12/9/2014 CACAO & COCOA

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Angela Goodman
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1 CACAO & COCOA 1

2 FF I Introduction II Cacao or Cocoa III Chocolate IV Health V Global Issues VI Philippines VII Opportunities 2

3 Cacao Pods Cacao Pods 3

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Cocoa was also introduced into the rest of Asia and into West Africa by Europeans The cacao plant was first given its botanical name in the 1740 s by Swedish natural scientist Carl Linnaeus in his

5 Cocoa was also introduced into the rest of Asia and into West Africa by Europeans The cacao plant was first given its botanical name in the 1740 s by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao Cocoa Farming The harvested pods are opened with a bolo to expose and remove the pulp and cocoa seeds The thick pulp and trickles away, leaving cocoa seeds behind to be collected 5

6 Cocoa Farming The wet beans are transported then to a facility so they can be fermented and dried They are fermented for four to seven days and must be mixed every two days The beans should be dry for shipment and in the Philippines usually this is 25 tons in 20 foot containers Cocoa and its products, namely chocolate, are used worldwide CHOCOLATE Note how the Maya word, kakaw (spelled phonetically), is the same word we know today, cacao The English word cocoa is a distortion of cacao 6

7 Chocolate The word "chocolate" comes from Nahuatl (Aztec) word xocolatl, meaning "bitter water" Other English words of Nahuatl origin include avocado, chili, coyote, peyote, and tomato 7

8 Chocolate Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid 17th century They also introduced the cacao tree into the Philippines 8

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10 Chocolate By 1602, chocolate had made its way from Spain to Austria By 1662, Pope had declared that religious fasts were not broken by consuming chocolate drinks Within about a hundred years, chocolate established a foothold throughout Europe Chocolate 10

Modern Era of Chocolate 1815: Dutch chemist Coenraad Van Houten introduced alkaline salts to chocolate, which reduced its bitterness 1828: Van Houten created a press

11 Modern Era of Chocolate 1815: Dutch chemist Coenraad Van Houten introduced alkaline salts to chocolate, which reduced its bitterness 1828: Van Houten created a press to remove about half the natural fat (cocoa butter cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality 11

12 Modern Era of Chocolate 1847: Joseph Fry learned to make chocolate moldable by adding back melted cacao butter 1868: Cadbury was manufacturing boxed chocolates in England 1870: In the Gold Coast, modern Ghana, cacao was introduced by an African Tetteh Quarshie Modern Era of Chocolate 1875: Daniel Peter invented milk chocolate by mixing powdered milk developed by Henri Nestle with the liquor 1879: Rudolphe Lindt invented the conching machine which further improved the texture and taste of chocolate 12

13 Modern Era of Chocolate 1893: Milton Hershey purchased chocolate processing equipment at the Worlds Columbian Exposition in Chicago, and soon began the career of Hershey s chocolates with chocolate-coated caramels 20 th Century: chocolate considered a staple essential Chocolate Production For 1 kg (22 pounds) of chocolate about 500 beans are processed, depending on the desired cocoa content 13

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15 Chocolate Production I Cleaning II Roasting III Winnowing- cracked into nibs (high theobromine) IV Grinding- heavy paste V Conching- fine and smooth, quality VI Tempering- best form, no crystals, Chocolate Production I Cleaning II Roasting III Winnowing- cracked into nibs (high theobromine) IV Grinding- heavy paste V Conching- fine and smooth, quality VI Tempering- best form, no crystals, 15

16 Health Effects I Cardiovascular & Blood Pressure II Cognitive Abilities III Blood Sugar IV Anti Cancer V Theobromine & Cough Preventor VI Vitamins and Minerals Health Effects Cardiovascular & Blood Pressure Studies show that eating a small amount of chocolate two or three times each week can help lower your blood pressure Dark chocolate improves blood flow and may help prevent the formation of blood clots Eating dark chocolate may also prevent arteriosclerosis (hardening of the arteries) 16

17 Health Effects Cognitive Abilities Chocolate increases blood flow to the brain as well as to the heart, so it can help improve cognitive function Dark chocolate also helps reduce your risk of stroke and also contains several chemical compounds that have a positive effect on your mood and cognitive health Health Effects Happy Feeling Chocolate contains phenylethylamine (PEA), the chemical that encourages your brain to release endorphins, so eating dark chocolate will make you feel happier 17

Health Effects Blood Sugar Dark chocolate helps keep your blood vessels healthy and your circulation unimpaired to protect against type 2 diabetes The flavonoids in dark chocolate also help reduce

18 Health Effects Blood Sugar Dark chocolate helps keep your blood vessels healthy and your circulation unimpaired to protect against type 2 diabetes The flavonoids in dark chocolate also help reduce insulin resistance by helping your cells to function normally and regain the ability to use your body's insulin efficiently Dark chocolate also has a low glycemic index, meaning it won't cause huge spikes in blood sugar levels 18

Health Effects Anti Cancer Dark chocolate is loaded with antioxidants Antioxidants help free your body of free radicals, which cause oxidative damage to cells Free radicals are

19 Health Effects Anti Cancer Dark chocolate is loaded with antioxidants Antioxidants help free your body of free radicals, which cause oxidative damage to cells Free radicals are implicated in the aging process and may be a cause of cancer, so eating antioxidant rich foods like dark chocolate can protect you from many types of cancer and slow the signs of aging 19

20 Philippines DTI: the global market for cacao is estimated to meet a 1-million metric tonne deficit in cocoa supply by 2020 The US and Europe, main importers of cocoa, are considering importing from other countries aside from Ivory Coast and Ghana which currently produce 60 per cent of the world s cocoa supply Philippines 1980 s: Philippines produced around 40,000 MT of cocoa per year, but land reform led to diseases that whittled the crop down to 5,000 MT 2006: Philippines produces 6,000 tons of dried cocoa beans each year but imports around 30,000 tons for domestic use 20

21 Philippines 2013 The Philippines produces 25,000 metric tons annually in 13,000 hectares of land used for planting Mindanao is the top producer of cocoa in the country with an 80-per cent share in the local production The country earned $253 million in cocoa exports in the first eight months of 2012 Indonesia produces 500,000 MT/ yr Philippines 2014: The Philippines can evolve as a top-quality cocoa source and serve the needs of growing demand for chocolate in Asia Cocoa had also been labelled a high value cash crop by the Philippines government 21

Philippines 2014: The national government is endorsing a target set by key stakeholders to increase the cocoa crop to 100,000 MT per year by 2020

22 Philippines 2014: The national government is endorsing a target set by key stakeholders to increase the cocoa crop to 100,000 MT per year by 2020 and has included cocoa as part of its National Greening Program, an initiative to reforest the country Philippines: DENR & DA Push Cacao Planting 22

Philippines Growing chocolate market Chocolate consumption is on the rise According to Euromonitor International, the Philippines chocolate

23 Philippines Growing chocolate market Chocolate consumption is on the rise According to Euromonitor International, the Philippines chocolate market is forecast to grow 13% by 2017 to $3063m Philippines: Mayor Duterte is tasking the Davao City Agriculturist Office to push cacao 23

24 Coco Dolce Chocolates Premium Filipino Chocolates using the best ingredients Fine Mindanao Cacao Organic Coconut Sap Sugar Virgin Coconut Oil Cocoa Butter 24

25 Coco Dolce in G-Stuff Coco Dolce Chocolates BIMP EAGA Trade Fair 25

from cooperatives located in Davao and Camarines Sur, respectively Made by artisans from bean to bar using the traditional conching

26 Cacao Industry Development Association of Mindanao RICH AND CREAMY A FINE BLEND OF COCOA BEANS AND PURE ORGANIC COCONUT SUGAR Our line of delicious and creamy chocolates, Coco Dolce, is sweetened by organic coconut sugar We have sourced our cacao beans and pili nuts from cooperatives located in Davao and Camarines Sur, respectively Made by artisans from bean to bar using the traditional conching method, Coco Dolce chocolate is a healthy and yummy gourmet chocolate that you would love to indulge in again and again WWWFREEFOODCOCOM 26

Objectives. For the Love of Chocolate

Objectives. For the Love of Chocolate 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