Cocoa comes from cacao trees.
According to information from the U.S. Department of Agriculture (USDA), organic food is grown without the use of pesticides, hormones, antibiotics or bioengineering. Organic cocoa, the powder that results from processing organic cocoa beans (sometimes known as "cacao"), is produced without toxic chemicals in areas such as the Caribbean, Africa, India and North America. Add this to my Recipe Box.
What Is It?
Organic cocoa comes from the seeds inside a cocoa pod. These pods grow directly out from the body and branches of the organic cocoa trees. Farmers harvest cocoa by separating the seeds from the pod and pulpy material inside. Organic cocoa farmers sometimes use insects known as midges to pollinate the trees.
What Is in It?
Because organic cocoa comes from the Theobroma cacao tree, it naturally contains chemicals such as tetrahydro-beta-carbolines, phenylethylamine and theobromine. Many of these substances may have psychoactive and medicinal properties. Phenylethylamine, for example, works on the body much like an antidepressant. Tetrahydro-beta-carbolines works as an antioxidant, and theobromine lowers blood pressure. Organic cocoa is used in folk medicine to alleviate cough, fever and even symptoms of malaria. In large amounts, however, these chemicals may have adverse physiological effects.
How Is It Processed?
After harvesting, organic cocoa beans are generally left to ferment for two days in very dry, hot conditions. It facilitates the anaerobic process said to enhance the product flavor. Organic cocoa product manufacturers generally press the beans into solid and liquid form for various uses later. Dagoba, Kona and Akoma are three companies that use organic cocoa to make organic chocolate, coffee and cocoa butter.
Where Does It Come From?
Although organic cocoa comes from many areas worldwide, the region that produces a large percentage of organic cocoa is Latin America. Europe, the U.S. and Mexico grow organic cocoa beans and produce organic cocoa, as well. According to the International Cocoa Organization (ICCO), other major sources of organic cocoa include Madagascar, Tanzania, Fiji and Sri Lanka.
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