ABIDJAN, Côte d’Ivoire — The International Cocoa Organization today releases its revised estimates, summarized below, of world production, grindings and stocks of cocoa beans for the 2017/2018 cocoa year.
The data published in Issue No. 4 – Volume XLIV – Cocoa year 2017/2018 of the Quarterly Bulletin of Cocoa Statistics, reflect the most recent information available to the Secretariat as at the beginning of November 2018.
This issue of the Bulletin contains the Secretariat’s revised estimates for the 2017/2018 cocoa year as well as data for the past four years of production and grindings of cocoa beans, detailed by country.
a/ Estimates published in Quarterly Bulletin of Cocoa Statistics, Vol. XLIV – No. 3 – Cocoa year 2017/2018
b/ Surplus/deficit: net world crop (gross crop adjusted for loss in weight) minus grindings
Totals may differ due to rounding.
The main features of the global cocoa market are illustrated in colour charts. In addition, the Bulletin includes comments on the crop and demand situation in the leading countries, and a review of price developments on international markets for cocoa beans during the 2017/2018 cocoa year.
Statistical information on trade in cocoa beans, cocoa products and chocolate, by country and by region, published in this edition, covers annual data from 2014/2015 to 2016/2017 and quarterly statistics for the period July-September 2016 to January-March 2018.
Details of destination of exports and origin of imports for leading cocoa exporting countries are also provided. Historical statistics on cocoa trade and consumption, by country and by region, for the period 2008/2009 to 2016/2017 are presented for reference.
Copies of the Quarterly Bulletin of Cocoa Statistics, including Microsoft Excel files and Adobe PDF format, can be ordered by completing and returning this form, or from the ICCO Secretariat at the address below:
International Cocoa Organization , ICCO Building, II-Plateaux ENA – Avenue Boga Doudou, Abidjan, Côte d’Ivoire . Tel: +225 22 51 49 50/51 ; Fax: +225 22 51 49 79; E-mail: [email protected] or [email protected]