from harvest to product, to their components and flavor direction. If there is a commonality, it is that both develop their aroma, color, and taste through the same process: \"roasting.\"<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u672c\u8a18\u4e8b\u3067\u306f\u3001\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u306e\u9055\u3044\u30926\u3064\u306e\u89b3\u70b9\uff08\u690d\u7269\u5206\u985e\u30fb\u683d\u57f9\u74b0\u5883\u30fb\u52a0\u5de5\u5de5\u7a0b\u30fb\u98a8\u5473\u6210\u5206\u3068\u30ab\u30d5\u30a7\u30a4\u30f3\u30fb\u7523\u5730\u30fb\u88fd\u83d3\u73fe\u5834\u3067\u306e\u4f7f\u3044\u5206\u3051\uff09\u3067\u6574\u7406\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u300c\u5225\u306e\u8c46\u3092\u7119\u714e\u3057\u3066\u30ab\u30ab\u30aa\u98a8\u5473\u3092\u5f15\u304d\u51fa\u3059\u300d\u30a2\u30c3\u30d7\u30b5\u30a4\u30af\u30eb\u7d20\u6750\u306e\u52d5\u5411\u3082\u3054\u7d39\u4ecb\u3057\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comparing the Differences Between Cacao Beans and Coffee Beans at a Glance<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">First, let's organize the differences at a glance. You can grasp, side by side, the six angles needed for raw-material decisions in confectionery and beverage work.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Angle<\/th><th>Cacao Beans<\/th><th>Coffee Beans<\/th><\/tr><\/thead><tbody><tr><td>Botanical Classification<\/td><td>Malvaceae, genus Theobroma<\/td><td>Rubiaceae, genus Coffea<\/td><\/tr><tr><td>Place of origin<\/td><td>Central and South America<\/td><td>Africa (Ethiopian highlands)<\/td><\/tr><tr><td>Fruit shape<\/td><td>Large pods (15-30cm, grow directly on the trunk)<\/td><td>Small cherries (15mm in diameter, grow on branches)<\/td><\/tr><tr><td>Suitable growing regions<\/td><td>Within \u00b120\u00b0 of the equator, elevation 0-600m<\/td><td>\u8d64\u9053\u00b125\u5ea6\u30fb\u9ad8\u5730\uff08\u30a2\u30e9\u30d3\u30ab\uff09<\/td><\/tr><tr><td>Main producing regions<\/td><td>70% in West Africa (C\u00f4te d'Ivoire, Ghana)<\/td><td>Mainly Brazil and Vietnam<\/td><\/tr><tr><td>Processing steps<\/td><td>Fermentation \u2192 drying \u2192 roasting \u2192 grinding \u2192 conching<\/td><td>Processing \u2192 drying \u2192 roasting \u2192 grinding \u2192 extraction<\/td><\/tr><tr><td>Roasting conditions<\/td><td>120-140\u00b0C for 20-40 min (low temperature, long duration)<\/td><td>180-250\u00b0C for 10-20 min (high temperature, short duration)<\/td><\/tr><tr><td>\u7279\u5fb4\u7684\u306a\u6210\u5206<\/td><td>Theobromine (small amount of caffeine)<\/td><td>Caffeine<\/td><\/tr><tr><td>Main uses<\/td><td>Chocolate, cocoa, confectionery ingredients<\/td><td>Flavoring for beverages and Western confectionery<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u690d\u7269\u5206\u985e\u30fb\u539f\u7523\u5730\u30fb\u52a0\u5de5\u5de5\u7a0b\u30fb\u6210\u5206\u306e\u3059\u3079\u3066\u304c\u9055\u3046\u4e00\u65b9\u3067\u3001\u300c\u7119\u714e\u3067\u9999\u308a\u30fb\u8272\u30fb\u98a8\u5473\u304c\u751f\u307e\u308c\u308b\u300d\u3068\u3044\u30461\u70b9\u3060\u3051\u306f\u5171\u901a\u3057\u3066\u3044\u307e\u3059\u3002\u5f8c\u534a\u3067\u306f\u3001\u5927\u8c46\u73c8\u7432\u3092\u3064\u304f\u308b\u969b\u306b\u51fa\u308b\u526f\u7523\u7269\u3092\u539f\u6599\u5316\u3057\u305f\u30ab\u30ab\u30aa\u4ee3\u66ff\u7d20\u6750\u3082\u7d39\u4ecb\u3057\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Botanical differences\uff5cMalvaceae vs. Rubiaceae<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The most fundamental difference between cacao beans and coffee beans lies in their botanical classification. Although both are seeds taken from the fruit of evergreen trees that grow in the same tropical regions, they belong to entirely different plant families.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cacao beans are the seeds of a fruit in the Malvaceae family<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The cacao bean (scientific name Theobroma cacao) comes from an evergreen tree of the genus Theobroma in the Malvaceae family, native to Central and South America. The tree typically grows 4-8m tall, with a distinctive form in which large, rugby-ball-shaped fruit (cacao pods, 15-30cm long) grow directly on the trunk. Inside a single pod, 40-50 cacao beans (seeds) are arranged, wrapped in white pulp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u30e1\u30bd\u30a2\u30e1\u30ea\u30ab\u3067\u306f\u3001\u30de\u30e4\u306e\u4eba\u3005\u304c\u30ab\u30ab\u30aa\u3092\u98f2\u6599\u306b\u7528\u3044\u3001\u30a2\u30b9\u30c6\u30ab\u3067\u306f\u98f2\u6599\u306b\u52a0\u3048\u3066\u30ab\u30ab\u30aa\u8c46\u3092\u4ea4\u63db\u624b\u6bb5\u3068\u3057\u3066\u7528\u3044\u307e\u3057\u305f\u3002\u300c\u795e\u3005\u306e\u98df\u7269\u300d\u3092\u610f\u5473\u3059\u308b\u5b66\u540d\uff08Theobroma\uff09\u304c\u793a\u3059\u3068\u304a\u308a\u3001\u53e4\u6765\u304b\u3089\u7279\u5225\u306a\u5b58\u5728\u3068\u3057\u3066\u6271\u308f\u308c\u3066\u304d\u305f\u690d\u7269\u3067\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Coffee beans are the seeds of a fruit in the Rubiaceae family<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The coffee bean (scientific name Coffea arabica and others) comes from an evergreen shrub of the genus Coffea in the Rubiaceae family, native to the Ethiopian highlands of Africa. The shrub typically grows 2-5m tall, bearing red, cherry-like fruit (coffee cherries, about 15mm in diameter) on its branches; inside each cherry, two seeds (coffee beans) sit facing each other.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u4e3b\u306a\u683d\u57f9\u54c1\u7a2e\u306f\u3001\u9999\u308a\u9ad8\u3044\u300c\u30a2\u30e9\u30d3\u30ab\u7a2e\u300d\u3068\u75c5\u5bb3\u306b\u5f37\u304f\u751f\u7523\u91cf\u306e\u591a\u3044\u300c\u30ed\u30d6\u30b9\u30bf\u7a2e\uff08\u30ab\u30cd\u30d5\u30a9\u30e9\u7a2e\uff09\u300d\u306e2\u7cfb\u7d71\u300215\u4e16\u7d00\u9803\u306b\u30a2\u30e9\u30d3\u30a2\u534a\u5cf6\u3078\u4f1d\u308f\u3063\u3066\u98f2\u6599\u5316\u304c\u5e83\u307e\u308a\u3001\u73fe\u5728\u3067\u306f\u4e16\u754c\u3067\u5e83\u304f\u751f\u7523\u3055\u308c\u308b\u98f2\u6599\u539f\u6599\u306e\u4ee3\u8868\u683c\u3067\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Plant form and origin of the two<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Compared by classification, cacao is \"Malvaceae \u2192 native to Central and South America \u2192 large pods that grow on the trunk,\" while coffee is \"Rubiaceae \u2192 native to Africa \u2192 small cherries that grow on branches\"\u2014the two are entirely different as plants. Although both are called \"beans,\" each is strictly a seed of a fruit, and both belong to a different lineage from Fabaceae crops (soybeans, adzuki beans, and the like).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in growing environment\uff5cThe Cacao Belt and the Coffee Belt<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Both cacao and coffee are tropical crops, but the climate zones best suited to their cultivation differ slightly. Each is concentrated in a region known as the \"Cacao Belt\" or the \"Coffee Belt.\"<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cacao grows in the Cacao Belt, within \u00b120\u00b0 of the equator<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The suitable region for growing cacao is the range from 20\u00b0 north to 20\u00b0 south latitude (the Cacao Belt). It thrives in an environment close to a humid tropical rainforest: an average annual temperature of 27\u00b0C or higher, a maximum temperature no higher than 32\u00b0C, annual rainfall of 1,500-2,500mm, and relative humidity of 70-100%. Because it is vulnerable to direct sunlight, it is generally grown in the shade of shade trees (tall trees).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Coffee grows in the Coffee Belt, within \u00b125\u00b0 of the equator<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30b3\u30fc\u30d2\u30fc\u306e\u683d\u57f9\u9069\u5730\u306f\u3001\u5317\u7def25\u5ea6\u304b\u3089\u5357\u7def25\u5ea6\u306e\u7bc4\u56f2\uff08\u30b3\u30fc\u30d2\u30fc\u30d9\u30eb\u30c8\uff09\u3002\u30a2\u30e9\u30d3\u30ab\u7a2e\u306f\u51b7\u6dbc\u306a\u9ad8\u5730\u3092\u597d\u307f\u307e\u3059\u3002\u4e00\u65b9\u30ed\u30d6\u30b9\u30bf\u7a2e\u306f\u4f4e\u5730\u3067\u3082\u80b2\u3061\u3001\u9ad8\u6e29\u591a\u6e7f\u306b\u5f37\u3044\u6027\u8cea\u304c\u3042\u308a\u307e\u3059\u3002\u30a2\u30e9\u30d3\u30ab\u7a2e\u304c\u9ad8\u5730\u683d\u57f9\u3067\u9999\u308a\u91cd\u8996\u3001\u30ed\u30d6\u30b9\u30bf\u7a2e\u304c\u4f4e\u5730\u30fb\u91cf\u7523\u3067\u82e6\u5473\u91cd\u8996\u3068\u3044\u3046\u68f2\u307f\u5206\u3051\u304c\u4e16\u754c\u7684\u306b\u5b9a\u7740\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Differences in elevation, temperature, and rainfall<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u3082\u3063\u3068\u3082\u5927\u304d\u3044\u9055\u3044\u306f\u300c\u6a19\u9ad8\u300d\u3067\u3059\u3002\u30ab\u30ab\u30aa\u306f\u5e73\u5730\u301c\u4f4e\u5730\uff08\u6a19\u9ad80\u301c600m\u7a0b\u5ea6\uff09\u3067\u683d\u57f9\u3055\u308c\u308b\u306e\u306b\u5bfe\u3057\u3001\u9ad8\u54c1\u8cea\u306e\u30b3\u30fc\u30d2\u30fc\u306f\u9ad8\u5730\u3067\u80b2\u3061\u307e\u3059\u3002\u6c17\u6e29\u306e\u8a31\u5bb9\u7bc4\u56f2\u3082\u3001\u30b3\u30fc\u30d2\u30fc\uff08\u7279\u306b\u30a2\u30e9\u30d3\u30ab\u7a2e\uff09\u306e\u65b9\u304c\u3084\u3084\u4f4e\u6e29\u5bc4\u308a\u3002\u30a8\u30af\u30a2\u30c9\u30eb\u3084\u30b3\u30ed\u30f3\u30d3\u30a2\u306a\u3069\u3001\u30ab\u30ab\u30aa\u3068\u30b3\u30fc\u30d2\u30fc\u306e\u4e21\u65b9\u3092\u751f\u7523\u3059\u308b\u56fd\u3082\u3042\u308a\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in processing and roasting steps<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u53ce\u7a6b\u3057\u305f\u679c\u5b9f\u304b\u3089\u98f2\u6599\u30fb\u83d3\u5b50\u539f\u6599\u306b\u4ed5\u4e0a\u304c\u308b\u307e\u3067\u306e\u5de5\u7a0b\u3082\u3001\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u3067\u306f\u7570\u306a\u308a\u307e\u3059\u3002\u4e21\u8005\u3068\u3082\u306b\u300c\u7119\u714e\u300d\u3068\u3044\u3046\u30b9\u30c6\u30c3\u30d7\u3092\u7d4c\u308b\u70b9\u306f\u5171\u901a\u3057\u3066\u3044\u307e\u3059\u304c\u3001\u305d\u306e\u524d\u5f8c\u306e\u5de5\u7a0b\u306b\u9055\u3044\u304c\u3042\u308a\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cacao bean processing\uff5cFermentation \u2192 drying \u2192 roasting \u2192 grinding<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The most distinctive step in cacao bean processing is \"fermentation.\" The beans taken from the harvested cacao pods are covered, pulp and all, with wooden boxes or leaves and fermented over 5-7 days. This fermentation creates the core of the flavor; if fermentation is insufficient, the aroma characteristic of chocolate does not develop. After fermentation, the beans are sun-dried to reduce moisture to 10% or less, and then go through roasting (120-140\u00b0C for 20-40 min), grinding, and conching (kneading) to become chocolate.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Coffee bean processing\uff5cProcessing \u2192 drying \u2192 roasting \u2192 grinding<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">After harvest, coffee beans enter the \"processing\" step in which the fruit flesh is removed. There are several options depending on the origin and quality policy, such as the natural method (sun-dried with the flesh on), the washed method (flesh removed by washing), and the honey method (in between). After drying (to 10-12% moisture), the beans are made into a beverage through roasting (180-250\u00b0C for 10-20 min), grinding, and extraction. Coffee is characterized by a higher roasting temperature and a shorter time than cacao.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Differences in roasting temperature and time<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Comparing roasting conditions, cacao uses relatively low temperatures for a long time (120-140\u00b0C for 20-40 min), while coffee uses high temperatures for a short time (180-250\u00b0C for 10-20 min). This is due to the difference in the flavor compounds each aims to draw out. Cacao is roasted at a low temperature for a long time to retain the mellowness characteristic of chocolate, while coffee is standardly roasted at a high temperature for a short time to bring out its aroma and body. Even though both are called \"roasting,\" the temperature profiles are entirely different.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in flavor compounds and caffeine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u306f\u3001\u542b\u307e\u308c\u308b\u4e3b\u306a\u6210\u5206\u3082\u7570\u306a\u308a\u307e\u3059\u3002\u3068\u304f\u306b\u30ab\u30d5\u30a7\u30a4\u30f3\u3068\u30c6\u30aa\u30d6\u30ed\u30df\u30f3\u306e\u9055\u3044\u306f\u3001\u5546\u54c1\u8a2d\u8a08\u3067\u78ba\u8a8d\u3057\u3066\u304a\u304d\u305f\u3044\u70b9\u3067\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cacao beans are centered on theobromine<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u8c46\u306b\u542b\u307e\u308c\u308b\u4e3b\u306a\u30e1\u30c1\u30eb\u30ad\u30b5\u30f3\u30c1\u30f3\u985e\u306f\u300c\u30c6\u30aa\u30d6\u30ed\u30df\u30f3\u300d\u3067\u3001\u30ab\u30d5\u30a7\u30a4\u30f3\u3082\u5c11\u91cf\u542b\u307e\u308c\u307e\u3059\u3002\u6210\u5206\u540d\u306e\u30c6\u30aa\u30d6\u30ed\u30df\u30f3\u306f\u3001\u5b66\u540d Theobroma\uff08\u795e\u3005\u306e\u98df\u7269\uff09\u306b\u7531\u6765\u3057\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Coffee beans are centered on caffeine<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30b3\u30fc\u30d2\u30fc\u8c46\u3067\u4e3b\u3068\u306a\u308b\u30e1\u30c1\u30eb\u30ad\u30b5\u30f3\u30c1\u30f3\u985e\u306f\u30ab\u30d5\u30a7\u30a4\u30f3\u3067\u3001\u30ab\u30ab\u30aa\u8c46\u3068\u306f\u4e3b\u3068\u306a\u308b\u6210\u5206\u304c\u7570\u306a\u308a\u307e\u3059\u3002\u5177\u4f53\u7684\u306a\u542b\u6709\u91cf\u306f\u539f\u6599\u3084\u62bd\u51fa\u6761\u4ef6\u3067\u5909\u308f\u308b\u305f\u3081\u3001\u63a1\u7528\u3059\u308b\u539f\u6599\u306e\u898f\u683c\u66f8\u3067\u78ba\u8a8d\u3057\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Flavor compounds and polyphenols<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u8c46\u306b\u306f\u30ab\u30ab\u30aa\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\uff08\u30d5\u30e9\u30d0\u30ce\u30fc\u30eb\uff09\u3001\u30b3\u30fc\u30d2\u30fc\u8c46\u306b\u306f\u30af\u30ed\u30ed\u30b2\u30f3\u9178\u3068\u3044\u3046\u72ec\u81ea\u306e\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u304c\u542b\u307e\u308c\u307e\u3059\u3002\u9999\u6c17\u6210\u5206\u3082\u7570\u306a\u308a\u3001\u30ab\u30ab\u30aa\u306f\u6570\u767e\u7a2e\u985e\u306e\u63ee\u767a\u6027\u5316\u5408\u7269\u304c\u8907\u5408\u3057\u3001\u307e\u308d\u3084\u304b\u3067\u7518\u3044\u9999\u308a\u3092\u751f\u307f\u307e\u3059\u3002\u30b3\u30fc\u30d2\u30fc\u306f800\u7a2e\u985e\u4ee5\u4e0a\u306e\u9999\u6c17\u6210\u5206\u304c\u3001\u30d5\u30ed\u30fc\u30e9\u30eb\u30fb\u30ca\u30c3\u30c4\u30fb\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u30fb\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u3069\u306e\u5e45\u5e83\u3044\u98a8\u5473\u3092\u4f5c\u308a\u51fa\u3057\u307e\u3059\u3002\u540c\u3058\u8336\u8272\u3044\u8c46\u3067\u3082\u3001\u9999\u308a\u6210\u5206\u306e\u69cb\u6210\u306f\u307e\u3063\u305f\u304f\u7570\u306a\u308a\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in main producing regions and share by country<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The geographic makeup of the main producing regions also differs greatly between cacao beans and coffee beans. Both carry the risks of climate change and geographic concentration, but the weighting differs.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cacao\uff5cConcentrated in West Africa (C\u00f4te d'Ivoire, Ghana)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">About 70% of the world's cacao bean production is concentrated in West Africa (the four countries of C\u00f4te d'Ivoire, Ghana, Nigeria, and Cameroon). C\u00f4te d'Ivoire and Ghana alone account for about 60% of the world total. The rest is shared among Central and South America (Ecuador, Brazil, Venezuela, etc.) and Southeast Asia (Indonesia, etc.), a structure of extreme geographic concentration that has become a cause of price spikes and supply instability. For more, see<a href=\"https:\/\/minoyo.co.jp\/en\/blog\/cacao-origin-risk\/\">\"Where are cacao beans grown? The reasons for West Africa's concentration and the current state of domestic production\"<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Coffee\uff5cCentered on Brazil and Vietnam<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30b3\u30fc\u30d2\u30fc\u8c46\u306e\u751f\u7523\u91cf1\u4f4d\u306f\u9577\u5e74\u30d6\u30e9\u30b8\u30eb\u30012\u4f4d\u306f\u30d9\u30c8\u30ca\u30e0\u3067\u30013\u4f4d\u4ee5\u4e0b\u306b\u30b3\u30ed\u30f3\u30d3\u30a2\u3001\u30a4\u30f3\u30c9\u30cd\u30b7\u30a2\u3001\u30a8\u30c1\u30aa\u30d4\u30a2\u3001\u30db\u30f3\u30b8\u30e5\u30e9\u30b9\u306a\u3069\u304c\u7d9a\u304d\u307e\u3059\u3002\u5730\u57df\u7684\u306b\u306f\u4e2d\u5357\u7c73\u30fb\u6771\u5357\u30a2\u30b8\u30a2\u30fb\u30a2\u30d5\u30ea\u30ab\u306e3\u30a8\u30ea\u30a2\u306b\u5206\u6563\u3057\u3066\u304a\u308a\u3001\u30ab\u30ab\u30aa\u307b\u3069\u6975\u7aef\u306a\u96c6\u4e2d\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u3068\u306f\u3044\u3048\u30d6\u30e9\u30b8\u30eb\u304c\u5bd2\u6ce2\u3084\u5e72\u3070\u3064\u306b\u898b\u821e\u308f\u308c\u308b\u3068\u4e16\u754c\u4fa1\u683c\u304c\u5927\u304d\u304f\u52d5\u304f\u305f\u3081\u3001\u7523\u5730\u30ea\u30b9\u30af\u306f\u5b58\u5728\u3057\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Shared origin risks<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Climate change, farmer poverty, child labor, deforestation\u2014these structural challenges are common to both cacao and coffee. Since 2024 in particular, international prices for both commodities have entered historically high territory, placing a heavy burden on Japan's confectionery and beverage industries, which rely on imported raw materials. The recognition that \"raw materials dependent on a specific region carry high risk\" is driving the industry as a whole to consider diversifying sources and exploring alternative ingredients.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Common ground\uff5cBoth create their materials through \"roasting\"<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cacao beans and coffee beans differ in many ways, but they share one decisive commonality: through the step of \"roasting,\" they develop aroma, color, and flavor that did not exist at the raw-bean stage. This common ground offers a practical hint when considering ingredient substitution and alternative materials.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Roasting transforms aroma, color, and flavor<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">At the raw-bean stage, both cacao beans and coffee beans have a strong grassy, sour character, and the \"chocolate aroma\" and \"coffee aroma\" we know have not yet developed. Only when heat is applied through roasting do sugars and amino acids react, generating aroma compounds one after another. The color also changes from the pale green or white of the raw bean to a deep brown. Roasting can be called the decisive step that draws out flavors that did not exist at the raw-bean stage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The role of the Maillard reaction and caramelization<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Flavor development during roasting occurs mainly through the Maillard reaction (the browning reaction between sugars and amino acids) and caramelization (the thermal breakdown of sugars). The balance of these reactions changes with temperature, time, and moisture content, determining the direction of the aroma. The difference\u2014cacao drawing out mellowness at low temperature over a long time, coffee drawing out aroma at high temperature over a short time\u2014arises from adjusting this reaction balance.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u5927\u8c46\u73c8\u7432\u3068\u3001\u305d\u306e\u526f\u7523\u7269\u304b\u3089\u751f\u307e\u308c\u305f\u300c\u548c\u306e\u30ab\u30ab\u30aa\u300d<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u7119\u714e\u3067\u9999\u308a\u3084\u8272\u304c\u751f\u307e\u308c\u308b\u306e\u306f\u3001\u30ab\u30ab\u30aa\u8c46\u3084\u30b3\u30fc\u30d2\u30fc\u8c46\u306b\u9650\u308a\u307e\u305b\u3093\u3002\u4eac\u90fd\u306e\u7f8e\u6fc3\u4e0e\u306f\u4ee4\u548c\u5143\u5e74\uff082019\u5e74\uff09\u306b\u4f0f\u898b\u306e\u5927\u8c46\u5c02\u7528\u5de5\u5834\u3067\u5927\u8c46\u306e\u7119\u714e\u3092\u59cb\u3081\u3001\u4ee4\u548c3\u5e74\uff082021\u5e74\uff09\u306b\u56fd\u7523\u5927\u8c46\u3092\u7119\u714e\u3057\u305f\u300c\u5927\u8c46\u73c8\u7432\u300d\u306e\u8ca9\u58f2\u3092\u958b\u59cb\u3057\u307e\u3057\u305f\u3002\u30ab\u30ab\u30aa\u4ee3\u66ff\u7d20\u6750\u300c<a href=\"https:\/\/minoyo.co.jp\/en\/soy-cacao\/\">Japanese cacao<\/a>\u300d\u306f\u3001\u3053\u306e\u5927\u8c46\u73c8\u7432\u3092\u3064\u304f\u308b\u969b\u306b\u51fa\u308b\u526f\u7523\u7269\uff08\u8c46\u7c95\u30fb\u5fae\u7c89\uff09\u3092\u539f\u6599\u5316\u3057\u305f\u7d20\u6750\u3067\u3059\u3002<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u30b7\u30e7\u30c3\u30af\u3067\u539f\u6599\u8cbb\u304c\u81a8\u3089\u3080\u88fd\u83d3\u696d\u754c\u306b\u3068\u3063\u3066\u3001\u30ab\u30ab\u30aa\u4ee5\u5916\u306e\u7d20\u6750\u3092\u5019\u88dc\u306b\u5165\u308c\u308b\u3053\u3068\u306f\u3001\u539f\u6599\u306e\u9078\u629e\u80a2\u3092\u5e83\u3052\u308b\u624b\u6bb5\u306e\u4e00\u3064\u306b\u306a\u308a\u307e\u3059\u3002\u4f0f\u898b\u306e\u7119\u714e\u6240\u306e\u53d6\u308a\u7d44\u307f\u306f\u300c<a href=\"https:\/\/minoyo.co.jp\/en\/soybean-project\/\">Soybean Roastery<\/a>\u300d\u306e\u30da\u30fc\u30b8\u3067\u7d39\u4ecb\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Using cacao beans and coffee beans in the confectionery workplace<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In the confectionery and beverage workplace, cacao beans and coffee beans are used deliberately for different purposes. Below we organize how to choose blends and particle sizes, along with examples of hybrid use.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Choosing between chocolate and wagashi ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cacao beans are used widely\u2014in chocolate, ganache, bonbons de chocolat, cocoa powder, flavoring for Western confectionery and wagashi, and even drink powders. Coffee beans are mainly used in beverages, but they are also indispensable for flavoring confectionery, Western pastries, and bread (coffee rolls, tiramisu, coffee-flavored cream, and so on). Because their roles partially overlap, product designs that combine the two (mocha, coffee chocolate, etc.) are also common.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Differences in blend and particle size<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u696d\u52d9\u7528\u30ed\u30c3\u30c8\u3067\u4ed5\u5165\u308c\u308b\u969b\u306f\u3001\u5f62\u614b\u306e\u9055\u3044\u3082\u78ba\u8a8d\u3057\u307e\u3059\u3002\u30ab\u30ab\u30aa\u306f\u30db\u30fc\u30eb\uff08\u8c46\u305d\u306e\u307e\u307e\uff09\u3001\u30cb\u30d6\uff08\u7c97\u7815\u304d\uff09\u3001\u30ea\u30ad\u30e5\u30fc\u30eb\uff08\u52a0\u71b1\u3067\u30da\u30fc\u30b9\u30c8\u72b6\u306b\u3057\u305f\u3082\u306e\uff09\u3001\u30d1\u30a6\u30c0\u30fc\u3001\u30af\u30fc\u30d9\u30eb\u30c1\u30e5\u30fc\u30eb\u306a\u3069\u3001\u7528\u9014\u306b\u5408\u308f\u305b\u305f\u5f62\u614b\u304c\u9078\u3079\u307e\u3059\u3002\u30b3\u30fc\u30d2\u30fc\u306f\u633d\u304d\u5177\u5408\uff08\u7d30\u633d\u304d\u301c\u7c97\u633d\u304d\uff09\u3068\u7119\u714e\u5ea6\uff08\u6d45\u714e\u308a\u301c\u6df1\u714e\u308a\uff09\u306e\u7d44\u307f\u5408\u308f\u305b\u3067\u98a8\u5473\u3092\u8abf\u6574\u3057\u307e\u3059\u3002\u7c92\u5ea6\u30fb\u5f62\u614b\u306e\u9078\u629e\u3092\u8aa4\u308b\u3068\u3001\u914d\u5408\u3057\u305f\u5546\u54c1\u306e\u8cea\u611f\u3084\u62bd\u51fa\u52b9\u7387\u304c\u5927\u304d\u304f\u72c2\u3046\u306e\u3067\u3001\u30b5\u30f3\u30d7\u30eb\u8a66\u4f5c\u304c\u6b20\u304b\u305b\u307e\u305b\u3093\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Examples of hybrid use<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u3092\u7d44\u307f\u5408\u308f\u305b\u305f\u4eba\u6c17\u5546\u54c1\u306f\u6570\u591a\u304f\u5b58\u5728\u3057\u307e\u3059\u3002\u4ee3\u8868\u4f8b\u306f\u30e2\u30ab\uff08\u30b3\u30fc\u30d2\u30fc\u3068\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u306e\u7d44\u307f\u5408\u308f\u305b\uff09\u3001\u30c6\u30a3\u30e9\u30df\u30b9\u3001\u30b3\u30fc\u30d2\u30fc\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3001\u30b3\u30fc\u30d2\u30fc\u98a8\u5473\u306e\u30ac\u30ca\u30c3\u30b7\u30e5\u3001\u30a8\u30b9\u30d7\u30ec\u30c3\u30bd\u30fb\u30d1\u30f3\u30ca\u30b3\u30c3\u30bf\u306a\u3069\u3002\u30ab\u30ab\u30aa\u306e\u4e00\u90e8\u3092\u7f6e\u304d\u63db\u3048\u308b\u7d20\u6750\u3068\u3057\u3066\u3001\u30ad\u30e3\u30ed\u30d6\u3084\u5927\u8c46\u7531\u6765\u7d20\u6750\u3092\u691c\u8a0e\u3067\u304d\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u548c\u306e\u30ab\u30ab\u30aa\u306f\u3001<a href=\"https:\/\/minoyo.co.jp\/en\/contact\/\">Contact<\/a>\u304b\u3089\u30b5\u30f3\u30d7\u30eb\u3092\u3054\u8acb\u6c42\u3044\u305f\u3060\u3051\u307e\u3059\u3002<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Q1. Are cacao beans and coffee beans the same plant?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No, they are different plants. Cacao beans are the seeds of a fruit in the Malvaceae family, genus Theobroma (native to Central and South America), while coffee beans are the seeds of a fruit in the Rubiaceae family, genus Coffea (native to Africa). They share the traits of being tropical crops and of \"developing aroma through roasting,\" but as plants they belong to entirely different lineages.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Q2. Which has more caffeine?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30b3\u30fc\u30d2\u30fc\u8c46\u306e\u65b9\u304c\u591a\u304f\u542b\u307f\u307e\u3059\u3002\u30ab\u30ab\u30aa\u8c46\u306b\u542b\u307e\u308c\u308b\u30e1\u30c1\u30eb\u30ad\u30b5\u30f3\u30c1\u30f3\u985e\u306f\u3001\u30ab\u30d5\u30a7\u30a4\u30f3\u3088\u308a\u30c6\u30aa\u30d6\u30ed\u30df\u30f3\u304c\u4e2d\u5fc3\u3067\u3059\u3002\u5177\u4f53\u7684\u306a\u542b\u6709\u91cf\u306f\u539f\u6599\u3084\u62bd\u51fa\u6761\u4ef6\u3067\u5909\u308f\u308b\u305f\u3081\u3001\u898f\u683c\u66f8\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Q3. Are cacao and coffee roasted the same way?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. Cacao is standardly roasted at a relatively low temperature for a long time\u2014120-140\u00b0C for 20-40 min\u2014while coffee is roasted at a high temperature for a short time\u2014180-250\u00b0C for 10-20 min. The temperature profile is optimized to the flavor each aims to draw out (mellowness for cacao, aroma and body for coffee).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Q4. Can cacao and coffee be grown on the same farm?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u5730\u57df\u306b\u3088\u3063\u3066\u306f\u53ef\u80fd\u3067\u3059\u3002\u30a8\u30af\u30a2\u30c9\u30eb\u3084\u30b3\u30ed\u30f3\u30d3\u30a2\u306a\u3069\u3001\u30ab\u30ab\u30aa\u3068\u30b3\u30fc\u30d2\u30fc\u306e\u4e21\u65b9\u3092\u751f\u7523\u3059\u308b\u56fd\u306f\u3042\u308a\u307e\u3059\u3002\u305f\u3060\u3057\u30ab\u30ab\u30aa\u306f\u5e73\u5730\u301c\u4f4e\u5730\u3001\u30a2\u30e9\u30d3\u30ab\u7a2e\u30b3\u30fc\u30d2\u30fc\u306f\u9ad8\u5730\u3092\u597d\u3080\u305f\u3081\u3001\u540c\u3058\u8fb2\u5712\u3067\u4e21\u65b9\u3092\u80b2\u3066\u3089\u308c\u308b\u6761\u4ef6\u306f\u9650\u3089\u308c\u307e\u3059\u3002<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Q5. If soaring cacao prices have you trying alternative ingredients, what is realistic?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ad\u30e3\u30ed\u30d6\uff08\u30a4\u30ca\u30b4\u30de\u30e1\uff09\u3084\u5927\u8c46\u7531\u6765\u306e\u7d20\u6750\u306a\u3069\u304c\u5019\u88dc\u306b\u306a\u308a\u307e\u3059\u3002\u7f8e\u6fc3\u4e0e\u306e\u300c<a href=\"https:\/\/minoyo.co.jp\/en\/soy-cacao\/\">Japanese cacao<\/a>\u300d\u306f\u3001\u5927\u8c46\u73c8\u7432\u3092\u3064\u304f\u308b\u969b\u306b\u51fa\u308b\u526f\u7523\u7269\uff08\u8c46\u7c95\u30fb\u5fae\u7c89\uff09\u3092\u539f\u6599\u5316\u3057\u305f\u56fd\u7523\u30a2\u30c3\u30d7\u30b5\u30a4\u30af\u30eb\u7d20\u6750\u306e\u30d1\u30a6\u30c0\u30fc\u3067\u3059\u3002\u30b5\u30f3\u30d7\u30eb\u306e\u3054\u8acb\u6c42\u3068\u3054\u76f8\u8ac7\u3092\u627f\u3063\u3066\u3044\u307e\u3059\u3002<a href=\"https:\/\/minoyo.co.jp\/en\/contact\/\">Contact<\/a>Please get in touch from here.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Summary\uff5cConsidering the possibilities of raw materials with \"roasting\" as the axis<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u306f\u3001\u690d\u7269\u5206\u985e\u30fb\u539f\u7523\u5730\u30fb\u683d\u57f9\u74b0\u5883\u30fb\u52a0\u5de5\u5de5\u7a0b\u30fb\u6210\u5206\u30fb\u7523\u5730\u306e\u3059\u3079\u3066\u304c\u7570\u306a\u308b\u5225\u306e\u4f5c\u7269\u3067\u3059\u3002\u4e00\u65b9\u3067\u3001\u4e21\u8005\u3068\u3082\u306b\u300c\u7119\u714e\u300d\u3068\u3044\u3046\u5de5\u7a0b\u3092\u7d4c\u3066\u9999\u308a\u30fb\u8272\u30fb\u98a8\u5473\u304c\u751f\u307e\u308c\u308b\u70b9\u306f\u5171\u901a\u3057\u3066\u304a\u308a\u3001\u3053\u306e\u70b9\u306f\u539f\u6599\u3092\u898b\u76f4\u3059\u3068\u304d\u306e\u624b\u304c\u304b\u308a\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u30ab\u30ab\u30aa\u30b7\u30e7\u30c3\u30af\u3067\u539f\u6599\u30b3\u30b9\u30c8\u304c\u81a8\u3089\u3080\u306a\u304b\u3001\u30ab\u30ab\u30aa\u4ee5\u5916\u306e\u7d20\u6750\u3082\u539f\u6599\u3092\u898b\u76f4\u3059\u3068\u304d\u306e\u5019\u88dc\u306e\u4e00\u3064\u306b\u306a\u308a\u307e\u3059\u3002\u4eac\u90fd\u306e\u7f8e\u6fc3\u4e0e\u306f\u3001\u56fd\u7523\u5927\u8c46\u3092\u7119\u714e\u3057\u305f\u304d\u306a\u7c89\u30fb\u5927\u8c46\u73c8\u7432\u3092\u81ea\u793e\u306e\u7119\u714e\u6240\u3067\u88fd\u9020\u3057\u3001\u5927\u8c46\u73c8\u7432\u3092\u3064\u304f\u308b\u969b\u306b\u51fa\u308b\u526f\u7523\u7269\u3092\u539f\u6599\u5316\u3057\u305f\u548c\u306e\u30ab\u30ab\u30aa\u3092\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u548c\u306e\u30ab\u30ab\u30aa\u306e\u30b5\u30f3\u30d7\u30eb\u306e\u3054\u8acb\u6c42\u306f<a href=\"https:\/\/minoyo.co.jp\/en\/contact\/\">Contact<\/a>or<a href=\"https:\/\/minoyo.co.jp\/en\/download\/\">material download<\/a>. You can view our efforts across the whole business at<a href=\"https:\/\/minoyo.co.jp\/en\/service\/\">Our Business &amp; Why We Are Chosen<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">References and sources<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>\u30ab\u30ab\u30aa\u8c46\u306e\u751f\u7523\u91cf\u30fb\u7523\u5730\u30b7\u30a7\u30a2\uff1a<a href=\"https:\/\/www.icco.org\/statistics\/\" target=\"_blank\" rel=\"noopener\">ICCO (International Cocoa Organization)<\/a><\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Related Articles<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/minoyo.co.jp\/en\/blog\/cacao-price-reasons\/\">Five reasons cacao beans are soaring in price\uff5cThe 2026 cacao shock and options for the confectionery industry<\/a><\/li><li><a href=\"https:\/\/minoyo.co.jp\/en\/blog\/cacao-origin-risk\/\">\u30ab\u30ab\u30aa\u306f\u3069\u3053\u3067\u63a1\u308c\u308b\uff1f\u7523\u5730\u304c\u897f\u30a2\u30d5\u30ea\u30ab\u306b\u504f\u308b\u7406\u7531<\/a><\/li><li><a href=\"https:\/\/minoyo.co.jp\/en\/blog_category\/ingredient-guide\/\">List of raw-material guide articles<\/a><\/li><li><a href=\"https:\/\/minoyo.co.jp\/en\/blog_tag\/soybean-roastery\/\">List of articles tagged soybean roastery<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>\u30ab\u30ab\u30aa\u8c46\uff08\u30a2\u30aa\u30a4\u79d1\uff09\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\uff08\u30a2\u30ab\u30cd\u79d1\uff09\u306f\u3001\u690d\u7269\u5b66\u7684\u306b\u306f\u5168\u304f\u5225\u7269\u3002\u672c\u8a18\u4e8b\u3067\u306f\u690d\u7269\u5206\u985e\u30fb\u683d\u57f9\u74b0\u5883\u30fb\u7119\u714e\u5de5\u7a0b\u30fb\u98a8\u5473\u30fb\u30ab\u30d5\u30a7\u30a4\u30f3\u91cf\u30fb\u7523\u5730\u307e\u30676\u3064\u306e\u89b3\u70b9\u3067\u9055\u3044\u3092\u6bd4\u3079\u3001\u3069\u3061\u3089\u3082\u7119\u714e\u3067\u9999\u308a\u30fb\u8272\u30fb\u98a8\u5473\u304c\u751f\u307e\u308c\u308b\u3068\u3044\u3046\u5171\u901a\u70b9\u3082\u89e3\u8aac\u3057\u307e\u3059\u3002<\/p>","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"\u30ab\u30ab\u30aa\u8c46\u3068\u30b3\u30fc\u30d2\u30fc\u8c46\u306e\u9055\u3044\u3092\u3001\u690d\u7269\u5206\u985e\u30fb\u683d\u57f9\u74b0\u5883\u30fb\u7119\u714e\u5de5\u7a0b\u30fb\u98a8\u5473\u30fb\u30ab\u30d5\u30a7\u30a4\u30f3\u30fb\u4fa1\u683c\u52d5\u5411\u307e\u3067\u6bd4\u8f03\u3002\u88fd\u83d3\u30fb\u98f2\u6599\u306e\u5546\u54c1\u958b\u767a\u62c5\u5f53\u8005\u5411\u3051\u306b\u3001\u7d20\u6750\u9078\u3073\u3068\u7d44\u307f\u5408\u308f\u305b\u306e\u30d2\u30f3\u30c8\u3092\u8001\u8217\u539f\u6750\u6599\u5546\u306e\u8996\u70b9\u3067\u89e3\u8aac\u3057\u307e\u3059\u3002"},"blog_category":[367,364],"blog_tag":[322,351,333,338],"class_list":["post-10119","blog","type-blog","status-publish","hentry","blog_category-cacao-project","blog_category-ingredient-guide","blog_tag-ingredients","blog_tag-ingredient-guide","blog_tag-products","blog_tag-soybean-roastery"],"acf":[],"yoast_head":"<!-- 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