Chocolate - Page 1
Chocolate
©2009 Firebrand
Cocoa is derived from the cocoa bean, seed of the tree Theobroma cacao, in
the family Sterculiaceae, to which the cultivated colas also belong. Chocolate is
a paste made from the kernels of the cocoa tree and flavored with sugar, vanilla
and other ingredients.
Chocolate is highly nourishing. Roasted cocoa beans contain about 50 percent
fat, 20 to 25 percent carbohydrate, and 15 to 20 percent protein. Because of the
high fat and carbohydrate content, chocolate products are a valuable source of
energy for athletes, soldiers, and others who perform strenuous physical
activity. Chocolate also contains small amounts of caffeine, which is a mild
stimulant.
Chocolate beverage is made by dissolving chocolate in boiling water or milk. It
was thus used by the Mexicans largely, as far back as the time of Montezuma.
Chocolate - Page 2
Cocoa Production
Originally wild in Central America the cacao tree can now be found on the large plantations in
tropical America, Africa, and Asia. The principal producing countries are Ghana, Nigeria, Ivory
Coast and Cameroon in Africa, and Brazil, Ecuador, Mexico and the Dominican Republic in
America. There are numerous other countries producing cocoa on a smaller scale and of these New
Guinea has increased its production considerably since 1950.
Cocoa is generally grown under shade of thinned jungle or specially planted trees. Where steady
winds blow, windbreaks are planted. The tree bears at four to five years, reaches maturity at ten to
fifteen years, and continues for thirty to forty years.
The tree is 5-8 m high, with broad-leaved luxuriant foliage. The flowers are small, pale pink or pale
yellow, wax-like in texture; the fruit is produced in pods; buds, flowers and fruit at all stages of
development are present simultaneously; the pods grow on the main trunk and branches. A tree
produces hundreds or even thousands of flowers, of which only 5-40 per cent are pollinated, and a
much smaller proportion reaches maturity. The po