Cocoa is the homeland of origin. The benefits and harms of cocoa for health, where and how it grows, homeland, does it contain caffeine

04.07.2021

Cocoa is a favorite drink of many people since childhood. It gives a peculiar taste to sweets, pastries, and various confectionery delights. This product is the result of processing the seeds of the chocolate tree, which will be discussed below.

Description of the appearance of the plant

First of all, let's talk about what a cocoa tree looks like. It belongs to the evergreen genus Theobroma from the Malvov family. Adult specimens are characterized by a straight, rather thin trunk, not exceeding 30 cm in girth, an average of 10 meters in height. The crown consists of many branches, densely leafy and widely spread. The color of the bark is brown, and the color of the wood is yellowish. The leaf of the plant is large, round or ellipsoid in shape. Fastened with a short petiole. Has a lustrous dark green surface on top and a matte lighter shade of green underneath. Leaf sizes reach 15 cm in width and 30 cm in length, arranged alternately on the branches. The life cycle of a plant can exceed one hundred years. It bears fruit several times a year.

Flowering and fruiting

By the type of flowering, the cocoa bean tree (you see the photo in the article) belongs to the so-called caulifloria. At the same time, flowers are located on the bark of large branches and trunk in large quantities. Collected in bunches or placed separately, they are attached with short pedicels. The size of the flowers in diameter is up to 15 mm, the color is reddish-pink, white with a pink tint. Flowers are pollinated by butterflies, insects, dung flies. They are attracted by an unpleasant floral smell. During the year, 30-40 thousand flowers appear on the bark of the tree, of which only 250-400 get the ovary. Flowers appear from the second year of life, and the fruits are tied at 4-5 years. The tree does not have a well-defined flowering period. Except during the period of heavy rains, it blooms and bears fruit incessantly. Active fruiting lasts 20-25 years. The largest harvests of fruits are obtained at 10-35 years of age, then the size of the harvest gradually decreases.

Fruit of the tree

Outwardly, the fruits of the cocoa tree resemble in their elongated-oval shape a torpedo melon or lemon, only of a larger size and with deep grooves along the body. Individual specimens weigh 0.5 kg and are 30 cm long. The peel is dense, to the touch it resembles skin. From the inside, they are a fruit with a pulp of five seed columns and a pleasant sweet-sour flesh of pink or white color. Each such column includes 3-12 seeds. The fruit ripens for a long time, from six months to a year. Harvesting one crop gives up to two hundred fruits per tree.

What cocoa beans look like

The seeds of the fruit are cocoa beans. A seed in a dense shell, oval in shape with two cotyledons, with an embryo inside, in red or brown shades, 20-25 mm long.

Growing places

Where does the cocoa tree grow? Its homeland is the tropics of the South American continent and Central America with a humid warm climate. Wild species of cocoa trees are still found there. The plant is demanding on the surrounding conditions:

The optimal temperature regime is 20-28 degrees Celsius.
Partial shade without sources of direct sunlight.
Loose and fertile land.
Daily need for abundant moisture.

How does it multiply

The cocoa tree propagates by seed, and cuttings are also used in artificial conditions. Seeds are able to sprout for a short time, so sowing is done one to two weeks after they are fully ripe. The soil for planting is prepared from sand, turf and leaf humus. They fill a small container with it, put fresh seeds there, deepening them by 2 cm. Germination is carried out at + 20-degree air temperature and regular moistening. Seedlings are irrigated with warm water.

Cuttings 15-20 cm in size with several leaves are cut in the spring. For reproduction, semi-lignified shoots are used. A stalk from a vertical shoot grows into a single-stemmed plant. Lateral shoots give life to bush-shaped plants.

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

A loose soil mixture is prepared with the addition of fertilizers.
Pour it into a container for planting.
Bean seeds are poured with warm water for a day.
Pits are made in the soil 2-3 cm deep and water is poured into each.
They poke a grain into the prepared grooves, sprinkling with soil.
The container is left in a warm, lighted place.
Do not forget about regular watering.

If done correctly, sprouts will appear after 2-3 weeks. When transplanting a seedling to a permanent place at the bottom of the pot, drainage is made from sand or other suitable material. The roots of a moisture-loving plant do not tolerate stagnant water. For the full existence of the chocolate tree, you need:

ambient temperature 20-30 degrees Celsius and sufficient humidity;
partial shade, no drafts;
top dressing with organic fertilizers monthly from March to September;
in the summer months, fertilizing with mineral fertilizers with a predominant nitrogen content is added to organic fertilizers;
periodic treatment with special compounds for the prevention of fungal diseases.

The leaves of the chocolate tree can become moldy when wet.

Types and varieties of cocoa trees

Criollo and Forastero are the main cultivated types of chocolate trees today:

Criollo is characterized by a nutty flavor and a light brown color. Grows in Mexico and Central America. It is a high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and is capricious in relation to weather disasters. The beans of this type of chocolate tree account for only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

Forastero is a dark brown seed that tastes slightly bitter and has a strong aroma. The species ranks first in world cocoa production. Provides 80% of the market supply of raw materials. It is popular for its high yield and growth rate of trees of this species. Cultivated by countries in Africa, South and Central America. The finished product tastes like characteristic bitterness and mild acidity.
The Trinitario variety was bred artificially by crossing the above two species. The cocoa tree is grown (photo is presented to your attention below) in Asian countries, Central and South America. The taste of the finished product from this type of beans is characterized by pleasant bitterness and exquisite aroma.

It should be said about a rare species called National. Grown in South America, the beans have a long-lasting unique flavor.

Depending on the place of growth, Asian, American and African beans are distinguished. They vary in quality, taste and aroma. The name is derived from the territorial affiliation of their plantings:

African varieties are represented by Cameroon, Ghana, Angola.
American varieties are Bahia, Grenada, Cuba, Ecuador.
Asian varieties - Ceylon, Java.

Collecting the fruits of the chocolate tree

The process of collecting cocoa fruits is carried out using manual labor. Ripe fruits growing from below are cut off with a sharp knife, and those that are inaccessible to manual removal from a branch are knocked down with sticks. The harvested crop is also processed manually: seeds are extracted from the crushed fruit shells, they are placed on banana leaves and covered with them from above. Then, within 5-7 days, they go through a period of fermentation (fermentation), acquire an aroma, a delicate taste inherent in them. Bitterness and acidity disappear. The beans are dried naturally in the sun or in ovens. The drying process lasts 7-10 days with daily stirring. The weight loss in this case is half of the original mass. The finished raw materials are sent for processing, packed in special jute bags. The beans can be stored in them for several years.

The benefits of fruits, seeds and their use, contraindications

The fruit pulp of the chocolate tree serves as a raw material for the manufacture of alcoholic beverages. The waste serves as livestock feed. The most valuable part is seeds (beans) - raw materials for obtaining cocoa butter, chocolate, cocoa powder in food production. Cocoa butter is included in certain medicinal products, and is also used in cosmetology. The constituent trace elements, organic acids, minerals, fats, vitamins are good for health. Cocoa drink tones up and quickly saturates the body, it is especially useful for manual workers, athletes for quick recovery. Chocolate is good for blood vessels and heart, has antioxidant properties.

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. And also remember about 0.2% caffeine in beans.

From the history of the popularity of cocoa beans

Cocoa beans were brought to the countries of the Old World in the 16th century, after the discovery and conquest of the American continent. The Spaniards were the first to notice what value the Indians saw in the seeds of this plant. The cocoa tree was considered by them sacred, having a divine origin. The value of the fruits was so great that they were exchanged for slaves. Spain became the first among European countries to try this product and for more than a century did not allow it to be exported outside its borders.

For a long time, Europeans prepared only a drink from them - hot chocolate. Only wealthy people allowed themselves this pleasure. The first solid chocolate bar was created by a Swiss confectioner in 1819. But before that, Swiss culinary specialists came up with a technology for processing seeds with the extraction of oil and the subsequent production of powder. Today, products containing the seeds of the chocolate tree are available to most people and are one of the most sought-after ingredients in confectionery treats.

A large tree that grows wild on the coast of Mexico, Central and South America. Reaches a height of 12 m.

The breeding method also differs from continent to continent. In America, these are mainly large plantations, while in Africa, these are small, small enterprises.

The cultivation of cocoa trees is a very hard and low-paying job.

Harvesting and processing

The fruits growing straight from the trunk of the tree are cut with a machete by experienced pickers. Harvesting fruit should be done without damaging the tree bark to avoid infections.

The collected fruits are cut into several pieces with a machete and laid out on banana leaves or placed in barrels. The white, sugar-containing pulp of the fruit begins to ferment and reaches a temperature of 50 ° C. Seed germination is inhibited by the alcohol released during fermentation, while the beans lose some of their bitterness. During this 10-day fermentation, the beans get their typical aroma, flavor and color.

Drying is traditionally carried out under the rays of the sun, in some areas, due to climatic conditions, in drying ovens. Drying in traditional ovens, however, can render the resulting beans unsuitable for chocolate production due to the smoke flavor. This problem was solved only with the advent of modern heat exchangers.

After drying, the beans lose about 50% of their original size, and then are packed in bags and sent to the chocolate-producing countries in Europe and North America.

Cocoa butter is a by-product of chocolate making, which is widely used in perfumery for the preparation of cosmetic ointments and in pharmacology.

Cocoa varieties

Almost all cocoa imported to Europe was produced in Venezuela. Since then, local varieties produced in Venezuela are called "Criolo" (Spanish native, Creole), and imported ones - "Forastero" (Spanish alien). Forastero has its origins in the jungle of the Amazon. All varieties of cocoa are probably derived from these two main varieties. The plants brought later from Trinidad, which are a hybrid of "Criollo" and "Forastero", were named "Trinitario". Thanks to its pronounced aroma, Ecuadorian cocoa also has its own name - "Nacional".

Thus, cocoa varieties are classified into four main groups:

"Criollo"(Criollo) (like Ocumare)
"Trinitario"(Trinitario) (eg Carupano)
"National"(Nacional) (eg Arriba, Balao)
Forastero(Forastero) (eg "Baia")

Criollo is considered the most elite cocoa variety. As a rule, it has less acidity, almost no bitterness, along with a mild taste, it has a pronounced additional aroma. Most Forastero varieties have a characteristic cocoa flavor, but they are not aromatic, partially bitter or sour. Nevertheless, for its high yield, Forastero occupies a leading position in the world market. The Ecuadorian Arriba cocoa also belongs to the elite varieties. Trinitario cocoa has a strong taste, light acidity and strong aroma. Since the taste of cocoa depends not only on genetic characteristics, but also on the soil and climatic conditions, along with the varieties of cocoa, they also distinguish the areas of their cultivation.

Chemical composition

54.0% fat
11.5% protein
9.0% cellulose
7.5% starch and polysaccharides
6.0% tannins (e.g. tannin) and coloring agents
5.0% water
2.6% minerals and salts
2.0% organic acids and flavors
1.0% saccharides
0.2% caffeine

Cocoa beans contain a large number of substances, some of them are very valuable (about 300 different substances in total). The most important are anandamide, arginine, dopamine (a neurotransmitter), epicatecin (an antioxidant), histamine, magnesium, serotonin (a neurotransmitter), tryptophan, phenylethylamine, polyphenol (an antioxidant), tyramine, and salsolinol. The antidepressant effect is primarily exerted by serotonin, tryptophan and phenylethylamine. A synergistic effect of the substances contained in the beans is not excluded.

Epicatechin

Epicatechin, recently discovered in cocoa, caused a real sensation due to its effect on health. Harvard professor Norman Gollenberg discovered through research the positive effects of cocoa on humans. He found that epicatechin could reduce the incidence of four of the five most common diseases in Europe (cerebral hemorrhage, myocardial infarction, cancer and diabetes) by almost 10%. He compared the data on the causes of death in Kuna Yala (an autonomous region on the east coast of Panama, formerly San Blaz), whose population is actively consuming cocoa, and in the bordering continental part of Panama for 4 years (2000-2004).

The opinions of the scientific world on this issue were divided. While there is a statistical link between disease and health in relation to cocoa consumption, this finding can be questioned due to the possible different life factors of the studied populations. The final result will become known as a result of further research.

Cocohil

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Cocoa- article from

The chocolate tree is a cocoa tree belonging to the Malvov family, the Theobroma genus. The seeds of the cocoa tree are beans, and it is from them that the powder is obtained, which is used for the production of chocolate and chocolate drinks.

There are few people who don't like chocolate. But the plant that gives us chocolate and cocoa appeared in Europe in 1519, which by historical standards is not so long ago. According to legend, the conqueror of Mexico, Hernan Cortez, brought the fruits, cocoa to Spain, and received a plantation of chocolate trees from the Aztec leader Moctezuma. The word "cocoa" itself comes from the Aztec "cacahuatl", which means "seed". It is from the seeds that everyone's favorite treats are obtained.

Quote from the message Dreaming about a lot

Food of the gods

In the humid tropical forests of Central and South America, in the Amazon basin, an amazing tree grows ... Slender branches stretch upward, green leaves shimmer like stones. In peace and grace, warm fruits gain strength. And in each of them there is a scattering of precious seeds.
The sacred miracle tree is one of the mysteries of nature. Karl Linnaeus, the great natural scientist, gave a name, unexpected for a man of science, to the next sample of Theobroma Cacao - Food of the Gods.

Once upon a time, a Mexican gardener named Quetzalcoatl, endowed by the gods with a talent for planting wonderful gardens, grew one little noticeable tree, which he called cocoa.

The seeds of its fruits, somewhat similar to cucumbers, had a bitter taste. But the drink prepared from them was able to give strength and dispel melancholy. For this ability to eliminate the eternal companion of fatigue, people appreciated cocoa worth its weight in gold. Quetzalcoatl, corrupted by the wealth that had fallen on him and pretty arrogant, soon imagined himself to be equal to the omnipotent gods. And, overflowing the cup of their patience, he was punished - he lost his mind. In a fit of rage, the gardener mercilessly destroyed all but one of the plants. Maybe by a lucky chance, or maybe by the will of the gods, this tree was cocoa.

The wise inhabitants of the Maya - the Aztecs, took pity on a small beautiful tree with shiny leaves, surrounded it with their care, and the magic tree thanked people for their kindness. Once the crown of the tree bloomed with beautiful yellow flowers, and when the flowers faded, orange-yellow oblong fruits appeared in their place.

The ancient Aztecs collected the ripe fruits of the magic tree and prepared an exceptional drink "chocoatl" from them. The value of the gift of the chocolate tree was so great that not everyone could drink the divine drink in full.

The Aztecs zealously guarded the secret of the divine drink from foreigners, and only a select few discovered the secret of the drink of the chocolate tree from the magic garden ...

The cocoa tree grows in humid tropical forests, reaching a height of 10-15 m. The leaves of this evergreen plant are large and rounded. When you look at the blooming cocoa trees, you never cease to be amazed: the tree trunks and thick lower branches seem to be wrapped in a bright costume from the Brazilian carnival. It was a cluster of small pink-red cocoa flowers that kicked off the festive season of love. They are waiting for their butterflies.

Cocoa flowers grow directly on the trunk and branches of the tree. This feature of flowering is called "caulifloria"; it is also found in other trees of the rainforest. So nature has adapted to the possibility of pollination of tropical selva plants with butterflies, which cannot fly to the crowns of tall trees.

However, despite all the efforts of nature, pollination of cocoa flowers is not very active: even a completely adult tree bears only 30-40 fruits. Cocoa flowering begins around the fourth year of the plant's life, but the peak of fruiting occurs at 9-10 years.

What unusual fruits this tree bears! Oblong, in a variety of colors - from green to red, from yellow to purple - they grow right from the trunks and branches! They grow in a strange bouquet - at the same time ripe fruits and ovaries, delicately smelling flowers and even buds. As if you immediately see three times: childhood, youth and maturity. It is not for nothing that chocolate is considered the elixir of eternal youth.

Cocoa beans are a delicate matter. Each pumpkin fruit contains between 30 and 50 beans. After natural fermentation, they are dried in the sun, and sometimes even buried in the ground, shifted with leaves. This tricky process gives the cocoa beans a distinctive, unique flavor and butteriness. Only from such beans is the first-class drink made - chocolate.
Juicy cocoa fruits are covered with a partially woody shell. Fruits ripen for about four months, as they ripen, changing their color from green to yellow, and in some varieties of cocoa - from reddish to brown.

The cocoa fruit contains about 50 almond-shaped seeds immersed in a sticky liquid, which solidifies in the air into a whitish-pink, sour-sweet pulp. The seeds are surrounded by a dense two-lobed peel. One cocoa tree can produce up to 4 kg of seeds.

Finally, this plant ripens only by the 8th year of life, and brings the maximum yield at the 10th - 12th year. It bears fruit twice a year for 30 - 80 years.

Cocoa is rightfully considered one of the most nutritious representatives of the plant world. More than half of cocoa seeds are fatty oil; This oil contains a lot of carbohydrates and proteins, as well as calcium, iron, magnesium, potassium and sodium.

Dried cocoa beans (seeds) are the main raw materials for obtaining chocolate and cocoa powder. Before further processing, they are fried and the outer shell (cocoa shell) is removed using special machines. Initially, a fatty butter is obtained, which has the trade name "cocoa butter". For this, the refined seeds are crushed and pressed to extract oil.

The oil is filtered hot. It is light yellow in color with a pleasant aroma, solidifies at room temperature. Cocoa butter is used to make some confectionery, lipstick, cosmetic creams, medicated ointments, and some medicines.

The pomace (cake) after the extraction of the oil is used to prepare cocoa powder, chocolate, chocolates and other products.

To obtain high quality cocoa powder, no more than 2/3 of the oil is extracted from the seeds. Cocoa drink is obtained from powder with milk and sugar, filled with boiling water. It has nourishing and tonic properties due to the presence of theobromine in it.

You can talk about chocolate for ages! And even better not to talk about it, but eat it! Chocolate has always been used not only as a delicacy, but also as a panacea for many problems. Very few recipes for the "healing" use of chocolate have survived to this day.
Chocolate energizes the body and brain more than any other food.

Now we treat chocolate as a food, but the Maya Indians, the discoverers of this product, used cocoa beans as a means of payment. For 100 cocoa beans, for example, you could buy a slave.

In the 16th century, Europe also became acquainted with chocolate. The Spaniard Cortez took out cocoa beans from Mexico. In 1700, an English pastry chef accidentally added milk to chocolate. The result is chocolates. The extraction of cocoa butter from cocoa beans was a turning point in the history of chocolate: now it could be produced not only as a drink, but also in the form of bars. Chocolates became so popular among the European nobility that many of them brought in special chocolate confectioners. Every aristocratic family in Europe kept the secret of the family chocolate recipe as strictly as the family jewelry.

Three thousand years ago, chocolate was consumed exclusively in liquid and cold form. The ancient civilization Omelki, which was the first to taste the invented drink, gave the name that is still used today. They said "KAKAWA".
Among the Aztecs, the drink was consumed only by men, to increase male strength. Only a select few were allowed to drink the sacred drink, most often at the top of the social ladder. The chiefs and leaders of the tribes drank the drink "chocolatl" from golden bowls.

I will teach you how to prepare the very drink that was once guarded by the guards of the Aztec leader Montezuma more than gold. The drink that helped men perform miracles! Progress is marching forward, and the recipe for the miraculous drink has changed slightly. It is very important that it can be prepared quickly and in almost any conditions. So, we are preparing "The Secret of the Leader"!

We need: Vanilla sugar - 1 sachet, cinnamon - 1 pinch, paprika pepper - a pinch, cloves - 4 pcs., Coffee (instant) - 1 tablespoon, chocolate (liquid) - 1/2 l, milk - 1 / 2 l, cream (whipped) and grated chocolate.

Stir spices and powdered coffee in liquid chocolate, hold for 10 minutes over low heat and let cool. Then strain, half-fill the glasses and add cold milk. Decorate with whipped cream and grated chocolate.

Whether it's a hot cocoa drink or delicate, mouth-watering pralines, a chocolate gift is always appropriate for all occasions: birthday, Christmas or Easter. For many centuries, this sweet temptation has been a special gift that delights both parties: the one who presents it and the one who receives it. The preparation of cocoa bean chocolate is based on South American Aboriginal recipes.

Cocoa history

The first to taste the unusual fruit of the chocolate tree (Theobroma cacao) were the Olmecs, the first civilized people of Central America who lived on the southern coast of the Gulf of Mexico from 1500 BC to 400 AD. Later, several centuries later, the ancient Mayans and Aztecs from South America were also partial to cocoa. In the same way as the Olmecs, they prepared a kind of sweet drink "chocoatl" from the fruits of the cocoa tree, which means "bitter water", diluting pounded cocoa beans in hot water and adding vanilla with cayenne pepper. The Indians drank the bitter drink cold, convinced that it was a source of strength and wisdom.

Chocolate is made from cocoa beans

Cocoa beans were a symbol of wealth and power. Only the elite could afford a drink made from cocoa beans. They prized cocoa beans so highly that they used them as money. So, for example, a slave could be bought for 100 beans.

From South America to Europe

The cocoa tree grows in the equatorial regions of America and West Africa. Constant warmth and high humidity in the air and soil are the main prerequisites for good growth of the chocolate tree. In total, there are more than 20 species of trees from the Theobroma genus, belonging to the Sterculia family. But for the preparation of chocolate, only one type is used - Theobroma cacao. The name "Theobroma" was given to him by the famous Swedish naturalist Karl Linnaeus, which translates as "food of the gods." From "Theobroma" comes the name of the alkaloid theobromine, very similar to caffeine. Theobromine is found in cocoa beans and has a stimulating effect, it awakens feelings of joy, improves mood and sharpens the senses.

Young fruits of the chocolate tree are green in color, then, as they ripen, they turn red-orange

The first European to taste the divine chocolate drink was Christopher Columbus. During the next expedition overseas, the Indians warmly welcomed the guests and treated them to a frothy drink. Columbus really liked the taste. As it turned out later, the drink was made from the fruit of the chocolate tree, which was found everywhere here. Returning to Spain, Columbus brought several cocoa beans to the king's court, but then no one paid any attention to them.

The famous contemporary of Columbus, the Spanish conquistador Hernan Cortes, also tasted the divine drink Xocolatl. When he first entered the land of the Aztecs in 1519, he was mistaken for a god. The Aztecs treated their guest to their bitter drink, from which the stranger was delighted. Returning from Mexico to Spain, Cortez brought with him several bags of cocoa beans. On his way to the Spanish king, he brought with him a box of selected beans and a recipe for the preparation of the drink. Soon, chocolate became a must-have drink for the Spanish aristocracy and very quickly gained favor throughout Europe.

Growing

Today, the chocolate tree is cultivated in Central and South America, on the Ivory Coast and in other countries of West Africa, as well as in South Asia, for example, in Indonesia, where the air temperature never drops below + 180C and fluctuates within + 300C ... The annual rainfall in these countries exceeds 2000 milliliters, and the air humidity is over 70%. These are favorable conditions for the normal growth of the plant. The same conditions are necessary for growing a chocolate tree indoors.

The chocolate tree can be grown in the room or in the conservatory

Cocoa tree as a houseplant

Indoors or in greenhouses, the cocoa tree is relatively easy to cultivate. The plant propagates by seeds and cuttings. If you are lucky enough to bring the seeds of the cocoa tree from vacation, you need to plant them in the ground as soon as possible. Since the seeds have the ability to germinate quickly, they can be planted at any time of the year. Before the seeds are deepened 1 cm into the ground, they need to lie down for one day in lukewarm water. The plant needs a loose, permeable soil. To avoid stagnation of moisture in the pot, pour sand under the layer of humus and peat. Place the pot with the planted seed in a bright place without direct sunlight. At high humidity and constant room temperature within + 250C, the seeds germinate in 2 weeks. Growing, the cocoa tree reaches a height of 1.5 to 3 m, but often remains much smaller, as it grows very slowly. It needs partial shade, because in natural conditions it grows under the crowns of large trees. Young leaves of the chocolate tree are colored red-orange, gradually they acquire a dark green color and become shiny. White and reddish small flowers of the plant are interesting and remarkable. On small pedicels, one by one or in bunches, they sit directly on the tree trunk. At home, the not very pleasant smell of flowers attracts pollinating insects. And in room conditions, artificial pollination is necessary to obtain fruits.

Flowers and fruits of the cocoa tree grow directly on the trunk

After some time, fruits of yellow, orange or purple color, the size of an apple, are formed on the trunk and branches of the tree. It must be remembered that the chocolate tree does not like drafts and dry air from central heating batteries, so it is better to put a humidifier near the plant. And do not overdo it with moisturizing the leaves. Leaves that are too wet can grow mold. The plant should be watered with lukewarm water (min. 200C), which does not contain lime. The roots should be constantly slightly moistened. But you do not need to be too zealous, as stagnant moisture harms the roots. In winter, watering should be reduced. In winter, the tree also needs additional artificial lighting. And from March to September, once a month, you should feed the chocolate tree with organic fertilizers.

Usually, under natural conditions, the fruit of the chocolate tree reaches the size of rugby balls and grows to 15-30 cm in length. In indoor conditions, if artificial pollination has occurred, the fruits, of course, will not be able to reach such sizes. From the beginning of flowering to the ripening of the cocoa fruit, it takes exactly 5 to 6 months, depending on the location of the plant. At home, the chocolate tree blooms and bears fruit continuously.

Processing cocoa beans

Cocoa beans - called cocoa seeds in professional language - are found inside the fruit and are covered with a white juicy pulp, the so-called pulp.

Cut fruit with seeds covered with pulp

Before cocoa powder or chocolate is prepared from the beans, they must go through a fermentation process and drying in the sun, in order to separate the pulp from the beans, prevent them from sprouting, and enhance their aroma. Then the cocoa beans are fried over a fire, peeled off and crushed.

Chocolate production

Making chocolate is slightly different from making cocoa powder. Converting crushed cocoa beans into chocolate is a secret area in chocolate making. Various components are added to the liquid cocoa mass: sugar, milk powder, flavorings and cocoa butter. All this is mixed until a homogeneous mass is obtained. Then the chocolate mass undergoes conching - intensive kneading at high temperatures, as a result of which excess moisture evaporates, excessive bitterness is displaced. Then the chocolate mass goes through a tempering stage - the chocolate is heated and cooled several times until the cocoa butter reaches its most stable form. After tempering, the chocolate is poured into various forms.

Fruits, beans, cocoa powder and leaves of the chocolate tree

Advice:
The ideal temperature for storing chocolate is from + 130C to + 180C. At higher temperatures, fat appears on the surface and the chocolate turns white. White bloom on chocolate is not dangerous for health, but it looks unattractive and tasteless. The shelf life of unflavored chocolate is 6 months.

Translation: Lesya Vasko
specially for the internet portal
garden center "Your garden"

Source: vashsad.ua

Nutritionists have recently been talking about the need to add raw cocoa beans to the diet. They have a positive effect on the entire body as a whole, increasing immunity.

But the cocoa beans sold in stores are heat-treated and lose most of their beneficial properties. To get the most out of this product, you can grow them yourself.

Conditions for growing cocoa beans

The chocolate tree grows in countries with humid and warm climates, so it needs special conditions. That is why it does not tolerate temperatures above +28 degrees and below +20 ° С and exposure to sunlight. The soil should be loose, fertile. Water the chocolate tree daily and abundantly.

Cocoa seeds are planted 1-2 weeks after ripening, as they quickly lose their germination. For landing we need:

waterproof soil;
pollination sticks;
cocoa beans;
humidifier;
a pot for home plants;
organic fertilizers;
warm water.

A cocoa grain should be placed in a container with warm water for a day. Take a pot, fill it with earth and loosen it thoroughly. The next day, make a dimple in the ground one centimeter deep, moisten it and lower the grain there. Cover with soil and level. The plant must be protected from drafts, sunlight, and the proximity of hot batteries. Install a humidifier near the plant. The room temperature should be constant from 25 ° C above zero.

About 2 weeks after planting, the first sprout will appear. As time passes, the red-orange leaves of the plant will change color and turn dark green. White or reddish flowers bloom. It's time to pollinate the chocolate tree. Transfer the pollen from the stamens to the pistil using special sticks.

Water the chocolate tree with warm water. Do not wet the soil too much. Do not moisturize the cocoa root too much. High humidity will lead to the death of the root system. Feed the chocolate tree with organic fertilizers once a month and spray with special solutions that protect it from fungal and viral infections.

Do not over-wet the cocoa leaves. This can lead to mold growth and plant death. To avoid stagnant water before planting, pour small pebbles or sand on the bottom of the pot. Happy harvest.

Botanical name: Cocoa or Chocolate tree (Theobroma cacao) is a representative of the Theobroma genus, Malvaceae family.

Homeland of cocoa: Central and South America.

Lighting: penumbra.

The soil: nutritious, drained.

Watering: abundant.

Maximum tree height: 15 m.

Average life expectancy: over 100 years.

Landing: seeds, cuttings.

Description of the cocoa plant: fruit beans and their photos

The cocoa tree belongs to the evergreen species. It is a tall tree reaching 10-15 m.

The trunk is straight, up to 30 cm in diameter. The bark is brown, wood is yellowish. The crown is wide-spread, densely leafed, with numerous branches. Branching is whorled.

Leaves are large, rounded or oblong-elliptical, thin, whole-edged, arranged alternately, 6-30 cm long, 3-15 cm wide. Dark green above, shiny, matte below, light green. Attached to a thin, short petiole.

The flowers are small or medium-sized, up to 1.5 cm in diameter, pinkish-white or red-pink, with short pedicels, collected in bunches. They are located on the bark of internodes of bare trunks and large branches. This type of flowering is called "caulifloria" and is inherent in rainforest plants. The flowers give off an unpleasant odor that attracts dung flies and cocoa pollinating butterflies.

The fruit is large, oval-elongated, 10-30 cm long, looks like a lemon or melon, but has deep longitudinal grooves. The shell is dense, wrinkled, leathery, red, orange or yellow. The pulp is a pink or white pulp containing 5 seed columns. The taste is sweet and sour, viscous. Each column of the pulp contains from 3 to 12 seeds. One fruit can accommodate from 15 to 60 seeds. Seeds are oval, brown or reddish, 2-2.5 cm long. They consist of a dense shell, two large cotyledons and an embryo. The seeds of the chocolate tree are called cocoa beans. One tree produces up to 120 fruits and 4 kg of seeds per year.

Cocoa flowering begins in the second year of life, fruiting - at 4-5 years. Duration of fruiting is 20-25 years. Peak fruiting at the age of 10-35 years. After 35 years, the number of fruits decreases every year.

Photos of the cocoa tree are presented in the gallery below.

How cocoa trees grow

Wild species of this plant are found in the rainforests of South and Central America, Mexico. The tree settles in lowland and multi-tiered forests. Among the small forests it grows in groves, forms continuous thickets. Countries where cocoa trees grow have a warm, humid climate typical of the tropics.

This culture is quite whimsical to growing conditions. It grows and develops in warm climates. It does not tolerate temperatures above + 28 ° C and below + 20 ° C, as well as direct sunlight, therefore it does not grow on hills. Prefers loose, fertile soil covered with last year's foliage. Needs daily, abundant watering. It is these greenhouse conditions that nature has created for plants of humid, tropical forests.

Conditions for growing cocoa beans: how to plant

The cocoa plant is propagated by seeds and cuttings. Since the seeds quickly lose their germination, they are planted 1-2 weeks after ripening. The seeds are taken from a ripe fruit and sown in a small container about 7 cm in diameter into a soil mixture consisting of turf, leafy earth and sand. The seeds are deepened into the soil 2 cm with the narrow end up. The container with seedlings is stored indoors at a temperature of 20-25 ° C. The soil is regularly moistened. The emerging seedlings are irrigated with water at room temperature.

You can also grow cocoa at home in another way. Before planting cocoa beans, you need to prepare the grains of this plant and the potting soil. For planting, a medium-sized pot with loose, fertilized soil is suitable. Cocoa grain is placed in warm water for a day. After a day, a deepening is made in the soil, 2-3 cm deep, which is then filled with water. Grain is placed in the hole and sprinkled with earth on top. The pot is placed in a warm, lighted place. In hot weather, regular watering is performed. Under the right conditions for growing cocoa, the first sprout will appear in 14-20 days, which will eventually turn into a full-fledged chocolate tree. Since this tropical plant is demanding on air and soil moisture, artificial irrigation is created when growing cocoa beans.

For planting this culture, you can use cuttings, which are cut in the spring from well-developed, semi-lignified shoots. Cuttings should be 15-20 cm long with 3-4 leaves. Single-stemmed trees develop from cuttings of vertical shoots, bushy ones from lateral shoots.

When growing a tropical tree, it is necessary to ensure the absence of drafts and direct sunlight, to create an optimal air temperature (20 - 30 ° C). At temperatures below 10 ° C, growth will stop, the plant will die. When planting, it should be remembered that the chocolate cocoa tree does not tolerate extreme heat, therefore, trees with a wide, flat-round crown, creating shade, are planted on the plantations in the vicinity.

From March to September, once a month, the plant is fed with organic fertilizers, in summer, during the period of active growth, with mineral fertilizers with a predominance of nitrogen. Spraying with special solutions will prevent the development of fungal diseases.

Despite the fact that the chocolate tree is moisture-loving, its leaves cannot be waterlogged, otherwise mold may develop on them. Stagnant moisture negatively affects the root system of cocoa, therefore, when planting, drainage is done: sand or small stones are poured onto the bottom of the pot.

Cocoa varieties and their photos

Today, there are 2 main types of cocoa beans: Criollo and Forastero.

Criollo beans have a neutral, light brown color and a nutty flavor.

Forastero beans dark brown, with a strong aroma and slight bitterness. Beans of the second type are the most common because they are highly resistant to harsh climatic conditions.

According to the place of growth, cocoa beans are divided into African, American and Asian. The name of the cocoa beans usually coincides with the place where they are cultivated.

So, for example, among African cocoa varieties there are:

Among the American varieties, the most popular are:

Description of the appearance of the plant

Flowering and fruiting

Fruit of the tree

What cocoa beans look like

The seeds of the fruit are cocoa beans. A seed in a dense shell, oval in shape with two cotyledons, with an embryo inside, in red or brown shades, 20-25 mm long.

Growing places

The optimal temperature regime is 20-28 degrees Celsius.
Partial shade without sources of direct sunlight.
Loose and fertile land.
Daily need for abundant moisture.

How does it multiply

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

A loose soil mixture is prepared with the addition of fertilizers.
Pour it into a container for planting.
Bean seeds are poured with warm water for a day.
Pits are made in the soil 2-3 cm deep and water is poured into each.
They poke a grain into the prepared grooves, sprinkling with soil.
The container is left in a warm, lighted place.
Do not forget about regular watering.

ambient temperature 20-30 degrees Celsius and sufficient humidity;
partial shade, no drafts;
top dressing with organic fertilizers monthly from March to September;
in the summer months, fertilizing with mineral fertilizers with a predominant nitrogen content is added to organic fertilizers;
periodic treatment with special compounds for the prevention of fungal diseases.

The leaves of the chocolate tree can become moldy when wet.

Types and varieties of cocoa trees

Criollo and Forastero are the main cultivated types of chocolate trees today:

Criollo is characterized by a nutty flavor and a light brown color. Grows in Mexico and Central America. It is a high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and is capricious in relation to weather disasters. The beans of this type of chocolate tree account for only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

Forastero is a dark brown seed that tastes slightly bitter and has a strong aroma. The species ranks first in world cocoa production. Provides 80% of the market supply of raw materials. It is popular for its high yield and growth rate of trees of this species. Cultivated by countries in Africa, South and Central America. The finished product tastes like characteristic bitterness and mild acidity.
The Trinitario variety was bred artificially by crossing the above two species. The cocoa tree is grown (photo is presented to your attention below) in Asian countries, Central and South America. The taste of the finished product from this type of beans is characterized by pleasant bitterness and exquisite aroma.

It should be said about a rare species called National. Grown in South America, the beans have a long-lasting unique flavor.

Depending on the place of growth, Asian, American and African beans are distinguished. They vary in quality, taste and aroma. The name is derived from the territorial affiliation of their plantings:

African varieties are represented by Cameroon, Ghana, Angola.
American varieties are Bahia, Grenada, Cuba, Ecuador.
Asian varieties - Ceylon, Java.

Collecting the fruits of the chocolate tree

The benefits of fruits, seeds and their use, contraindications

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. And also remember about 0.2% caffeine in beans.

From the history of the popularity of cocoa beans

Many people love chocolate, which is made from the cocoa beans that grow on the chocolate tree. These grains attract with a rich aroma, slight bitterness. They are often used not only fresh, but also after processing. They are used not only for culinary purposes, but also in the treatment of various diseases, in cosmetology, pharmacology and other areas.

Where do they grow?

Cocoa beans grow on the chocolate tree, which belongs to the Malvov family. It can grow for over a hundred years, giving an excellent and rich harvest. The tree can reach a height of about 15 meters. The spreading crown is decorated with lush foliage of large size. On the bark of the trunk itself, as well as on the strongest branches of the tree, there are small inflorescences. A distinctive feature is the specific aroma of flowers, which attracts butterflies and dung flies to the tree, which is very important, because these insects are responsible for pollination of the plant and with their help the formation of fruits is carried out.

The fruit of the chocolate tree looks like a lemon in appearance, but is much larger. They are often yellow or orange in color, sometimes even red fruits. On their surface there are peculiar grooves, which are quite deep. The inside of the fruit contains pulp, as well as several compartments containing seeds, which are commonly called cocoa beans. One compartment contains 12 seeds.

Cocoa beans grow in countries where the air temperature is always above +20 degrees, and the climate is characterized by high humidity. This amazing tree is native to South America. They grow along the rivers Orinoco, Magdalena, Amazon, as well as on the islands of the Gulf of Mexico. Most of the bean producers are located in Colombia, Indonesia and Brazil. Quite a few of these plants are grown in Ghana and Nigeria. Whole plantations of this magnificent tree are located in Bali, these plants are also found in the Dominican Republic and Ecuador.

It was thanks to the inhabitants of Spain that the cocoa beans became known all over the world, because they were the first to fall in love with the fruits of the chocolate tree. An interesting fact is that under the slave system, even slaves were exchanged for the seeds of this amazing tree. Initially, hot chocolate was made from the fruits of this tree, and only later they began to produce cocoa from it. And real chocolate appeared only in the 19th century.

The subtleties of growing

This plant can be propagated in two ways - using seeds or using cuttings. The use of seeds is characterized by some nuances. It is very important to plant within ten days after ripening, if this period passes, then the planting will not germinate. Prepare your mail in advance. It must be fertilized, mixed with turf, sand and withered leaves. First, the beans should be planted in small pots, and the planting depth should be about two centimeters. You should adhere to the temperature regime from +23 to +25 degrees. Plants need to be watered regularly and the sprouts need to be irrigated.

You can also grow a chocolate tree at home. You should purchase a pot, while it should be quite deep, and stock up on loose soil and fertilizers. First, the grains must be soaked for 24 hours in warm water, after which they will swell a little due to the fermentation process. Seeds should be planted in holes two to three centimeters deep. The pot should be stored in a bright and warm place, and do not forget about regular watering. After the emergence of shoots, the container should be moved to a place where the sun's rays do not fall. The sprouts begin to appear about 15 or 20 days after planting.

If water is plentifully, the leaves of the tree may show signs of mold. The plant needs regular feeding with organic fertilizers.

Varieties

Today there are a huge number of varieties of the chocolate tree. But in general, cocoa beans can be divided into two large groups - "Forastero" and "Criollo".

All consumer varieties are classified as Forastero. Their distinctive feature is their high yield. These varieties produce grains of average quality. But not without exceptions. For example, the chocolate tree varieties found in Ecuador are characterized by high-quality harvests. Forastero beans are dark brown in color, have a strong odor, bitter taste and contain a large amount of fat. This type of chocolate tree tolerates drought well and is also able to withstand significant changes in temperature.

"Criollo" includes varietal raw materials, which are usually called noble. Such trees bear little fruit, which is probably why they are of high quality. Criolo seeds have a pleasant aroma. Such trees are unique in their chemical composition.

In addition to the two main types, you should not forget about hybrids. If we take this fact into account, then two more types should be attributed to the two above-described groups - "Trinitario" and "Nacional".

Based on the origin of the cocoa beans, they can all be divided into Asian, African and American. The name shows where this or that variety grows. If we consider dried beans, then they are also divided into several groups - tart and tender, sour and bitter. Each gourmet will be able to choose the option that will satisfy all his wishes.

Composition

Cocoa beans have attracted attention for their amazing aroma and great taste. Subsequently, the chemical properties of the grains of the chocolate tree were studied in more detail. In total, over 300 vitamins, macro and micronutrients have been noted, so cocoa beans have many positive properties.

An interesting fact is that beans are vegetables, so we can say that chocolate is made from vegetables.

Cocoa beans are made up of the following elements:

provitamin A;
vitamins B1 and B2;
vitamin PP;
macro- and microelements;
caffeine;
theobromine;
tannins;
oils;
carbohydrates;
proteins;
dyes;
organic acids;
aromatic substances;
antioxidants.

The calorie content of the beans of the chocolate tree is quite high, since they are 50% fat. 100 grams of raw grains contains 565 kcal, while this product has the following indicators:

53.2 g fat;
6.5 g of water;
12.9 g protein;
9.4 g carbohydrates;
2.2 g of organic acids;
2.7 g of ash.

If we consider the macronutrient composition of cocoa beans, then 100 grams of these grains contain 750 mg of potassium, 83 mg of sulfur, 500 mg of phosphorus, 25 mg of calcium, 50 mg of chlorine, 80 mg of magnesium, 5 mg of sodium. The grains of this tree also contain a large amount of trace elements - 2270 μg of copper, 27 μg of cobalt, 40 μg of molybdenum, 4 μg of iron, 4.5 μg of zinc.

Although cocoa beans are high in calories, nutritionists recommend their use for people who are overweight. It is worth noting that the grains contain substances that help to easily uncouple fats, accelerate metabolism and improve the digestive process.

Benefit

Cocoa beans have a unique composition that provides many beneficial properties for the body.

The kernels are considered powerful natural antidepressants. They have a positive effect on the nervous system, relieve pain and improve mood. Due to the presence of serotonin, efficiency increases, as well as mental activity.

Raw grains have a positive effect on the cardiovascular system, since their use improves blood circulation, helps to eliminate vascular spasms. Regular intake of raw beans is very beneficial for hypertensive patients, as it helps to normalize blood pressure. This product as a whole is an excellent prevention of cardiovascular diseases.

Cocoa beans provide a normal hormonal balance. They help cleanse the body of toxins and free radicals, have a rejuvenating effect, and also improve vision. Cocoa beans should also be consumed in the postoperative period, they will allow you to quickly recuperate.

The unique composition of this product has a positive effect on human health. Some components increase immunity, so the body fights better against various infections and viruses. Regular consumption of grains helps to speed up the healing process of severe burns and deep wounds.

And, of course, this product is invaluable for women who want to lose weight. It promotes a faster metabolism, normalizes fat balance, and also promotes the active work of the endocrine system, which is very important when losing weight.

The chocolate tree beans contain epicatechin. This substance allows you to fight various diseases (stroke, heart attack, diabetes and others). The presence of cocohil improves the growth of skin cells, so not only wounds heal rather quickly, but also wrinkles are smoothed out. Eating foods containing cocohil significantly reduces the possibility of stomach ulcers. Raw grains contain a large amount of magnesium, which has a positive effect on the functioning of the heart. Magnesium lowers blood pressure, strengthens bones and promotes better blood circulation.

This product includes arginine, which is a well-known aphrodisiac. Tryptophan, which is also found in beans, is a powerful antidepressant. Sulfur has a positive effect on the structure of hair, nails and skin.

Harm

Although the grains of the chocolate tree are characterized by naturalness, they should not be consumed too much. It is worth remembering that cocoa butter must be used sparingly, while building on the body's response to its use, since it can negatively affect the body. Excessive consumption of cocoa beans can lead to the following symptoms:

allergy;
sleep problems;
emotional instability;
rashes on the skin (oily or sensitive).

It is worthwhile to eat this product quite carefully for the following diseases and conditions:

diabetes- This product can raise blood sugar levels;
bowel problems- these grains accelerate the course of metabolic processes, providing a laxative effect;
in the preoperative period- since blood circulation improves, there is a possibility of profuse bleeding;
frequent migraines- these grains are capable of provoking vasospasm;
intolerance of this product or allergic reactions;
pregnancy- some substances increase muscle tone, which can lead to miscarriage.

Cocoa beans should be bought exclusively from trusted sellers who offer a quality product of natural origin and can provide the appropriate documents.

How to use?

Cocoa beans have a wide range of uses, but of course, they are most often used in the food industry. They are indispensable in the manufacture of chocolate, various drinks and desserts. In general, the grains of the chocolate tree can be consumed in such ways as:

raw beans should be dipped in jam or honey before eating, because without such an additive they leave a bitter aftertaste;
seeds can be consumed by first removing the peel from them, as well as mixing with honey or jam and crushed nuts;
The dried beans are often made into a powder that must be boiled over to create a delicious beverage.

To answer the question of how much and in what form to consume cocoa beans, you should try this product in small quantities and monitor your well-being. If negative reactions do not appear, then you can use this product, but only in moderation. The daily dose of the beans of the chocolate tree should not exceed 50 grams.

Interestingly, not only grains are suitable for use, but also their rind. It must be thoroughly grinded and then used as a natural scrub for both body and face.

Today, cocoa beans are indispensable in cooking, because they are used in many recipes, and in some dishes they are the basis. These grains give the dishes a distinct aroma and flavor.

An interesting fact is that cocoa became famous in the 19th century. Its discoverer is the Dutch chemist Johann Houten, because he was the first to extract butter from cocoa beans, and later made a powder from it. Today this drink is popular with both children and adults.

Homemade chocolate

It is necessary to prepare ingredients such as:

150 g cocoa beans;
100 g cocoa butter;
250 g sugar.

You need to take the beans and grind them thoroughly. Then add butter and sugar. All ingredients should be mixed well, put on fire and until boiling. Next, you need to hold the mixture a little over low heat, while the mass must be constantly stirred to prevent burning. You should wait for the mass to cool down, then pour it into prepared forms and send it to the refrigerator for about 60 minutes.

Chocolate cocktail

To prepare a fragrant and delicious cocktail from the beans of the chocolate tree, you will need ingredients such as:

milk - 200 ml;
chopped cocoa beans - 1-2 tablespoons;
banana - 1 piece.

A blender is an obligatory attribute. It is necessary to load all the ingredients into it and in a few seconds a healthy and very tasty cocktail will be ready. It is recommended to use it cold.

Candies

Homemade chocolates will not only be delicious, but also healthy. Children love this delicacy. To prepare this dessert, you will need the following components:

150 g cocoa beans;
250 g sugar;
100 g cocoa butter;
chopped nuts;
dried fruits;
honey (to taste);
cinnamon and vanilla.

You need to take the molds and fill them with dried fruits and pre-chopped nuts. Chop the cocoa beans, then mix them with sugar and cocoa butter. The resulting mass must be put on fire, wait for a boil and immediately reduce the heat. Hot chocolate should be kept on fire for some time, stirring it constantly. Add cinnamon, honey and vanilla to the resulting mixture, then pour it into molds. Let cool slightly and refrigerate for about one hour.

Seasoning

To create a fragrant and unusual seasoning, you only need raw cocoa beans. They must be fried for 15 minutes in the oven, while the temperature should be +180 degrees. After that, they need to be judged and thoroughly dried. You can use a meat grinder or coffee grinder to grind the grains.

Such an exquisite seasoning will perfectly complement mousse, jelly or pastry cream. It attracts attention with a spicy taste with a little bitterness.

Biscuits

Children will definitely like this dessert, although adults are not averse to enjoying delicious chocolate cookies. To prepare this dish, you will need the following ingredients:

crushed cocoa seeds - 8 tablespoons;
bananas - 4 pieces;
chopped flax - 2 tablespoons;
coconut flakes - 2 tablespoons.

Cooking includes the following steps:

you need to make mashed bananas with a blender;
add crushed seeds to the puree and knead the mass thoroughly;
small diameter cakes should be made from the prepared mass; for this you can use a spoon;
sprinkle cakes with coconut;
it is necessary to let the liver dry a little before use, for this it should be turned over from time to time.

Grated cocoa beans can be added to a variety of desserts, muesli, yogurt and ice cream. They are used as a flavoring agent and also as a decorative element.

Medical use

The grains of the chocolate tree are very often used in medicine, since they:

help the rapid healing of not only wounds, but also burns;
ensure the maintenance of normal blood cholesterol levels;
enhance the effect in the treatment of acute respiratory diseases;
help relieve coughing attacks;
are actively used in the treatment of bronchitis;
quite often used in the treatment of tuberculosis, but in combination with drugs.

It is worth paying attention to the healing properties of cocoa butter, since it gives the walls of blood vessels and tissues elasticity, helps to strengthen them. This has a positive effect on diseases such as atherosclerosis, stomach ulcers, varicose veins, and cancer. The use of cocoa butter significantly reduces the risk of heart attack.

Studies have shown that if you consume the grains of the chocolate tree for 5-10 years, the risk of cancer cells is significantly reduced.

Cocoa butter is widely used in pharmacology. So, on its basis, suppositories are produced for both rectal and vaginal administration. It is indispensable in the creation of creams and ointments that are applied to mucous membranes or skin. It is the cocoa bean butter that gives the drugs resistance, creating a consistency of increased density, which is kept at room temperature, and also melts easily when it enters the body. Chocolate tree bean oil is very important in complex therapy in the treatment of various diseases, for example:

Constipation. To prepare the solution, add a teaspoon of oil to a glass of warm milk and stir well. This drink should be taken daily before going to bed. The course of treatment is three weeks.
Haemorrhoids. Before you have a bowel movement, take a small piece of oil and inject it into your rectum. The process of emptying itself should be delayed for a few minutes, and then go to the toilet. To alleviate the symptoms of this disease, experts recommend performing this procedure in the morning and in the evening. You can use the oil until this disease passes.
Cough. To prepare a cough suppressant, you must mix 200 ml of warm milk and one teaspoon of cocoa butter. One glass of this drink should be taken three times a day. It has no contraindications, so you can drink it until the cough is completely gone.

Angina. To get rid of this disease, it is worth consuming half a tablespoon of oil three times a day, while slowly dissolving it in the mouth. Cocoa butter can be consumed for a long time until the sore throat disappears.
Bronchitis. When treating this disease, you should move a piece of oil over the chest, while making a light massage. This will improve blood flow to the airways, thereby speeding up the healing process.
Cervical erosion. To prepare the solution, take 1 teaspoon of oil and melt it in a water bath, after which it must be thoroughly mixed with sea buckthorn oil (10 drops). Next, you should take a cotton swab, it should be soaked in the prepared product, after which it must be carefully inserted into the vagina. This procedure should be performed once a day before bedtime. This treatment can be done for two to three weeks.
Wounds and cracks in the lips or feet. To get rid of such unpleasant symptoms, you should carefully lubricate problem areas with a piece of oil. Treatment is carried out until the problem disappears completely.

Varicose veins. On those places where there are dilated veins, you should apply oil, previously melted in a water bath, and then cover it with gauze. In this form, the so-called compress is left for half an hour. These applications can be done once or twice a day. The course of treatment is up to two weeks.
Influenza and Acute Respiratory Diseases. For the prevention of these diseases, cocoa butter can be used as an oxolinic ointment. They should lubricate the nasal mucosa before leaving the house, as well as in crowded places.

For information on how to make chocolate from cocoa beans at home, see the next video.