How to grow cocoa beans. Cocoa tree: characteristics and growing process

12.03.2020

The Aztecs called this famous product "chocolatl", that is "Bitter water"... They drank this very water every day and, despite the bitter taste, it was considered a real treat and was very popular. Later, the Europeans who settled a large area of Central America contributed to its preparation. It is thanks to their resourcefulness that we enjoy chocolate in all its forms today.

And it's not a secret for a child that chocolate is made from the seeds of the cocoa tree- beans. To prepare only 1 kg of sweetness, you need about 500 of these small buttons. Now it's worth wondering how cheap this product is, considering that one tree can produce beans for a maximum of 5 kg of chocolate per year. Add to that the fact that it is only harvested by hand. It turns out that it is worth buying products at a higher price to be sure: there is still more cocoa in the bar, and not other impurities.

Chocolate trees

The height of one tree reaches about 15 m, but there are even smaller specimens. The plant does not like direct sunlight, so the plantations are usually mixed with mango and banana, rubber, coconut and avocado trees.

If you think that it is enough to plant a tree and then collect the fruits, then this is not so: the plant is so capricious that it requires very careful maintenance. For example, the first flowers appear only 6 years after planting, but then bear fruit from 40 to 80 years.

Pinkish-white flowers grow in bunches not only on the branches, but also from the bark of the trunk. It takes up to 4 months to ripen the fruits, they resemble large cucumber or a slightly elongated melon and weigh up to 600 g (30-50 beans). One tree can be harvested twice in a year. But nature makes only the first one of the highest quality.

How the crops are harvested

In the modern world, where machines have almost completely replaced man in production, there are still industries where technology is prohibited from entering. All ripe fruits of the chocolate tree are cut with a machete. They are divided into parts, and the seeds are taken out only manually.

Special wooden boxes are lined with banana leaves and the fruits are dried in them for up to 10 days. Why isn't it done in the sun? Then the taste will not only be bitter, but also very tart, and it is not so appreciated. At the end of the term, the seeds turn brown-purple and smell delicious.

After that, all the seeds are sorted and fried, the shell is removed from them, crushed and ground until a thick stretching mass is obtained. It is she who becomes the bitter chocolate. And then sugar comes into play and powdered milk, vanilla and a variety of flavors that create the chocolate that we buy so often and.

The benefits of cocoa beans

They are called the source of the most beneficial ingredients. The composition contains about 300 substances that create lipid, protein and mineral compositions. These products are very useful for a number of reasons.

Improves the work of the heart muscle, as well as the condition of the blood vessels.
Replenishes the deficiency of substances such as chromium and magnesium, zinc and iodine.
Protects the body from harmful external factors.
Accelerates skin regeneration.
Mitigates a form of diabetes.
Treats colds.
Helps in cases of intestinal inflammation.
Facilitates the course of menopause.
Prolongs life.

If you eat 50 g raw cocoa every day, you will quickly and will feel a surge of vivacity and energy from the very morning. After a month, the complexion will improve and the hormonal balance will return to normal.

Cocoa beans in cosmetology

Their composition tones and tightens the skin, improves the synthesis of elastin and collagen, activates metabolic processes and even eliminates stretch marks. Many people mistakenly assume that products based on it can only be enjoyed in a professional salon. But cocoa face masks are easy to make at home too.

Such products are called universal: they are suitable for women of all ages and even adolescents. Cocoa eliminates acne and blackheads, perfectly moisturizes, regulates the sebaceous glands, makes the skin more elastic.

And also with the help of this product you can lose weight! Nutritionists say that every time you feel hungry but don't want to overeat, eat 1 tsp. cocoa or drink an unsweetened powder drink. The feeling of hunger will not appear for another 3 hours. Did you know that about cocoa? Could you have thought that the fruit of the chocolate tree looks like this?

Probably, there is no such person in the world who would not love chocolate. But not everyone knows that they get a favorite delicacy of children and adults from the fruits of the cocoa tree. We will find out where this tree grows, and how a familiar chocolate bar or a delicious invigorating drink is obtained from its fruits.

What is it like, chocolate tree

The first Europeans were so fascinated by the taste of the drink from the fruit of this tree that they named it Theobroma, which translated from ancient Greek means "food of the gods." Subsequently, Karl Linnaeus legalized this name in his scientific classification.

Cocoa, or chocolate tree, refers to evergreen trees. It grows in hot regions of South America and is cultivated in hot and humid climates around the world for its seeds - cocoa beans - the most valuable ingredient in chocolate. The cocoa tree grows up to 12 m in height. Leaves grow alternately, thin, evergreen. Small pink-white flowers grow directly from the trunk and large branches.

The flowers of the cocoa tree are pollinated not by bees, but by small flies - biting midges.

Cocoa has another interesting feature - its flowers do not grow on branches, but on the trunk itself.
The fruit is shaped like an elongated lemon with longitudinal grooves. In length, they reach 30 cm and weigh up to 0.5 kg. Inside each fruit there are 20 to 60 seeds surrounded by a whitish friable pulp. The fruit ripens in an average of 4 months.

How the Indians prepared cocoa

Research by scientists has shown that the ancient Maya cultivated cocoa trees. They considered cocoa a sacred drink and was prepared at the most important ceremonies. The Aztecs revered him as a gift from the god Quetzalcoatl. The Indians settled down with precious beans when concluding deals and brewed a spicy drink from them, which was very different from the cocoa we are used to. Only those at the highest levels of the hierarchy could try it.

Cortes introduced the Europeans to the Indian food of the gods. When the beans came to Europe, medieval doctors described their action as follows: "With moderate drinking, this potion refreshes and gives strength, softens the temper and soothes the heart." At first, a drink made from cocoa was seasoned with various spices, and when they figured out adding sugar to it, a real boom began in Europe for chocolate as a hot drink that gives strength.

At the court of Louis XIV hot chocolate had the fame of a love potion.

At the beginning of IX, the production of chocolate reached a new level. Dutchman Konrad Van Hoyten invented a method of extracting butter and powder from the beans of the chocolate tree. From them it was already possible to cook a real hard chocolate in the form of a tile well known to us. A drink based on cocoa powder was inexpensive, so even poor people could afford it.

How the cocoa tree is grown

In nature, chocolate trees are common in tropical regions of South America, and cultivated plantations are found in warm and humid regions around the world. A significant part of the export of cocoa beans is produced by African countries.

The cocoa tree requires certain conditions to grow:

stable temperature within 20 ° С;
high humidity;
scattered sun rays.

The latter factor is provided by planting cocoa trees under the shade of tall palms, and the crown is formed so that they do not grow higher than 6 m. The plant begins to bear fruit at 5–6 years of age and continues on average up to 30 years. Cocoa patriarchs live to be 80 years old. Fruits are harvested twice a year - before the end and the beginning of the rainy season.

To obtain 1 kg of cocoa powder, you need to process about 40 fruits or 1200 beans.

Child labor is still used on plantations. Large companies that buy beans are constantly criticized around the world because of this, but they are not going to stop the inhuman practice.

Meanwhile, the global production of cocoa beans is growing every year. If in 1965 about 1230 thousand tons were collected all over the world, then by 2010 it had grown to 4230 thousand tons. The African state of Côte d'Ivoire is the leader in the export of cocoa.

Chocolate tree varieties

There are several types of cocoa wood. They differ among themselves in the taste of beans and the subtleties of agricultural technology:

Processing of cocoa beans

Collecting and extracting beans from fruits is a very laborious process. Almost all actions are performed manually. Cocoa fruits are harvested by hand, cutting them off with a special machete knife, cut into several pieces and placed for a while for fermentation between banana leaves. During this time, the beans darken and gain a characteristic aroma.

After fermentation, the beans are dried in the sun, stirring regularly. Dried beans lose up to half of their mass.

Then they are poured into jute bags and sent for further processing.

In processing factories, bean presses are used to squeeze oil out of the beans, and the squeeze is used to prepare a powder.

The benefits and harms of chocolate

In moderate doses, cocoa products are extremely beneficial. They contain vitamins A, B, E, folic acid. Cocoa prevents aging processes and strengthens the heart and blood vessels. Cocoa butter is used in medicine and cosmetology as a basis for the preparation of ointments, creams, lotions.

Video about growing cocoa tree

There is not a single person who has not tasted chocolate. As you know, chocolate is made from the seeds of the cocoa tree - cocoa beans. Therefore, it is called the "Chocolate tree".

Cocoa tree - always green, belongs to the Malvov family. Its name in translation from ancient Greek means "Food of the Gods".

Perhaps this tree really lives up to its name, because in Europe chocolate has become popular since the 17th century, and in its homeland it has been used for more than 3500 years.

History

These days chocolate bars hot drink, chips, truffles and nutritious cocoa paste are the top-selling products. You can find chocolate bars in malt, vanilla, caramel flavors, with various additions in the form of nuts and raisins. Cocoa butter is used in cosmetics, confectionery and medicine. The word cocoa itself is based on the Aztec origin kakahuatl, with roots from the Olmec and Mayan words.

Today, the cultivated cocoa tree grows in tropical regions of Africa, America and Oceania. There are practically no cocoa trees left in the wild. Africa now supplies 69% of the world's cocoa production. Ghana is one of the largest suppliers of cocoa to the world market. Accra, the capital of Ghana, has Africa's largest cocoa bean market.

Description of the tree

The cocoa tree is quite tall, there are specimens up to 15 meters, but on average, the height of fruit-bearing trees is 6 meters, this makes harvesting easier. Straight trunk up to 30 cm in diameter with yellowish wood and brown bark. The crown is wide and dense. Leaves are oblong-elliptical, thin, entire, alternate, evergreen up to 40 cm long and 15 cm wide with short petioles.

Branches and leaves grow best on the sunny side, but cocoa does not like direct sunlight. Therefore, trees grow better in mixed plantings with avocados, bananas, mangoes, coconuts, rubber trees. The tree is quite capricious and requires careful maintenance, is afraid of many diseases and needs manual harvesting.

Tree bears fruit all year round... The first flowers and fruits appear at 5-6 years old, and continue to bear fruit for 30-80 years. Small, pinkish-white flowers in bunches grow directly from the large branches and bark of the tree. Pollination of flowers occurs not by bees, but by woodlice midges. The fruits hang from the trunks of trees.

Description of the cocoa fruit

The fruit resembles an elongated melon, pumpkin or large cucumber. Fully ripens within 4 months. The fruits are 30 cm long, 5-20 cm in diameter with 10 grooves and 300-600 g in weight, which gives 30-50 beans. The bean shell is leathery, dense, yellow, red or orange in color. The pod itself is 2-2.5 cm long and 1.5 cm in diameter. The crop is harvested 2 times a year. Trees give the most beans after 12 years of life. But the first harvest is considered to be of the highest quality.

Ripe fruits are harvested using a machete or knives on long poles. The fruits are cut into 2 or 4 pieces. The seeds are pulled out of the pulp by hand. Dry on banana leaves, special trays or closed boxes for 2-9 days to ferment the fruits. If the beans are dried in the sun, then the cocoa will have a sweet-bitter and tart taste, which is less appreciated than that which is obtained from drying in the closed form.

The seeds have an oily taste, a brownish purple color and a pleasant smell. The sorted seeds are cleaned, roasted and separated from the parchment shell, crushed and passed through several sieves to obtain a quality powder. The fried crumb is ground to a thick, stretching mass, which, when cooled, gives dark chocolate. When vanilla, sugar, milk powder and various additives are added to this mixture, chocolate is obtained, which is supplied for sale. The bean shell is used as fertilizer.

The benefits of cocoa

The benefits of cocoa for people are invaluable, so in addition to being delicious product, also has medicinal properties... It contains proteins, fiber, gum, alkaloids, theobromine, fat, starch, coloring matter. Theobromine has a tonic effect, therefore it is successfully used in medicine. It has been scientifically proven that theobromine can successfully treat diseases of the throat and larynx, upper respiratory tract, and fever. Cocoa restores and refreshes strength, has a calming effect on people. It normalizes heart function and is used to prevent diseases such as myocardial infarction and stroke. Cocoa butter is used to treat hemorrhoids.

But keep in mind that cocoa also has contraindications, it can be harmful. Since cocoa is harmful to use with increased acidity of the stomach, with constipation, with diabetes, with atherosclerosis, with diseases of the liver and kidneys. Cocoa should not be given to children under 3 years old. It is not advisable to drink cocoa at night. But, nevertheless, chocolate is the most beloved delicacy of people in all countries. This is what a "record" chocolate bar was made in Armenia in 2010. It is made from cocoa beans imported from Ghana. Its length is 5.6 m, its width is 2.75 m, its height is 25 cm, and its weight is almost 4.5 tons.

In Russia, cocoa trees can only grow in greenhouses and conservatories at a temperature of 21-28 ° C. Propagated by cuttings and seeds. Mainly 2 types of beans are widespread "Criollo" and "Forastero" "Criollo" has a special aroma and high quality of beans. Forastero has a strawberry flavor. From these two varieties, the Trinitario variety has been selectively created, which is now also quite common among lovers of exotic plants.

Where does chocolate begin? Even a child knows the answer to this question. Chocolate starts with cocoa. This product has the same name as the tree on which it grows. Cocoa fruits are widely used in the production of sweets; they are also used to prepare a delicious drink.

History

The first mentions of cocoa are found in writings dating back to 1500 BC. The Olmec people lived on the south coast. Its representatives ate this product. Later, information about this fruit appears in the historical writings and drawings of the ancient Maya people. They considered the cacao tree sacred and believed that it was presented to mankind by the gods. The drink made from these beans could only be drunk by chieftains and priests. Later, the Aztecs adopted the culture of growing cocoa and preparing a divine drink. These fruits were so valuable that they could buy a slave.

Columbus was the first of the Europeans to taste a drink made from cocoa. But the famous navigator did not appreciate it. Perhaps the reason for this was the unusual taste of the drink. Or, perhaps, the reason lay in the fact that the chocolatl (as the natives called it) was prepared with the addition of many ingredients, including pepper.

A little later, the Spaniard Cortez (conqueror of Mexico) arrived in the same territories, who was also presented with a local drink. And soon cocoa appears in Spain. In 1519, the history of cocoa and chocolate begins in Europe. For a long time, these products were available only to the nobility and monarchs, and for 100 years they were not exported outside the territory of Spain. After some time, the overseas fruits nevertheless began to spread throughout Europe, instantly gaining admirers and connoisseurs.

All this time, cocoa was used to prepare an exquisite drink. It was only when the beans reached Switzerland that a local pastry chef made a solid chocolate bar. But for a long time, these delicacies were available only to the nobility and the rich.

general information

The cocoa tree is evergreen. Its botanical name is Theobromacacao. It can reach a height of 15 meters, but such specimens are extremely rare. Most often, the height of the trees does not exceed 8 meters. The leaves are large, shiny, dark green in color. Cocoa flowers are small, up to 1 cm in diameter, the petals are yellow or red. They are located directly on the very trunk of the tree on small peduncle petioles. The fruits can weigh up to 0.5 kg and reach 30 cm in length. They resemble a lemon in shape, in the middle of which you can see seeds about 3 cm long. The pulp of the fruit can contain up to 50 seeds. If you translate this name of this plant from Latin, you get "food of the gods." The cocoa tree grows in South America, Southeast Asia, Australia and West Africa.

Growing this plant is hard work, as it is very whimsical to care for. Good and regular fruiting requires high temperatures and constant humidity. This climate is found only in the equatorial zone. It is also necessary to plant the cocoa tree in an area where it will not be exposed to direct sunlight. Trees should grow around to create natural shade.

Cocoa fruit composition

Analyzing the composition of cocoa, you can enumerate the elements and substances that make up it for a long time. Recently, many have begun to pay great attention to raw cocoa beans and rank them among the so-called "superfoods". This opinion is being carefully studied, and no one has yet provided definitive data on this.

Beneficial features

Cocoa contains many different substances and trace elements that affect the human body. Some of them are beneficial, others can be harmful.

Microelements such as fats, carbohydrates, vegetable protein, starch, organic acids have a beneficial effect on human health. Vitamins B, A, E, minerals, folic acid - all this is also necessary for the proper functioning of our body. The drink, made from cocoa powder, perfectly tones up and also quickly saturates. It can be drunk even by those on a diet, only one glass per day should be limited.

Also useful is chocolate, which contains more than 70% cocoa. It not only has a beneficial effect on the heart and blood vessels, but is also an excellent antioxidant (as green tea and apples).

People who are engaged in strenuous physical work are advised to consume beans that have not undergone heat treatment. This product perfectly restores strength and muscles. It is also recommended to add it to food for athletes experiencing regular physical activity.

Contraindications

Cocoa is not recommended for women during pregnancy. The reason is that the substances found in the fruits of this tree interfere with the absorption of calcium. And this element is very important in the development of the fetus. Therefore, it is worth for a while to abandon products containing a large amount of cocoa, or to limit their use as much as possible.

It also contains 0.2% caffeine. This should be taken into account when introducing such a product into the diet of baby food.

Varieties

The quality, taste and aroma of this product depend not only on the variety, but also on the place where the cocoa tree grows. It is also influenced by the temperature and humidity of the environment, soil and the amount of precipitation.

"Forastero"

This is the most popular type of cocoa. It takes 1st place in world production and accounts for 80% of the total crop. This is due to the fact that it gives a regular high yield of cocoa beans. Produced from the fruit it has a slightly sour taste along with a characteristic bitterness. It grows in Africa, as well as in Central and South America.

"Criollo"

The habitat of this species is Mexico and Central America. Trees give a large yield, but are highly susceptible to disease and external influences. Up to 10% of this type of cocoa is represented on the market. Chocolate made from it has a delicate aroma and a unique slightly bitter taste.

"Trinitario"

This is a bred variety obtained from crossing "Criollo" and "Forastero". The fruits have a persistent aroma, and the cocoa bean tree is less susceptible to various diseases, which reduces the risk of crop loss and does not require the use of various chemicals for treatment. Due to the fact that the variety is the result of crossing the two best varieties, the chocolate produced from it has a pleasant bitterness and an exquisite aroma. This species is cultivated in Asia, Central and South America.

"National"

Cocoa beans of this type have a unique persistent aroma. However, such trees are difficult to grow. Moreover, they are susceptible to disease. Therefore, it is extremely rare to find this type of cocoa on the shelves or in the composition of chocolate. The variety is grown in South America.

Cocoa in cosmetology

Due to its properties, cocoa butter has found application in cosmetology. Of course, for use in this area, it must be of high quality and unrefined. Natural cocoa butter has a yellowish-creamy color and a light characteristic smell of the fruit from which it is prepared. Such a product is rich in polysaccharides, vitamins, vegetable protein, iron and many other substances. It is also a powerful antioxidant.

Very often, cocoa butter is used in masks, after which the skin becomes more resistant to sunlight and cold. The natural melting point of this product reaches 34 degrees, so it must be heated in a water bath before use. The skin easily absorbs the oil, after which it becomes well hydrated. Also, thanks to cocoa butter, irritation is relieved, skin elasticity is increased and the healing of small wounds is accelerated.

Production

In the modern world, it is perhaps almost impossible to meet a person who does not know about chocolate and cocoa. Used in confectionery, medicine and cosmetology, the products of this tree have firmly established themselves on the world market, and they occupy a significant part of the turnover there. Therefore, cocoa production is a profitable business that generates year-round profits. This is due to the fact that it grows in places where the sun, heat and moisture are constantly present. Up to 3-4 harvests are harvested in one year.

After planting a young seedling, the first fruits appear already in the fourth year of the tree's life. Cocoa flowers bloom on the trunk and thick branches, where beans are formed and ripen. Have different varieties when ready, the fruits acquire a different color: brown, brown or maroon.

Harvesting and processing

The cocoa fruit is cut from the tree trunk with a sharp knife and immediately sent for processing. In the workshop, they cut the fruit, take out the beans, put them on the banana leaves and cover them on top. The fermentation process begins, which can last from 1 to 5 days. During this period, the cocoa beans receive discriminating taste and the bitterness and acidity are also removed.

Further, the resulting fruits are dried for 1-1.5 weeks with regular stirring once a day. During this time, they should lose 7% of moisture. After drying and sorting the beans, they can be packed in natural jute bags and stored for several years.

How cocoa powder and cocoa butter are made

For the production of butter, dried cocoa fruits are fried and sent under. As a result, butter comes out, which, after processing, is used in the confectionery industry to make chocolate. The cake is ground into powder and sifted through a sieve. This is how cocoa powder is obtained. Then it is packaged and sent for sale.

There is not a single person who has not tasted chocolate. As you know, chocolate is made from the seeds of the cocoa tree - cocoa beans. Therefore, it is called the "Chocolate tree".

Cocoa tree - always green, belongs to the Malvov family. Its name in translation from ancient Greek means "Food of the Gods".

Perhaps this tree really lives up to its name, because in Europe chocolate has become popular since the 17th century, and in its homeland it has been used for more than 3500 years.

History

These days, chocolate, bars, hot drink, shavings, truffles and nutritious cocoa paste are the top sellers. You can find chocolate bars in malt, vanilla, caramel flavors, with various additions in the form of nuts and raisins. Cocoa butter is used in cosmetics, confectionery and medicine. The word cocoa itself is based on the Aztec origin kakahuatl, with roots from the Olmec and Mayan words.

Description of the tree

The tree bears fruit all year round. The first flowers and fruits appear at 5-6 years old, and continue to bear fruit for 30-80 years. Small, pinkish-white flowers in bunches grow directly from the large branches and bark of the tree. Pollination of flowers occurs not by bees, but by woodlice midges. The fruits hang from the trunks of trees.

Description of the cocoa fruit

The benefits of cocoa

The benefits of cocoa for people are invaluable, because in addition to being a tasty product, it also has medicinal properties. It contains proteins, fiber, gum, alkaloids, theobromine, fat, starch, coloring matter. Theobromine has a tonic effect, therefore it is successfully used in medicine. It has been scientifically proven that theobromine can successfully treat diseases of the throat and larynx, upper respiratory tract, and fever. Cocoa restores and refreshes strength, has a calming effect on people. It normalizes heart function and is used to prevent diseases such as myocardial infarction and stroke. Cocoa butter is used to treat hemorrhoids.