In Cameroon, 53% of the total cocoa production from the forest zone(center, south, and east). The Mangrove area(littoral and South-West) has been the main production area for more than 20 years until 2019, but now it is the second biggest production area with 42% of total production.

More than 90% of cocoa from Cameroon is of Trinitario variety which is a hybrid of Forastero and Criollo. In each cocoa farm, you will still find a few trees of Forastero and Criollo varieties. Segregation is scarcely done and if it has to be the case, it will be done right from pods harvesting.

The country has four agro-ecological zones suitable for cocoa growing: the forest, the coastal, the savannah and the high hills. The beans produced have strong flavour and are more reddish with a higher cocoa butter content (47%). The bean count is between 100-110 grains/100g. It can be processed into a highly prized red powder, which is used as a colouring and flavouring agent in the dairy and baking industry.

Forastero variety was introduced in the early 1900 has gradually disappeared. You still find some few trees in old farms in the south west region.

Criollo variety is originated from central and south America. You will find some few tree of this variety in old cocoa farms but they account for very less in the national production.