The largest producer of cacao beans is the Ivory Coast; other prominent producers include Brazil, Malaysia, Indonesia, Ghana, and Nigeria. The trees are sensitive to, among other factors, sunlight, temperature, and rainfall, and they do not begin to bear until 5 or 6 years after they are planted.

The three varieties of beans most important for chocolate-making are criollo, forastero and trinitario.

The quality of chocolate varies depending on the quality of the beans, how they are handled and which and if additives are used.

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