Cacao bean

Cacao Bean

The cacao bean or simply cacao (Theobroma cacao) is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cacao beans are the primary ingredient in chocolate, and their cultivation plays a crucial role in the economies of many tropical countries.

History

The cacao tree is native to the Amazon Basin. It was domesticated by the Mayans over 3,000 years ago. The Mayans used the cacao beans as a form of currency and in religious rituals. The Aztecs also valued cacao beans highly, using them both as a form of currency and in their religious ceremonies.

Cultivation

Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 °C. Cacao trees cannot tolerate a temperature drop below 15 °C (59 °F).

Harvesting and Processing

Cacao beans are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans are then extracted from the pods and go through a fermentation process. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to produce cocoa mass, which is either used directly in the manufacture of chocolate or is separated into cocoa solids and cocoa butter using a hydraulic press.

Economic Importance

Cacao beans are a significant agricultural export in several countries, including Ivory Coast, Ghana, Indonesia, and Nigeria. These countries are the largest producers of cacao, with Ivory Coast and Ghana providing 60% of the global supply.

Health Benefits

Cacao beans are rich in flavonoids, a type of antioxidant. Research suggests that flavonoids may have beneficial effects on cardiovascular health. Cacao also contains a significant amount of dietary fiber.

See Also

• Chocolate
• Cocoa solids
• Cocoa butter
• Theobroma cacao