Chocolate Beans 1 Kilo Bag

Product Information

Energy kJ 2,343, Energy kcal 560, Fat 36g, of which Saturates 23g, Carbohydrate 51g, of which Sugars 49g, Protein 5g, Sodium 45mg, Salt 0. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. It was first domesticated at least 5,300 years ago, in equatorial South America from the Santa Ana-La Florida (SALF) site in what is present-day southeast Ecuador ( Zamora-Chinchipe Province) by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. In 2010, the US Department of Labor formed the Child Labor Cocoa Coordinating Group as a public-private partnership with the governments of Ghana and Côte d'Ivoire to address child labor practices in the cocoa industry.

The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 81% of the world's crop. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor. These cacao beans can be used in a variety of ways and one of our favourite ways is to make Mayan Hot Chocolate.A memorandum between these three initiatives was signed in 2020 to measure and address issues including child labor, living income, deforestation and supply chain transparency. Sweating is important for the quality of the beans, [34] which originally have a strong, bitter taste. Disease and disaster eradicated almost all the criollo cacao plants, until farmers on the islands planted forastero to strengthen what remained.

While governments and NGOs have made efforts to help cocoa farmers in Ghana and Côte d'Ivoire sustainably improve crop yields, many of the educational and financial resources provided are more readily available to male farmers versus female farmers. Cocoa contains phytochemicals like flavanols, procyanidins, and other flavonoids, and flavanol-rich chocolate and cocoa products may have a small blood pressure lowering effect. A good chocolate maker, like any maker of good wine or coffee, pays attention to the raw beans being used to produce chocolate.Back Description Sacred amongst the Mayans and Aztecs, these cacao beans are bursting full of antioxidants. Artifacts found at Santa-Ana-La Florida, in Ecuador, indicate that the Mayo-Chinchipe people were cultivating cacao as long as 5,300 years ago.

A systematic review presented moderate evidence that the use of flavanol-rich chocolate and cocoa products causes a small (2 mmHg) blood pressure lowering effect in healthy adults—mostly in the short term. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. br />
Information Last Updated: 01/04/2015

Please note the information provided has been supplied directly by the manufacturer.Soil-dwelling insect pests of tree crops in Sub-Saharan Africa, problems and management strategies-A review". Dark Chocolate 33% (Sugar, Cocoa Mass, Cocoa Butter, Glazing Agents: Gum Arabic, Emulsifier: Soya Lecithin, Vanilla Extract), White Chocolate 57% (Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soya Lecithin, Vanilla Flavouring), Coffee Beans 9%, Glazing Agents: Gum Arabic.