Cocoa tree

Significant amounts of cocoa beans are produced in about 30 different locaUties. These areas are confined to latitudes 20° north or south of the equator. Although cocoa trees thrive in this very hot climate, young trees require the shade of larger trees such as banana, coconut, and palm for protection. 

A cocoa tree produces its first crop in three to four years and a full crop after six to seven years. A full grown tree can reach a height of 12 to 15 m but is normally trimmed to 5—6 m to permit easy harvest. Because of differences ia climate the crop is not confined to one short season but may extend for several months. Indeed some areas have cocoa pods almost all year long with one or two minor peaks. Many areas have peak harvests for example, ia West Africa there is one large main crop (80% or more of total crop) from September to March and a small or medium-sized crop ia May. Brazil on the other hand has two crops a year that are almost equal ia size. 

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. 

It is normally found in Central America and northwest South America. Only grows on the pods of the cocoa tree. 

Compound (V) is used as an insecticide and is marketed as a 50 per cent solution under the name of hanane, which also contains 5 per cent of O.M.P.A. Hanane properly placed at the roots of cocoa trees kills mealy-bugs in the crown of the tree without harming beneficial insects such as ants which effect pollination. Five hundred trees infested with mealy-bugs were treated 2 10 per cent of the trees, chosen at random, were cut down before treatment and after treatment, and the number of mealy-bugs counted under a binocular microscope. After 6 weeks only thirty-five mealy-bugs were present on the treated trees as opposed to 42,971 counted before treatment in the untreated portion, a reduction of 99-9 per cent. It is well known that several species of mealy-bug, especially Pseudococcus ujalensis, transmit strains of swollen shoot virus, which kill the cocoa tree in 2-4 years. Thus the spread of the disease can be effectively controlled by this systemic insecticide (see also p. 171). 

The home page of the International Cocoa Organization. Through this site, you can find answers to many of the questions you may have regarding the chemistry of chocolate and its path from the cocoa tree to your mouth. 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

Cocoa beans are produced in Central America, South America, Dutch East Indies, British West Indies, and West Africa. However, Ecuador is the home of the cocoa tree which was discovered by the Spaniards. 

Caffeine belongs to a class of alkaloids called the methyl-xanthines. Chocolate, from the cocoa tree Theobroma cacao contains another member of the class, theobromine. Both caffeine and theobromine are stimulants, that is, compounds... 

With regard to alkaloids analysis, theobromine was the main compound found in cocoa extracts. This is in agreement with this compound being the most important methylxanthine found in products from the cocoa tree, Theobroma cocao [22], Theobromine was also detected at higher concentrations than caffeine. These were around 42 and 3.5 mg/g lyophilized cocoa extracts (beans, nibs, liquor, and powder) [28],... 

Evergreen tree with leathery oblong leaves, about 8 m high fruits are berries borne directly on trunk and branches, with seeds within a mucilaginous pulp. Parts used are the seeds, which are commonly called cacao or cocoa beans. Cacao is generally used to describe the crude materials (e.g., cacao tree and cacao beans), while cocoa is used to describe the processed products. However, it is increasingly common to use the term cocoa for both crude and processed products, and thus cocoa tree, cocoa beans, cocoa powder, cocoa butter, and so on. ... 

Cocoa pods, the fruits of the cocoa tree, are opened after harvesting, as they contain the cocoa beans surrounded by a white, mucilaginous pulp. It is this carbohydrate-rich pulp that is the substrate for microbial fermentation and not the cocoa beans themselves, albeit that the composition of the latter changes, as already mentioned. The cocoa pulp consists mainly of water, carbohydrates (primarily sucrose, glucose, and fructose), pectin, and organic acids (predominantly citric acid), with smaller amounts of proteins, minerals, and oligoelements (De Vuyst et al. 2010 Schwan et al. 1995). The ratios of the carbohydrates depend on the... 

Cacao butter (cocoa butter), from the beans of the cocoa tree Theobroma cacao), is made of glycerides of stearic and oleic acids. It is used in pharmacy and in confectionery. 

The secrets of the cocoa tree, Theobroma cacao L. (lita Uy food of the gods ), were first exploited around 4000 years ago in the tropical rainforest of Latin-Amaica. The fruits (cocoa pods) of this tree contain seeds (cocoa heans) that can be processed into cocoa mass, cocoa butter, and cocoa powder. Cocoa mass and cocoa butter are responsible for the unique flavor and melt-in-the-mouth properties of chocolate. 

Cocoa trees carry buds, flowers, and fruits at the same time. In general, thousands of flowers adorn the trunk and major branches of the trees. However, only a few flowers will be fertilized through difficult cross-pollination and no more than 1-10% will develop into cocoa pods. The overall development of the pods takes 5-6 months from pollination of the flowers to full ripeness of the fruits. The oval, leathery fruits vary between varieties in size, shape, surface texture, and external color. They contain a pulpy endocarp (the cocoa pulp) wherein the seeds (the cocoa beans) are... 

Kadow, D., Bohlmann, J., Phillips, W., and lieberei, R. (2013) Identification of main fine or flavor components in two genotypes of the cocoa tree (Theobroma cacao I..). J Appl Bot Food Quat 86, 90-98. 

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