Objectives. For the Love of Chocolate

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Objectives Increase knowledge about plant origin, historical facts, processing and preparation of chocolate Understand the current research and possible health benefits of chocolate Identify the

1 Objectives Increase knowledge about plant origin, historical facts, processing and preparation of chocolate Understand the current research and possible health benefits of chocolate Identify the recommendations for including chocolate in a healthful plant-based diet For the Love of Chocolate Oh, divine chocolate! They grind thee kneeling, Beat thee with hands praying. And drink thee with eyes to heaven. 2 Marco Antonio Orellana ~18 th century 1

Serotonin, dopamine and opioids Theobroma cacao 10 The chocolate tree Theobroma Greek for food of the gods Cacao (ku-kow) Mayan word for chocolate Growing

2 Chocolate Cravings One-half of all food cravings are for chocolate 3 For 40% of females, 15% of males Why? Hormonal changes 4,5,6,7 Cravings appear to be learned Psychoactive ingredients in chocolate Theobromine and caffeine Mood chemicals in chocolate 8 Serotonin, dopamine and opioids Theobroma cacao 10 The chocolate tree Theobroma Greek for food of the gods Cacao (ku-kow) Mayan word for chocolate Growing needs Temperature > 60 Year round moisture Cauliflory Unique type of flowering Flowers, then pods, grow from cushions on the trunk and branches Pods in the Theobroma cacao tree Flowers of the Theobroma cacao tree 2

Cacao Pods 10 Grow directly from the tree trunk Can each be up to

beans in a pod Chocolate Terminology 11 Cacao the plant and its

made from grinding the nibs into: Cocoa Cocoa butter Chocolate

3 Cacao Pods 10 Grow directly from the tree trunk Can each be up to one foot long Contain beans and a sweet, juicy pulp Cacao beans in a pod Chocolate Terminology 11 Cacao the plant and its products before processing Nib the shelled cacao bean Cocoa liquor made from grinding the nibs into: Cocoa Cocoa butter Chocolate combining cocoa liquor, cocoa butter and sugar into a solid food Cacao nibs 3

4 Making Chocolate 11 Processing cocoa beans into nibs 1. Fermentation 2. Drying 3. Roasting 4. Winnowing Processing nibs into chocolate Nibs are ground into cocoa liquor Liquor is pressed to extract cocoa butter and form the cocoa presscake Cocoa liquor + cocoa butter + other ingredients Chocolate Chocolate in the Kitchen 12 Melting chocolate Melt over hot, not boiling, water Keep water below simmering Storing chocolate Store in areas that are: Free from odors Well ventilated With a temperature of F At a relative humidity below 50% Out of direct sunlight A Taste of Chocolate s History 10 The Olmecs ( BC) 1 st to domesticate the Theobroma cacao tree The Classic Maya (250 AD-9 th century) Cacao found in writings and pictures The Aztecs (12 th -15 th centuries) Used the seeds as money Prepared a chocolate beverage with many variations The Spanish Conquest (Early 16 th century) May have first brought cacao beans to Spain 4

Molinillos 10 The Spanish colonists used these whisks to create a foamy chocolate drink A Taste of Chocolate s History 10 Europe (17 th century) Consumed by the elite Believed it comforted the liver,

5 Molinillos 10 The Spanish colonists used these whisks to create a foamy chocolate drink A Taste of Chocolate s History 10 Europe (17 th century) Consumed by the elite Believed it comforted the liver, aided in digestion, and made one happy and strong America (18 th century) Chocolate manufactured by power machinery Dutch Processing (1828) A new way to manufacture cocoa powder to ease chocolate production Chocolate Today 11 Cacao beans are harvested primarily in West Africa The leading countries for producing cocoa beans are Côte d'ivoire, Ghana and Indonesia The leading country for processing of cocoa is the Netherlands Click Here to Learn More 5

organizations All natural substances are allowed Synthetic substances are prohibited Focus on good soil quality and plant health Quality Assurance International 15 USDA-accredited certifying agency

6 Chocolate Today 13 Top Global Confectionery Companies Company Net Sales (US $ Millions) Mars Inc. (USA) 16,800 Mondelēz International Inc. (USA) 15,480 Nestlé SA (Switzerland) 12,808 Hershey Foods Corp (USA) 6,460 Ferrero Group (Italy) 5,627 Sustainable Chocolate The National Organic Program 14 Must be certified by approved organizations All natural substances are allowed Synthetic substances are prohibited Focus on good soil quality and plant health Quality Assurance International 15 USDA-accredited certifying agency Verifies organic integrity throughout every step of the production Sustainable Chocolate Fair Trade 16 Developed to protect the growers Eliminates the middleman Leads to fair pricing Prohibits slave and child labor Also tea, coffee, fruits, vegetables, honey, wine, cut flowers 6

Sustainable Chocolate Rainforest Alliance Certified 17 Supports farmers and

productivity and income potential Polyphenols 18,19 Found in many plant foods

content higher than in some other food items 60% more than milk chocolate 75%

7 Sustainable Chocolate Rainforest Alliance Certified 17 Supports farmers and communities Protects land and waterways Conserves wildlife Improves productivity and income potential Polyphenols 18,19 Found in many plant foods including cocoa Cocoa particularly rich in flavanols Dark chocolate flavanol content higher than in some other food items 60% more than milk chocolate 75% more than black tea 87% more than red wine Have antioxidant properties May benefit heart health 7

8 Possible Health Benefits: Heart Disease Studies indicate dark chocolate may lower 20 Blood pressure Triglycerides And reduce cholesterol levels 21 Total cholesterol LDL cholesterol Possible Health Benefits: Diabetes Studies indicate may 18,20 Reduce insulin resistance Stimulate insulin secretion Lower blood glucose levels Improve glucose tolerance More studies are needed Other Possible Health Benefits Central nervous system 22,23 Stroke reduction in men and women Immune function and cancer 18 Antioxidant capacity is promising Skin protection 18 High flavanol chocolate protective Reduce appetite and weight gain 18 From smell and taste of chocolate 8

9 Kuna Indians 18 From the San Blas islands of Panama Health compared to mainlanders Low rate of hypertension (2.2%) Lower rates of diabetes, myocardial infarction, stroke, cancer Intake compared to mainlanders Ten times more cocoa Four times more fish Two times more fruit Possible Detriments to Health 18 Acne Evidence doesn t link chocolate to acne Gastroesophageal Reflux Disease (GERD) Recommended to avoid, but no proof it works Migraines Mixed results on this association Weight gain Not specific to cocoa Research Conclusions Possible benefits to Heart health Diabetes prevention Stroke reduction Immune function and cancer prevention Skin protection and weight management More research is needed many questions still remain 9

Questions? Is Chocolate the New Health Food?

benefits primarily with dark chocolate More research is needed In

of a healthful plant-based diet Cocoa Content in Chocolate 24

10 Questions? Is Chocolate the New Health Food? High caloric value and fat content Research indicates possible benefits primarily with dark chocolate More research is needed In the meantime Cocoa and Dark Chocolate in moderation can be part of a healthful plant-based diet Cocoa Content in Chocolate % 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Baking Chocolate Dark Chocolate Milk Chocolate 10

11 Other Components of Cocoa 18 Fats Found in cocoa butter Fiber 2 grams per tablespoon of cocoa Minerals Magnesium, potassium, calcium, copper, iron Chocolate as Part of a Healthful Diet REMEMBER: Health benefits come from many plant-based foods Moderation and Variety are the keys to good nutrition When choosing chocolate: Look for the highest content of cocoa Aim for 70% cocoa Eat all chocolate in moderation Learn More The International Cocoa Organization Website Includes in-depth information on many aspects of cocoa and chocolate: The True History of Chocolate Sophie D. and Michael D. Coe, 1996 A comprehensive review of the ancient history of chocolate to present day The National Organic Program A government program that regulates foods/products produced through approved methods: Fair Trade USA A non-profit organization that promotes sustainable products with fair prices and safe working conditions: 11

12 Functional Foods for Life Educational Programs Chocolate: Is it the New Health Food? Coffee: Should it be Your Mug of Choice? Tea: Drink to Your Health! Berries and You: Perfect Together Bringing Vegetables to the Table: A Celebration of the Harvest Focus on Fungi: Mushrooms and Their Health Benefits Created by: Sherri Cirignano, MS, RD, LDN FCHS Educator/Assistant Professor Rutgers, The State University of New Jersey cirignano@njaes.rutgers.edu

World Cocoa Conference Nov 2012

World Cocoa Conference Nov 2012 World Cocoa Conference 19-23 Nov 2012 Situation and prospects for cocoa supply & demand Laurent Pipitone Director of Economics & Statistics Division 1 Improving market information and transparency One