What is Cacao?

cocoa is used to describe how unprocessed beans that are used to make chocolate and the tree from which they come from. The word "cocoa" comes from OLMEC civilization, which preceded May in the southern Mexican Gulf. The common synonym "cocoa" is actually a spelling of the original word. Theobroma Cacao tree is located in the Amazon forests and in other tropical areas. It produces three types of beans, which are Criollo, Forestero and Trinitario. All are used to create chocolate and offer clear health benefits.

Theobroma Cacao is originally from South America, naturally grows in the Amazon River basin and in the Orinoco River Basin. It is also managed in other areas such as Ghana, Indonesia and the Philippines. The tree grows from a height of 10 to 30 feet (3-9 meters) and usually begins to bring fruit four years after planting. When they are ripe, they are abundant yellow or orange and weigh almost a pound. Each contains many seeds referred to as cocoa beans. These seeds can be extracted and producedIT in cocoa butter. This butter is pale yellow vegetable fat, which is used not only for the production of chocolate, but also medicines, ointments and toiletries.

NIB is located in the center of the bean. This is what is used to make chocolate. The hipples are rich in antioxidants, as well as good fats and minerals such as calcium, zinc, iron and potassium. They have a by -product similar to caffeine and produce a natural MAO inhibitor that can suppress excessive appetite.

Criollo species of beans is the most precious and most expensive, with only 10 percent of chocolate grows from this type. The taste is not as bitter as other types of beans and the smell is more aromatic. This species is harvested mainly in Colombia, Ecuador and Venezuela.

Beans

are used for 75 to 90 percent of world chocolate. They are often referred to as volume beans due to their predominant use in chocolate production. The Fostero term means foreign inSpanish. Trinitario beans are Criollo and Forestero hybrid and are used in about 10 percent of chocolate.

Beans fermentation lasts three to seven days. This is necessary to develop beans flavors and preparation for baking. In this process, sugars in the beans are converted into alcohol and bacteria are killed.