Africa produces approximately 40% of the world's cacao, most of it considered bulk/commodity cacao. It is grown primarily in the Côte d'Ivoire and Ghana with additional crops coming from Cameroon and Nigeria. While the focus of African cacao production is on volume, not flavor, there is cacao grown in the Democratic Republic of Congo and on the island nation of São Tomé that provides delicious flavor. Chocolate made with cacao from Africa tends to be "chocolaty", offering the deep, dark chocolate notes most people associate with the chocolate of their childhood. Chocolate made with cacao from São Tomé, by contrast, tends to offer gamey & earthy notes.