Cocoa

See also: Cocoa (homonymy)

The term cocoa (of the indigenous language Nahuatl cacahuaâtl , “drink made starting from cocoa” ) indicates the powder obtained after torrefaction and crushing of almond of the broad beans of fermented cocoa produced by the Cacaoyer.

This operation also makes it possible to extract the grease which one calls Cocoa butter.

History

The cocoa was traditionally used by the Aztèque S, in Mexico to make Chocolat, mixture of cocoa, water and spices, was used in particular at the time of religious ceremonies. After the Spanish invasions, it will be imported (thanks to the triangular Commerce) in Europe, and will be mixed with milk, to give another drink which one will also call chocolate; its success will be immediate. Today, the use of the word chocolate to indicate the cocoa in solid form became of everyday usage.

Forms of preparation

See also: Chocolate

The cocoa is used in various forms in Europe:

  • chocolate: drink cocoa and water, or cocoa and milk, to which one generally adds a sweetened element.
  • plates, spray or black chocolate confectioneries: (powder of cocoa, cocoa butter, often sugars), to which the Lécithine of soya is added in the industrial productions, mainly produced in Switzerland and France.
  • plates or confectioneries of milk chocolate: (powder of cocoa, cocoa butter, milk, sugars), to which the Lecithin of soya or more recently the Lécithine of colza is added in the industrial productions.
  • plates or white chocolate confectioneries: (very little cocoa, cocoa butter, much sugar and milk).
  • fool: mix cocoa and of cream used in pastry makings
  • Confiseries filled with the cream, mainly produced in Belgium (Praline).

Culture of cocoa broad beans and varieties

See also: Cacao-tree

There exist several varieties of cacao-trees (forasteros, criollos, trinitarios) whose broad beans will be selected by the Chocolatier S for their variable gustatory qualities according to the variety and the place of production.

  • the forastero (80 90% of the worldwide production) originating in Amazonia but mainly cultivated in Africa, Brazil and the Ecuador, most rustic.
  • the criollo (1 5% of the worldwide production), originating in Venezuela, cultivated in Latin America (the Caribbean, the Antilles, Mexico, Venezuela, Colombia), finest and aromatic, soft and slightly land-mark.
  • the trinitario (10 20% of the worldwide production), resulting from the crossing of the two precedents, appeared at the XVIIIe century on the Trinitad island to mitigate the important losses caused by the hurricanes in the cultures of criollo, more fragile. Cultivated in Spanish-speaking America, Trinidad, in Africa mainly in Cameroun and Asia, flavors fine but less intense than the criollo.
  • the nacional, forastero produces in Ecuador, considered better than a forastero running with finer flavors.

Economy of the cocoa

The worldwide market represents 3 billion $ per annum with a price of the very variable cocoa which could go up up to 3000 $/tonne in the years 1970 but which since evolves/moves between 1000 and 2000 $/T. After a peak in 1977, the course of the cocoa dropped to crumble during the years 1990. That is with a worldwide production higher than consumption in a recurring way and accumulation of the surpluses of the previous years.

Production

The production stagnates since ten years around the 3 million tons of cocoa broad beans (either 2 times less tonnage than the coffee). It is for the greatest share resulting from small growers (80%): in Africa, these growers represent the essence of the production, in Asia they côtoient the large plantations, these last dominate in Brazil. The principal producers are: (source Secretariat of the UNCTAD according to the statistical data of the United Nations for the food and agriculture, data of 2002).

The Indonesia and the Malaysia know a very strong growth of their production. Indonesia thus passed to the 3rd world rank whereas this country did not appear in the 10 producing principal countries in the years 1960.

Concurrently to these large producer countries, there exist origins - Venezuela, Trinidad and Tobago, Ecuador and Tanzania whose production not very important but is recognized for its quality and the smoothness of the flavors. Very appreciated experts, these productions know a revival since the middle of the years 1990.

Exports, imports and transformations

The principal cocoa exporters are the same ones as the producers except notable for country such as Brazil and Malaysia which transform a considerable share locally.

The principal cocoa importers are the industralized countries of the North which concentrates 90% of the consumption of products resulting from cocoa broad beans. The transactions (generally in the form of fermented and dried broad beans) are made mainly countries of the south towards the countries of north (Europe, the United States, Japan where are carried out the main part of crushings). There exist two markets for the purchase of cocoa: London Stock Exchange and that of NYC. The cocoa die is supervised universally by ICCO (International CoCoa Organization) and the text referring is “the International agreement of 2001 on the cocoa”

There is also a strong concentration of the transformation five companies transform 65% of the cocoa alone.

In 1988, the company Nestlé repurchases Rowntree Mackintosh and becomes the largest manufacturer of chocolate and confectionery to the chocolate of the world.

Effects of the cocoa

  • Stimulant and natural Antidepressant. Forever shown the antidepressant effect: the cocoa contains Théobromine (a Alcaloide present from 1,5 to 3% in broad bean) and of the Anandamide (substance acting on same the receivers as the Cannabis). The fatty-acids of the cocoa present in the Cocoa butter, left fatty the cocoa paste.
  • It stimulates the mental activities, supports the reorganization of the skin, the regeneration of the cells and prevents the dehydration of the skin while giving flexibility, softness and toning up. Moreover, it ensures a cellular good performance, prevents tiredness, stimulates the contractibility of muscle fibers and blood circulation just as the central Nervous system.
  • the cocoa is toxic for the Chien S and of many animals.

See too

Cocoa like factor of economic development: example of the Ivory Coast.

External bonds

cocoa|cocoa
  • Toil' of spices - Cocoa

References

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