Cocoa beans total

Cocoa production has dramatically increased since 1980, from worldwide production of 1.6 million metric tons to 2.6 in 1994, a 60% increase (Table 8).1118There does appear to be somewhat of a leveling in production since 1990 when 2.5 million metric tons of cocoa beans were produced. Africa is the largest producer of cocoa, contributing over 50% of the total worldwide production. The Ivory Coast is the single largest national producer, with 809,000 metric tons in 1994 (32% worldwide production). 

Cocoa beans and related cocoa product imports (liquor, paste, powder) to the U.S. all declined in 1995 however, cocoa butter and chocolate rose in total imports. U.S. exports of cocoa have a large market in neighboring countries of Canada and Mexico together they account for 51% of all cocoa products exported by the U.S., or 316.8 million in value.23... 

Roasting cocoa beans results in the production of volatile and non-volatile compounds which contribute to the total flavor complex. 5-Methyl-2-phenyl-2-hexenal, which exhibited a deep bitter persistant cocoa note, was reported in the volatile fraction (53). It was postulated to be the result of aldol condensation of phenylacetaldehyde and isovaleraldehyde with the subsequent loss of water. The two aldehydes were the principal products of Strecker degradation products of phenylalanine and leucine, respectively. Non-volatiles contained diketopiperazines (dipeptide anhydride) which interact with theobromine and develop the typical bitterness of cocoa (54). Theobromine has a relatively stable metallic bitterness, but cocoa bitterness is rapidly noticed and disappears quickly. 

The total fat content of the whole bean on a dry basis is around 48 9%, and triacylglycerol is the major storage component. A mature cocoa bean can store up to 700 mg of cocoa butter. As a tree may produce as many as 2000 seeds a year, a single tree could yield up to 15 kg of cocoa butter annually. 

Triacanthine (17) has been isolated from Holarrhena mitis Details on the structure and total synthesis of eritadenine (18), a hypocholesterolemic alkaloid from Lentinus edodes, have been reported.An unsuccessful attempt to improve the imidazole ring-closure reaction in a total synthesis of eritadenine, which has been previously discussed, was also reported in this study. Concentrations of both caffeine and theobromine in the cocoa bean were shown to increase most markedly in the time period from flowering to harvest. ... 

Quality evaluation of cocoa bean and cocoa powder is by visual inspection for contamination, moldiness, and by aroma/flavor and tasting. Physical analysis of cocoa bean and cocoa powder includes analysis for total moisture (< 8%) and fat (<55%). Additionally, the quality of cocoa is characterized by the iodine number (degree of unsaturation of the fatty acid components), unsaponifiable matter, and GC analysis (for volatile and aroma components). 

The total alkaloid content of cocoa beans Theobroma cacao, Sterculiaceae) is in the range of from 0.7 to 3.2% of dry matter. The main alkaloid is theobromine, the content of which is 0.6-3.1% and the content of caffeine ranges from 0.02 to 0.5%. Dark chocolate contains 0.3-0.7% of theobromine and 0.02-0.03%... 

Garcia-Armisen T, Papalexandratou Z, Hendryckx H, Camu N, Vrancken G, De Vuyst L, Cornells P (2010) Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16S rRNA gene clone library. Appl Microbiol Biotechnol 87 2281-2292... 

Caffeine consumption is primarily due to coffee, tea and soft drinks. In the U.S., it is estimated that coffee contributes to 75% of the total caffeine intake, tea is 15%, and soda with caffeine accounts for 10% 5 chocolate and other caffeine-containing foods and medications contribute relatively little to overall caffeine exposure. Caffeine also varies by sources tea leaves contain 1.5 to 3.5% caffeine kola nuts contain 2% caffeine and roasted coffee beans contain 0.75 to 1.5% caffeine.6 Coffee varies in caffeine content some analyses have estimated that caffeine may range from 0.8 to 1.8%, depending on the type of coffee.7 Crops of coffee, tea, and cocoa are very similar in their production periods and their useful life in production. Typically coffee, tea, and cocoa trees can be productive with crops every 5 years for a total period of 40 years,8 or an estimated 8 yields per tree. 

Of the organic acids (1.2-1.6%), citric, acetic, succinic and malic acid contribute to the taste of cocoa (Table 21.23). They are formed during fermentation. The amount of acetic acid released by the pulp and partly retained by the bean cotyledons depends on the duration of fermentation and on the drying method used. Eight brands of cocoa were found to contain 1.22-1.64% total acids, 0.79-1.25% volatile acids and 0.19-0.71% acetic acid. 

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