% of Quality
Aloha! I've read that less than 10% of world cacao production is of a high enough quality to be used for "confectionary" chocolate. I'mcurious. Does anyoneknow what percentage of Hawaiian cacao makes that very high grade.
This would be an important promotional 'stat' since less than 10%the 2.5 to 3 million tons of global productionwould translate too 250 to 300 thousand tons. So then, even comparativly small regional production numbers, like say 5000 tons of the very finest quality cacao, well within the total potential of Hawaii, would be 1.5% to 2% of finest global production totals.
On a global scale, those are really significant numbers!
I'm guessing that because current totals are from small farms, that the goal is to produce that very high quality for chocolatiers. But I've no firm numbers. Does anyone know???
Thanks for your input!