History of Chocolate (Continued)
In the 17th and 18th centuries, cocoa beans were brought overseas for cultivation to the Philippines, East Indies, Sri Lanka, and then eventually to West Africa in the 19th century. Though cocoa was being cultivated in other parts of the world, it predominated in the Caribbean and South America up until the end of the 19th century. Production by the end of the 19th century had risen to approximately 100,000 tons per year.