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Category Archives: Health and nutrition

Its all about chocolate and cocoa with a conscience.

The removal of shell is an important step in the process of making cocoa mass.

The removal of shell is an important step in the process of making cocoa mass. Codex standard n. 141–1983, rev 1–2001 by Codex Alimentarius sets maximum tolerance values for cocoa shell in chocolate mass. Apart from the legal requirements, proper removal of shell is a prerequisite for a good quality product: Shell, by its very nature, is exposed to external factors and will have picked up undesirable contaminants.

Shell does not contribute positively to the flavor of the final product and may indeed produce off-flavors. Being a very fibrous material, it is extremely ‘hard’ and consequently difficult to grind which leads to abrasion of the grinding equipment.
Moreover, shell separation from the nib influences the yield, and the loss of small nib particles along with the shell is a particularly important financial factor. Ideally, the shell should separate perfectly leaving large pieces of shell and almost the intact nib. The shell around some beans cannot be removed easily however, with certain origins being particularly difficult.

Bron: Foodensity op Instagram: “The removal of shell is an important step in the process of making cocoa mass. Codex standard n. 141–1983, rev 1–2001 by Codex Alimentarius…”

 
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We often wonder, what makes a great cacao bean?

We often wonder, what makes a great cacao bean? Could it be the mix of the compost, the amount of rain, the hours of sunlight transforming into sugars, the days and nights spent in the fermentation box? We research for answers and fall into a labyrinth of agronomical studies and its complex theories. Now we have many answers, but in essence we have none. So, we go to the cacao field and suddenly it strikes us. We knew it all along: It’s LOVE that makes a great cacao bean; deep caring and good intentions in every step of the process. LOVE: It’s the answer we were looking for.”

Bron: The Slow Melt op Instagram: “Another #takeover post from @selvadentro: “Love is the Answer: We often wonder, what makes a great cacao bean? Could it be the mix of the…”

 

“Nature Knows Best: Cacao flowers sprout by millions but only a few tens of them give fruition…”

Nature Knows Best: Cacao flowers sprout by millions but only a few tens of them give fruition. Uncountable variables must meet at the proper time for a flower to become a fruit: temperature rates, humidity, atmospheric pressure, the pollinators mood and many others. These things are out of our control, even if one could spend a life time artificially pollinating all the trees in the plantation, Nature will always have the last word. And yet, we get a plenty harvest of cacao fruits, year after year. Many things in life are like this, only humble patience and thankfulness could come from our part and Nature will provide all we need to fulfill our purpose.

Bron: Selvadentro op Instagram: “Nature Knows Best: Cacao flowers sprout by millions but only a few tens of them give fruition. Uncountable variables must meet at the…”

 

Chocolamentary – YouTube

Chocolamentary is our documentary about the incredibly rare, highly sought after, Marañon Cacao beans.

 

“Traditionally, two main genetic groups, Criollo and Forastero,…”

Traditionally, two main genetic groups, Criollo and Forastero, have been defined within cacao based on morphological traits and geographical origins. A third group, Trinitario, has been recognized and consists of Criollo × Forastero hybrids. In parallel, botanists described two subspecies: cacao and sphaeorocarpum, corresponding to Criollo and Forastero, which, according to some authors, evolved in Central and South America, respectively. For other authors, Criollo and Trinitario should be considered as traditional cultivars rather than genetic groups. Two other traditional cultivars have been described: Nacional and Amelonado.

However, using morphological data from the International Cocoa Germplasm Database (ICGD), it was estimated that misidentification of trees varies from 15 to 44% in germplasm collections. The Amazon basin contains some of the most biologically diverse tree communities ever encountered; tree species richness may attain three hundred species in one-hectare plots.

The results presented by Motamayor et al. in 2008, published as “Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)” led to propose a new classification of cacao germplasm into 10 major clusters, or groups: Marañon, Curaray, Criollo, Iquitos, Nanay, Contamana, Amelonado, Puru´s, Nacional and Guiana. This new classification reflects more accurately the genetic diversity now available for breeders, rather than the traditional classification as Criollo, Forastero or Trinitario, as it maintains the terms used to identify the traditional cultivars Amelonado, Criollo and Nacional, but separates highly differentiated populations within what was previously classified as the Forastero genetic group.

Bron: F O O D E N S I T Y op Instagram: “Traditionally, two main genetic groups, Criollo and Forastero, have been defined within cacao based on morphological traits and…”

 

Rolando Herrera: “Aquí producimos el primer chocolate orgánico del Perú”

Nací en Huaraz. Empecé produciendo hoja de coca en la selva y ahora produzco el mejor chocolate orgánico certificado para los cinco continentes .

Bron: Rolando Herrera: “Aquí producimos el primer chocolate orgánico del Perú” | Noticias del Perú | LaRepublica.pe

 
 
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