COCOA

THEOBROMA CACAO

The cocoa bean, also called cacao bean, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed’s fat, cocoa butter can be extracted.[12] The “beans” are the basis of chocolate, and of such Mesoamerican foods as mole and tejate.

People around the world enjoy cocoa in many different forms, consuming more than 3 million tons of cocoa beans yearly. Every consumer has a unique taste and preferences for the end product. Once the cocoa beans have been harvested, fermented, dried and transported they are processed in several components. Processor grindings serve as the main metric for market analysis. Processing is the last phase in which consumption of the cocoa bean can be equitably compared to many. After this step all the different components are sold across industries to supply manufacturers of different types of products.

In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavonoids, which may impart anticarcinogenic properties.[58] Cocoa also contains a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.[59] [60] [61] Cocoa beans contain and contains the compounds theobromine and caffeine. The beans are a stimulant between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine.