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History of Cacao

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13 views4 pages

History of Cacao

Uploaded by

korone
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HISTORY OF CACAO

It was domesticated by the Olmecs (a native culture of Mexico), and traces of


its use date back almost 5,000 years.
This highly prized beverage was mainly consumed by the elite but was also
used in rituals, ceremonies, and offerings.
It prepared the Aztec recipe of xocoatl for the Spanish nobility, but it was not
well received.
It wasn't until sugar was added that it became a popular drink in the Spanish
courts and gradually in other European courts. (mariangel)

THE CHOCOLATE
It is the food obtained by mixing sugar with two products derived from the
manipulation of cocoa seeds: a solid material (cocoa paste) and a fatty
substance (cocoa butter).
From this basic combination, different types of chocolate are made,
depending on the proportion of these elements and whether they are mixed
with other products such as milk and nuts. (mariangel)

ELABORATION PROCESS
1. Roasting: The beans arrive at the factory and are cleaned. The beans are
roasted to enhance flavor and color. The temperature, time, and humidity
levels depend on the type of beans and desired outcome by the artisan.

2. Winnowing: A machine is used to remove the shells from the beans,


leaving cocoa nibs.

3. Grinding: The blend of beans in desired proportions is ground in mills at


temperatures of 60 to 80 degrees Celsius for a period ranging from 18 to 72
hours. This process yields cocoa liquor, a semi-solid mass that at 40 degrees
Celsius already exhibits a chocolate aroma and contains cocoa and cocoa
butter.

4. Pressing: The cocoa liquor is pressed at a controlled temperature to extract


the cocoa butter, leaving a solid mass called cocoa cake, which has a minimal
fat content.

5. Dutching: Cocoa butter is used in chocolate manufacturing or diverted to


the cosmetic (e.g., lip balm) and medical industries due to its beneficial
properties. Industrial processing distinguishes between cocoa powder and
Dutch-processed cocoa. The latter involves treating cocoa beans with an
alkaline solution, typically potassium carbonate, to neutralize the acidity and
produce a darker, reddish cocoa powder.

6. Addition of Ingredients: Cocoa liquor is used to produce quality chocolate


by adding cocoa butter. Other ingredients such as vanilla, sugar, spices, milk,
and emulsifiers (like soy lecithin) are mixed in varying proportions to impart
unique characteristics to each chocolate.

7. Refining: The mixture undergoes refining through a series of rollers to


achieve a smooth paste.

8. Conching: Conching is crucial for enhancing the flavor and texture of the
chocolate, reducing acidity. The speed, duration (up to three days), and
temperature (between 60 and 75 degrees Celsius) of conching significantly
impact the flavor.
9. Tempering: Tempering involves cooling the mixture to 40 degrees Celsius
to stabilize the cocoa butter crystallization. This is done through a process of
heating, cooling, and reheating.

10. Cooling: The mixture is poured into molds and placed in a cooling
chamber. Once cooled, it is packaged and distributed. (sara sofia)

BENEFITS
It is very rich in antioxidants, surpassing green tea and red wine due to its
high content of vitamin C, fiber, and serotonin. This makes it an excellent ally
in preventing cardiovascular, cerebrovascular, liver cancer, gastric cancer,
and colon cancer.
Consuming dark chocolate with 70% cocoa and low sugar levels helps reduce
LDL (bad) cholesterol levels and increase HDL (good) cholesterol levels.
It's crucial that both cocoa powder and dark chocolate contain minimal
added sugars and are consumed in moderate portions, always in conjunction
with a healthy diet and physical activity.

Cocoa is rich in micronutrients such as polyphenols and powerful antioxidant


flavonoids, which help reduce inflammation, lower blood pressure, and
improve cholesterol and blood sugar levels. However, processing cocoa into
chocolate or other products can significantly diminish its health benefits.
(eilin)

IMPACT IN THE SOCIETY


On Thursday, February 8th, the New York Stock Exchange recorded a price of
$5,874 per metric ton of cocoa, marking a 40% increase compared to early
2024. What caught analysts' attention was that this surpassed the previous
record high price of $5,379 per ton set in 1977.
Following this, the price continued its upward trend, reaching $7,400, and by
March 12th, it had risen further to $8,034 per ton. As a result, African
farmers have faced serious challenges in meeting the demand for cocoa.
However, the International Cocoa Organization (ICCO) expects global cocoa
production to decrease by 10.9% as a consequence of these price
developments. (eilin)

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