1 a beverage made from cocoa powder and milk and sugar; usually drunk hot [syn: chocolate, hot chocolate, drinking chocolate]
2 powder of ground roasted cocao beans with most of the fat removed
- the dried and partially fermented fatty seeds of the cacao tree from which chocolate is made
- an unsweetened brown powder made from roasted, ground cocoa beans, used in making chocolate, and in cooking.
- a hot drink made with milk, cocoa powder, and sugar
- Do you like cocoa?
- a cup or mug of this drink
- I like to watch TV with a cocoa.
- a light to medium brown colour
- cocoa colour:
- ``A Food Lover's Companion by Evan Jones (Harper & Row, 1979) includes this poem by Stanley J. Sharpless:
- Half past nine - high time for supper;
- ``Cocoa, love? ``Of course, my dear.''
- Helen thinks it quite delicious,
- John prefers it now to beer....
- ``Cocoa, love? ``Of course, my dear.''
- For they've stumbled on the secret
- Of a love that never wanes,
- Rapt beneath the tumbled bedclothes,
- Cocoa coursing through their veins.
- Of a love that never wanes,
Translationsseeds of cacao tree powder
- Danish: kakao , kakaopulver
- Dutch: cacao , cacaopoeder
- Estonian: kakaopulber
- Finnish: kaakaojauhe
- French: cacao , poudre de cacao
- German: Kakao
- Hebrew: אבקת קקאו (avqat qaqao)
- Italian: cacao
- Japanese: ココア (kokoa)
- Korean: 코코아 (kokoa)
- Portuguese: cacau em pó
- Russian: какао порошок
- Spanish: cacao en polvo
- Swedish: kakao , kakaopulver
- Chortí: kakauʼ
- Danish: chokolade , kakao
- Dutch: cacao
- Estonian: kakao
- Finnish: kaakao
- French: cacao
- German: Kakao
- Hebrew: קקאו (qaqao)
- Japanese: ココア (kokoa)
- Korean: 핫초코 (hat-choko)
- Nahuatl: cacahuatl
- Navajo: gohwé éh haštłʼiší
- Portuguese: cacau
- Russian: какао (invariable)
- Swedish: choklad
- French: cacao
- of a light to medium brown colour, like that of cocoa powder
Translationsof a light to medium brown colour
Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. "Cocoa" can often also refer to the drink commonly known as hot chocolate; cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa powder and cocoa butter together.
A cacao pod has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp called 'baba de cacao' in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in color.
HistoryThe cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. It may have been introduced into Central America by the ancient Mayas, and cultivated in Mexico by the Olmecs, then by the Toltecs and later by the Aztecs. It was a common currency throughout Mesoamerica and the Caribbean before the Spanish conquest.
Cacao trees will grow in a limited geographical zone, of approximately 20 degrees to the north and south of the Equator. Nearly 70% of the world crop is grown in West Africa.
Cocoa was an important commodity in Pre-Columbian Mesoamerica. Spanish chroniclers of the conquest of Mexico by Hernán Cortés relate that when Montezuma II, emperor of the Aztecs, dined he took no other beverage than chocolate, served in a golden goblet and eaten with a golden spoon. Flavored with vanilla and spices, his chocolate was whipped into a froth that dissolved in the mouth. It is reported that Montezuma II may have consumed no fewer than 50 portions each day, and 200 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards and became a popular beverage by the mid 1600s. They also introduced the cacao tree into the West Indies and the Philippines.
The cacao plant was first given its botanical name by Swedish natural scientist Carolus Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
World productionAbout of cocoa is produced each year. The global production was
- in 1974,
- in 1984,
- in 1994,
- in 2004 (record).
- in 1984,
- in 1974,
This is an increase of 131.7% in 30 years, representing a cumulative average growth rate (CAGR) of 2.8%.
There are three main varieties of cacao: Forastero, Criollo, and Trinitario. The first comprises 95% of the world production of cacao, and is the most widely used. Overall, the highest quality cocoa beans come from the Criollo variety, which is considered a delicacy http://www.finedarkchocolate.com/Chocolate_Resources/Chuao.asp. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producer of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario is a hybrid between Criollo and Forastero varieties. It is considered of much higher quality than the latter, but has higher yields and is more resistant to disease than the former http://www.curiousnotions.com/sui-generis-2.html.
Cocoa and its products (including chocolate) are used world-wide. Per Capita consumption is poorly understood with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption, but because there is no clear mechanism to determine how much of a country's production is consumed by residents and how much by visitors, this is all speculative.
The world's largest cocoa bean producing countries are as follows. The figure gives the production estimates for the 2006/7 season from the International Cocoa Organization. The percentage is the proportion of the world's total of 3.5 million tonnes for the relevant period.
HarvestingWhen the pods ripen, they are harvested from the trunks and branches of the Cocoa tree with a curved knife on a long pole. The pod itself is green when ready to harvest, rather than red or orange. Normally, red or orange pods are considered of a lesser quality because their flavors and aromas are poorer; these are used for industrial chocolate. The pods are either opened on the field and the seeds extracted and carried to the fermentation area on the plantation, or the whole pods are taken to the fermentation area.
ProcessingThe harvested pods are opened with a machete, the pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew.
Some cocoa producing countries distill alcoholic spirits using the liquefied pulp.
The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
Chocolate productionTo make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are washed and roasted. Next they are cracked and then de-hulled by a "winnower". The resulting pieces of beans are called nibs, and are ground using various methods into a thick creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes lecithin as an emulsifier and vanilla), and then refining, conching and tempering. Or it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content of approximately 10-12 percent. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Adding an alkali produces Dutch process cocoa powder, which is less acidic, darker and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when added to an alkaline ingredient like baking soda, the two react and leave a byproduct.
Health benefits of cocoa consumptionChocolate and cocoa contain a high level of flavonoids, specifically epicatechin, which may have beneficial cardiovascular effects on health. The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating nitric oxide, enhanced flow-mediated vasodilation, and augmented microcirculation.
Prolonged intake of flavonol-rich cocoa has been linked to cardiovascular health benefits, though it should be noted that this refers to plain cocoa and dark chocolate. Milk chocolate's addition of whole milk reduces the overall cocoa content per ounce while increasing saturated fat levels, possibly negating some of cocoa's heart-healthy potential benefits. Nevertheless, studies have still found short term benefits in LDL cholesterol levels from dark chocolate consumption.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Non-human animal consumptionChocolate is a food product with appeal not only to the human population, but to many different animals as well. However, chocolate and cocoa contain a high level of xanthines, specifically theobromine and to a much lesser extent caffeine, that are detrimental to the health of many animals, including dogs and cats. While these compounds have desirable effects in humans, they cannot be efficiently metabolized in many animals and can lead to cardiac and nervous system problems, and if consumed in high quantities, even lead to death. However, since the mid-2000s, some cocoa derivatives with a low concentration of xanthines, have been designed by specialized industry to be suitable for pet consumption, enabling the pet food industry to offer animal safe chocolate and cocoa flavored products. It results in products with a high concentration of fiber and proteins, while maintaining low concentrations of sugar and other carbohydrates; thus enabling it to be used to create healthy functional cocoa pet products.
Problems in the use of cocoa as a commodity
- Cocoa farmers in many countries lack information on production and marketing practices to help them improve their livelihoods. Charities such as the World Cocoa Foundation helps to support sustainable cocoa efforts through public-private partnerships such as IITA's sustainable tree crops program (STCP) in cocoa growing regions.
- Natural pollination is exclusively by midges, which may be affected by pesticides. Pollination is also carried out manually.
- Many cocoa farmers receive a low price for their production. This has led to cocoa and chocolate being available as fairtrade items in some countries. However, this fair trade remains as a tiny percentage of the total trade.
- Children work in the cocoa production industry. According to an International Labor Organization report, in 2002 more than 109,000 children were working on cocoa farms in Côte d'Ivoire (Ivory Coast), some of them in 'the worst forms of child labor'. The International Labor Organization later reported that 200,000 children were working in the cocoa industry in Ivory Coast in 2005.http://ilo.law.cornell.edu/public/english/standards/ipec/themes/cocoa/download/2005_02_cl_cocoa.pdf
- The first allegations that child slavery is used in cocoa production appeared in 1998. The 2005 International Labor Organization report failed to fully characterize this problem, but estimated that up to 6% of the 200,000 children involved in cocoa production could be the victims of human trafficking or slaveryhttp://ilo.law.cornell.edu/public/english/standards/ipec/themes/cocoa/download/2005_02_cl_cocoa.pdf. (See Economics of cocoa).
- See Cocoa Protocol for efforts to end these practices. The Cocoa Protocol has been criticized by some groups including the International Labor Rights Fund as an industry initiative which falls short.
Cocoa tradingCocoa beans, Cocoa butter and cocoa powder are traded on two world exchanges: London and New York. The London market is based on West African cocoa and New York on cocoa predominantly from South East Asia. Cocoa is the world's smallest soft commodity market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
cocoa in Arabic: كاكاو
cocoa in Czech: Kakao
cocoa in Bulgarian: Какао
cocoa in German: Kakao
cocoa in Esperanto: Kakao
cocoa in French: Fève de cacao
cocoa in Ido: Kakao-fabo
cocoa in Hebrew: קקאו
cocoa in Hungarian: Kakaó
cocoa in Korean: 코코아
cocoa in Dutch: Cacao
cocoa in Dutch Low Saxon: Kakouboon
cocoa in Japanese: ココア
cocoa in Norwegian: Kakao
cocoa in Norwegian Nynorsk: Kakao
cocoa in Polish: Kakao
cocoa in Portuguese: Cacau
cocoa in Slovak: Kakao
cocoa in Albanian: Gatim me kakao
cocoa in Slovenian: Kakav
cocoa in Finnish: Kaakao
cocoa in Serbian: Какао
cocoa in Yiddish: קאקאו