Cocoa and Objective-C Cookbook

Product Information

Balasimha D, Rajagopal V, Daniel EV, Nair RV, Bhagavan S (1988) Comparative drought tolerance of cacao accessions. Trop Agric 65:271–274 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. Rafflegeau S, Losch B, Daviron B, Bastide P, Charmetant P, Lescot T, Prades A, Sainte-Beuve J (2015) Contributing to production and to international markets. In: Sourisseau J-M (ed) Family farming and the worlds to come. Springer, Netherlands, pp 129–144. doi: 10.1007/978-94-017-9358-2_8 Verlière G (1970) Influence de l’humidité du sol sur le développement du cacaoyer. Café, Cacao Thé 14(4):265–274 Dark chocolate (70%–85% cacao) provides 36mg of magnesium per 100kcal serving, which is 9% of the U.S. recommended dietary allowance (RDA) for middle-aged men—more than three times the amount provided by milk chocolate (11mg) ( 1, 184). Magnesium is a cofactor in protein synthesis, muscle relaxation, and energy production ( 249). Magnesium is an antiarrhythmic and hypotensive hypotensive ( 4, 36, 53, 87, 237, 260).

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. Access to credit is important for cocoa farmers, as it allows them to implement sustainable practices, such as agroforestry, and provide a financial buffer in case disasters like pest or weather patterns decrease crop yield. [76] but etymological dictionaries speculate that it originated with a simple isolated arbitrary spelling confusion during the borrowing, Santana MBM, Cabala P (1982) Dynamics of nitrogen in a shaded cacao plantation. Plant Soil 67:271–281 Ling AH (1984) Cocoa nutrition and manuring on inland soils in Peninsular Malaysia. Planter 60:12–24a b c d The State of the World's Forests 2020. Forests, biodiversity and people. Rome: FAO & UNEP. 2020. doi: 10.4060/CA8642EN. ISBN 978-92-5-132707-4. S2CID 241858489. Cocoa powder, a powder made by removing most of the cocoa butter from ground cacao seeds, or its derivatives, such as Dutch process cocoa The word cocoa comes from the Spanish word cacao, which is derived from the Nahuatl word cacauatl. [2] [3] The Nahuatl word, in turn, ultimately derives from the reconstructed Proto-Mixe–Zoquean word kakawa. [4] Chepote RE, Sodré GA, Reis EL, Pacheco RG, Marrocos PC, Valle RR (2013) Recomendações de corretivos e fertilizantes na cultura do cacaueiro no sul da Bahia. Ministério da Agricultura, Pecuária e Abastecimento, Brazil, 41 p Hardy F (1961) Manual de Cacao. Instituto Interamericano de Ciências Agrícolas (IICA), Turrialba, Costa Rica

The generic name Theobroma is derived from the Greek for "food of the gods"; from θεός ( theos), meaning 'god' or 'divine', and βρῶμα ( broma), meaning 'food'. The specific name cacao is the Hispanization of the name given to the plant in indigenous Mesoamerican languages such as kakaw in Tzeltal, Kʼicheʼ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl meaning "bean of the cocoa-tree". [10] Taxonomy [ edit ] Criollo is particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration. [21] Forastero [ edit ] Hernández B., J. (1965). "Insect pollination of cacao ( Theobroma cacao L.) in Costa Rica". University of Wisconsin. Archived from the original on 4 October 2013 . Retrieved 27 November 2012. {{ cite journal}}: Cite journal requires |journal= ( help) Alexander Walker (1822). Colombia, relación geográfica, topográfica, agrícola, comercial y política de este país: adaptada para todo lector en general y para el comerciante y colono en particular. Tomo II. Londres: Banco de la República, pp. 284. Cunningham RK, Arnold PW (1962) The shade and fertilizer requirements of cacao in Ghana. J Sci Food Agric 13:213–221Obiri BD, Bright GA, McDonald MA, Anglaaere LCN, Cobbina J (2007) Financial analysis of shaded cocoa in Ghana. Agrofor Syst 71:139–149 Kurppa M, Leblanc HA, Nygren P (2010) Detection of nitrogen transfer from N 2-fixing shade trees to cacao saplings in 15N labelled soil: ecological and experimental considerations. Agrofor Syst 80:223–239

Flavonoids, flavan-3-ols, and their oligomeric derivatives, procyanidins, have a variety of beneficial physiologic actions. Flavonoids have a number of properties that may contribute to their cardioprotective effects, including antioxidant and antiplatelet activity, immunoregulatory properties, and beneficial effects on the endothelium ( 42). The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium, which is the result of both acute and chronic upregulation of nitric oxide production ( 222, 277). The combined catechin/epicatechin content in chocolate is 460–610mg/kg ( 150). Epicatechins improve vascular function, reduce BP, improve insulin sensitivity, and reduce platelet activity ( 42). Epicatechin in cocoa quenches OH· 100 times more effectively than mannitol, a typical OH· scavenger ( 239). Hawksley, Humphrey (4 May 2001). "Ivory Coast accuses chocolate companies". BBC News . Retrieved 4 August 2010. Over time, cocoa agroforestry systems become more similar to forest, although they never fully recover the original forest community within the life cycle of a productive cocoa plantation (approximately 25 years). [91] Thus, although cocoa agroforests cannot replace natural forests, they are a valuable tool for conserving and protecting biodiversity while maintaining high levels of productivity in agricultural landscapes. [91] In 2016, cocoa beans were cultivated on roughly 10,196,725 hectares (25,196,660 acres) worldwide. [17] Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. [18] A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1kg (2.2lb) of cocoa paste. Cacao Vs. Cocoa: Updating Your Chocolate Vocabulary". Archived from the original on 18 January 2012 . Retrieved 12 November 2007.The main flavanols found in cocoa are epicatechin and catechin, and procyanidins ( Table 2). Procyanidins provide the majority of antioxidant activity in cocoa products ( 200). Wilson, Philip K. (2015). "Chocolate in Science, Nutrition and Therapy: A Historical Perspective". In Wilson, P.; Hurst, W. (eds.). Chocolate and Health: Chemistry, Nutrition and Therapy. Cambridge, UK: Royal Society of Chemistry. p.18. ISBN 978-1-84973-912-2. Cacao analysis dates the dawn of domesticated chocolate trees to 3,600 years ago", Eurekalert, October 24, 2018". Archived from the original on 24 October 2018 . Retrieved 24 October 2018. Machicado M, Alvim PdT (1957) Sintomatologia de las deficiencias minerales de cacao. In: Manual Del Curso de Cacao, vol 4. Turialba, pp 147–161 World Cocoa Foundation Market Update 2014" (PDF). Archived (PDF) from the original on 14 August 2014.