There is a stark distinction between ordinary cocoa and fine or aromatic cocoa. Ordinary cocoa, derived from the Forastero variety of cocoa tree, represents 95% of world production. Fine or aromatic cocoa derived from the Criollo and Trinitario varieties accounts for only 5% of world production. West Africa, which supplies approximately 70% of global output, is easily the most important cocoa production region in the world in terms of economics. The most important individual countries are the Ivory Coast, Ghana, Nigeria and Cameroon. Among non-African countries producing significant amounts of cocoa are Indonesia, Brazil, Ecuador, the Dominican Republic and Malaysia
Asia/OceaniaBeginning in the mid 1980s, Malaysia emerged as one of the principal sources of cocoa, providing 450,000 hectares of production by 1989. During the 1990s, Malaysia was overtaken by Indonesia, which gained 17% of total world production in 2001-2002. While Malaysia has been deploying a policy to diversify its agricultural output, Indonesia has been keenly focused on expanding cocoa production. As in Latin America, most Asian production occurs on larger, more industrialized farms.