what is the cacao tree used for

Theobroma cacao

, also called the cacao tree and the cocoa tree, is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, 2.2 million tons.

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What causes a cacao tree to die?

Asian cacao trees are affected by a fungus ( Oncobasidium theobroma) that causes the tree to dry out, starting from the branch tips—a condition called vascular streak dieback. Swollen shoot is a viral disease transmitted to the plant by mealybugs that has devastated Ghanaian and Nigerian cocoa crops.

How tall is a cacao tree?

Cacao grows in the forest understory to a height of 6–12 metres (20–40 feet), usually remaining at the lower end of this range. Its oblong leathery leaves measure up to 30 cm (12 inches) in length, and are periodically shed and replaced by new leaves that are strikingly red when young. Its flowers are either foul-smelling or odourless;

How long does it take for cacao to ripen?

The pods, or cherelles, range in colour from bright yellow to deep purple. They ripen in less than six months to a length up to 35 cm (14 inches) and a width at the centre of 12 cm (4.7 inches). Each pod has numerous ridges running along its length and holds 20 to 60 seeds, or cocoa beans, arranged around the long axis of the pod. The oval seeds are about 2.5 cm (1 inch) long and are covered with a sweet sticky white pulp.

What is cocoa bean?

Its seeds, called cocoa beans, are processed into cocoa powder, cocoa butter, and chocolate. This article treats the cultivation of the cacao plant. For information on the processing of cocoa and the history of its use, see the article cocoa. cacao fruits. Fruits growing from the trunk of a cacao tree ( Theobroma cacao ).

What is cocoa pod borer?

In Southeast Asia the cocoa pod borer, the larva of mosquito-like insect, is a common pest. Research is being done to develop disease-resistant varieties and effective biological control methods for insect pests. L. Russell Cook The Editors of Encyclopaedia Britannica.

What causes black pods on cacao trees?

The most commonly destructive diseases of the cacao tree are pod rots. A pod rot called black pod is caused by a fungus ( Phytophthora) that spreads rapidly on the pods under conditions of excessive rain and humidity, insufficient sunshine, and temperatures below 21 °C (70 °F).

What are the different types of cacao?

Many varieties of cacao exist, and they can be grouped into three general divisions: forastero, criollo, and trinitario. Forastero varieties are most commonly used in commercial production, whereas criollo varieties are very susceptible to disease and are not widely grown.

What is cocoa tree?

Description. Cocoa, Theobroma cacao, is an evergreen tree in the family Malvaceae, grown for its seeds (beans) which are used primarily in the manufacture of chocolate. The cocoa plant is a branching tree with with simple, pointed (lanceolate) leaves which can measure up to 61 cm (24 in) long and 10 cm (4 in) wide.

What disease killed cacao trees?

A branch of a cacao tree in western Ecuador killed by witches’ broom disease. Protruding from some leaf midveins are whitish fungal structures that send thousands of spores onto other trees.

Why do cocoa pods need to be removed?

Planting cocoa varieties that produce pods during the dry season allows the pod to avoid the disease; pods showing symptoms of disease should be removed to prevent spread; application of copper containing fungicides will help reduce disease incidence.

Why do cocoa beans stick together?

Holes in cocoa pod husk caused by insect larvae entering and exiting the pod; uneven and premature ripening of pods; seeds sticking together inside pod due to insect eating surrounding tissue; harvested cocoa beans clump together and can be very difficult to remove from the pod; adult insect is a small brown moth; larvae are cream in color and approximately 1 cm (0.4 in) long; larvae change color to green when they emerge from the pod to pupate.

How long do cocoa seeds last?

Seeds Cocoa seeds from healthy, ripe pods remain viable for 3 weeks and are usually planted straight after harvest to produce new seedlings. Seeds should be planted in a fiber basket or plastic nursery bag filled with clean soil and placed in a shaded place protected from the sun to prevent scorching.

How many seeds are in a cocoa pod?

The cocoa pods (drupes) can be green-white, yellow, purplish or red in color each of which contains 20–50 seeds, usually arranged in five distinct rows. The cocoa tree can reach 4–20 m (13-66 ft) in height and can live for up to 40 years although the commercial life of a cocoa tree is usually about 25 years.

What is the best temperature for cocoa trees?

Basic requirements Cocoa trees are tropical plants and grow best in humid conditions at temperatures between 18 and 32°C (65–90°F). It is typically grown in regions where daytime humidity reaches up to 100% and night time humidity is between 70 and 80%.

How is cacao used?

These beans are then made into craft chocolate.

Where do cacao beans come from?

Cacao beans can be sourced from a variety of countries throughout the world. From Guatemala and the Dominican Republic, to Tanzania, and Madagascar, each cocoa growing region, farm, and even harvest season has a direct impact on the cacao bean and its flavor profile. These beans are then made into craft chocolate.

What does cocoa percentage mean?

You may have noticed that more and more chocolate packaging lists a percentage on the front. This number refers to the total cocoa content of the chocolate bar. To get a better understanding of the cocoa content you need to read the ingredient list.

What is the difference between cocoa and cacao?

Throughout the world there are different schools of thought on how these terms should be used. Some say "cacao" applies to the farm/origin level (pods, seeds, trees), and "cocoa" is accurate once the bean is fermented and dried or roasted. Others insist it's only if it's been finished (into cocoa mass/liquor) or powdered (separated from the cocoa butter). To further confuse things, many use the terms “cacao” and “cocoa” interchangeably. Language distinctions, translation, and cross-over use of the words has made it so that there isn’t one clearly set distinction between the two.

What are the ingredients in 80% cocoa?

For example, our 80% cocoa dark chocolate bar has a simple ingredient list: chocolate liquor, sugar, cocoa butter, and vanilla extract (all organic and fair trade certified).

What percentage of cocoa is in a chocolate bar?

The composition of this bar would then be 80% cocoa (a combination of cocoa liquor/mass and cocoa butter) and 20% organic sugar and vanilla extract. As a general rule of thumb, the higher percentage of cocoa, the less sugar the bar will contain, and the darker the chocolate bar.

What is 80% cocoa?

The composition of this bar would then be 80% cocoa (a combination of cocoa liquor/mass and cocoa butter) and 20% organic sugar and vanilla extract. As a general rule of thumb, the higher percentage of cocoa, the less sugar the bar will contain, and the darker the chocolate bar.

Where does cacao come from?

Cacao comes from the edible seed of the cacao tree, which is native to tropical regions such as Central and South America. After cacao beans are harvested from the tree, they are pulled from the shells and left in the sun to naturally ferment and dry.

What is cacao nib?

Cacao nibs are crushed raw cacao seeds that have the same texture as coffee beans. Grinding the dried cacao seeds creates a cacao powder. Both cacao nibs and powder have the fruity taste of unsweetened dark chocolate with a hint of bitterness.

How Is Cacao Different Than Chocolate?

She adds that the processing of cacao to coco a reduces the antioxidant capacity.

How to make oatmeal taste chocolatey?

Spice up your morning oatmeal or overnight oats with cacao nibs or powder. Add a tablespoon of powder to an oatmeal or overnight oat recipe to make the o ats taste chocolatey. Or sprinkle the nibs on top for some crunch. 7. Make your own sweet and savory trail mix with cacao nibs.

How to cut back on sugar in chocolate?

It’s quite easy to cut back on added sugar in recipes by substituting cacao nibs or powder for chocolate chips or cocoa powder. Here are some simple ways to add more antioxidant-rich cacao to your daily foods. 1. If you’re a fan of mocha, spice up your morning coffee with a scoop of cacao powder.

What to do with mocha coffee?

If you’re a fan of mocha, spice up your morning coffee with a scoop of cacao powder. Since many coffee beans already have chocolatey notes, cacao powder will amplify that flavor. 2. Use cacao nibs in energy ball recipes.

Is cacao a superfood?

Cacao is known for its impressive nutrient profile, and many even call it a “superfood.”. According to Ginger Hultin, M.S., R.D.N., Seattle-based registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, cacao has calcium, iron, magnesium, zinc and antioxidants called flavanols.

What is cacao used for?

Cacao beans constituted both a ritual beverage and a major currency system in pre-Columbian Mesoamerican civilizations. At one point, the Aztec empire received a yearly tribute of 980 loads ( Classical Nahuatl: xiquipilli) of cacao, in addition to other goods. Each load represented exactly 8,000 beans. The buying power of quality beans was such that 80–100 beans could buy a new cloth mantle. The use of cacao beans as currency is also known to have spawned counterfeiters during the Aztec empire.

How tall is a cacao tree?

Closed and open blossom and fruits on the trunk of Theobroma cacao ( ÖBG Bayreuth) Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Mesoamerica.

What are the three cultivars of cacao beans?

Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate : Forastero, Criollo and Trinitario. The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from Chuao were awarded an appellation of origin under the title Cacao de Chuao (from Spanish: 'cacao of Chuao').

How are cacao flowers pollinated?

The floral formula, used to represent the structure of a flower using numbers, is ✶ K5 C5 A (5°+5 2) G (5). While many of the world's flowers are pollinated by bees ( Hymenoptera) or butterflies / moths ( Lepidoptera ), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae. Using the natural pollinator Forcipomyia midges for Theobroma cacao was shown to have more fruit production than using artificial pollinators. The fruit, called a cacao pod, is ovoid, 15–30 cm (5.9–11.8 in) long and 8–10 cm (3.1–3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and cream. Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage. Each seed contains a significant amount of fat (40–50%) as cocoa butter. The fruit's active constituent is the stimulant theobromine, a compound similar to caffeine.

How big is a cacao pod?

The fruit, called a cacao pod, is ovoid, 15–30 cm (5.9–11.8 in) long and 8–10 cm (3.1–3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.

What is the pollination of cacao flowers?

While many of the world's flowers are pollinated by bees ( Hymenoptera) or butterflies / moths ( Lepidoptera ), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.

Why is CRISPR used in cacao?

In 2017–18, due to concerns about survivability of cacao plants in an era of global warming in which climates become more extreme in the narrow band of latitudes where cacao is grown (20 degrees north and south of the equator ), the commercial company, Mars, Incorporated and the University of California, Berkeley are using CRISPR to adjust DNA for improved hardiness of cacao in hot climates .

Is chocolate a good comfort food?

Yes, there’s a scientific reason for why chocolate is such a popular comfort food. Chocolate is a mood booster, a natural antidepressant. It even contains four “bliss chemicals”: serotonin, tryptophan, tyrosine, and phenylethylamine. These neurotransmitters also control the release of dopamine.

Does chocolate help with Alzheimer's?

The epicatechin and catechin found in cacao has been shown to effectively treat neurodegenerative diseases like Alzheimer’s. It reduces oxidative stress on the mind , preventing neuronal cell damage and protecting the cellular membrane against cytotoxicity.

Is cacao a good source of iron?

Cacao is as rich in minerals as flavor. Cacao contains calcium, copper, phosphorus, and manganese, and is the highest plant-based source of iron. It’s a good source of selenium, potassium, and zinc, while also providing carbohydrates, protein, and fiber. And it’s rich in magnesium, the most deficient mineral in the Western world. Magnesium is important for a healthy heart, and helps convert glucose to utilizable energy.

What is cacao tree?

What Is Cacao? Theobroma cacao, or cacao, is the name of a tropical tree and the fruit it produces. The cacao tree’s large seed pods contain dozens of seeds called cacao beans, the source of the world’s chocolate products. Farmers clean and ferment the seeds, then send them along to manufacturers that process the raw beans into powders, bars, ...

What is raw cacao?

Raw cacao is full of a sweet, nutritious pulp and inch-long seeds known as cacao beans. Cacao nibs have a bitter, earthy flavor, like unsweetened dark chocolate, and a crunchy texture like a coffee bean.

What is the difference between cacao and cocoa?

In practical usage, cacao typically refers to the plant ( Theobroma cacao) and less-processed products like fermented and roasted cacao nibs, while cocoa usually refers to processed products, including: Cocoa powder: The cocoa butter is removed to make this powdered form of cacao, commonly used in baked goods.

How to turn cacao into powder?

There are a few necessary steps to convert cacao into powder: Farmers harvest the seeds. First, cacao farmers crack open the seed pods, containing dozens of seeds and white pulp. The farmers then remove the seeds from the pod along with the pulp. The seeds ferment.

How long does cacao take to dry?

The seeds are dried. Next, the farmers will dry the fermented seeds on bamboo or wood for up to 14 days. Manufacturers roast the beans.

What is the process of making cocoa?

The manufacturers begin the winnowing process, which is when they use hot air to separate the beans, or meaty part of the cacao, from the shells. At this point, the cacao can be further processed to make chocolate bars, cocoa powder, cocoa butter, and other cocoa products.

Where did cacao originate?

Cacao is native to South America and was first cultivated by the Olmecs in the south of Mexico. (The word “cacao” comes from the Olmec name, kakawa; Theobroma is Greek for “food of the gods.”) The Olmecs spread cacao up to the Mayans and Aztecs, who roasted and ground the beans to make a cocoa beverage flavored with vanilla, chile peppers, ...

What is cocoa fruit?

Cocoa is the fruit of the ‘Cacao Tree’. On harvest season, once the fruits ripen, the pods are collected carrying on the inside the pulp with the seeds that will be transformed into cocoa beans through a long process of fermentation, drying, cleaning, roasting, winnowing, and grinding to then obtain the famous cocoa liquor ...

What is cocoa husk used for?

Animal Food: Cocoa husks are a source for animal feed by using 100% dried husks. The husks are sliced into tiny flakes, they are then dried, minced and pelleted. They’re a good source for feeding sheep and goats.

How is pectin extracted from cocoa sweatings?

Jam and marmalade: Pectin used for jam and marmalade production is extracted from the cocoa sweatings by precipitation with alcohol, followed by distillation and recycling of the alcohol.

What is the ICCO?

Furthermore, the International Cocoa Organisation (ICCO) has also set out the different products that can derive from the cocoa pod, and the benefits are said to be numerous.

Does chocolate make you happier?

So, all in all chocolate can make us happier! Weight Control Aid: it may sound surprising, however, according to different studies cocoa intake even in the form of dark chocolate, may help controlling your weight. From the study, a group was fed with a low-cab diet plus a portion of 81% cocoa content dark chocolate, ...

Does cocoa help with cholesterol?

Likewise, cocoa polyphenols are said to offer anti-inflammatory properties, promote better blood flow, improve cholesterol and even blood sugar levels. However, in order to make the most of these benefits, consumers must ensure that the cocoa intake must be with unprocessed cocoa since during the process of chocolate making, ...

Does cocoa powder help with cognitive function?

Brain Booster: according to several studies, it has been claimed that cocoa polyphenols found on dark chocolate and cocoa powder can also improve brain function, improving cognitive function and reduce the risk of suffering neurodegenerative disease.

Cocoa vs. Cacao - Our Definition

• Here at Lake Champlain Chocolates, we use “cacao” to refer to the tree and the raw, unrefined bean, and use the term “cocoa” for the bean after it’s been roasted. After the bean has been roasted, it can be processed into many forms – nibs, liquor, cocoa powder, or butter.

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How Is Cacao used?

What Does Cocoa Percentage Mean?

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