Cocoa bean

The cocoa bean or simply cocoa (/ˈkoʊ.koʊ/), which is also called the cacao bean or cacao (/kəˈkaʊ/),[1] is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, a pre-Hispanic drink that also includes maize.

Cocoa Pods
Pods at various stages of ripening

Etymology

Cacao Aztec Sculpture
Aztec sculpture with cocoa pod

The word "cocoa" comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl.[2][3] The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word kakawa.[4]

The term cocoa also means

  • the drink that also is commonly called hot cocoa or hot chocolate[5]
  • cocoa powder, which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter
  • a mixture of cocoa powder and cocoa butter – a primitive form of chocolate.[6][7]

History

The cacao tree is native to the Amazon Basin. It was domesticated by the Olmecs and Mokaya (Mexico and Central America). More than 4,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Maya, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived.

As of November 2018, evidence suggests that cacao was first domesticated in equatorial South America, before being domesticated in Central America roughly 1,500 years later.[8] 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.[8] Chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas.[9] The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.[10]

Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, where he called it Theobroma ("food of the gods") cacao.

Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.[11]

Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century.[12] Spaniards also introduced the cacao tree into the West Indies and the Philippines.[13] It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by a Ghanaian, Tetteh Quarshie.

Varieties

Tres variedades de cacao
Three main varieties of cocoa: Criollo, Trinitario and Forastero

The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.[14][15] Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.[15]

Cultivation

Cocoa beans in cocoa pod at El Trapiche, Costa Rica
Cocoa beans in a freshly cut cocoa pod

A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded and the pulp made into juice. The seeds are placed where they can ferment. 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. This skin is released easily by winnowing after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.[16][17]

Harvesting

Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year.[18] Pesticides are often applied to the trees to combat capsid bugs, and fungicides to fight black pod disease.[19]

Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases.[18][20] Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year.[18] Harvesting occurs between three and four times weekly during the harvest season.[18] The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge.[18][21] One person can harvest an estimated 650 pods per day.[19][22]

Harvest processing

Cacao Beans Drying
Cocoa beans in drying in the sun

The harvested pods are opened, typically with a machete, to expose the beans.[18][19] The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important[23] for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp.[24]

A typical pod contains 30 to 40 beans and about 400 dried beans are required to make one pound (454 grams) of chocolate. Cocoa pods weigh an average of 400 g (14 oz) and each one yields 35 to 40 g (1.2 to 1.4 oz) dried beans; this yield is 9–10% of the total weight in the pod.[19] One person can separate the beans from about 2000 pods per day.[19][22]

Medium close up image of David Kebu Jnr holding cocoa beans drying in the sun. (10703178735)
Close up of drying cocoa beans

The wet beans are then transported to a facility so they can be fermented and dried.[19][22] The farmer removes the beans from the pods, packs them into boxes or heaps them into piles, then covers them with mats or banana leaves for three to seven days.[25] Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. 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.

The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.

Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate.[26] The ground cocoa is also an important ingredient in tejate.

Child slavery

The first allegations that child slavery is used in cocoa production appeared in 1998.[27] In late 2000, a BBC documentary reported the use of enslaved children in the production of cocoa in West Africa.[27][28][29] Other media followed by reporting widespread child slavery and child trafficking in the production of cocoa.[30][31]

Child labour was growing in some West African countries in 2008-09 when it was estimated that 819,921 children worked on cocoa farms in Ivory Coast alone; by the year 2013-14, the number went up to 1,303,009. During the same period in Ghana, the estimated number of children working on cocoa farms was 957,398 children.[32]

Attempt at reform

The cocoa industry was accused of profiting from child slavery and trafficking.[33] The Harkin–Engel Protocol is an effort to end these practices.[34] It was signed and witnessed by the heads of eight major chocolate companies, US Senators Tom Harkin and Herb Kohl, US Representative Eliot Engel, the ambassador of the Ivory Coast, the director of the International Programme on the Elimination of Child Labor, and others.[34] It has, however, been criticized by some groups including the International Labor Rights Forum as an industry initiative which falls short.[35][36][37]

As of 2017, approximately 2.1 million children in Ghana and Côte d'Ivoire were involved in harvesting cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides.[38] According to Sona Ebai, the former secretary general of the Alliance of Cocoa Producing Countries: "I think child labor cannot be just the responsibility of industry to solve. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector. And there, you really need leadership."[39] Reported in 2018, a 3-year pilot program, conducted by Nestlé with 26,000 farmers mostly located in Côte d'Ivoire, observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming.[40] 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.[41]

Production

Cocoa bean production – 2017
Country (tonnes)
 Ivory Coast
2,034,000
 Ghana
883,652
 Indonesia
659,776
 Nigeria
328,263
 Cameroon
295,028
 Brazil
235,809
 Ecuador
205,955
World
5,201,108
Source: FAOSTAT of the United Nations[42]

In 2017, world production of cocoa beans was 5.2 million tonnes, led by Ivory Coast with 38% of the total. Other major producers were Ghana (17%) and Indonesia (13%).

Cocoa trading

Cocoa beans from Ghana are traditionally shipped and stored in burlap sacks, in which the beans are susceptible to pest attacks.[43] Fumigation with methyl bromide was to be phased out globally by 2015. Additional cocoa protection techniques for shipping and storage include the application of pyrenoids as well as hermetic storage in sealed bags or containers with lowered oxygen concentrations.[44] Safe long-term storage facilitates the trading of cocoa products at commodity exchanges.

Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.

The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.

Fair trade

Fair trade cocoa producer groups are established in Belize, Bolivia, Cameroon, the Congo,[45] Costa Rica, the Dominican Republic,[46] Ecuador, Ghana, Haiti, India, Ivory Coast, Nicaragua, Panama, Paraguay, Peru, Sierra Leone, and São Tomé and Príncipe.

In 2016 it was reported that the chocolate producer Ferrero will further invest in Fair trade in cocoa; the plan is to double the amount of cocoa originating from fair trade in the upcoming 3 years. Ferrero wants to invest in 40.000 MT of fair trade cocoa until 2020.[47]

As of 2014, less than 1% of the chocolate market was fair trade.[48] Cadbury, one of the world's largest chocolate companies, has begun certifying its Dairy Milk bars as fair trade; according to Cadbury, as of 2010, one quarter of global sales of chocolate bars will be fair trade.[49] In 2007, the United States imported approximately 1.95 million pounds of fairly traded cocoa.[50]

In order to purpose a sustainable and responsible coffee-production, established 1997 the Dutch coffee roaster Ahold Coffee Company in cooperation with coffeefarmers, the UTZ Certified-programme. To achieve this, they created the utz-certificate, which includes the counteracting against child labor and the exploitation of the workers. To receive this certificate, the included farm/company needs to follow a code of conduct in relation to social and environmental friendly factors. Furthermore, the UTZ-program focuses on an improvement of farming methods to increase the profits and salaries of farmers and distributors on site.[51]

UTZ Code of Conduct:

  • Children younger than 15 are not employed in any form.
  • Children younger than 18 do not conduct heavy or hazardous work, or any that could jeopardize their physical, mental or moral well-being.
  • On small scale/family run farms, children are allowed to help their families, but only if: the work does not interfere with schooling; it's not physically demanding or hazardous; an adult relative always accompanies the child.
  • No forced, bonded or trafficked labor is allowed in any shape or form.[51]

In 2012 FLO-Cert launched the Cocoa Life Program to improve the cocoa supply chain by investing $400 million in the next ten years. Approximately $100 million of the money will be spent for the cocoa supply chain in Ivory Coast, $100 million will be spent to Ghana and the remaining $200 million will be shared between Brazil, Dominican Republic and India. The company is not only investigating in the purchase of certificated cocoa, but focus more on the direct investment in the cocoa supply chain. The Cocoa Life Program advocates for higher incomes for farmers, authorization, inspiring young people and conserving the environment.[52][53]

Consumption

People around the world enjoy cocoa in many different forms, consuming more than 3 million tons of cocoa beans yearly. 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 supply. After this step all the different components are sold across industries to many manufacturers of different types of products.

Global market share for processing has remained stable, even as grindings increase to meet demand. One of the largest processing country by volume is the Netherlands, handling around 13% of global grindings. Europe and Russia as a whole handle about 38% of the processing market. Average year after year demand growth has been just over 3% since 2008. While Europe and North America are relatively stable markets, increasing household income in developing countries is the main reason of the stable demand growth. As demand is awaited to keep growing, supply growth may slow down due to changing weather conditions in the largest cocoa production areas.[54]

Chocolate production

Chocolate02
Chocolate

To make 1 kg (2.2 lb) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.

Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases.[55] This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.

Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. 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.[56]

Phytochemicals and research

Roasted Cocoa Bean
A roasted cocoa bean, the papery skin rubbed loose
Cocoa press cake
Press cake of cocoa paste

Cocoa contains various phytochemicals, such as flavanols (including epicatechin), procyanidins, and other flavanoids, which are under preliminary research for their possible cardiovascular effects.[57][58][59] The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate.[60] Cocoa also contains the stimulant compounds theobromine and caffeine. The beans contain between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine.[61]

Environmental impact

The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones.[62] In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.

Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.[63][64]

Cacao beans also have a potential to be used as a bedding material in farms for cows. Using cacao bean husks in bedding material for cows had beneficial effects on udder health (results in less bacterial growth) and ammonia levels (less ammonia levels on bedding).[65]

Agroforestry

Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity.[66] Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance.[67] The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests.[68] Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices.[69] Although cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.[70]

See also

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Chocolate (color)

The color chocolate is a tone of dark brown that resembles chocolate. At right is displayed the color traditionally called chocolate.

The first recorded use of chocolate as a color name in English was in 1737.This color is a representation of the color of the most common type of chocolate, milk chocolate.

Cocoa butter

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature.

List of companies of Ghana

Ghana is a unitary presidential constitutional democracy, located along the Gulf of Guinea and Atlantic Ocean, in the subregion of West Africa. A multicultural nation, Ghana has a population of approximately 27 million, spanning a variety of ethnic, linguistic and religious groups. Five percent of the population practices traditional faiths, 71.2% adhere to Christianity and 17.6% are Muslim. Its diverse geography and ecology ranges from coastal savannahs to tropical jungles. Ghana is a democratic country led by a president who is both head of state and head of the government. Ghana's economy is one of the strongest and most diversified in Africa, following a quarter century of relative stability and good governance. Ghana's growing economic prosperity and democratic political system have made it a regional power in West Africa.

Margaret Holden

Margaret Holden (died 1998) was a British botanist, biochemist and a local historian.Moore's father was a nurseryman, who gave her a strong interest in plants. As Margaret was learning to speak, her father would also teach her to say the Latin names of plants. She later reported that she learned these before their common names.Holden studied botany at University College, London and completed her studies at the Lister Institute of Medicine. She published an article on pectinase in 1946. In February 1944, she took position in the Biochemistry Department at the Rothamsted Experimental Station in Harpenden, among other areas working on fungal biology. After working at the Rothamsted Experimental Station, Holden wanted to experience something different and decided to travel to Ghana in Africa to study the chemistry of flavour development in the fermented cocoa bean and to also study swollen root virus, which is a root disease that infects the cocoa bean. When she was ready to return to Rothamsted, she began to focus her time on studying the breakdown of chlorophyll, the photosynthetic pigment in plants. Leading up to her retirement, she worked on the diseases that infect wheat.

Holden wrote a history of Rothamsted's early history, A Brief History of Rothamsted Experimental Station from 1843 to 1901, in 1972, describing the facility as "Harpenden’s only real claim to fame". Holden died in 1998.

Meenkunnam

Meenkunnam is a village with waterfalls, rocky terrains, small hills, and paddy fields. It is located within Arakuzha and Marady Panchayat, Kerala. The local community heavily rely on farming and forms an agrarian-based economy. Most of the income is generated from rubber and pineapple plantations combined with other cash crops such as black pepper, cocoa bean, banana, and tapioca.

The existence of paddy fields which make up for the scenic beauty of this place is endangered by the actions of some unscrupulous individuals who want to transform paddy fields into lands more suitable for the cultivation of lucrative crops. When compared with the extent of land which was available a decade ago, only 20% of the paddy fields remain today.

NIBS

NIBS or Nibs may refer to:

National Institute of Building Sciences

Network of International Business Schools

Non-Invasive Brain Stimulation, noninvasive forms of neurostimulation

Non-invasive backscattering

Nib (pen)

Cacao nibs, pieces of roasted cocoa bean, generally ground into powder, but also inserted into chocolate bars to give additional "crunch"

Nibs, one of the Lost Boys in the Peter Pan universe

A miniature variety of Twizzlers candy

The Yoututber and twitch streamer NIBS Gaming (nibsyt on twitch)

Nacional (cocoa bean)

The Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru. Some experts in the 21st century had formerly considered the Nacional bean to be extinct. Pure genotypes of the bean are rare because most Nacional varieties have been interbred with other cocoa bean varieties. The Ecuadorian cacao variety called “Nacional” traces its genetic lineage as far back as 5,300 years, to the earliest-known cacao trees domesticated by humanity. In the 18th and 19th centuries Nacional was considered by many European chocolatiers to be the most coveted source of cacao in the world because of its floral aroma and complex flavor profile. This was the golden era of Ecuadorian cacao, but it came to an abrupt end in 1916, when an outbreak of “Witches’ Broom” disease decimated the Nacional variety throughout the country. After the disease hit, germplasm from foreign cacao varieties was subsequently introduced into the country starting in the 1930s, which resulted in the widespread hybridization of Ecuadorian cacao. By the beginning of the 21st century most people believed that the pure Nacional genotype no longer existed.In 2009, Ecuador’s agricultural research institute (INIAP) collected DNA samples from cacao trees throughout Ecuador, only 6 trees (out of 11,000 samples tested) were confirmed to be 100% genetically pure Nacional cacao. That is only 0.05% of the cacao trees that INIAP analyzed in their field research. In 2013 groves of 100-120 year old cocoa trees were discovered by To'ak Chocolate in the valley of Piedra de Plata located in the mountains of the Arriba cacao-growing region of Ecuador in the province of Manabi. With the help of the Heirloom Cacao Preservation fund (HCP), along with Freddy Amores, the director of INIAP, and Dr. Lyndel Meinhardt with the USDA-ARS, To'ak ran DNA tests on a small sample size of these trees. Of the sixteen old arbor trees tested, nine of them proved to be genetically pure Nacional variety. DNA analysis confirmed that the beans were comprised purely of the Nacional genotype bringing the number of DNA-verified pure Nacional trees in Ecuador to a grand total of fifteen.

Nagua

For the clothing style among some indigenous peoples in Panama, Puerto Rico and Costa Rica see Ngäbe people#Dress

Nagua is the capital of María Trinidad Sánchez province, in the northeastern Dominican Republic.

A medium-sized town, Nagua's economy relies on the production of agricultural products, principally rice, coconuts, and cocoa bean. Located on the north of the Samaná Peninsula, Nagua lies on the highway leading from Puerto Plata to the city of Samaná.

Most of the town lies below sea level, which some believe makes Nagua susceptible to flooding that could destroy a substantial part of the town. In fact, during the reign of Rafael Trujillo (1930–1961), the neighboring town of Matanza, also below sea level, was destroyed by flooding caused by a magnitude 8.0 earthquake, in 1946. Many residents of Matanza chose to resettle in the area that is now Nagua. Matanza is now a small town called Matancita, just south of the city limits of Nagua.

Nutella

Nutella (; Italian pronunciation: [nutˈɛlla]) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1965, although its first iteration dates to 1963.

Omanhene Cocoa Bean Company

Omanhene Cocoa Bean Company is a chocolate company headquartered in Milwaukee, Wisconsin, United States. Omanhene's chocolate beans come from the forests of Ghana. The difference between Omanhene's chocolate and their competitors (according to the company website) is that Omanhene's chocolate bars are made and processed in Ghana, whereas competitors buy the beans from a tropical country and ship them to countries like Canada or the United States to make chocolate bars.

Piparo

Piparo is a village in Central Trinidad on the southern edge of the Central Range. The village has three main claims to fame:

Piparo was the base of operations of Dole Chadee (born Nankissoon Boodram), a notorious drug lord who was executed in 1999 for the murder of four members of the Baboolal family.

Piparo was the home of Ras Shorty I (born Garfield Blackman) during his self-imposed break from the soca world. Living simply in this rural community Ras Shorty-I developed Jamoo, a fusion of soca and gospel music.

Piparo was the site of a large mud volcano eruption on February 22, 1997. The eruption covered an area of 2.5 km² and displaced 31 families. The mud volcano now lies inactive where the eruption took place.During the early twentieth century Piparo was an important cocoa bean producer.

The small village is mainly inhabited by people of African and Indian descent. There are Hindu temples and mosques and there is one main church.

Since the eruption in 1997, an alternate road to the village has been established through the village of Guaracara.

Produce Buying Company

Produce Buying Company is a Ghanaian cocoa bean company.

They are listed on the stock index of the Ghana Stock Exchange, the GSE All-Share Index. It formed on November 13, 1981.

Ruby chocolate

Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. The variety has been in development since 2004. It was unveiled at a private event in Shanghai on 5 September 2017.The chocolate is made from the "ruby cocoa bean". "Ruby beans" are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate.The chocolate's taste is described as "sweet yet sour", with "little to none" of the cocoa flavour traditionally associated with other varieties of chocolate.With the production methods being kept a trade secret, publications note industry speculation that ruby chocolate is made with unfermented cocoa beans, which can have a natural red-pinkish colour. The company also registered a patent in 2009 for "cocoa-derived material" from unfermented cocoa beans (or beans fermented for no more than three days) that become red or purple after treating them with an acid and then defatting with petroleum ether.The variety was not available for sale to consumers until 19 January 2018, when it was introduced in a new flavor of Kit Kat bar, in Japan and South Korea, as well as online. One stick was to cost 400 yen (USD$3.60). In April 2018, Kit Kat announced the release of the ruby chocolate in the UK. Just before Mothers Day 2019, Kit Kat Canada announced the release of the ruby chocolate in Canada in a Tweet.

Theobroma cacao

Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.

Types of chocolate

Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.

The use of particular name designations is sometimes subject to international governmental regulation.

Some governments assign chocolate solids and ranges of chocolate differently.

White chocolate

White chocolate is a chocolate confection made from cocoa butter, sugar and milk solids. White chocolate doesn't contain cocoa solids, which are found in other types of chocolate. It is characterized by a pale ivory color. The melting point of cocoa butter, the only cocoa bean component of white chocolate, is high enough to keep white chocolate solid at room temperature, as with milk chocolate or dark chocolate.

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