Sylvester Ochieng

Society and History Chocolate is a term used for a range of foods that is a combination of cocoa seeds, powdered sugar, and cocoa butter. Chocolates are sweet and most commonly produced in dark brown, milk, and white variants. Several interesting facts highlight what it takes to make a finished product. A bite of chocolate that one eats goes through a variety of processes. Fun facts regarding ingredients A pound of chocolate that people consume is produced from 400 cocoa beans. Despite this fact, the chocolates are seen in abundance because every cocoa tree is capable of producing about 2,500 beans. Chocolate is not encouraged by many people fearing the increase in weight and leading to obesity. However, recent studies have confirmed that chocolates constitute a heart-healthy diet, and they are surely part of a balanced lifestyle. Chocolates are also known for producing the caffeine effect and an average serving of milk chocolate has the same caffeine effect as a decaf coffee cup. Although the plantation of cacao trees is not that difficult, the farmers face difficulties due to the delicate nature of the trees. It is estimated that farmers, on average, lose 30 per cent of their crops annually, which is a significant loss. Chocolates are avoided by many people due to the presence of saturated fats. However, the findings of the recent studies have shown that chocolates have a presence of one major saturated fats. Still, the fats in chocolates do not increase the cholesterol level compared to other hard fats. Hence, a moderate intake of chocolates is safe and enjoyable. Chocolates are mainly derived from a cocoa seed that is acquired from a fruit tree. The famous tree that produces cocoa beans is known as Theobroma Cacao. Its literal meaning is ‘food of the gods.’ The name was assigned to this tree by the father of plant taxonomy, Carolus Linnaeus. Origins of cocoa West Africa is the largest source of cocoa, and it has around 1.5 million cocoa farms. It is estimated that around 70 per cent of cocoa is obtained for the chocolates from West Africa. In West Africa, it is a family-owned business, and cocoa is cultivated by small, family-owned farms. The leaves of cocoa can rotate from horizontal position to vertical position at an angle of 90 degrees. It facilitates the tree to receive sunlight properly and get protection for younger leaves. The lifetime of cocoa trees is far more than conventional trees, and some trees are even more than 200 years old. However, the trees are limited in their capacities of producing fruits and cocoa seeds. The marketable cocoa beans can be delivered for only up to 25 years. Cocoa trees can be developed in large farm sizes, and average farm size in West Africa is from seven acres to ten acres. Conche machine is the main tool in the production of chocolates. It is an agitator and mixer that performs the role of even distribution of cocoa butter. It is also used for polishing of the particles. The machine also promotes flavour development through release of volatiles, oxidation, and frictional heat. The first conche machine was developed by Rudolph Lindt. It was so named because its bed curved to resemble a conch shell. Within West Africa, the largest producer of cocoa is Cote d’Ivoire. It accounts for 40 per cent of the total world supply of cocoa. Cocoa is also a good source of earning for farmers in West Africa, and their earnings are 20 per cent to 50 per cent higher compared to the cultivation of other crops. They have achieved this success through the programs and initiatives by donor agencies, non-profit organisations, private sector, and the government. Although there are several large manufacturers of chocolates across the world, most of these organisations do not own any cocoa farms. They receive raw materials from the farms in West Africa and then produce chocolates. Reliance on chocolates Benjamin Franklin, one of the founding fathers of the U.S., was earlier into the business of chocolates and he sold chocolates in a shop in Philadelphia, Pennsylvania. The price of cocoa experiences significant variations, and hence farmers find it difficult to estimate their incomes. Cocoa beans were also regarded deeply by early Mesoamericans, and they even used them as the currency. Cocoa production is a family-owned business in West Africa, and an average family has eight members. The earnings are so huge in numbers that the family is still financially stable through cocoa earnings. An interesting fact is related to an Indonesian cocoa farming community. The community built a big statue of hands such that the hands were holding a cocoa pod. The cocoa farmers do not rely exclusively on tending cocoa trees. It may be due to the large variations in the price of cocoa. Hence, the family members also harvest other fruit crops, particularly bananas. In ancient times, the pulp of the cocoa was also fermented and the output was used for developing other beverages. St. Martin is regarded as a knight by Germans, and an event is celebrated in November every year. It is in memory of the knight because he shared the cloak with a beggar. The cloak was decorated with steaming hot chocolate, sweets, and a lantern-lit parade. Cocoa production is the primary livelihood for around 40 to 50 million people across the globe. Spanish royalty considers cocoa so dear that the cakes of cocoa were presented in the dowries. There are several great and interesting stories attached to the cocoa. For example, there was the Aztec emperor Montezuma. The emperor drank 50 cups of cocoa daily. The cocoa was presented to the emperor in a golden chalice. Nutritional facts It looks so easy, but essentially, it may take up to four days to make a single chocolate bar. In a bar of single chocolate, there are two doses of cocoa butter. The first dose is the natural proportion from the bean. The second dose is an additional dollop to enrich the creaminess. The cocoa percentage refers to the proportion of cocoa beans in a bar of chocolate. The words cocoa and cacao are used interchangeably. The only difference is that cacao is used in Spanish to say cocoa. It is advised that milk or dark chocolates should not be taken with wines and champagne. It is because they are too acidic and may cause health issues with chocolates. If a person has pet dogs or cats, they should be prevented from using chocolates. It is because chocolates can cause illnesses to dogs and cats. A cocoa farmer has to wait quite long to see the fruits of his efforts. It may take up to five years for a cocoa tree to produce cocoa beans. A bar of milk chocolate contains fats, calories, sodium, cholesterol, protein, and carbohydrates. Cocoa butter is the main ingredient in the chocolates and its mass ranges from 30 per cent to 70 per cent in dark chocolates and 7 per cent to 15 per cent in milk chocolates. Chocolate Production Chocolate is not only developed as a single product but is also a key ingredient in other food items, including candy bars, milkshakes, cereals, and cookies. The main geographical segments where there is a high demand for chocolates are Europe and North America. Various stages are involved in the development of chocolates. They include harvesting cocoa and refining cocoa. After the refinement, coca is converted to cocoa beans. The next stage is the shipment of cocoa beans to the manufacturing organisations. These companies perform the processes of cleaning, grinding, and coaching. Afterwards, cocoa beans are exported to many countries where different types of chocolates are made considering the local taste and flavour. Cocoa is mainly cultivated in West Africa and the top seven countries producing cocoa are Côte d'Ivoire, Ghana, Indonesia, Brazil, Nigeria, Cameroon, and Nigeria. Côte d'Ivoire is the largest provider of cocoa and its annual production has reached 1,150 tonnes. A crucial factor in the cultivation of cocoa is that it should be harvested manually. The process begins by collecting the seed pods first. Cocoa beans are then placed in piles. They can then be provided to the manufacturers for mass production. Machines are not used in the whole process because they can damage the clusters of flowers and trees. Hence, the farmers have to do the work by hand through the use of hooked and short blades. The blades are mounted on long poles so that it is easier to get access to the highest fruit. When cocoa beans reach a factory, they require refinement to be converted into a bar of chocolate. Here, the process is mechanical and the machines are used for breaking down the cocoa beans and developing cocoa butter and chocolate. Chocolate Consumption The chocolate consumption varies significantly from country to country and the top consumers are Switzerland, Austria, Ireland, Germany, and Norway. Switzerland is the top chocolate loving country and its annual chocolate consumption is 22.36 lbs, followed by Austria, where the annual consumption is 20.13 lbs. Chocolate is usually considered as a ‘luxury’ item; however, an interesting fact is that some developing countries, such as Brazil, also consume chocolates in large proportions. While the development of cocoa beans is mainly attributed to Western Africa, the processing and consumption of chocolates are dominated by the Western World. It is estimated that 70 per cent of the revenue from the sales of chocolates is earned from the Western countries. The leading multinational companies in the chocolate trading are Cadbury, Mars, and Nestle. A major issue in the contemporary context is that of tariff escalation. The imposition of additional tariffs on imported products by the U.S., China, and Canada has also affected the business of chocolates. It has widened the gap between cocoa exporters and chocolate consumers. Cocoa exporters supply the beans to the refining companies, and then the chocolate reaches the hand of the consumers. The imposition of taxes at each stage of the supply chain may increase the final price of the chocolates and reduce its demand. Facts on consumption In the top 20 countries consuming chocolates, 16 countries are from Europe. Americans are highly fond of chocolates and they consumed three billion pounds of chocolates in 2001 alone. The revenue earned from these chocolate sales was $13.1 billion. Regarding the consumption patterns, the studies have found that chocolates are mostly consumed between meals and their proportion is around 66 per cent. From the seasonal perspective, chocolates are consumed more in winter than other seasons. Studies have confirmed a positive correlation of chocolate consumption to a longer life. Mortality was lowest among the chocolate consumers who consumed chocolates one to three times a month. The beneficial impacts of chocolates are also attributed to the presence of dietary copper in chocolates. The ingredient is required for leading a healthy life. Chocolates are also rich with important minerals such as iron and magnesium. Chocolates are also recommended for soldiers, particularly during heavy combat situations. Chocolates have a wider acceptance throughout the world with countries varying in their acceptance and liking rate. Studies have also denied various myths associated with chocolate consumption such as the presence of saturated fats and increasing the cholesterol level. A moderate level of chocolate consumption is good for a healthy lifestyle and balanced diet. However, the increased taxation may compel the manufacturers to increase its price, which may reduce the demand for chocolates. Due to its benefits on the health and wellbeing of individuals, the governments should reduce taxes on chocolates and promote its consumption for all age groups. An interesting fact in chocolate manufacturing is that cocoa farms are not owned by chocolate manufacturing companies. It increases the layers in the production lines. Cocoa development has largely been a family-owned business in Western Africa. The chocolate manufacturers should consider creating their farms. It will reduce the cost of importing cocoa beans. It will also increase employment opportunities in the home country and reduce the cost of chocolates. References https://www.candyusa.com/story-of-chocolate/fun-facts-about-chocolate https://www.sfu.ca/geog351fall03/groups-webpages/gp8/history/history.html Glossary of terms cocoa Theobroma Cacao West Africa conche machine family-owned business milk chocolate dark chocolate cocoa beans manual harvest tariffs cocoa farms cocoa butter MCQs 1. How much chocolate is produced from 400 cocoa beans? a. Two pounds b. Three pounds c. One pound 2. The literal meaning of the famous tree Theobroma Cacao is a. Food of the men b. Food of the gods c. Food of the common people 3. The main region producing cocoa is a. West Africa b. East Africa c. North Africa 4. Which machine is an agitator and mixer that evenly distributes cocoa butter? a. Mixer b. Conche machine c. Grinder 5. Which country is the largest producer of cocoa? a. Cote d’Ivoire b. Ghana c. Kenya 6. Spanish royalty considers cocoa so dear that the cakes of cocoa were presented in a. The national day b. Dowries c. The occasions 7. How many doses of cocoa butter are employed in a bar of single chocolate? a. One b. Two c. Three 8. In which language, the word cacao is used instead of cocoa? a. Spanish b. French c. Chinese 9. A crucial factor in the cultivation of cocoa is that it should be harvested a. mechanically b. manually c. with advanced technologies 10. Which country is the top chocolate loving country? a. Ireland b. Switzerland c. Norway