Cocoa tree. Where does the cocoa tree grow? Fruits of cocoa

How does chocolate start? Even the child knows the answer to this question. Chocolate begins with cocoa. This product has the same name as the tree on which it grows. The fruits of cocoa are widely used in the production of sweets, and they also prepare a delicious drink.

History

The first mention of cocoa is found in the letters dating from 1500 BC. On the southern coast of the Gulf of Mexico lived the Olmec people. Its representatives used this product for food. Later information about this fruit appears in the historical writings and drawings of the ancient Maya people. They considered the cocoa tree sacred and believed that it was presented to mankind by the gods. Drink made of these beans, could drink only the leaders and priests. Later, the Aztecs adopted the culture of growing cocoa and preparing a divine drink. These fruits were so valuable that they could buy a slave.

The first of the Europeans who tried the drink, which was prepared from cocoa, was Columbus. But the famous navigator did not appreciate it. Perhaps it was because of the unusual taste of the drink. And, perhaps, the reason was that the chocolatl (the so-called aborigines called it) was prepared with the addition of many ingredients, including pepper.

A little later, the Spaniard Cortez (conqueror of Mexico) arrives in the same territories, who was also presented with a local drink. And soon cocoa appears in Spain. In 1519 the history of cocoa and chocolate begins in Europe. For a long time these products were available only to the nobles and monarchs, and for 100 years they were not exported for the territory of Spain. After a while the overseas fruits nevertheless began to spread across Europe, instantly gaining admirers and connoisseurs.

All this time, cocoa was used to make an exquisite drink. And only when the beans reached Switzerland, the local confectioner made a solid chocolate bar. But for a long time these delicacies were available only to the nobility and the rich.

general information

The cocoa tree is evergreen. Its botanical name is Theobromacacao. In height, it can reach 15 meters, but such specimens are extremely rare. Most often the height of the trees does not exceed 8 meters. The leaves are large, shiny, have a dark green color. Cacao flowers are small, up to 1 cm in diameter, the petals have a yellow or red hue. They are located directly on the trunk of the tree on small petioles-peduncles. Fruits can weigh up to 0.5 kg and in length to reach 30 cm. In shape they resemble a lemon, in the middle of which you can see seeds about 3 cm long. Flesh can contain up to 50 seeds in the flesh. If you translate this name of this plant from Latin, you get "food of the gods". There is a cocoa tree growing in South America, Southeast Asia, Australia and West Africa.

Cultivation of this plant is hard work, as in nursing it is very whimsical. Good and regular fruiting requires high temperatures and constant humidity. Such a climate occurs only in the equatorial band. It is also necessary to plant a cocoa tree in an area where direct sunlight does not reach it. Around should grow trees, which will create a natural shadow.

Composition of cocoa fruits

Disassembling the composition of cocoa, you can for a long time to list the elements and substances included in it. Recently, many began to pay much attention to raw cocoa beans and to classify them as so-called "superfoods." This opinion is carefully studied, and no one gives definitive data about this yet.

Beneficial features

The composition of cocoa includes many different substances and trace elements that affect the human body. Some of them are useful, others can do harm.

Such microelements, as fats, carbohydrates, vegetable protein, starch, organic acids favorably affect human health. Vitamins B, A, E, minerals, folic acid - all this is also necessary for the proper functioning of our body. The drink, prepared from cocoa powder, perfectly tones, and also quickly satiates. It can be drunk even by those who are on a diet, only to be limited to one glass a day.

Also useful is chocolate, which contains more than 70% cocoa. It not only beneficially affects the heart and blood vessels, but is also an excellent antioxidant (like green tea and apples).

People who are engaged in heavy physical work, it is recommended to eat beans that have not undergone temperature treatment. This product perfectly restores strength and muscle. It is also recommended to add it to food for athletes experiencing regular physical activity.

Contraindications

Cocoa is not recommended for women during pregnancy. The reason is that the substances found in the fruits of this tree interfere with the absorption of calcium. And this element is very important in the development of the fetus. Therefore, it is necessary to temporarily refuse products containing a large amount of cocoa, or to limit their use as much as possible.

Also, cocoa beans contain 0.2% caffeine. This should be taken into account when introducing such a product in the diet of baby food.

Varieties

The quality, taste and aroma of this product depend not only on the variety, but also on the place where the cocoa tree grows. It is also affected by the temperature and humidity of the environment, the soil and the amount of precipitation.

Forastero

This is the most popular type of cocoa. In the world production, it takes 1 place and is 80% of the entire crop. It is due to the fact that the tree is growing rapidly and gives a regular high collection of cocoa beans. The chocolate produced from the fruits of this kind has a slightly sour taste together with characteristic bitterness. It grows on the territories of Africa, as well as in Central and South America.

"Criollo"

The place of growth of this species is Mexico and Central America. Trees give a great harvest, but are highly prone to diseases and external influences. The market represents up to 10% of this type of cocoa. Chocolate, cooked from it, has a delicate aroma and a unique slightly bitter taste.

"Trinitario"

This is the derived variety obtained from the crossing of "Criollo" and "Forastero". Fruits have a persistent aroma, and the tree of cocoa beans is less susceptible to various diseases, which reduces the risk of loss of crops and does not require the use of various chemicals for treatment. Due to the fact that the variety was obtained as a result of crossing the two best species, the chocolate produced from it has a pleasant bitterness and exquisite aroma. This species is cultivated in Asia, Central and South America.

"National"

Cocoa beans of this kind have a unique persistent flavor. However, such trees are difficult to grow. In addition, they are prone to disease. Therefore, it is extremely rare to find such kind of cocoa on the shelves or in the chocolate. Cultivated variety in South America.

Cocoa in Cosmetology

Cocoa butter, thanks to its properties, has found application in cosmetology. Of course, for application in this area it must be of high quality and unrefined. Natural cocoa butter has a yellowish-cream color and a slight characteristic smell of fruits from which it is cooked. Such a product is rich in polysaccharides, vitamins, plant protein, iron and many other substances. It is also a strong antioxidant.

Very often, cocoa butter is used in masks, after which the skin becomes more resistant to sunlight and cold. The natural melting point of this product reaches 34 degrees, so before use it must be heated in a water bath. The skin easily absorbs the oil, after which it becomes well moisturized. Also, thanks to cocoa butter, irritation is removed, skin elasticity is increased and healing of small wounds is accelerated.

Production

In the modern world, perhaps, it is almost impossible to meet a person who does not know about chocolate and cocoa. Being used in confectionery, medicine and cosmetology, the products of this tree are firmly established in the world market, and they occupy a significant part of the turnover there. Therefore, the production of cocoa is a profitable business, which brings year-round profit. This is due to the fact that the tree is evergreen and grows in places where the sun, heat and moisture are constantly present. In one year, up to 3-4 crops are harvested.

After the planting of the young seedlings, the first fruits appear already in the fourth year of the life of the tree. Cacao flowers bloom on the trunk and thick branches, there are also formed and matured beans. At different grades at readiness fruits acquire various color: brown, brown or dark-burgundy.

Harvesting and processing

Fruits of cocoa are cut from the tree trunk with a sharp knife and immediately sent for processing. In the shop the fruit is cut, the beans are extracted, laid on the banana leaves, and they are also covered from above. The fermentation process begins, which can last from 1 to 5 days. During this period, cocoa beans receive a subtle taste, and also the bitterness and acid are removed.

Further, the fruits obtained are dried for 1-1.5 weeks with regular stirring once a day. During this time they should lose 7% of moisture. After drying and sorting the beans, they can be packed in natural jute bags and stored for several years.

How to make cocoa powder and cocoa butter

For the production of oil, the dried cocoa beans are fried and sent under a hydraulic press. As a result, oil comes out, which after processing is used in the confectionery industry for making chocolate. The cake is rubbed into powder and sieved through a sieve. So it turns out cocoa powder. Then it is packaged and sent for sale.