Cocoa. Cocoa. Chocolate. its scientific name, Theobroma Cocoa, as Carolus Linnaeus dubbed it, means ‘food of the gods’ in Latin. Whatever you want to call one of the world’s favorite foods, it’s undeniably delicious. However, depending on how you consume it, it may or may not be nutritious. Most of the planet’s chocolate consumption is made up of highly processed, roasted beans made into artificial candy laced with preservatives, sugar, and milk, severely limiting its nutritional value. Many of the beneficial vitamins and minerals are destroyed during this process. On the other hand, cocoa, when consumed raw, is one of the healthiest foods you can put into your body. The common misconception that raw cacao is too bitter to be tasty is based on nothing more than ignorance. After trying a properly crafted raw cacao dish, your mindset about chocolate will be indelibly altered.
A brief history
Cocoa has a storied history that few foods can compete with. Cultivated as early as 1800 BC, the cocoa bean has its roots deep in the jungles of South America. The Olmecs were the first to consume it and domesticate the tree. They also considered it to have divine properties, using it in sacrificial rituals. The Mayans liked it so much that they used it as currency. It was most commonly consumed as a drink, mixed with water, herbs, and spices. The most famous ancient use of cacao was by the Aztecs, particularly Emperor Monteczuma II, who reportedly drank 50 cups daily from a golden cup. Apparently, he too always had a drink before attending to his harem. He is quoted as having this high praise for it,
“The divine drink, which increases endurance and fights fatigue. A cup of this precious drink allows a man to walk for a whole day without eating.”
Once the Spanish arrived, they brought it back to Europe, shared it only with Portugal, and drank it like the Aztecs did for the better part of a hundred years in the 15th and 16th centuries. It took the rest of Europe considerable time to realize the value of the mysterious bean, and an English pirate ship reportedly mistook a shipment for sheep droppings and burned the entire batch.
When cocoa finally caught on in the rest of Europe, it embarked on a long journey of transformation and bastardization. It spread through France, Italy and England in the 17th century and finally reached America in the 18th century. In 1828, a Dutchman named Coenraad Van Houten invented a machine that extracted the powder, allowing it to be turned into a confection and, in the process, changing the appearance of chocolate forever. The English made the first chocolate bar in 1847, and then, in 1879, two Swiss men, Daniel Peter and Henri Nestlé, collaborated to invent milk chocolate, marking the unceremonious abandonment of the traditional, healthy, liquid method of preparation used in South America for two thousand years. years. One hundred and thirty years later, your average chocolate bar bears little resemblance to Mesoamerican cacao infusions and has a fraction of the nutritional value.
the world market
More than 3,500,000 tons of cocoa are produced annually. About 70% of that comes from West Africa, with the Ivory Coast and Ghana ranking first and third in global production. Our beloved Indonesia is second on that list, accounting for just under 20% in 2010! Unfortunately, it is estimated that less than 1% of world production is organic. Hopefully we can change and help change that from our organic friendly island of the gods, Bali. It would be logical that the revitalization of the organic production of the food of the gods would begin on the island of the gods. Cocoa only grows in the tropics, within 10 degrees of the equator, and is traded as a commodity on two global exchanges, one in London and one in New York. Arguably the most endearing aspect of cocoa production is that much of it takes place on small family farms, making it conducive to a more balanced income distribution sorely needed by many of the poor countries that produce it.
Nutritional value
Cocoa is packed with vitamins, minerals, and many other beneficial phytonutrients. Packed with antioxidants like flavonoids, which have been found to have anti-allergy and anti-cancer properties, cocoa has the potential to help cure a host of health problems. It is high in sulfur and magnesium, two of the most essential minerals for good health. It improves blood vessel function and blood flow, which some doctors say could improve cognitive function. This quality has led many to speculate that it might play a role in limiting the negative symptoms exhibited by Parkinson’s and Alzheimer’s sufferers.
Although it contains small amounts of caffeine, its most common stimulant is theobromine, an alkaloid similar to caffeine but lacking physically addictive properties. Theobromine has been shown to reduce asthma symptoms, relax and soften muscles, and lower blood pressure. Cocoa also contains enzyme inhibitors that can facilitate youth and rejuvenation.
In addition to the positive physical health effects cocoa has, it can also help improve mental and emotional health. Phenylethylamine, a chemical created by the brain and released when we feel attracted, excited, or in love, is present in healthy amounts. Anandamide, a chemical that is released when we feel good, is another component of cocoa. There are also more enzyme inhibitors that decrease the body’s ability to break down anandamide, meaning the positive feelings will last longer when you eat cocoa. Lastly, it’s loaded with tryptophan, a chemical needed to synthesize serotonin, a chemical that makes us feel happy. Basically, cocoa makes you feel great. A healthy dose of cocoa in your diet has been shown to have incredible long-term benefits for both physical and mental health. Be careful though, raw cacao is very powerful and has an intense effect on the central nervous system, so consuming too much at one time can cause caffeine-like reactions; Hyperactivity followed by drowsiness.
