The amazing path from bean to chocolate bar - the cocoa tree
Probably, there is no such person in the world who would not love chocolate. But not everyone knows that they get a favorite treat of children and adults from the fruits of the cocoa tree. We will find out where this tree grows, and how a familiar chocolate bar or a delicious invigorating drink is obtained from its fruits.
What is it like, chocolate tree
Cocoa, or chocolate tree, refers to evergreen trees. It grows in hot regions of South America, and is cultivated in hot and humid climates around the world for its seeds - cocoa beans - the most valuable ingredient in chocolate. The cocoa tree grows up to 12 m in height. Leaves grow alternately, thin, evergreen. Small pink-white flowers grow directly from the trunk and large branches.
The flowers of the cocoa tree are pollinated not by bees, but by small flies - biting midges.
Cocoa has another interesting feature - its flowers do not grow on branches, but on the trunk itself. The fruit is shaped like an elongated lemon with longitudinal grooves. In length, they reach 30 cm and weigh up to 0.5 kg. Inside each fruit, there are 20 to 60 seeds surrounded by whitish, friable pulp. The fruit ripens in an average of 4 months.
How the Indians cooked cocoa
Research by scientists has shown that the ancient Maya cultivated cocoa trees. They considered cocoa a sacred drink and prepared it at the most important ceremonies. The Aztecs revered him as a gift from the god Quetzalcoatl. The Indians settled down with precious beans when concluding transactions and brewed a spicy drink from them, which was very different from the cocoa we are used to. Only those at the highest levels of the hierarchy could try it.
Cortes introduced the Europeans to the Indian food of the gods. When the beans came to Europe, medieval doctors described their action as follows: "With moderate drinking, this potion refreshes and gives strength, softens the temper and soothes the heart." At first, the cocoa drink was seasoned with various spices, and when they guessed to add sugar to it, a real boom began in Europe for chocolate, as a hot drink that gives strength.
At the court of Louis XIV, hot chocolate was known as a love potion.
At the beginning of the IX, the production of chocolate reached a new level. The Dutchman Konrad Van Houten invented a method of extracting butter and powder from the beans of the chocolate tree. From them it was already possible to make real hard chocolate in the form of a well-known bar to us. A drink based on cocoa powder was inexpensive, so even poor people could afford it.
How the cocoa tree is grown
In nature, chocolate trees are common in tropical regions of South America, and cultivated plantations are found in warm and humid regions around the world. A significant part of the export of cocoa beans is produced by African countries.
The cocoa tree requires certain conditions to grow:
- stable temperature within 20 ° С;
- high humidity;
- scattered sun rays.
The latter factor is provided by planting cocoa trees under the shade of tall palms, and the crown is formed so that they do not grow higher than 6 m. The plant begins to bear fruit at 5-6 years old and continues on average up to 30 years. Cocoa patriarchs live to be 80 years old.Fruits are harvested twice a year - before the end and the beginning of the rainy season.
To obtain 1 kg of cocoa powder, you need to process about 40 fruits or 1200 beans.
Child labor is still used on plantations. Large companies that buy beans are constantly being criticized around the world because of this, but they are not going to stop the inhuman practice.
Meanwhile, the global production of cocoa beans is growing every year. If in 1965 about 1230 thousand tons were collected all over the world, then by 2010 it had grown to 4230 thousand tons. The African state of Côte d'Ivoire is the leader in the export of cocoa.
Chocolate tree varieties
There are several types of cocoa wood. They differ among themselves in the taste of beans and the subtleties of agricultural technology:
- Criollo is a rare variety found only in Central America and Mexico. Criollo is difficult to grow due to many diseases. Criollo chocolate has a pleasant aroma and delicate nutty flavor.
- National is produced only in South America. Products from this variety of beans have specific taste qualities and are rarely found, since trees grow in a limited area and are also susceptible to diseases.
- Trinitario. The variety is obtained by crossing two species - Criollo and Forastero. It is distributed all over the world, as the beans have excellent taste, and the trees are disease resistant.
- Forastero is the most famous variety, accounting for 80% of the world production. The trees grow rapidly and bear fruit abundantly. This type of chocolate has a characteristic bitter note with a sour tint.
Processing cocoa beans
Collecting and extracting beans from fruits is a very laborious process. Almost all actions are performed manually. Cocoa fruits are harvested by hand, cutting them off with a special machete knife, cut into several pieces and placed for a while for fermentation between banana leaves. During this time, the beans darken and gain a characteristic aroma.
After fermentation, the beans are dried in the sun, stirring regularly. Dried beans lose up to half of their mass.
Then they are poured into jute bags and sent for further processing.
In processing factories, bean presses are used to squeeze the oil out, and the squeeze is used to prepare the powder.
The benefits and harms of chocolate
In moderate doses, cocoa products are extremely beneficial. They contain vitamins A, B, E, folic acid. Cocoa prevents aging processes and strengthens the heart and blood vessels. Cocoa butter is used in medicine and cosmetology as a basis for the preparation of ointments, creams, and lotions.
Cocoa products are not good for everyone. They are not recommended for pregnant women - it complicates the absorption of calcium. Due to their high caffeine content, they are undesirable in the diet of children under 3 years old. also do not get carried away with chocolate for people with diabetes.