Share 'Hispanola and Sanchez'

In the Dominican Republic the differential between fermented and unfermented cacao is called Hispanola and Sanchez respectively.  I was wondering how do they differentiate in other countries around the world?  I have read that somewhere between 12 and 15 percent of the cacao out of the DR is fermented.  Other countries like Grenada all the cacao is fermented from what I have read.  How are the di…