The word cocoa, originally pronounced as kakawa, is also known by the scientific name of theobroma meaning "food of the gods."
Theobroma is a small tree four to eight meters high, in wild conditions it reaches up to 10 m, if it grows with good shade. The fruits are commonly called corncobs.
The berries or ears are elongated, of a reddish-yellow coloration, containing 30 to 40 reddish-brown seeds, they are covered with an edible sweet white pulp.
Along the trunk and the branches this tree presents flowers in bunches of a pink, purple and white hue, they are small and have the shape of star.
For the peoples of Mesoamerica, it had a great relevance, because they considered it a gift from the gods and its fruit emulated in a symbolic way the human heart and the chocolate drink, represented the blood.
These people used it ceremoniously in the links of royalty and accompanied the deceased in their transit to the underworld; the drink was also prepared to celebrate military victories or the successful conclusion of commercial expeditions.
Cocoa harvest:
Cocoa flourishes twice a year: the first harvest occurs in the months of June and July and the second in September and October. This fruit takes between four and six months, depending on the height above sea level and temperature.
For the harvesting of the fruit, the mature ears must be identified, these are known for the changes of external coloration, which varies depending on the type. For example, in the red fruit variety they take on an orange-vermilion coloration and those with yellow fruit a greenish-yellow color.
The collection can be weekly or biweekly. This is done manually, tying a with a curved knife attached to a ribbon, this allows the operator to collect the fruits that are on top.
When they find sick or defective fruits, they are buried in the field and with this the soil is fertilized. With healthy ears they open to extract the seeds and transfer them to the collection center.
Types of cocoa:
Creole cocoa
It is a cocoa of high quality but very delicate, with sensitivity to pests, its surface is elongated and with grooves, has low production of tannin, the skin is soft and thin and aromatic. It is grown in the Indian Ocean area in Indonesia, Central America, Venezuela, Colombia, Argentina, Trinidad, Granada, Dominican Republic and the rest of the Caribbean. Of the world production it represents 10%.
Outsider cocoa:
This cocoa has its origin in the Amazon, has a high tannin, It is one of the most cultivated varieties in the regions of Africa and Brazil. Its grain is characterized by its thick husk, resistant and little aromatic, tend to be purple and its bitter taste. This grain is used by the producers to give a better texture to the chocolate.
Trinitarian cocoa:
This cocoa is native to Trinidad, is the result of the cross between the Creole cacao and the stranger, is cultivated in Mexico, Central America, North of South America, Trinidad, Colombia, Venezuela and West Africa and Southwest Asia and has the same characteristics of the foreigner as of the Creole.
Benefits:
In recent years there have been numerous studies that demonstrate the properties that cocoa brings to health, specifically the cardiovascular system, since they have a high content of flavonoids, which is an antioxidant and helps us prevent some heart diseases. In addition to having benefits on the cells, which helps us to protect ourselves from attacks of free radicals and thus prevent them from aging.
Flavonoids provide neuroprotective benefits, since they improve memory and other cognitive processes. It has been shown that epicatechin and catechism, often have great benefit in the prevention of Alzheimer's.
Another of its benefits is the production of endorphins, which improves the mood and allows us to combat situations such as: physical and mental stress.
Those people who do sports or physical activities are recommended to consume cocoa for their high energy contribution.
Cocoa and its derivatives:
Among these we can find the following:
Cocoa liquor.
Cocoa butter.
Cocoa powder
Chocolotes such as: Dark chocolate, Coating chocolate, Chocolate to the cup, Milk chocolate, White chocolate, Chocolate filled.
Cocoa producing countries in the world.
At present, many countries are cocoa producers. Africa is one of the countries with the largest production of cocoa in the world as shown in the following image.
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