A brief history of cocoa and its beneficial properties. Cocoa powder is an excellent superfood for our beauty and health

Did you know that the Amazon forests are considered the birthplace of cocoa. Cocoa fruits grow on a chocolate tree and are widely used in the food industry and medicine. The main ingredient in chocolate is cocoa.

From the language of the ancient Greeks, this word is translated as "food of the gods." Cocoa beans in the old days were valued along with gold. At first, grain was presented as a gift only to kings.

For a long time, hot chocolate remained the prerogative of the nobility. The inhabitants of the European continent first tasted the amazing taste of these grains in the 15th century. And the technology by which powder and oil were extracted from beans was invented by the Dutchman Konrad van Hoyten.

Even 200 years ago, hot chocolate was a sign of wealth and luxury, only respectable people could afford a cup of aromatic drink.

Where do you think the tradition came from, when serving hot drinks, to put a cup on a saucer? Today we consider this a sign of good taste, and in the 18th century, in this way, they paid tribute to thrift. Since chocolate was very expensive, they drank it, substituting a saucer under the cup, thereby saving every drop of the precious liquid.

To obtain 1 kilogram of grated cocoa, 40 fruits (or about 1200 beans) are required.

The largest importer of cocoa among all countries is the Netherlands. The population of this republic consumes more than 18% of the world crop.

The process of making cocoa powder is simple: take the beans and press them using the hot method, thus making cocoa butter. Then they take fat-free cake, grind and get a powder, which is used to make a healthy and tasty drink.

For the production of chocolate, cocoa butter, vanilla, sugar and other ingredients are added to the powder.

Useful properties of cocoa

Beans contain theobromine, which is similar in composition to caffeine. Theobromine is able to excite the nervous system, expand the bronchi and coronary vessels.

Legumes contain many useful substances, such as: proteins, carbons, minerals, tannins and aromatic components.

Cocoa has a good property - the ability to produce endorphins (they increase mood, improve overall well-being, improve performance and have a beneficial effect on mental activity).

The product also contains polyphenols that lower blood pressure. For this reason, this drink should be included in your diet for hypertensive patients.

Epicaketine, which is part of cocoa beans, is an excellent prophylactic against strokes and heart attacks, as well as against the occurrence of oncological neoplasms.

Known fact: Native Americans - Indians are considered to be long-lived, and the reason for this is rather banal: regular consumption of cocoa.

This healing drink is a good remedy for depression.

Women who have problems with menstrual cycles are shown to use cocoa. This helps to cope with adverse symptoms.

This drink is a real salvation for those who are on a diet. It has a low calorie content, the only thing is that in this case sugar cannot be used. If necessary, you can add fructose in a small amount.

Cocoa has a lot of magnesium and iron, and if milk is added to the drink, it will also be enriched with calcium.

Scientists managed to prove that cocoa is very useful for the elderly. It not only regulates blood pressure, but also has a positive effect on blood circulation in the brain, and this, in turn, helps to keep the mind clear and memory solid for a long time.

Cocoa has another useful quality: it can heal wounds faster and protect the skin from the harmful effects of ultraviolet rays.

Nutritional value and calories

The nutritional value of the product is very high, since it contains ingredients that together are able to satisfy our physiological needs for all the necessary substances and energy.

100 grams of cocoa contains 289 kcal. Of them:

• proteins - 24.3 grams;
• fats - 15 grams;
• carbohydrates - 10 grams;
• dietary fiber - 35.5 grams;
• organic acids - 4.0 grams;
• water 5 grams;
• monosaccharides - 2 grams;
• starch - 8.2 grams;
• ash - 6.3 grams;
• fatty acids (saturated) - 9 grams.

Vitamin complex: PP, A, Beta-carotene, B1, B2, B5, B6, B9, E, as well as micro and macro elements.

The calorie content of the product as a percentage is 14 - 15% of the total daily intake. Of them:

• 34% (97.2 kcal) - proteins;
• 47% (135kcal) - fats;
• 14% (40.8 kcal) - carbohydrates.

Harm and contraindications

Cocoa, in addition to benefits, can harm human health. And this is explained by the presence of caffeine in its composition (about 0.2%). This indicator must be considered before giving a drink to young children or pregnant women.

There is a lot of different information about caffeine, including conflicting ones. Therefore, cocoa should be treated very carefully by those people who have contraindications to the use of caffeine.

It is worth knowing the fact that cocoa beans grow in those countries where the sanitary situation wants to be at a higher level. And this affects the fruits of cocoa. Cockroaches like to settle in them, which are very difficult to get rid of.

Do not forget that the plantations where the trees grow are treated with pesticides in large quantities.

Be aware that this crop is subjected to chemical treatments much more intensively than any other fruit plantings.

In industry, beans are also treated against pests by the radiological method. As you understand, this cannot but have a negative impact on our health.

All manufacturers, of course, unanimously repeat that it is their products that undergo thorough and at the same time gentle processing. But, unfortunately, it is not always possible to verify the veracity of their statements that cocoa powder is prepared in compliance with all necessary safety standards.

There are a number of people who do not want to consume cocoa:

• these are children who have not reached the age of 3;
• people who have been diagnosed with diseases such as atherosclerosis;
• in the presence of various ailments of the nervous system;
• due to the presence of purine compounds in the product, it should not be included in your diet for people with and with. Oversaturation of the body with purines will lead to the accumulation of uric acid and excessive deposition of salts in the bones;
• in no case should cocoa be drunk with increased acidity of the stomach, as it contributes to the production of gastric secretion in excess,
• people suffering from constipation should also limit the use of this drink;
• the stimulating effect of the product may adversely affect those who have various heart diseases;
• Allergy sufferers should also be very careful with cocoa.

Methods of application in traditional medicine

The medical aspect of the use of cocoa in traditional medicine is quite diverse. This product is used with great success for the treatment of colds.

Cocoa is considered great antitussive and expectorant. It is also good at liquefying mucus.

Proven effective use of cocoa butter with bronchitis, pneumonia, tonsillitis and influenza. The medicinal drink is prepared as follows: we take cocoa butter and dilute it with hot milk.

This product is also lubricated with a sore throat. During epidemics of viral diseases, doctors strongly recommend lubricating the nasal mucosa with this oil as a preventive measure.

In addition, cocoa will help solve problems associated with poor bowel function. It is taken when it is necessary to remove cholesterol from the blood. With gastric ailments, cholecystitis.

you can use candles made from cocoa butter and propolis(proportion 10:1). To prepare hemorrhoidal suppositories, you need to mix the ingredients and form small candles from the resulting mass. Let them harden well and then insert into the anus for medicinal purposes for one month.

Cocoa butter is good with hemorrhoids.

Can be cured with cocoa, butter, honey and chicken yolks. To prepare the medicine, all components must be taken in equal proportions. We mix the ingredients and take 2 weeks, 1 dessert spoon 6-7 times a day.

Remedy for tuberculosis: we take aloe juice (the plant must be older than 3 years) - 15 ml, 100 grams of butter and 100 grams of cocoa powder, mix everything and add it all to a glass of warm milk. Take 1 tablespoon 3-4 times a day.

Remember, only high quality beans can benefit if they are grown without pesticides and other harmful impurities. Be aware that low-quality raw materials are brought from China.

A quality product is a natural powder. The instant product contains a lot of dyes and flavors.

We also invite you to watch a video on the topic of the article:

Have you ever met a person who has not tried chocolate or cocoa? We are all familiar from childhood with the taste of these wonderful delicacies. But not many people know what a cocoa chocolate tree looks like, where it grows and how chocolate is obtained from it.

Facts about the biology of the cocoa tree

1. Cocoa tree, or chocolate tree, modern botanists refer to the genus Theobroma of the Malvaceae family. The scientific name of the tree "Theobroma" (Theobroma cacao) was coined by Carl Linnaeus. Translated from ancient Greek, it means "food of the gods."
2. Theobroma cocoa is an evergreen tree up to 12-15 meters high. The leaves are very large, dark green, shiny, up to 30 cm long. On the trunk and large branches, bunches of small pinkish flowers with short pedicels are formed. Fruits grow from them, as if growing right on the trunk. This type of fruiting is called caulifloria. The flowers of the chocolate tree are not pollinated by bees, but by small midges.
3. The fruits of the chocolate tree in appearance resemble a pointed melon with longitudinal grooves, they reach a length of 30 cm and can weigh up to 0.5 kg. Fruit ripening lasts from six months to a year, and from just one tree a year you can get up to 200 fruits. Inside the fruit contains a pink, sour-sweet pulp. Under the pulp of the fruit there are 5 seed columns containing up to 50 seeds of a tree - cocoa beans. From these seeds, the most valuable products are obtained - cocoa powder, cocoa butter and their derivative - chocolate.

Where does cocoa grow?

Wild cocoa trees are found in the tropical jungle of South America - the birthplace of orchids, rubber plants, ceiba and melon trees. Now the chocolate tree has been cultivated, plants are cultivated in the tropical zone of the whole world: on plantations in South America, Africa, Indonesia and Oceania.

Most of the cocoa beans on the world market are produced in African countries. The largest suppliers of cocoa are Côte d'Ivoire, Ghana, Nigeria, Indonesia, Colombia, and Brazil. Cocoa is grown in the Dominican Republic, Ecuador and Bali - wherever the humid tropical climate allows.

Cultivation of cocoa trees

The chocolate tree is capricious and laborious to care for. To grow it, you need a constant temperature of at least 20 degrees, diffused sunlight and high humidity. Such conditions in nature exist in equatorial tropical forests.

Cacao trees are most often planted in hevea, coconut or banana palms, shading them from the scorching tropical sun. On plantations, the height of trees is limited to 6 meters to facilitate harvesting.

The evergreen cocoa tree blooms and bears fruit all year round. In 5-6 years, it blooms and bears the first fruits. The tree bears fruit for 30-80 years. Harvesting is usually done twice a year, at the end of the rainy season and before it begins.

Is it possible to grow a house tree?

It is difficult to grow a cocoa tree indoors; it needs a warm greenhouse or conservatory. But if you are lucky enough to get fresh miracle tree seeds, you can try to germinate them in the room. To do this, you need a mini-greenhouse with a temperature of 20 degrees, loose permeable soil and constant moisture. The beans are soaked for a day in warm water, planted to a depth of 2 cm. The container with the seeds is placed in a warm, well-lit place. Seedlings appear after 2-3 weeks.

Another way to get a cocoa tree is propagation by cuttings. Cuttings are cut in the spring. For reproduction, semi-lignified shoots 15-20 cm long with several leaves are taken. Planted in a substrate made up of soddy soil, sand and leaf humus, good drainage is made in the container. Fertilize from May to September. The plant is afraid of waterlogging, drafts and sunburn, it grows only at a temperature of 20-30 degrees.

Varieties of cocoa tree

Several varieties of chocolate tree have been bred, differing in taste and aroma of fruits, and cultivation characteristics.

• Forastero- the most common variety of cocoa, occupies up to 80% of world production. This variety gives a high and regular yield, grows quite quickly. Cocoa of this variety is characterized by a characteristic bitterness with a sour tint. Grown in Africa, Central and South America.
• Criollo- a rarer variety growing in Mexico and Central America. In the world market, the share of this variety is no more than 10%. It is difficult to grow, as it is highly susceptible to disease. Chocolate from this variety is distinguished by a delicate aroma and exquisite low bitterness with a nutty flavor.
• Trinitario- a variety bred from crossing "Criollo" and "Forastero". Inherited the best qualities from both varieties: pleasant taste and increased disease resistance. Grown in Central, South America and Asia.
• National- South American cocoa. Beans have a specific taste and aroma. Cacao of this variety is very rare, due to its susceptibility to diseases and a small area of ​​growth.

Collection and processing of cocoa beans

The collection and processing of cocoa beans is a very laborious process. Harvested only by hand, using special sharp machete knives. The collected fruits are immediately sent for processing. They are cut into several pieces and laid out for fermentation between banana leaves for 5-7 days. During fermentation, cocoa beans acquire their characteristic color and aroma.

Then the cocoa seeds are sent to dry. Traditionally, cocoa beans are laid out and dried, stirring daily, in the sun, sometimes in drying ovens. After drying, cocoa beans lose up to half their mass. They are packed in jute bags and sent to processing factories in various countries.

During processing, oil is pressed from roasted cocoa beans with a hydraulic press, and the squeezes are used to obtain cocoa powder. To obtain 1 kg of grated cocoa, it is necessary to process about 40 cocoa fruits, approximately 1200 beans.

Interesting facts about the history of chocolate

1. Mankind has been drinking cocoa for over 3500 years.
2. Although the chocolate tree is native to the Amazon, it was first cultivated by the Indians of Central America. Archaeological finds show that the Olmec people in the 18th century BC were familiar with a drink made from the fruits of the cocoa tree.
3. The word "cocoa" is derived from the Aztec name for the drink kakahuatl (chocolatl).
4. The Mayans considered cocoa to be a sacred gift from the gods and used the drink for ritual purposes, for example, at wedding ceremonies.
5. Drinking cocoa among the Aztecs was the privilege of the priests and the highest nobility. Cocoa fruits, along with the pulp, were ground, seasoned with maize, vanilla, salt and hot pepper, and fermented until foam was formed. The fruits of the tree were valuable as local money - for example, for 100 cocoa fruits you could buy a slave.
6. Christopher Columbus was the first European to be honored to taste a drink made from cocoa fruits. However, it was not Columbus who brought cocoa to Europe, but Cortes, the Spanish conqueror of Mexico. In 1519, cocoa appeared in Spain. The Spaniards did not allow cocoa to be exported from their country, and only after 100 years did cocoa enter Europe.
7. Chocolate in different periods of history was called completely different products:

• In the XVI century. it was a cold, bitter drink made from grated cocoa beans. The Spanish aristocracy added precious spices to it - vanilla and cinnamon.
• Since the 17th century Europeans learned how to brew hot chocolate and add sugar and milk to it. At the court of Louis XIV, chocolate drink was considered an effective aphrodisiac.
• In 1828, the technology of extracting cocoa butter and obtaining cocoa powder was invented in Holland. A drink made from cocoa powder has become cheaper and more affordable for different segments of the population.
• In the second half of the 19th century, chocolate began to be called a solid product based on cocoa butter. Bar chocolate was invented in its modern form.

About the benefits and harms of cocoa

• Cocoa is deservedly popular as a tonic and nutritious drink. It contains caffeine and various minerals, fats, vitamins A, B, E, folic acid. Cocoa is an excellent antioxidant that protects the body from the effects of free radicals, strengthens blood vessels and the heart.
• Cocoa butter is widely used in cosmetology and medicine. It prevents skin aging; various creams, suppositories, ointments are prepared on its basis.
• In the world, a drink made from unroasted cocoa beans is gaining popularity. It is believed that it quickly replenishes strength in athletes during physical exertion.
• Cheap varieties of chocolate contain substitutes for expensive cocoa butter - coconut and palm oils.
• Who does not benefit from cocoa products:

1. pregnant women - cocoa prevents the absorption of calcium;
2. babies - due to the content of caffeine;
3. diabetics should not get carried away with cocoa and chocolate - they contain a lot of sugar.

So, we got acquainted with a real miracle of nature - a cocoa tree. While enjoying the products of the chocolate miracle tree, one should not forget about only one thing - the sense of proportion!

Cocoa- the same overseas guest in Russia, like potatoes, corn, tomatoes, sunflowers and many other plants. However, this plant and its beneficial properties were known to the indigenous inhabitants of the American continent thousands of years ago. The Indians knew how to prepare a fragrant bitter drink from the seeds of the cocoa tree, which gave them strength and improved their mood. They called this drink "bitter water", which is consonant in their language with the word "chocolate".

Now let's talk a little about the cocoa tree itself. Cocoa is native to the tropical rainforests of Central and South America. This is a low evergreen tree, but its wild species grow up to twelve meters in height and live for a hundred years. Cacao cultivars developed over time are much lower than their counterparts from the tropics.

Already in the seventeenth century, the chocolate tree began to be specially grown on plantations, as it was very popular.

The tree blooms and bears fruit all year round, but the main crop is harvested only twice a year - in autumn and spring. When flowering, a small flower is formed, with a diameter of only one centimeter, very similar to an orchid. The cocoa fruit grows directly on the trunk and weighs 500 grams and matures within five months. As the fruit ripens, the color of the fruit changes from green to yellow to orange-red tones. Inside the fruit is no less interesting. In its five chambers, 50-60 seeds ripen.

Cocoa fruits are harvested by hand using long machete knives. After harvesting, the fruits are left for five days - for fermentation. At the end of this period, the seeds become less bitter and acquire a specific cocoa flavor. Then the seeds are dried, packed in bags and sent for further processing, the production of chocolate products and cocoa powder.

What is cocoa?

Cocoa is a powder or bar made from roasted beans extracted from the fruit of the TheobromaCacao tree. 1500 BC the Indians of Central America - the Olmecs - first prepared a thick spicy drink of dark brown color from these fruits. It was they who "domesticated" the cocoa tree and gave the drink the name "kakawa". Later, in Europe, cocoa was dubbed the "food of the gods."

To date, cocoa trees grow in 12 countries of the world on the equatorial part of the Earth. It is used not only to make a cocoa drink - one of the favorite treats of children, but also hot chocolate - an exquisite gourmet dessert, as well as bar chocolate - the most famous confectionery in the world.

Cocoa or hot chocolate?

Those who have ever tried real cocoa involuntarily wonder: how does it differ from hot chocolate? This is not about cocoa, which we are used to buying in a store, but about natural, made from cocoa paste or cocoa powder without any impurities and treatments. After all, as you know, chocolate is also made from cocoa, so is there any difference between them?

It turns out that there really is no difference between these drinks. If you follow the tradition of cocoa drinking, which originated in ancient Mexico, then "chocolate" and "cacavo" are different names for the same drink made from cocoa beans. Want to see for yourself? Make cocoa from real cocoa paste!

Useful properties of cocoa butter

Some of the properties of chocolate were described as early as the 17th century. Then it was found that nutritionally one ounce (30 grams) of chocolate can replace one pound of meat (453.6 grams). In addition, the attention of scientists was attracted by the properties of chocolate as an aphrodisiac.

Many useful properties of cocoa are due to the special oil contained in the grains. Thanks to him:

1. Cocoa helps to increase the level of antioxidants in the blood - substances that regulate the metabolism of glucose in the body and prolong human life;
2. There are much more antioxidants in cocoa than in Chinese green tea and red wine, so cocoa can rightly be called a drink of youth and strength!
3. Cocoa stabilizes blood pressure and improves blood vessel function, reducing the risk of heart disease. The alkaloid theobromine contained in the drink (similar in composition to caffeine) stimulates cardiac activity and dilates the vessels of the heart and bronchi. Also, theobromine is able to suppress chronic painful cough after viral infections and with pulmonary diseases.
4. Japanese researchers have identified antibacterial substances in this drink that prevent the development of caries!
5. Studies have shown that the substances contained in cocoa butter act as an anticancer agent, reducing the risk of cancer with regular use. They also reduce the likelihood of developing a disease such as osteoporosis, which occurs against the background of a decrease in estrogen levels during menopause in women.
6. By stimulating the synthesis of collagen, cocoa butter has a beneficial effect on the condition of human skin. This therapeutic effect is due to the combined effect (estrogenic and antioxidant) of cocoa butter flavanols.

What cocoa to buy?

Real cocoa you can cook yourself and at home. The most important thing is to buy natural ingredients, because both the taste and the usefulness of the finished drink will largely depend on them.

cocoa paste

If you want to try real cocoa, then experts recommend buying cocoa paste. Cocoa paste in appearance and smell resembles the usual chocolate for us. A drink made from cocoa paste is most saturated with cocoa butter, which means it has the most beneficial properties and vitamins.

Cocoa powder can also be used to make cocoa. But he is also different. As a rule, in stores you can buy instant cocoa powder in packs. It is more popular for making cocoa at home, as it dissolves easily in water.
For comparison, you can try cocoa from natural cocoa powder. It is of high quality, it contains much more cocoa butter than ordinary cocoa powder, which can be bought at any store, which means more nutrients. But natural cocoa powder is insoluble - it must be boiled, like cocoa paste.

Distinguishing high-quality cocoa powder is very simple: when rubbed between the fingers, it does not crumble completely like dust, but remains on the fingers. In this case, the grinding should be very fine, without grains. The structure of cocoa is somewhat reminiscent of powder.

How to drink cocoa?

The Indians of Central America brewed cocoa very thick. First, the grains were ground, mixed with water and spices: cinnamon, cloves, cayenne pepper. For nutritional value and density, cornmeal was added. They drank the drink cold and whipped to foam. For the Emperor, agave juice was an obligatory component; the Europeans replaced it with sugar. Cocoa was cooked exclusively in copper utensils - only in copper does cocoa not burn and acquires its refined taste.

Europeans experimented with cocoa, adding sugar, milk, eggs, cherries, coffee, etc. Either they diluted it with additional water, then, on the contrary, they boiled it with a double portion of cocoa powder. Thanks to all these searches, we now have milk chocolate, candies with fillings, all kinds of hot cocoa drinks and chocolate shakes.

Today, cocoa is prepared in much the same way as it was hundreds of years ago. Cocoa paste is also melted in a copper bowl and also slightly whipped. But, unlike the Indians, we drink the drink hot. To do this, melted cocoa paste is poured with milk warmed to room temperature. It is this cocoa - and there is a real hot chocolate!

You can add sugar to taste, spices or other ingredients (for example, bananas), because to this day cocoa remains a fertile product for culinary fantasies and extraordinary gourmet recipes.

cocoa with milk

One tablespoon of cocoa is added to a glass of cold milk (2.5% or 3.5% fat). Sugar is added to taste, but on average 1 teaspoon. From spices, you can choose vanilla or cinnamon, whatever you like. Milk is brought to a boil very slowly and immediately removed from heat. The drink is drunk hot.

cocoa mocha

Mix one tablespoon of cocoa with a teaspoon of coffee, a teaspoon of sugar and nutmeg. Pour a glass of cold water, slowly bring to a boil. Add cream to taste. Alternatively, you can boil it in milk.

So, cocoa is a drink that will cheer you up in bad weather and make you forget about problems and worries. It is believed that it bestows wisdom and tranquility, and is also a source of inner strength. With it, your words and ideas turn into actions, the mind becomes clear, and emotions take on new shades. And this is not all that cocoa is capable of - a real drink of the gods.

Experience all the magical properties of cocoa! You will not even notice how you are recharged with strength and energy, feelings will flare up, and the world will sparkle with bright colors. After all, the gods who gave us cocoa know how to return the joy of life to mere mortals ...

Section 1. History of cocoa.

Section 2. Biological description cocoa beans.

Section 3 Harvest and Processing cocoa.

Section 4. The impact of cocoa on human health.

cocoa is species of evergreen trees from the genus Theobroma (Theobroma). Previously, this genus was assigned to the Sterculiae family, now it is assigned to the subfamily Byttnerioideae of the Malvaceae family.

The plant originates from the subequatorial regions of the burning continent, cultivated throughout the world in the tropics of both hemispheres for the production of seeds used in the confectionery industry and medicine.

The word "cocoa" also refers to the seeds of the cocoa tree and the powder obtained from them; the drink has the same name (at the same time, some other species from the genus Theobroma are used for the production of cocoa: Theobroma bicolor and Theobroma subincanum).

The scientific name of the genus Theobroma was given by Carl Linnaeus. The specific epithet cacao is of Aztec origin. As a Russian name for the species, in addition to the word "cocoa", the expression "chocolate tree" is sometimes used.

History of cocoa

Although cocoa historically comes from burning continent, the history of its cultivation begins in Central America. Archaeological finds of vessels with traces of theobromine suggest the use of this plant, presumably from 1100 BC. e. But not cocoa beans were used, but containing the pulp of the fruit, from which an alcoholic drink was made.

The Aztecs have known cocoa since the 14th century, they considered it sacred and revered it as a gift from the god Quetzalcoatl. However, cocoa beans were not used for sacrifices, but as a means of payment and for the preparation of a tart, spicy drink that differed in taste from the now known cocoa. This drink was made from a mixture of water, cocoa, maize, vanilla, hot peppers and salt. When the Spanish conquistadors conquered Mexico and subjugated the Aztecs in 1519, they quickly discovered they had "brown" in their hands. In the treasuries of Montezuma II, the last leader of the Aztecs, the Spaniards found 25,000 quintals of cocoa, which were collected from the population as taxes. One slave cost in terms of these "" about 100 cocoa beans.

With the spread of the cocoa hobby in Europe, cocoa plantations in the European colonies also increased with the use of slave labor. In the 17th century, the main regions of cultivation were Guayaquil in Ecuador and Caracas in the Republic of Venezuela, and then Belem and Salvador in Brazil. At the beginning of the 20th century, the Portuguese colony of the islands of Sao Tome and Principe became the largest producer of cocoa. And although slavery was officially banned in all countries, this colony continued to illegally use slave labor. This led to a boycott of cocoa imports by Cadbury and other major English chocolate manufacturers.

Cocoa (Cocoa) is

in the tropical forests of Africa and burning continent grows a small beautiful tree with shiny leaves. This tree blooms with yellow flowers and bears fruit all year round. It is noteworthy that the flowers grow directly on the bark of the trunk.

Orange-yellow oblong fruits, similar to ribbed cucumbers, also hang from the trunk. They reach 30 cm in length, 10-12 cm in diameter and weigh from 300 to 600 g. Under the woody shell of the fruit are from 25 to 50 seeds, incorrectly called cocoa beans. From 50 to 120 fruits are removed from one tree.

Even the ancient Aztecs state which were located on the territory of the present Mexico, prepared from the fruits of the cocoa tree a kind of spicy drink "chocoatl", which means "bitter water".

The Aztec legend about the cocoa tree is interesting. Once upon a time there lived a wizard gardener Quet-tzalcoatl, who had a wonderful garden. Among other trees in this garden grew a "chocolate tree", from the fruits of which people made the mentioned drink. However, Quetzalcoatl was overcome with pride and he imagined himself immortal. For this he was punished by the gods - they deprived him of his mind.

The mad gardener destroyed his entire garden, only one tree survived. It was the cacao tree, which thus remained the only representative of the magical trees!

The Aztecs prepared chocoatl in the following way: ground cocoa beans were diluted in hot water and pepper and vanilla were added to this liquid.

In 1519, the conquistadors led by Hernando Cortes captured the ancient capital Mexico Tenoch-titlan. The palace of the Aztec emperor Montezuma was plundered. In the palace pantries, the Spaniards found large stocks of some kind of dried beans. From these beans, in fact, the Aztecs prepared the drink mentioned above.

However, Cortes did not like this drink. He preferred a drink that was prepared especially for King Montezuma. Roasted cocoa beans were ground together with corn grains at the stage of milky ripeness, honey and boiled sweet agave juice were added to this mixture, then all this was flavored with vanilla.

Back in Europe, Cortes brought the Spanish king cocoa beans and recipes for making "chocoatl", from which the chocolate we know came from.

So, the Europeans discovered the cocoa tree in the first half of the 16th century. Cocoa seeds began to be exported to Spain, where the first factories for the manufacture of cocoa and chocolate were founded.

A few decades later, cocoa was also known in France. But even there, until the middle of the 17th century, no one except the queen and her entourage drank cocoa. Only in the middle of the 18th century did the drink become widespread.

The inhabitants of Mexico from ancient times until the second half of the 19th century, cocoa fruits served as banknotes. At one time, this gave rise to "chocolate counterfeiters", who extracted the contents from the fruits and filled their shells with earth, then the beans were glued and put into circulation.

Over time, the cocoa tree spread to Africa and now the main producer of cocoa beans is the Republic of Ghana, formerly the Gold Coast. The economy of Nigeria, Cameroon, Ivory Coast is also largely dependent on this culture. In 1876 (according to other sources, it was several years earlier), the blacksmith Tette Kuarshi from the city of Mamiong visited the island of Fernando Po.

When he returned to Ghana, he brought with him a bag of cocoa beans. He sowed them in his native land and after four years he harvested the first harvest. The enterprising blacksmith sold the seeds to his friends and neighbors. So, gradually cocoa culture replaced in country all other cultures. Today, the Ghanaians say: "... for us cocoa is the same as the Nile for Egypt..."

In 1891, the British took the first political shipment of cocoa beans from Ghana. And after 6 years, the Englishman Rowntree opened the Rowntree and Company Limited chocolate factory in York, from which enterprises in Canada, Ireland, Holland, and Australia soon spun off. Chocolate factories began to be built in the USA, Germany, Switzerland; in the middle of the 19th century, chocolate production was organized in Russia.

The fact that chocolate appeared in the ancient culture of the Aztecs, who lived on the territory of modern Mexico, is known to everyone today. The Aztecs grew cocoa trees, and an amazing powder was prepared from their fruits: a drink made from this powder gave them strength, vigor and energy. Men were especially fond of drinking this drink, and the modern word “chocolate” came from its name “chocolatl”.

In the 16th century in Central America the Spanish conquerors came and they liked the chocolate too. They brought cocoa fruits to Europe, and taught other Europeans to cook from them not only a delicious and fragrant drink, but also chocolate, reminiscent of modern: from cocoa powder with the addition Sahara and vanilla.

Meanwhile, cocoa is much healthier and more nutritious than them: it has less caffeine than coffee, but there are other tonic substances. Theophylline activates the activity of the central nervous system, has a vasodilating effect; theobromine improves performance, but acts softer than caffeine; Phenylethylamine improves mood and prevents depression, so even students and schoolchildren are recommended to drink cocoa in order to be less worried about passing exams.

Biological description of cocoa beans

A large tree that grows wild on the coast of Mexico, in the tropical forests of the Central and flaming continent. Reaches a height of 12 m. Branches and leaves are located along the periphery of the crown, where there is more light.

The leaves are alternate, thin, evergreen, oblong-elliptical, entire.

The flowers are small, pinkish-white, protruding directly from the bark and large branches of the tree in bunches. The number of parts in the calyx, corolla and gynoecium is mostly five. The petals are equipped with concave spoon-shaped extensions at the base, turning into a narrow stem ending in a flat, widened limb. Androecium consists of 3 or 4 stamens and 5 staminodes (undergrown stamens). The ovary contains many ovules in each of the five nests.

Cocoa (Cocoa) is

The fruit is large, berry-like, similar in shape to a lemon, but equipped with longitudinal grooves, between which ridges pass; contains many large seeds arranged in several rows and surrounded by pulp. The nutritional tissue in them is poorly developed, and the cotyledons are folded. The fruit resembles a large cucumber or an elongated melon, fully ripens in 4 months.

Approximately half of cocoa beans consist of fats (cocoa butter), 12-15% proteins, 6-10% carbohydrates. Cocoa butter is the only one among vegetable oils that has a solid consistency, and it melts at a relatively low temperature, close to the temperature of the human body.

Therefore, the chocolate bar is hard, but it melts nicely in your mouth. Cocoa butter is made up of various glycerides. The most important of them (more than 70%) are oleo-palmito-stearin and oleo-distearin. Cocoa powder is rich in potassium and phosphorus salts.

Cocoa contains a very important physiologically active substance theobromine. It is an alkaloid that, like caffeine, has a stimulating effect on the human cardiovascular and nervous systems. Chocolate usually contains about 0.4% theobromine, which is a perfectly safe dose, but enough to give chocolate bars or drinks tonic properties that can increase performance and relieve fatigue.

In addition to theobromine, cocoa beans contain 0.05–0.1% caffeine, red cocoa pigment, and substances that create a specific delicate flavor characteristic of cocoa and chocolate. This pleasant fragrance is provided by at least 40 volatile compounds! Among them, the most important terpene alcohol is linalool. Among the aromatic substances are also esters of lower fatty acids - amyl acetate, amyl butyrate, butyl acetate.

Cocoa (Cocoa) is

Cocoa is native to the Amazon rainforest, but is now cultivated in all tropical countries between 20º north and south latitude. Only in these latitudes is it warm and humid enough. Cocoa trees cannot stand the direct action of sunlight, this feature is taken into account on plantations, the necessary shading is achieved by mixed plantings of coconut palms, banana, rubber, mango trees and avocados. Partially used and local trees. Thus, a certain protection from the wind is created, and the height of the trees is limited to 6 meters, which makes harvesting easier. harvest. Without this measure, the cocoa tree could reach 15 meters in height.

In favorable conditions, the evergreen cacao tree blooms year-round and bears fruit all year round. The first flowers appear on the tree at the age of 5-6 years. Fruits are formed within 30-80 years. When ripe, yellow-green or red, depending on the variety, the fruits reach 30 cm in length and weigh up to 500 grams. The pulp of the fruit contains up to 50 cocoa beans. The tree gives high yields, starting from the 12th year of life. meets twice a year, the first time at the end of the rainy season before the onset of droughts, and the second time before the start of the rainy season. The first one is considered to be of better quality.

The main areas of cultivation are located in Central America and Africa. The largest cocoa producer is the Ivory Coast (Côte d'Ivoire), which produces about 30% of the annual crop worldwide. Other major producers are (in descending order): Indonesia, Ghana, Nigeria, Cameroon, Malaysia and .

The method of breeding also differs from continent to continent. In America, these are predominantly large plantations, while in Africa - small small enterprises. Cocoa was often used to treat the upper respiratory tract, diseases of the throat and larynx.

Cultivation of cocoa trees is a very hard and low-paid work.

Harvesting and processing of cocoa.

Growing directly from the trunk of the tree, the fruits are cut with machetes by experienced pickers. Harvesting should be done without damaging the bark of the tree to avoid infections.

The collected fruits are cut with a machete into several parts and laid out on banana leaves or stacked in barrels. white containing sugar, the pulp of the fruit begins to ferment and reaches a temperature of 50º C. Seed germination is inhibited by alcohol released during fermentation, while the beans lose some of their bitterness. During this 10-day fermentation, the beans get their typical aroma, flavor and color.

Drying is traditionally carried out under the rays of the sun, in some areas, due to climatic conditions, in drying ovens. Drying in traditional drying ovens, however, can render the resulting beans unsuitable for chocolate production due to smoke flavor. This problem was solved only with the advent of modern heat exchangers.

After drying, the beans lose about 50% of their original size and are then bagged and sent to chocolate-producing countries in Europe and North America.

Valuable product, obtained by pressing ground beans - cocoa butter, is part of modern chocolate, and is also widely used in perfumery for the preparation of cosmetic ointments and in pharmacology.

The dry residue after pressing is ground, and in the form of cocoa powder it is used for making drinks, as well as in food production.

Almost all cocoa imported into Europe was produced in Republic of Venezuela. Since then produced in Republic of Venezuela local varieties are called "Criolo" (Spanish native, Creole), and imported - "Forastero" (Spanish alien). "Forastero" originates from the Amazon jungle. All varieties of cocoa are probably derived from these two main varieties. Plants imported later from Trinidad, which are a hybrid of "Criollo" and "Forastero", were called "Trinitario". Due to its pronounced aroma, Ecuadorian cocoa also has its own name - "Nacional".

Thus, cocoa varieties are divided into four main groups:

"Criollo" (Criollo) (for example, "Ocumare" (Ocumare))

"Trinitario" (Trinitario) (for example, "Carupano" (Carupano))

Nacional (for example, Arriba, Balao)

"Forastero" (Forastero) (for example, "Baia")

"Criollo" is considered the most elite variety of cocoa. As a rule, it has less acid, almost no bitterness, along with a mild taste, it has a pronounced additional aroma. Most Forastero varieties have a characteristic cocoa taste, but they are not aromatic, partly bitter or sour. Nevertheless, for its high yield, Forastero occupies a leading position in the world market. The Ecuadorian Arriba cocoa variety also belongs to the elite varieties. Trinitario cocoa has a powerful taste, light acidity and strong aroma. Since the taste of cocoa depends not only on genetic characteristics, but also on soil and climatic conditions, along with cocoa varieties, their areas of cultivation are also distinguished.

The cocoa beans taken out of the fruit are piled in heaps and covered with banana leaves. The temperature there reaches 40-50 °C. In about a week, under the influence of microorganisms, the sugary substances of the beans are converted into alcohol and carbon dioxide. Some of the alcohol turns into acetic acid, which impregnates the beans, and they lose their ability to germinate. They take on a chocolate color. Caco-min glucoside, which is part of the beans, is broken down, which reduces the bitterness of the beans.

Cocoa (Cocoa) is

After fermentation, cocoa beans are dried in the sun or roasted over a fire. Biochemical processes processing of cocoa beans give way processes chemical and mechanical, which create the structure, color and aroma of cocoa and chocolate.

The shells are removed from the beans, then they are crushed and cocoa butter is pressed in hydraulic presses. The cocoa cake remaining after pressing the oil is ground and sieved on the finest sieves - this is how cocoa powder is obtained. The particle size of the powder should be within 10 microns. Such fine grinding is needed so that when preparing a drink, cocoa powder does not settle to the bottom of the cup. Cocoa drink (as opposed to the drink coffee) is, as we have said, a suspension that must remain stable for at least 10 minutes.

From the beans going to the manufacture of chocolate, cocoa butter is not squeezed. They are crushed into grains, after which they are ground on special millstones into a liquid mass of grated cocoa, which is then mixed with cocoa butter, powdered sugar (approximately added in a ratio of 2: 1), a little more vanillin and other aromatic substances are added. Then the whole mixture is intensively ground and chocolate is molded from this mass.

In terms of nutritional value, cocoa and chocolate occupy one of the first places among all food products. It should be noted that chocolate bars and chocolate powder are products of a different nature. Powdered chocolate has its own recipe. The powder contains less cocoa butter. Therefore, for the preparation of liquid chocolate and various drinks such as chocolate, it is not recommended to use chocolate in bars - the fat can simply float in the cup. The stimulating effect of cocoa (drink) and chocolate is not as intense as that of tea or.

Therefore, cocoa drink and chocolate (in bars or drinks) can be given more often to children who are sick. However, too frequent and abundant consumption of cocoa and chocolate is undesirable. This is due to the fact that theobromine and oxalic acid contained in it can affect the decrease in calcium in the body and lead to weakening of bone formations. A wide variety of drinks are prepared from cocoa and chocolate - sweet, flavored, cold and hot.

The impact of cocoa on human health

Cocoa beans contain a large number of substances, some of which are very valuable (about 300 different substances in total). The most important of these are: anandamide, arginine, dopamine (neurotransmitter), epicatecin (antioxidant), histamine, magnesium, serotonin (neurotransmitter), tryptophan, phenethylamine, polyphenol (antioxidant), tyramine, and salsolinol. Antidepressant effects are primarily serotonin, tryptophan and phenylethylamine [source not specified 899 days]. The synergistic effect of these substances is not excluded. The approximate chemical composition of cocoa is as follows:

11.5% protein

9.0% cellulose

7.5% starch and polysaccharides

6.0% tannins (tannin) and colorants

2.6% minerals and salts

2.0% organic acids and flavors

1.0% saccharides

0.2% caffeine.

Recently discovered in cocoa, epicatechin caused a real sensation due to its effect on health. Harvard University professor Norman Gollenberg discovered the positive effects of cocoa on humans as a result of research. He found that epicatechin could reduce the incidence of four of the five most common diseases in Europe (stroke, myocardial infarction, cancer and diabetes) by almost 10%. He compared the data available in medical reports on the causes of death in Kuna Yala (an autonomous region on the east coast of Panama, formerly San Blas), whose population actively consumes cocoa, and in the continental part of Panama bordering it for 4 years (2000-2004).

The opinion of the scientific community on this issue is ambiguous. Despite the discovery of a statistical relationship between cases of health and cases of cocoa consumption, this finding can be called into question due to the different living conditions of the studied populations. Further research is needed.

Scientists from the University of Munster have discovered a new substance in cocoa that promotes the growth of skin cells and thereby heals wounds, smoothes wrinkles and reduces stomach ulcers. This substance was called "cocoheal".

Swiss cardiologists call dark chocolate with more than 70% cocoa "sweet aspirin". At the annual meeting of American heart specialists in Chicago in November 2006, a report was presented that the bioactive compounds in such chocolate reduce platelet aggregation.

The effect on the body of large amounts of cocoa is still the subject of research.

Cold cocoa is the fastest muscle recovery after sports or hard physical work, surpassing special drinks intended for athletes in this parameter.

Along with coffee and tea, cocoa is one of the most loved everyday drinks by millions. What is the secret here - after all, cocoa drink has a much less tonic effect, for which, for example, morning coffee is so loved. It turns out that cocoa drink is not only very tasty, but also healthy - it contains a large amount of substances useful for the body.

Cocoa powder contains tonic substances - caffeine (less than in coffee), theophylline and theobromine, as well as the antidepressant phenylephylamine.

It is rich in protein (12.9%), fatty acids included in cocoa butter, normalize blood cholesterol levels. There is a lot of fiber and vitamins in cocoa, especially folic acid (vitamin B9). The mineral composition of cocoa is also varied. For some elements, cocoa powder is the champion, and for the content of iron and zinc, it can be called the leader among products. Zinc plays an important role in human life. It is involved in the construction of many enzyme systems, in the synthesis of proteins and nucleic acids (DNA and RNA), normal functioning is impossible without it. Job cells. Zinc necessary for human development and puberty. It supports the function of hematopoiesis, promotes wound healing. The daily requirement of an adult for zinc is 15 mg; for pregnant and lactating women, the dose should be increased by 5 mg.

As a cocoa drink, it is better to drink for breakfast or drink in the afternoon with honey and dried fruits. In addition, cocoa powder and chocolate contain the natural pigment melanin, which has the ability to absorb heat rays. It protects the skin from ultraviolet rays, which can cause sunburn, and infrared rays, which are one of the causes of overheating and sunstroke. Melanin gives the food it contains a dark color. In addition to cocoa, it is found in coffee, black tea, prunes, blueberries, dark grapes.

Residents of southern countries traditionally drink a lot of coffee and eat dark-colored fruits, replenishing the reserves of melanin, which protects the body from the harmful effects of the sun's rays. Therefore, if you have to spend a long time in equatorial countries, for the prevention of cancer, include more melanin-rich foods in your diet, primarily cocoa, coffee, and chocolate. Cocoa contains purine bases, or purines, which are an integral part of nucleic acids that provide storage and transmission of genetic, hereditary, information and are directly involved in the biosynthesis of proteins, including enzyme proteins.

All metabolic processes in cells are closely related to nucleic acids, and, consequently, to purines. A certain amount of purines in the diet is one of the conditions for a healthy balanced diet. But only a certain amount! An excess of purines in food, especially in metabolic disorders, is accompanied by the deposition of special needle-like crystals in the joint cavities and in the urinary tract. This primarily applies to purines found in animal products (meat, offal, fish), as well as yeast. Purines found in plant foods (coffee, cocoa, legumes) are not so insidious. For many years it was believed that with kidney disease and gout, you should not eat chocolate and drink cocoa. To argue that it is not necessary to completely abandon these useful products, we can only talk about their restriction in the diet.

Many of us love cocoa since childhood, but not everyone knows about all its pros and cons.

cocoa is useful for cardiovascular diseases, it lowers blood pressure, dilates blood vessels and reduces risk the occurrence of thrombi. It contains substances that reduce risk cancerous diseases. Cocoa helps detoxify the liver and normalize the functioning of the pancreas, which is very important after the holidays. It also helps in the treatment of diarrhea.

Cocoa contains more than three times the amount of antioxidants. It also contains, which is necessary for the beautiful appearance of hair and nails. Cocoa perfectly raises concentration and activates mental activity.

cocoa can be addictive if you drink more than 3 cups of this drink daily. It can also affect mood changes, so it should not be used by people prone to panic attacks and anxiety. Cocoa invigorates well, so you do not need to drink it before bedtime.

It is optimal if you drink no more than 2 cups of cocoa in the morning, it will invigorate you and give you strength and energy for the whole day. And remember that instant cocoa contains all sorts of chemical additives that will not benefit your body.

Firstly, 1 teaspoon of cocoa (10 grams) contains only 23 kcal, while one slice of chocolate contains over 50 kcal. Secondly, the secret of cocoa is the richness of plant antioxidants - flavonoids, including the especially valuable trace element epicatechin. Epicatechin improves cerebral circulation and short-term memory, effectively lowers blood pressure. Cocoa contains many times more epicatechin than berries, red wine or green tea.

People who drink cocoa are half as likely to develop diabetes or experience disorders work hearts. Such a positive effect on the human body is exerted by flavonoids, which regenerate mitochondria - the energy centers of myocardial cells and skeletal muscles. Unfortunately, because flavonoids have a bitter taste, they are removed from chocolate bars in the industrial production index, and milk and sugar further weaken their effect.

Cocoa is also a rich source of magnesium, which helps manage stress, relaxes muscles, and helps build strong bones. A large number of gland, contained in natural cocoa beans, is an effective weapon against anemia. Chromium helps to maintain an appropriate level of glucose in the blood. Regularly feasting on cocoa, we can feel good every day.

Chocolate tree is the only plant that contains anandamide. This microelement affects the brain, causing euphoria and increasing endorphin levels. In addition, cocoa increases the body's level of serotonin, a natural antidepressant.

Cocoa is also a rich source of tryptophan, which the brain uses to produce the feel-good neurotransmitter serotonin, as well as phenylethylamine, which is called the “chocolate drug.” These trace elements have a psychostimulating effect - they lead to euphoria, increase endurance and the ability to endure pain.

Due to the high content of bioflavonoids, cocoa neutralizes the action of reactive oxygen species that damage DNA cells and lead to tumor growth processes. Medical studies have shown that cocoa is especially effective in oxidative stress (free radicals have a destructive effect on cell membranes). It causes cancer of the small and large intestine. This is a very significant fact, because due to the constant exposure to toxins that enter our body with harmful food, the digestive organs are often pathological.

None of us is immune from age-related failures in the work of our personal processor - the brain. And if it seems to us that old age is somewhere far away, then close people live next to us, parents, grandparents who want to maintain a clear mind for life. Cocoa improves cerebral circulation, memory and concentration. In the elderly and old people, it prevents the development of senile dementia.

It is useful to drink cocoa for people who have had colds or infectious diseases, as the rich composition of the drink helps the body restore lost strength. Patients with heart failure, cocoa brings relief - due to the high content of potassium.

And not so long ago, scientists concluded that this drink contributes to longevity, as it contains many useful antioxidants.

Thanks to these substances, the use of cocoa prevents many diseases and helps to delay the aging of the body.

Regular consumption of cocoa contributes to the productive work of the brain. The antioxidant flavanol contained in cocoa beans improves cerebral circulation and normalizes blood pressure, and therefore a cocoa drink, like chocolate, is useful for people who have poor blood flow in the vessels of the brain.

Some scientists even believe that there are much more antioxidants in cocoa than in red wine and green tea - recognized fighters with free radicals. Natural polyphenols contained in cocoa fruits do not allow free radicals to accumulate in the body, and thus prevent the occurrence of cancer.

Of course, it was known before that cocoa was rich in antioxidants, but a detailed comparative analysis was carried out recently, and now we know which drink is healthier.

By the way, it is better to replace fashionable energy drinks that are unsafe for health with a cup of aromatic cocoa: this way you can get energy, a surge of strength, give nutrition to cells, and at the same time do no harm to the body.

Since cocoa contains purine bases, its use is not recommended for certain diseases - for example, gout and kidney problems. Of course, in these cases it is necessary to limit the amount of cocoa in the diet, but it is hardly worth abandoning it completely.

Purines are part of the nucleic acids responsible for the operation of the mechanism of heredity, storing and transmitting genetic information. Protein biosynthesis and metabolic processes are associated with nucleic acids, so purines must be present in the human diet - in certain quantities.

But an excess of purines causes the accumulation of uric acid in the body and the deposition of salts in the joints, as well as kidney and urinary tract diseases. However, in this regard, those purines that are found in animal products are more dangerous, and cocoa powder is not one of them.

Of course, during exacerbations of diseases, such as gout, cocoa should not be drunk, but it would be unreasonable to give it up forever, and deprive the body of many useful substances.

By the way, drinking cocoa in large quantities is harmful to everyone, but the same can be said about the abuse of other foods.

Cocoa is not given to small children under 3 years of age, since the substances contained in the drink can be too exciting for their nervous system.

With constipation, drinking cocoa is undesirable, since the tannins contained in it will exacerbate the problem; with caution and little by little, cocoa should be consumed in diabetes mellitus and atherosclerosis.

Given the energy properties of cocoa, it is best to drink it for breakfast or in the afternoon, with dried fruits and honey.

Children and teenagers can drink cocoa with milk, cream, sugar, but for adults it is better to add them less often - this way the drink turns out to be too rich and high-calorie. If you want to drink cocoa with milk, you can use soy. Drinking cocoa at night is not recommended.

Sweet Sauce Recipe: Mix one and a half cups of sugar with a glass of water. Bring the resulting liquid to a boil over medium heat and cook for 30 seconds. In a bowl, mix a glass of cocoa with a glass of water. Slowly pour the cocoa into the saucepan, stirring constantly. Cook over low heat until the broth thickens.

Pharmacy cocoa

cocoa is part of many firming preparations that improve mood, help lose weight and fight cellulite. Cocoa tablets are recommended to drink as a dietary supplement with a lack of motivation for action, fatigue, apathy, weakening of memory and concentration. Other cocoa-based vitamins relieve states of tension and excitement, help with sleep disorders. Special vitamins for people at risk of heart disease strengthen the heart and cardiovascular system.

Cocoa for the body

cocoa in cosmetic preparations improves blood circulation, refreshes the appearance of facial skin. Being a rich source of antioxidants, vitamins A and E, it successfully fights free radicals that cause premature aging of the body. It is thanks to its wonderful properties that cocoa is included in many cosmetic products for skin and hair care. But any homemade mask made from natural ground cocoa beans will bring a more noticeable effect.

Face and body mask recipe: Mix 2 teaspoons of homogenized cheese in a bowl with a spoonful of cocoa and a pinch of cinnamon. Place the bowl on the steam bath and wait for the cocoa to dissolve. Then remove the mask from the fire and wait until the mass has cooled. Apply the mask on the body and face, avoiding the area around the eyes. After 20 minutes, the mask can be washed off, and the procedure is repeated after a week. The mask perfectly cleanses the skin, moisturizes and nourishes it.

Anti-aging face mask recipe: mix cocoa, natural yogurt and olive oil in equal proportions. Apply to cleansed face for 20 minutes and rinse with warm water. Olive oil can be replaced with honey or any other oil. This mask is ideal for dull, aging or sensitive skin that needs intense stimulation and deep hydration.

Hair mask recipe: dissolve 2 teaspoons of cocoa in a cup of coffee, spread the mask over the entire length of the hair and leave for 15-20 minutes. The procedure can be repeated several times a week. A mask with cocoa gives shine to dark hair, and with the addition of coffee it makes the color deeper and more saturated.

Cocoa classic

Take 1 full teaspoon of cocoa powder per cup. Cocoa is brewed with boiling water, mixed thoroughly. Then put a spoonful of honey and mix again. Add water and add 2 teaspoons of soy milk (preferably dry) or 2 teaspoons of cream.

"Mogul-mogul"

Two yolks are ground white with a spoonful of sugar. Then a teaspoon of cocoa is added to the mixture and mixed again.

Hot chocolate

Three slices of dark dark chocolate should be dissolved in a glass of hot water, brought to a boil and simmered for a short time (one minute). Pour into a cup and add a teaspoon of honey.

Viennese chocolate

Dissolve 50 g of chocolate in hot water (100 g) and cook, stirring constantly, until a homogeneous mass is formed, then cool. Introduce the yolk into the cooled mixture, put on low heat or a water bath and, stirring, heat slightly, to about 70 degrees. Remove from heat and beat with a spoon. Serve with whipped cream.

Unlike tea and coffee, cocoa contains a very small amount of caffeine, which, if prepared correctly, will avoid adverse reactions. After all, cocoa is not only tasty, but also a healthy drink, both for babies from 2 years old and for mothers.

It would seem that special in the preparation of this goodies. Dissolve your cocoa powder in hot water and drink to your health. But! To make cocoa tasty, tender, fragrant and give a charge of vivacity - it is better to cook it in milk, and not in water!

Cocoa Recipe:

1. To prepare a drink from cocoa powder, you need milk or water.

2. To prepare 1 liter of cocoa, bring 1 liter of milk to a boil.

3. Cocoa powder should be mixed with sugar and diluted with a little cold milk / water. In a separate bowl (for example, in a large glass), dilute 5 dessert spoons of cocoa and 5 teaspoons of sugar with hot milk so that a thick, mushy mass is obtained.

4. Having boiled milk / water, add diluted cocoa there. Bring to a boil again, remembering to stir.

Cocoa can be drunk both cold and hot. Cocoa is best served with not too sweet pastries (biscuits, cookies).

Cocoa (Cocoa) is

cocoa is recommended for enhanced nutrition, for example, after a debilitating illness. Then the drink is enriched with egg yolks: the yolks should be ground with sugar, then add warm cocoa there; Heat the drink, but do not bring to a boil, and beat with a whisk. Yummy is ready!

Cocoa (Cocoa) is

In the morning, cocoa will invigorate and energize, in the evening you can drink a cup of cocoa to cheer up. As mentioned above, cocoa can be given to children over the age of 2 years in an amount not exceeding 50 ml per day and 4 cups per week. It is best to cook it for breakfast. It will come in handy if the child does not eat well in the morning. You can offer honey with dried fruits as a dessert for cocoa.

Over the next three years, the world's leading producers of cocoa beans from the Ivory Coast to Indonesia will increase the processing of beans to 50 percent of the world's crop in order to increase their income, according to specialists from the international cocoa company.

In recent years, the expansion of processing industries has led to the fact that cocoa-producing countries independently process about 43 percent the global volume of the product.

organization Barry Callebaut AG, a chocolate supplier to Nestle and Hershey, plans to open a processing plant in Indonesia by mid-2013.

Now the producing countries understand that they need to invest in added value, and most of the governments of these states are actively promoting the expansion of processing production.

Today it is the main cocoa processing region, which accounts for 40 percent.

See what "Cocoa" is in other dictionaries:

Cocoa- ? Cocoa Scientific classification ... Wikipedia

COCOA A powder made from the beans of the tropical cocoa tree. Roasted and peeled cocoa beans are crushed and pressed, squeezing out some of the oil from them, then again crushed into powder; cocoa powder contains up to 15% fat. In addition to hot ... ... The Concise Encyclopedia of the Household

cocoa- (beans, powder and drink, as well as oil). A food product that has a strong stimulating effect on the nervous system. Therefore, frequent and systematic use is not recommended, especially for children. Cocoa powder, prepared ... ... Culinary Dictionary

COCOA- (Mexican kakahualt). An American plant that bears fruits in the form of beans, from which a powder is prepared for brewing a drink in the genus coffee, as well as chocolate, cocoa beans. Dictionary of foreign words included in the Russian language. ... ... Dictionary of foreign words of the Russian language

COCOA- COCOA, seeds of the fruit of the cocoa tree Theobroma Cacao L. (family Sterculiaceae), growing wild in the primeval forests of the upper Amazon basin and cultivated in the tropical countries of America, Africa and Asia (up to 13 ° north and south ... ... Big Medical Encyclopedia

cocoa- neskl., cf. cacao m., germ. Cacao Spanish mexican cacao. 1. Tropical tree, from the seeds of which chocolate is prepared. BAS 1. Kako grows on both banks of the river on which the city stands. LK 518. There is a divy fruit, and some vegetables, ... ... Historical Dictionary of Gallicisms of the Russian Language

COCOA- COCOA, non-cl., cf. and (obsolete) husband. (Mexican kakahuati). 1. Tropical tree, from the seeds of which chocolate is prepared. 2. Powder from the ground seeds of this tree, which is used to make a drink. Can of cocoa. Dutch cocoa. ||… … Explanatory Dictionary of Ushakov

Cocoa- in powder, put in a saucepan (at the rate of 1 teaspoon per glass of cocoa), add 2 teaspoons of sugar per glass, mix it well with cocoa, pour in a little boiling water or hot milk and grind thoroughly so that there are no lumps. In shattered… A book about tasty and healthy food

Cocoa- Cocoa. COCOA (chocolate tree), evergreen tree (sterculiae family). Grows in the tropical forests of America. Cultivated in the tropics of both hemispheres. The pulp of the fruit is edible. The seeds contain the alkaloid theobromine, which is used in medicine, and ... ... Illustrated Encyclopedic Dictionary

COCOA- (chocolate tree) an evergreen tree of the genus Theobroma. Grows in the tropical forests of America. Cultivated in the tropics of both hemispheres. The seeds contain the alkaloid theobromine used in medicine, as well as up to 50% fat. They are used to get... Big Encyclopedic Dictionary

COCOA- non-cl. the chocolatier tree, Theobroma casao, and its bean-shaped fruit, from which cocoa and chocolate are prepared. Cocoa, related to the tree, fruit or cocoa drink. Kakaovnik, chocolatier, Theobroma saçao tree. Dahl's Explanatory Dictionary. IN AND. Dal… Dahl's Explanatory Dictionary

All products containing cocoa are extremely rich in flavonoids - biologically active compounds of plant origin. Flavonoids are very useful for human health: they reduce blood pressure, effectively prevent the formation of blood clots and improve the circulatory system, neutralize the so-called free radicals - reactive oxygen species that damage tissues and cells and thereby prevent the development of diseases initiated by inflammatory processes (including atherosclerosis). ).
Fatty acids included in cocoa butter, normalize blood cholesterol levels. Cocoa butter is useful for colds, sore throats. It is enough to dissolve a small briquette of cocoa butter in a glass of hot milk to alleviate sore throats.
Cocoa seeds contain theobromine, which is similar in composition to caffeine. Theobromine excites the nervous system, enhances cardiac activity, expands the coronary vessels and bronchi.
But for medicinal purposes, cocoa is rarely used due to the presence of oxalic acid, theobromine and purine bases in it. It is not recommended to use cocoa for the elderly and children, as well as for patients with urolithiasis, gout and with increased acidity of gastric juice.
Cocoa, like coffee, should be stored in a sealed container and not placed next to pungent products.

Cocoa is a product of processing the seeds of the chocolate tree.
Cocoa (Theobroma cacao) - from the genus (Theobroma) of the family (Malvaceae). Originating from America, cultivated throughout the world in the tropics of both hemispheres for the production of seeds used in the confectionery industry and medicine.
The word "cocoa" also refers to the seeds of the cocoa tree and the powder obtained from them; the drink has the same name.
History of cocoa

The Aztecs called cocoa kakauatl (“bitter water” - this word later transformed into “cocoa”) and believed that they received precious cocoa beans from the great god Quetzalcoatl (who, by the way, also gave them maize). And among the Quiche Indians, the goddess Shkakau (“giver of cocoa”) was considered the patroness of cocoa beans.
The first Europeans to see cocoa beans were Christopher Columbus and his crew: in 1502, during their fourth campaign, they captured a canoe loaded with strange "nuts". Then the Spaniards did not yet understand what wealth they met: the gold they desired for the Aztecs was a cheap metal and did not turn their heads, but cocoa beans were the measure of wealth and means of payment (by the way, on the Yucatan Peninsula they served as a bargaining chip up to middle of the 19th century).
In 1519, the bearded Spanish general Hernando Cortes landed on the coast of Mexico, and the Aztecs considered him the incarnation of the good god Quetzalcoatl, who had always been depicted with a beard, returned to them. At a reception hosted in honor of dear guests, the Aztec leader Montezuma treated the Spaniards to a thick drink made from cocoa beans with vanilla, hot peppers and spices, which was served in bowls of pure gold. The Aztecs called this drink chocolatl ("foamy water") and believed that it gives strength to men, including sexual strength, and is very dangerous for women and children. From the Aztec chocolatl came the Spanish (and then pan-European) chocolate - "chocolate".
In 1527, returning to his homeland, Cortes brought with him not only cocoa beans, but also a method for making a magical drink. Over time, the Spaniards adapted it to their tastes: they added it and began to serve it. The result was a drink that we now know as "hot chocolate". It was prepared in a special vessel - with a short spout, a long wooden handle and a lid with a hole for a beater in order to foam it well. The chocolate drink was thick and very fatty - a film of oil floated on its surface, which had to be removed with a spoon.
Only in 1828, the Dutchman Kunrad van Guten invented a special press with which 2/3 of cocoa butter could be squeezed out of roasted beans. The remaining powder became the basis of a new drink: hot chocolate, thick, fat and frothy, turned into the easily soluble cocoa that we know today.
cocoa tree
The Latin name for the cocoa tree is Theobroma cacao. The first part of the Latin name Theobroma is translated as "food of the gods". The second part of the name cacao comes from the Aztec language, where cacahuatl means "seed".
The cocoa tree grows in tropical rainforests, reaching a height of 10-15m. The leaves of this evergreen plant are large and round, small pink-red cocoa flowers grow directly on the trunk and branches of the tree. This feature of flowering is called "caulifloria"; it is also found in other tropical forest trees. So nature has adapted to the possibility of pollination of tropical jungle plants by butterflies that cannot reach the crowns of tall trees. However, despite all the efforts of nature, the pollination of cocoa flowers is not very active: even a fully grown tree brings only 30-40 fruits.
Cocoa flowering begins around the fourth year of the plant's life, but fruiting peaks at 9-10 years. Juicy cocoa fruits are covered with a partially woody shell. The fruits ripen for about four months, as they ripen, changing their color from green to yellow, and in some varieties of cocoa, from reddish to brown.
The cocoa fruit contains about 50 almond-shaped seeds, immersed in a sticky liquid that solidifies in air into a whitish-pink, sour-sweet pulp. Seeds are surrounded by a dense two-lobed peel. One cocoa tree can produce up to 4 kg of seeds.
After cleaning, fermentation and drying of cocoa seeds, the grains are ready for further processing. They are oval, slightly flattened, 2-2.5 cm in size, covered with a brown shell (cocoa shell). In the process of further roasting of the grains, this shell is easily destroyed and removed. Cocoa shell is considered healing and is used in pharmacology.

Types of cocoa seeds

Almost all of the cocoa imported into Europe was produced in Venezuela. Since then, local varieties produced in Venezuela are called "Criolo" (Spanish native, Creole), and imported - "Forastero" (Spanish alien). "Forastero" originates from the Amazon jungle. All varieties of cocoa are probably derived from these two main varieties. Plants imported later from Trinidad, which are a hybrid of "Criollo" and "Forastero", were called "Trinitario". Due to its pronounced aroma, Ecuadorian cocoa also has its own name - "Nacional".
Criollo (Criollo) - for example, "Ocumare".
"Criollo" is considered the most elite variety of cocoa. As a rule, it has less acid, almost no bitterness, along with a mild taste, it has a pronounced additional aroma. It is used to make the highest quality chocolate, but is very rarely used in its pure form, as this variety is very rare and expensive, and it is also less and less common.
The pod is generally elongated and varies in color from green to purplish red when ripe.
The production of this variety accounts for less than 3% of the world's cocoa production.
Gives chocolate an exceptional taste.

Forastero (Forastero) - for example, "Baya" (Baya)
Most "Forastero" varieties have a characteristic taste of cocoa and strawberries, but they are not aromatic, partly bitter or sour. Nevertheless, for its high yield, Forastero occupies a leading position in the world market.
The pod is green to yellow when ripe.
The production of this variety accounts for 85% of the world's cocoa production.
Trinitario (Trinitario) - for example, "Karupano" (Carupano).
This is a hybrid, a cross between Criollo and Forastero. Bred in Venezuela in 1727. Cocoa "Trinitario" has a powerful taste, light acidity and strong aroma.
The pod can be of all possible colors belonging to "Criollo" and "Forastero".
The production of this variety is 10-15% of the world production.
From "Trinitario" they produce excellent chocolate, valuable for its taste and nutritional properties.
Nacional (Nacional) - for example, "Arriba" (Arriba), "Balao" (Balao).
Since the taste of cocoa depends not only on genetic characteristics, but also on soil and climatic conditions, along with cocoa varieties, their areas of cultivation are also distinguished.
The main areas of cultivation are located in Central America and Africa. The largest producer of cocoa is the Ivory Coast (Ivory Coast), which produces about 30% of the annual crop worldwide. Other major producers are (in descending order): Indonesia, Ghana, Nigeria, Brazil, Cameroon, Ecuador, Dominican Republic, Malaysia and Colombia.

Cocoa products

Growing directly from the tree trunk, the fruits are cut by experienced pickers. Harvesting should be done without damaging the bark of the tree to avoid infections.
The collected fruits are cut with a machete into several parts and laid out on banana leaves or stacked in barrels. The white, sugar-containing pulp of the fruit begins to ferment and reaches a temperature of 50 C. Seed germination is inhibited by alcohol released during fermentation, while the beans lose some of their bitterness. During this 10-day fermentation, the beans get their typical aroma, flavor and color.
Drying is traditionally carried out under the rays of the sun, in some areas, due to climatic conditions, in drying ovens. Drying in traditional drying ovens, however, can render the resulting beans unsuitable for chocolate production due to smoke flavor. This problem was solved only with the advent of modern heat exchangers.
After drying, the beans lose about 50% of their original size and are then bagged and sent to chocolate-producing countries in Europe and North America.
The main processed products of cocoa beans are cocoa mass, cocoa butter and cocoa powder.
Cocoa mass (cocoa mass, cocoa paste, cocoa liquor) is a refined or semi-refined mass produced by grinding (grinding) cocoa beans. Contains at least 48 percent cocoa butter. The name liquor arose due to the liquid consistency of this raw material, and not the alcohol content. Ground beans - cocoa liquor, also called unsweetened chocolate, remain liquid when warm, solidify when cooled.
Distinguish cocoa mass for the production of cocoa butter and cocoa mass for the manufacture of chocolate. Cocoa liquor, intended for processing into cocoa butter and cocoa cake (cake), is ground into particles of a very small size, since the extraction of cocoa butter is the easier, the smaller the particle size of cocoa liquor. The required particle size is reached more quickly in the earlier stages of grinding the cocoa, when there is still a sufficient amount of butter in the cocoa.
Cocoa mass is a key ingredient in the chocolate industry. Cocoa mass is used to make chocolate by adding the following ingredients: cocoa butter, sugar, milk, emulsifiers and cocoa butter equivalents. The content of the various ingredients depends on the type of chocolate being made. Cocoa liquor intended for the production of chocolate does not require final grinding. Undoubtedly, a larger particle size is preferred because in this case, to obtain a chocolate of the same taste, less cocoa butter is required than using cocoa liquor with final processing.
Cocoa butter is extracted by pressing cocoa nibs, is a light yellow (whitish) fatty substance, has a hard and brittle texture at room temperature, a characteristic smell, quickly and completely melts in the mouth without a residual waxy aftertaste.
Distinguish between natural cocoa butter and deodorized (subjected to additional processing).
Cocoa butter is used as a fat base for the production of various confectionery products, as well as in the perfume and pharmaceutical industries. By the way, cocoa butter is the only natural fat that melts exactly at the temperature of the human body.
Cocoa powder is a product obtained by grinding cocoa cake, which is formed after the extraction of cocoa butter from finely ground cocoa mass (cocoa liquor).
Distinguish cocoa powder natural and alkalized.
Natural cocoa powder is obtained from cocoa liquor, untreated with alkalis. This powder has a slightly acidic reaction.
Alkalized powder is obtained from cocoa liquor (or cocoa nibs) treated with alkalis. This powder has a slightly alkaline reaction. When processing cocoa products with alkalis, the taste, aroma and color of cocoa powder improves. Depending on the degree of alkalization, this grade is subdivided into weakly, medium and strongly alkalized powder.
Premium quality pure cocoa powder has a delicate taste and rich cocoa aroma, which is obtained by blending high quality cocoa beans.
Cocoa powder is widely used in the confectionery, bakery and dairy industries. Without it, the production of chocolate icing (except for white) is practically impossible, it is widely used in the production of sweets, confectionery tiles, chocolate pastes, cakes, rolls, cookies, dragees, breakfast cereals and other products.
In addition, several types of drinks are produced on the basis of cocoa powder.
cocoa drinks
Cocoa powder obtained by one of the above methods is flavored with vanilla, cinnamon, cassia and other spices or essential oils. A small amount of salt (about 0.5%) is also added, which can be mixed with materials used in alkalization.
Aromatic substances or vanillin in a powdered state are mixed with cocoa powder, while the size of their particles should not be larger than cocoa powder particles. Such powders are better than essences and essential oils, which can “float” to the surface of the prepared drink and are more susceptible to oxidation processes.
With proper preparation, cocoa powder can produce a cocoa drink with a rich and pleasant aroma. To do this, cocoa powder should be ground with the addition of a small amount of milk or water, after which this paste should be poured with hot water or milk and beat (optional). Another cooking method involves boiling this mixture. Recently, due to the convenience and speed of preparation, an "instant" cocoa drink has become popular.

Instant cocoa

In addition to the traditional hot liquid chocolate, cold chocolate drinks have become widespread.
They are made from ordinary cocoa powder with the addition of food wetting ingredients that help achieve the desired degree of dissolution. Soy lecithin is used as a wetting ingredient, however, it contributes to the development of extraneous aromas, as it has its own, albeit mild, flavoring properties. Therefore, at present, special types of lecithin, its substitutes and synthetic phospholipids are used, which exclude the development of foreign flavors.

liquid chocolate

As a drink, hot liquid chocolate has largely replaced the cocoa drink. It is easy to make and most chocolate powders can be used to make cold drinks.
Chocolate usually contains 70% sugar and 30% cocoa powder. Some types of such chocolate powder are simple mixtures using flavoring additives, but most often the technology of heat treatment and agglomeration of sugar and cocoa powder particles is used. According to experts, it allows you to improve the chocolate flavor.
One way to make liquid chocolate is to boil the sugar syrup to a supersaturated state, then quickly mix it with cocoa powder and dry it.
In another method, only part of the sugar is first used, and the remainder is added in a granulated, dust-free form. This mixture is then instantized (treatment with wet steam), dried and sifted through a sieve with relatively large meshes. In this way, instant cocoa powder is obtained.
Some types of liquid chocolate contain dairy ingredients in addition to sugar - most often it is skimmed milk powder, since whole fat milk solids reduce the shelf life of chocolate powder. After some time, milk fat begins to give the drink extraneous flavors, therefore, in some recipes, skimmed milk powder with fillers in the form of vegetable fats is used.
Liquid chocolate, like cocoa powder, has an additional flavor, and due to its high sugar content, it is usually stronger than the pure chocolate flavor.
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