Question: Ruby chocolate was introduced by the cocoa producer that produces how much cocoa?
Context: Blommer Chocolate Company is a fully integrated chocolate manufacturer based in Chicago, Illinois, and is considered to be the largest and oldest independent cocoa bean processor in North America and largest chocolate ingredient supplier.  More than 45% of cocoa beans processed in the United States are processed (into cocoa butter, cocoa solids and chocolate liquor) by Blommer; about 70% of their business is supplying chocolate to various branded companies for use in those companies' own products. Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.  When sold as an end product, it may also be called cocoa powder or cocoa.  Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections.  In contrast, the fatty component of chocolate is cocoa butter.  Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.  Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions.  Recipes for chocolate require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder.  This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product. Ruby chocolate is a supposed new variety of chocolate introduced in 2017 by Barry Callebaut 80 years after White chocolate has been introduced following Milk and Dark.  The variety has been in development since 2004.  The 4th chocolate type is made from the Ruby cocoa bean; through a unique process that unlocks the flavor and color tone naturally present in the Ruby bean.  The chocolate's taste is described as "sweet yet sour". White chocolate does not contain non-fat cocoa solids, the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form.  During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate.  But, unlike those other chocolate types, the cocoa solids are not recombined.  As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate.  Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.  Often, the cocoa butter is deodorized to remove its strong flavor.  If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 C . The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because, as of 2015, up to 19,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa, may have been victims of trafficking or slavery.  Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa, and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa.  Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming.  It is estimated that more than 1.8 million children in West Africa are involved in growing cocoa.  Major chocolate producers, such as Nestle, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.  In 2013-2014, an estimated 1.4 million children aged 5 years old to 11 years old worked in agriculture in cocoa-growing areas, approximately 800,000 of them engaged in hazardous work, including working with sharp tools and agricultural chemicals and carrying heavy loads. The Ashanti economy is a state economy with a philosophical highly developed autarky closed economy centered on Ashanti region national self-sufficiency dominated by its resources and services sector and largely driven by the export of gold bar bullions as a top-10 largest gold producer on Earth, manganese, bauxite and agricultural commodities such as cocoa and yam and characterised by low taxation and minimal need for foreign direct investment.  Ashanti region industrial sectors are wholesale and retail; aerospace with automotive manufacturing and repair of motor vehicles and motorcycles (25.2%), manufacturing (10.5%), other service activities (6.3%) and accommodation and food service activities (6.0%).  Covering an area of 24,389 km, Ashanti region's indigenous Ethnic-Ashanti population is 1 million inhabitants mainly centered in the Ashanti capital Subin sub-Metro of Kumasi metropolis, ethnic-Ashantis accounts for Ashanti region’s total population.  Ashanti region is known for its major gold bar and cocoa production with the center of population of Ashanti region located in the Ashanti capital Kumasi Metropolis.  Ashanti region is a top-10 gold producer on Earth and second-largest cocoa producer on Earth. Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.  Hot chocolate may be topped with whipped cream.  Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. Barry Callebaut is among the world's largest cocoa producers and grinders, with an average annual production of 1.7 million tonnes of cocoa. Ivory Coast (Côte d'Ivoire) leads the world in production and export of the cocoa beans used in the manufacture of chocolate, as of 2012, supplying 33% of cocoa produced in the world.  West Africa collectively supplies two thirds of the world's cocoa crop, with Ivory Coast leading production at 1.8 million tonnes as of 2017, and nearby Ghana, Nigeria, Cameroon and Togo producing additional 1.55 million tonnes.  Ivory Coast overtook Ghana as the world's leading producer of cocoa beans in 1978, and today is highly dependent on the crop, which accounts for 40% of national export income.  The primary non-African competitor of Ivory Coast is Indonesia, which went from having almost nonexistent domestic cocoa industry in the 1970s to becoming one of the largest producers in the market by the early 2000s.  According to the UN FAO, Indonesia overtook Ghana and became the second-largest producer worldwide in 2006.  (World Cocoa Foundation provides significantly lower figures for Indonesia, but concurs that it is the largest producer of cocoa beans outside West Africa.)  Large chocolate producers such as Cadbury, Hershey's, and Nestle buy Ivorian cocoa futures and options through Euronext whereby world prices are set. Moniliophthora perniciosa (previously "Crinipellis perniciosa") is a fungus that causes "witches' broom disease" (WBD) of the cocoa tree ("Theobroma cacao").  This pathogen is currently limited to South America, Panama and the Caribbean, and is perhaps one of the best-known cocoa diseases, thought to have co-evolved with cocoa in its centre of origin (first recorded in the Brazilian Amazon in 1785).  In 1989, it was introduced to the cocoa producing state of Bahia of Brazil, where output diminished from 380,000 tonnes per annum to 90,000 tonnes in the late 1990s.  Brazil went from being the world’s second largest cocoa producer to becoming a net importer.  Unlike frosty pod rot, which is highly infectious but mostly destructive to pods, WBD can infect many sites on actively growing trees, throughout the growing season, and in severe cases can cause tree death.
Answer: 1.7 million tonnes