Cocoa 54229 224162297 2008-07-07T16:36:03Z 82.225.234.108 /* External links */ +ca:, direct de:, es: {{otheruses}} [[Image:Cacao-pod-k4636-14.jpg|thumb|Cocoa beans in a cacao pod]] [[Image:Cocoa beans P1410151.JPG‎|thumb| Cocoa beans before roasting]] '''Cocoa''' is the dried and partially fermented fatty seed of the [[cacao|cacao tree]] from which [[chocolate]] is made. "Cocoa" can often also refer to the drink commonly known as [[hot chocolate]]<ref>{{cite web | authorlink = | coauthors = | title =Chocolate Facts | date =2005-06-11 | url=http://www.calacademy.org/exhibits/chocolate/chocolate.php| accessdate=2007-11-12 }}</ref>; [[Cocoa solids|cocoa powder]], the dry powder made by grinding cocoa seeds and removing the [[cocoa butter]] from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa powder and cocoa butter together.<ref>[http://www.taunton.com/finecooking/articles/sorting-out-chocolate.aspx Sorting Out Chocolate - Fine Cooking Article<!-- Bot generated title -->]</ref><ref>{{cite web | authorlink = | coauthors = | title =Cacao Vs. Cocoa: Updating Your Chocolate Vocabulary | date = | url=http://www.allchocolate.com/understanding/cacao-vs-cocoa/| accessdate=2007-11-12}}</ref> A cacao pod has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large [[almond]]-like [[seed]]s (beans) that are fairly soft and pinkish or purplish in color. Cocoa should not be confused with the [[coca]] plant which can be used to create [[cocaine]]. == History ==<!-- This section is linked from [[Caffeine]] --> The cacao tree is native to the Americas. It may have originated in the foothills of the [[Andes]] in the [[Amazon River|Amazon]] and [[Orinoco]] basins of [[South America]] where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. It may have been introduced into Central America by the ancient [[Maya civilization|Maya]]s, and cultivated in [[Mexico]] by the [[Olmec]]s, then by the [[Toltec]]s and later by the [[Aztec]]s. It was a common currency throughout Mesoamerica and the Caribbean before the Spanish conquest. Cacao trees will grow in a limited geographical zone, of approximately 20 degrees to the north and south of the Equator. Nearly 70% of the world crop is grown in West Africa. Cocoa was an important commodity in [[Pre-Columbian]] [[Mesoamerica]]. [[Spain|Spanish]] chroniclers of the conquest of [[Mexico]] by [[Hernán Cortés]] relate that when [[Montezuma II]], emperor of the [[Aztec]]s, dined he took no other beverage than [[chocolate]], served in a [[gold]]en goblet and eaten with a golden spoon. Flavored with [[vanilla]] and [[spices]], his chocolate was whipped into a froth that dissolved in the mouth. It is reported that Montezuma II may have consumed no fewer than 50 portions each day, and 200 more by the [[Nobility|noble]]s of his court. Chocolate was introduced to [[Europe]] by the [[Spaniard]]s and became a popular beverage by the mid 1600s.<ref>{{cite web | authorlink = | coauthors = | title =Chocolate History Time Line | date = | url=http://www.chocolatemonthclub.com/chocolatehistory.htm| accessdate=2007-11-08 }}</ref> They also introduced the cacao tree into the [[West Indies]] and the [[Philippines]]. The cacao plant was first given its botanical name by Swedish natural scientist [[Carolus Linnaeus]] in his original classification of the plant kingdom, who called it ''Theobroma'' ("food of the gods") ''cacao''. == Production == {{main|Economics of cocoa}} === World production === {{Agricultural production box |year=2004 |plant=Cocoa |country1={{CIV}} |amount1=1.33 |country2={{GHA}} |amount2=0.74 |country3={{IDN}} |amount3=0.43 |country4={{NGA}} |amount4=0.37 |country5={{BRA}} |country91= |amount5=0.17 |country6={{CAM}} |amount6=0.13 |country7={{ECU}} |amount7=0.09 |world=3.6 |country46={{BGD}} |amount46=0.009 |world=3.6 }} [[Image:2005cocoa bean.PNG|thumb|left|Cocoa bean output in 2005]] About {{convert|3000000|t|lk=on}} of cocoa is produced each year. The global production was :: {{convert|1556484|t|abbr=on}} in 1974, :: {{convert|1810611|t|abbr=on}} in 1984, :: {{convert|2672173|t|abbr=on}} in 1994, :: {{convert|3607052|t|abbr=on}} in 2004 (record). This is an increase of 131.7% in 30 years, representing a cumulative average growth rate (CAGR) of 2.8%. There are three main varieties of cacao: Forastero, Criollo, and Trinitario. The first comprises 95% of the world production of cacao, and is the most widely used. Overall, the highest quality cocoa beans come from the Criollo variety, which is considered a delicacy [http://www.finedarkchocolate.com/Chocolate_Resources/Chuao.asp]. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producer of Criollo beans is Venezuela (Chuao and Porcelana).{{Fact|date=May 2008}} Trinitario is a hybrid between Criollo and Forastero varieties. It is considered of much higher quality than the latter, but has higher yields and is more resistant to disease than the former [http://www.curiousnotions.com/sui-generis-2.html]. The [[Netherlands]] is the leading cocoa processing country, followed by the [[U.S.]]. Cocoa and its products (including chocolate) are used world-wide. Per Capita consumption is poorly understood with numerous countries claiming the highest: various reports state that [[Switzerland]], [[Belgium]], and the [[UK]] have the highest consumption, but because there is no clear mechanism to determine how much of a country's production is consumed by residents and how much by visitors, this is all speculative. The world's largest cocoa bean producing countries are as follows. The figure gives the production estimates for the 2006/7 season from the International Cocoa Organization. The percentage is the proportion of the world's total of 3.5 million tonnes for the relevant period. {| class=wikitable ! Country !! Amount produced !! Percentage of world production |- | [[Côte d’Ivoire]] || 1.3 million tonnes || 37.4% |- | [[Ghana]] || 720 thousand tonnes || 20.7% |- | [[Indonesia]] || 440 thousand tonnes || 12.7% |- | [[Cameroon]] || 175 thousand tonnes || 5.0% |- | [[Nigeria]] || 160 thousand tonnes || 4.6% |- | [[Brazil]] || 155 thousand tonnes || 4.5% |- | [[Ecuador]] || 118 thousand tonnes || 3.4% |- | [[Dominican Republic]] || 47 thousand tonnes || 1.4% |- | [[Malaysia]] || 30 thousand tonnes || 0.9% |} === Harvesting === [[Image:Cocoa Pods.JPG|thumb|right|Cocoa pods in various stages of ripening]] When the pods ripen, they are harvested from the trunks and branches of the Cocoa tree with a curved [[knife]] on a long [[pole (object)|pole]]. The pod itself is green when ready to harvest, rather than red or orange. Normally, red or orange pods are considered of a lesser quality because their flavors and aromas are poorer; these are used for industrial chocolate. The pods are either opened on the field and the seeds extracted and carried to the [[fermentation (food)|fermentation]] area on the plantation, or the whole pods are taken to the fermentation area. === Processing === The harvested pods are opened with a [[machete]], the pulp and cocoa seeds are removed and the [[rind]] is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone the cocoa seed maintains a flavor similar to raw [[potato]]es and becomes susceptible to [[mildew]]. Some cocoa producing countries distill [[alcohol]]ic spirits using the liquefied pulp. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large [[plantation]]s, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on [[cowhide]]s. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red [[clay]] mixed with [[water]] is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the [[United States]], the [[Netherlands]], [[United Kingdom]], and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor. <gallery> Image:Chuao 003.JPG|Boy collecting cacao Image:Chuao_002.JPG|Cacao drying square in front of church, [[Chuao]], Venezuela. Image:Chuao 004.JPG|Woman drying cacao </gallery> === Chocolate production === {{main|Chocolate#Production}} [[Image:Chocolate02.jpg|thumb|right|Chocolate]] To make 1 kg (2.2 pounds) of [[chocolate]], about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are washed and roasted. Next they are cracked and then de-hulled by a "winnower". The resulting pieces of beans are called nibs, and are ground using various methods into a thick creamy paste, known as [[chocolate liquor]] or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes lecithin as an emulsifier and vanilla), and then refining, [[conching]] and tempering. Or it can be separated into [[cocoa powder]] and [[cocoa butter]] using a [[hydraulic]] [[Machine press|press]] or the [[Broma process]]. This process produces around 50% [[cocoa butter]] and 50% [[cocoa powder]]. Standard cocoa powder has a fat content of approximately 10-12 percent. [[Cocoa butter]] is used in [[chocolate bar]] manufacture, other [[confectionery]], [[soap]]s, and cosmetics. Adding an [[alkali]] produces [[Dutch process chocolate|Dutch process]] cocoa powder, which is less acidic, darker and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when added to an alkaline ingredient like baking soda, the two react and leave a byproduct. == Health benefits of cocoa consumption == Chocolate and cocoa contain a high level of [[flavonoid]]s, specifically [[Catechin|epicatechin]], which may have beneficial [[Circulatory system|cardiovascular]] effects on health.<ref>[http://www.nutritionandmetabolism.com/content/pdf/1743-7075-3-2.pdf 1743-7075-3-2.fm<!-- Bot generated title -->]</ref><ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&dopt=Citation&list_uids=17420419 Effect of cocoa and tea intake on blood pressure: ...[Arch Intern Med. 2007&#93; - PubMed Result<!-- Bot generated title -->]</ref><ref>http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=1327732&blobtype=pdf</ref> The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating [[nitric oxide]], enhanced flow-mediated [[Vasodilator|vasodilation]], and augmented [[microcirculation]].<ref>[http://www.webmd.com/content/article/17/1671_52817?src=Inktomi&condition=Diet%20&%20Nutrition Cocoa: The Next Health Drink?<!-- Bot generated title -->]</ref> Prolonged intake of flavonol-rich cocoa has been linked to cardiovascular health benefits,<ref>[http://www.nutritionandmetabolism.com/content/pdf/1743-7075-3-2.pdf 1743-7075-3-2.fm<!-- Bot generated title -->]</ref><ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&dopt=Citation&list_uids=17420419 Effect of cocoa and tea intake on blood pressure: ...[Arch Intern Med. 2007&#93; - PubMed Result<!-- Bot generated title -->]</ref><ref>http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=1327732&blobtype=pdf</ref> though it should be noted that this refers to plain cocoa and dark chocolate. Milk chocolate's addition of whole milk reduces the overall cocoa content per ounce while increasing saturated fat levels, possibly negating some of cocoa's heart-healthy potential benefits. Nevertheless, studies have still found short term benefits in [[Low density lipoprotein|LDL cholesterol]] levels from dark chocolate consumption.<ref>[http://news.bbc.co.uk/2/hi/health/6430777.stm BBC NEWS | Health | Cocoa nutrient for 'lethal ills'<!-- Bot generated title -->]</ref> Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.<ref>[http://www.medsci.org/press/cocoa.html Flavanols in cocoa may offer benefits to the brain<!-- Bot generated title -->]</ref><ref>[http://www.medsci.org/v04p0053.htm Does Flavanol Intake Influence Mortality from Nitric Oxide-Dependent Processes? Ischemic Heart Disease, Stroke, Diabetes Mellitus, and Cancer in Panama<!-- Bot generated title -->]</ref> Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.<ref>[http://www.sciencedaily.com/releases/2007/04/070409164935.htm Cocoa, But Not Tea, May Lower Blood Pressure<!-- Bot generated title -->]</ref> == Non-human animal consumption == Chocolate is a food product with appeal not only to the human population, but to many different animals as well. However, chocolate and cocoa contain a high level of [[xanthine]]s, specifically [[theobromine]] and to a much lesser extent [[caffeine]], that are detrimental to the health of many animals, including [[dog]]s and [[cat]]s. While these compounds have desirable effects in humans, they cannot be efficiently metabolized in many animals and can lead to cardiac and nervous system problems, and if consumed in high quantities, even lead to death. However, since the mid-2000s, some cocoa derivatives with a low concentration of xanthines, have been designed by specialized industry to be suitable for pet consumption, enabling the pet food industry to offer animal safe chocolate and cocoa flavored products.<ref>{{cite web | authorlink = | coauthors = | title =Dogs and Chocolate: Gourmet Treats | date = | url=http://www.brooksidechocolates.com/fadogbo.html| accessdate=2007-11-12}}</ref><ref>{{cite web | authorlink = | coauthors = | title =Chocolicks, a brand of Chocolate Treats for Dogs | date = | url=http://www.chocolicktreats.com/| accessdate=2007-11-12}}</ref> It results in products with a high concentration of [[fiber]] and [[proteins]], while maintaining low concentrations of [[sugar]] and other [[carbohydrates]]; thus enabling it to be used to create healthy [[functional food|functional]] cocoa pet products. == Problems in the use of cocoa as a [[commodity]] == * Cocoa farmers in many countries lack information on production and marketing practices to help them improve their livelihoods. Charities such as the [http://www.worldcocoafoundation.org World Cocoa Foundation] helps to support sustainable cocoa efforts through public-private partnerships such as [[IITA]]'s sustainable tree crops program (STCP) in cocoa growing regions. An example of such a public-private partnership project is the [http://www.iscom.nl/upcocoa Upcocoa project] in Cameroon. * Natural [[pollination]] is exclusively by [[Midge (insect)|midges]], which may be affected by [[pesticide]]s. Pollination is also carried out manually. * Many cocoa farmers receive a low price for their production. This has led to cocoa and chocolate being available as [[fairtrade]] items in some countries. However, this fair trade remains as a tiny percentage of the total trade. === Child labor === {{Main|Economics of cocoa}} * Children work in the cocoa production industry. According to an [[International Labor Organization]] report, in 2002 more than 109,000 children were working on cocoa farms in [[Côte d'Ivoire]] (Ivory Coast), some of them in 'the worst forms of [[child labor]]'.<ref>[http://www.state.gov/g/drl/rls/hrrpt/2005/61565.htm U.S. Department of State Country Reports on Human Rights Practices], 2005 Human Rights Report on Côte d'Ivoire </ref> The International Labor Organization later reported that 200,000 children were working in the cocoa industry in Ivory Coast in 2005.[http://ilo.law.cornell.edu/public/english/standards/ipec/themes/cocoa/download/2005_02_cl_cocoa.pdf] * The first allegations that [[child slavery]] is used in cocoa production appeared in 1998. The 2005 International Labor Organization report failed to fully characterize this problem, but estimated that up to 6% of the 200,000 children involved in cocoa production could be the victims of [[human trafficking]] or slavery[http://ilo.law.cornell.edu/public/english/standards/ipec/themes/cocoa/download/2005_02_cl_cocoa.pdf]. (See [[Economics of cocoa]]). * See [[Cocoa Protocol]] for efforts to end these practices. The [[Cocoa Protocol]] has been criticized by some groups including the [[International Labor Rights Fund]] as an industry initiative which falls short. ==Cocoa trading== Cocoa beans, Cocoa butter and cocoa powder are traded on two world exchanges: London and New York. The London market is based on West African cocoa and New York on cocoa predominantly from South East Asia. Cocoa is the world's smallest [[soft commodity]] market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor. [[Image:wikCOCOA.jpg]] == See also == {{commons|Category:Cocoa}} * [[Cacao]] * [[Caffeine]] * [[Chocolate]] * [[Theobromine]], an [[alkaloid]] present in cocoa * [[Epicatechin]], a [[flavonoid]] present in cocoa * [[Labor exploitation in the chocolate industry]] * [[International Labor Rights Fund]] - child labor in the cocoa industry == References == {{reflist}} == External links == * [http://www.worldcocoafoundation.org World Cocoa Foundation] - supporting sustainable cocoa farming * [http://www.icco.org International Cocoa Organization] * [http://www.news.harvard.edu/gazette/2007/02.22/01-cocoa.html Harvard Study on Medical Aspects of Cocoa] * [http://www.copal-cpa.org Cocoa Producers' Alliance (COPAL)] *[http://www.iscom.nl/upcocoa-the Upcocoa project in Cameroon]- A multi-stakeholder initiative on upgrading the capacities of cocoa farmers and their organisations. [[Category:Chocolate]] [[Category:Crops originating from the Americas]] [[Category:Herbal and fungal stimulants]] [[ar:كاكاو]] [[ca:Cacau]] [[cs:Kakao]] [[de:Kakao (Getränk)]] [[eo:Kakao]] [[es:Cacao]] [[fr:Fève de cacao]] [[ko:코코아]] [[io:Kakao-fabo]] [[he:קקאו]] [[hu:Kakaó]] [[nds-nl:Kakouboon]] [[ja:ココア]] [[no:Kakao]] [[nn:Kakao]] [[pl:Kakao]] [[ro:Cacao]] [[sq:Gatim me kakao]] [[sk:Kakao]] [[sl:Kakav]] [[sr:Какао]] [[yi:קאקאו]]