Cocoa is predominantly used to add flavor to confectionaries. Cocoa powder is mixed in ice creams, cakes, cookies, and creams, added to drinks as a natural flavor or used as a food-coloring agent in pastas. Cocoa butter is used mainly to manufacture chocolates and cosmetics such as soaps and moisturizers, while cocoa liquor is used by itself or in blends with other ingredients for chocolate making. Global consumption of cocoa increased rapidly, exceeding production during the last decade primarily due to rising income levels and growth in chocolate consuming population.
Global cocoa demand is projected to register a CAGR of 2.7%, as stated in GIA's recent report. Europe leads the global cocoa market, accounting for a share of approximately 42%. Asia-Pacific market for cocoa is expected to grow at over 4%. Africa, contributing approximately 70% of world production, is the dominant supplier of cocoa beans. West Africa's largest producer, Ivory Coast (Cote d' Ivoire) contributes more than 50% to the region's cocoa beans production.
Major players in cocoa market include Cargill, Barry-Callebaut and Archer Daniels Midland Company, Dutch Cocoa and Ghirardelli Chocolate.
"Cocoa: A Global Strategic Business Report", provides an extensive review of market trends, drivers, players and competition. The report also offers profiles of leading players and presents recent developments, mergers, acquisitions, as well as other strategic industry activities. Detailed analysis is provided for major geographic markets including US, Canada, Japan, the Netherlands, Germany, France, the UK, Italy, Russia, Asia-Pacific, Latin America and Africa.
For more details about this research report, visit: http://www.strategyr.com/MCP-1423.asp
Source: eMediaWire.com
