Flavorful cocoa beans are another gift of Mexicans to the world, just as vanilla beans, peppers, potatoes, tomatoes, etc. The beans extracted from cocoa fruits(pods)which further processed to obtain cocoa powder or cocoa butter, the two important products that command premium prices in the commodity markets.
Scientific name: Theobroma cocoa..
|Cocoa pods and dry beans Photo courtesy: Photo courtesy:Lolay|
Cocoa, also known as cacoa, is native to the tropical rain forests of South and Central America. Ivory coast in West Africa is the leading producer of cocoa beans in the world.
|Cocoa pods on a tree. Photo courtesy: Denise Chan|
It is a tropical evergreen, medium sized tree with bright, glossy leaves. The plant demands tropical, humid climate but shady coverings to thrive. At maturity, the cultivated cacao tree stands 15-to-25 feet tall, though it may reach 50 feet or more in the wild. Cocoa pods appear about three years after plantation and continues to yield fruits for up to 30 years. The pods appear on the trunk as in jackfruits. Immature pods are green or maroon in color that ripen to a bright yellow and orange color respectively as they mature.
While there are several cultivars of cocoa around the world, only three cultivars popular for their unique fragrance and commercial importance; Criollo, Forastero and Trinitario. Criollo is a high quality grade of cocoa with exceptional flavor and aroma. Trinitario is a hybrid of criollo and forastero strains.
The pods are oblong in shape with ribs on outer rind as in pumpkins. The pods measure about 5 to 14 inches long and 3 to 6 inches in breadth.
The beans carry high calories because of their high fat content. Cocoa solids, a byproduct of cocoa mass after extracting cocoa butter, on the other hand is very low in calories.
Cocoa powder carry minerals, and phytochemicals at higher concentrations that were nearly a miss in the cocoa butter.
Cocoa solids packed with phytochemicals; theobromine, and caffeine. Thier levels, however, is far below that found in the coffee powder.
Theobromine and caffeine are nervous system stimulants and work as mood elevators.
Additionally, cocoa has phenolic ant-oxidants like catechins, anthocyanidins and pro-anthocyanidins. Research studies suggest that these chemical compounds, by virtue of their antioxidant properties, work against cancers, inflammation, aging, and viral infections.
Its solid extracts carry good amounts of B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B-6. These vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
Further, the solids also contains excellent composition of minerals such as iron, selenium, calcium, magnesium, potassium, manganese, and zinc. Selenium is a cardio protective and antioxidant found abundantly in these beans.
|Dry cocoa beans ready for export. Dept. of foreign affairs and trade|
Most of the buyers as such, unaware of how cocoa powder and cocoa butter being produced. Farmers in the planation harvet mature cocoa fruits and extract beans manually from pods which undergo fermentation lasting for about a week. The beans are then sundried for a couple of days until they become completely dry and shrivel. At the warehouse, they further cleaned and graded before dispatching to the markets for sale.
In the processing units, the whole cocoa beans undergo gentle roasting, de-hulled before obtaining the two most important products; cocoa butter and cocoa powder.
Cocoa pods and dry beans rarely found outside of their growing regions. Alternatively, buyers can easily find processed cocoa bean products like cocoa powder and butter in the stores. Pick unsweetened cocoa powder from any nearby supermarkets. Since adulteration is quite common, go for the authentic brands displaying its source, and complete nutritional information. Dutch processed cocoa has neutral PH but inferior in antioxidants levels than natural broma processed cocoa powder. Buy powder that contains higher percentage of fats in it.
Do not open the sealed cocoa powder pack if in case you are usure to use it soon. Unsealed powder may be placed inside an airtight jar and placed in cool, dark place where it can stay well for couple of months. Keep cocoa butter inside a dark jar, in cool dry place away from sunlight.
Unsweetened cocoa powder is dark brown and bitter in taste, and therefore, unpalatable as is. Confectioners usually mix it with milk solids and sugar in order to prepare mouth-watering delights!.
Here are some serving tips:
Cocoa powder and cocoa butter much sought after ingredients in chocolate industry worldwide.
Powder and solids employed in cookies, fudge, cake, muffins, ice creams etc.
Cocoa butter used in all types of chocolates, and attributed for their glossy surface, creamy texture and melting properties.
Allergic reactions to pure cocoa bean products are generally rare. However, chocolate allergy sometimes be attributed for milk and nuts mixed in them. (Medical disclaimer)
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Visit here for very informative pages on:-
Research articles on nutrition.
1. World cocoa foundation. Pdf.
3. Stanford School of Medicine Cancer information Page- Nutrition to Reduce Cancer Risk.