Journey of the Cocoa Bean

Journey of the Cocoa Bean

Journey of the Cocoa Bean

The Tree Theobroma Cacao (Theobroma, which means the food of the gods in Greek, and cocoa is expected to be borrowed from the Mixe-Zoquean family and initially ‘kakawa’) was originally a native of Central and South America and is now planted in the tropical ‘tropical’) world , especially in Africa and in Indonesia, the places where it was taken after the conquest of the new world and the colonial period. This is an unusual tree where small flowers bloom from small pillows on their trunks and large branches of these flowers are pollinated by themselves or by pollinators such as pest repellent and produce pods that vary from 100 to 350mm length and weight from 200g to 1kg when cooked. When we open the pod, it usually contains 30 to 40 bitter almonds surrounded by sweet porridge and there is no doubt that animals are attracted to this delicious white sticky porridge and maybe what is interested in early humans when they first saw the tree. POD which is mature in about five to six months is immediately harvested, opened and then discharged into a tray or the like and left fermented as possible for five days that build heat. Rotting is initiated by various microorganisms that exist when the POD is opened. During the bean process briefly germinated but was immediately killed by heat, ethanol and acetic acid that penetrated through the cocoa beans to their cotyledons and killed the embryo, non-chirping beans do not produce chocolate flavor.

Biochemical transformation in the bean causes the formation of various flavor precursors, ethanol may be responsible for activation of certain cocoa beans, acid acids penetrates into cocoa beans and therefore alkaloid Fermented, pulp converted to light alcohol from sugar and protein and polypeptide reacts with polyphenols to provide brown. Therefore the fermentation process is the basis of the entire process of making chocolate and now the focus is on increasing the taste in the final chocolate through the use of the appropriate starter culture that allows the production of cocoa beans that are fermented uniformly within four days and also produce standard bulk chocolate. The next phase is drying of the fermented wet bean were the volatile or low boiling acids, such as acetic acid are lost and the brown color becomes more pronounced and result in the beans which are less astringent but still bitter and then is the roasting phase It is important because it is a process where the full taste of chocolate starts to come out and the chemicals involved are very complex because there are hundreds of compounds in chocolate beans called ‘beans’ and chemical reactions in this process often think about it is called “browning reaction”. Then these nuts through the dizziness process because there is a kind of skin outside that must be removed. So this bean is a ground and original way to do this is in Mesoamerican which is where chocolate is found, they apply heat underneath when the foundation raises the taste of the bean and then results in the formation of a mass of solid chocolate. The process involved is always the same throughout history with the present and the difference is only machines and technology.
Chocolate in one form or the other has existed since ancient times and there are many myths about the history of chocolate, there is no 100% evidence but it must be in the lowlands of the mesoamerika, the evidence of this is that the word ‘cacao’is is found in almost all Mesoamerica for chocolate and that is the only word in other languages, originally in the language used in Olmec countries, known as Mixes-zoque, Olmec Pottery Pottery analysis found traces of chocolate and other hard evidence from the initial chocolate found in The virtual area at the Rio Azul location in Northeast of Guatemala, is very close to the Belize border. An expedition worked at the tomb in Rio Azul and found a great virtual pyramid maybe around 450a. D, they also found the tomb of the king who was buried by digging into the base rock containing the early classical virtual pottery which was the remnant of the king and the pottery which had a hieroglyive written around him with plaster and fish bones but there was a high cylinder ship that was very important In Rio Azul and Hieroglyphic on the ‘Kakawa’ that is read which means cocoa and this ship may have chocolate in it which belongs to the king. This ship and several others who have a kind of residue at the bottom are sent to the Hershey Company laboratory in Hershey, Pennsylvania and what they find is two alkaloids that occur together and strange for chocolate, they are caffeine and theobromine and they have found these traces In many virtual ships, there are many descriptive images of people who drink chocolate on the virtual vases. It is a very prestigious drink and only the upper caste that covers the kings, politicians can drink it and are an important part of the negotiations of cyberspace, it is their champagne and any celebration or festival is incomplete without the ‘drinks of the gods’. These beans are not only used to produce drinks that are highly valued and are also used as currencies, cocoa beans have extraordinary value but are consumed as drinks for the first few thousand years before consumption as chocolate stems.

Maya even has a brown god called ‘Ek Chuah’ and celebrates the annual festival in April to respect their cocoa gods. And over time by other Spanish people, attacking the Yucatan and Mexican Peninsula in the early 1500s, quickly found that people drink and really appreciate chocolate and so did them. Aztec’s account said that foam on their cocoa drinks was very important for them. Spanish people use large wooden swizzle sticks to get foam and indigenous people make their chocolate drinks foamy by pouring drinks from a height from one vase to another. The best chocolate comes from Shoconochco province called Soconusco in the colonial era. Get off in Chiapas and go to the Pacific Guatemala coast, this is a high -quality cocoa of one variation of cocoa which is among chocolate produced today is called ‘Criollo’. Today the best and best chocolate comes from here. Aztec has made many descriptions about cocoa beans, so important is cocoa beans so that the emperor makes a large warehouse for cocoa and pay for people and troops with these beans and there are even cocoa beans. The first European meeting with cocoa beans came with Columbus on his fourth and last journey to the new world, but he never knew what they were and did not know his value. The Arrival of Cocoa in spain was documented in a dominican document in which a dominican priest who was in the alta vera paz of the Guatemala Among the K’Ekchi Maya and they shops a group of K’Ekchi Nobles to Spain to the Court of Philip II and they prepare chocolate drinks for him, so this is the first mention of chocolate in Europe. Immediately chocolate became popular in the Spanish court during the first 17 century, it was very popular among women and felt better after adding sugar, so the madness for chocolate spread throughout Europe.

Everything changed in the 19th century when a Dutch chemist Conrad van Housten designed a method to suppress some fat from cocoa beans because this popular chocolate drink was considered very fatty by modern standards and fat is called cocoa butter. Residual residues by turning into cocoa, which is a very weak chocolate drink or you can also form it into a bar. Chocolate consumed in liquid form is converted into solid stem. In the United Kingdom, great quaker families such as Cadbury’s, Rintreree’s etc were developed by producing solid chocolate.

In Switzerland, Swiss Innovator Hendry Nestlé who discovered Swiss Swiss milk and chocolate Daniel Peter collaborated and added dry milk to chocolate. To produce the first milk chocolate, Nestlé which is the largest food company in the world was founded.

In the US, the commercialization of solid chocolate is carried out by Mr. Hershey and developed massive mass production and known as Henry Ford from the chocolate industry.

Cadbury or other chocolate stems that we eat are not chocolate at all and only contain less than 15% of the solid cocoa, they extract the butter of cocoa from delicious cocoa beans and sell them to cosmetics and pharmaceutical companies, then, then, then pharmacy companies, then pharmacy , then, then pharmacy, add cheap substitutes such as sugar, milk and vegetable fat. Currently the best chocolate is produced by French chocolate makers in Europe.

Cocoa or chocolate, used both as medicine and as a vehicle to send other medicines, which come between Olmec, Maya and Aztec. Aztec drinks chocolate to treat the stomach and complaints of intestinal when cocoa is combined with liquids from silk cotton bark, five cocoa beans are used to treat diarrhea of ​​the Kanak -Kanakak and also function as a vehicle to deliver other medicines that include Quinametli, explained what キナメトリを含むキナメトリは「古代 bones called a giant” used to treat patients who pass through the blood.

On the 16th to the beginning of the 20th century manuscripts produced in Europe and Spanish revealed more than 100 use of chocolate drugs and the role that consists is to treat thin patients to gain weight, to stimulate the nervous system of apathetic patients, fatigue or weakness and to improve Digestion and elimination in which chocolate replies the effect of a weak abdominal, stimulating the kidneys and an increase in intestinal function.

Methylxanthines chocolate is a caffeine and theobromine can contribute to the preferences, desires and addiction to chocolate. Caffeine increases especially energetic passion and acts as a stimulant of the central nervous system and theobromine as muscle stimulants.

Original chocolate which has 70-80% cocoa solids contains good antioxidants for the heart and blood vessel systems and eating dark chocolate can also help sleep more soundly at night because it regulates body clocks, magnesium in black chocolate helps cells for cells to overcome rhythm body circadian.

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