Chocolate-final | EssayIvy.com

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Abstract

The paper focuses on the description of where chocolate originates from starting from the cacao

plant to when it becomes hardened and sweet chocolate. It focuses on describing how the cacao

trees are cultivated and the best climate for them to grow. It then provides a detailed description

of how chocolate is produced right from the plantation to when it is tempered. The ecological,

social and economic benefits of cultivating cacao trees and production of chocolate are provided.

The paper concludes with a summary of what has been discussed.

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1. Chocolate

1.1.Plant Varieties of the Cacao Tree

Theobroma Cacao is the scientific name for the cacao tree which is the raw material for

making chocolate. The plant is classified under three main cultivar groups which include

Trinitario, Criollo and Forastero (Pohlan, Hermann and Valentín). These groups have been

recently witness to be widespread in humid and sub humid tropics. Every species of the cacao

plant cultivated across the world originated from America and is viewed as one among the most

valued plants globally. It is grown in different parts of the world on more than eight million

hectares of land in turn impacting positively the socio-economic lives of more than five million

families and having varied effects on the lives of more than twenty-five million people from poor

rural areas. Ivory Coast currently stands as the leading producer of the crop while Ghana, Brazil,

Indonesia and Nigeria also cultivate it in significant amounts. It is cultivated in fifty-eight

countries globally and is estimated to be more than four billion dollars annually in the world

economy (Pohlan, Hermann and Valentín).

1.2.Farming of the Cacao Tree

The cacao tree is cultivated in what is often known as the cacao belt which comprises of

regions that are between zero and twenty degrees to the north or the south of the equator (Pohlan,

Hermann and Valentín). It adapts well in agro-forestry plantations which experience hot and

rainy climates. The plant is mainly known for the production of chocolate. It however gives forth

other products from its cacao beans including cacao powder, liquor, butter and cocoa cake. The

plant has been present in North and South America for many years and individuals from these

regions have harvested cocoa for so long. The plant was officially introduced to Europe in the

sixteenth century and the process of extracting butter from it was initiated between 1825 and

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1828 which resulted in solid chocolate first finding its place among people (Pohlan, Hermann

and Valentín).

It is a tropical forest plant that grows at a fast rate and needs to be cultivated in

collaboration with other plants as it needs the shade (Pohlan, Hermann and Valentín). The

incorporation of other plants allows diversification in the type of trees grown and harvested

which may be used in many other ways such as for medicinal purposes, for fruits for

construction and as timber and firewood. It can grow to a height of as much as twelve meters

high and develop tap roots that go as deep as two meters into the ground. The plant’s harvest

season often starts when the wet season ends and may need to extend for three months in some

cases (Pohlan, Hermann and Valentín). The farmers are often smallholders who are found close

to the central market to ensure that industrial handling and harvesting is easy and quick. The crop

is currently either grown in lands that have been totally cleared or through agro-forestry where

they are grown as part of a natural forests (Pohlan, Hermann and Valentín).

1.3.Production of Chocolate

Chocolate begins from cacao seeds which are often found in the pods. Its production

process begins with splitting of the pod and the beans being scooped out. They are then left to

ferment with the pulp they are extracted with from the pod for close to one week (Juarez). The

fermentation process is used to kill the beans to ensure that they do not germinate later on. It also

helps in the development of precursors of flavor which are a critical part of any tasty chocolate.

To reduce the weight of the beans and prevent them from catching molds, the beans are dried in

the sun after being fermented. They have dried the beans are transported to the factory and

roasted to help develop the flavor for the chocolate and to kill any bacteria present. The process

also puffs up the shell making it easier to remove them (Juarez). The beans go through the

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winnowing process which is useful in removing the shells. Through the feed chute of a champion

juicer, the beans are fed into the winnower to remove their shells. The shells are separated from

the nibs.

At the end of the winnowing process, all that is left is pure nib which can be grinded into

chocolate. The nib is fed into a champion juicer which turns it into cacao liquor. The liquor goes

through numerous processes that help in purifying it (Juarez). The end product often looks like

melted chocolate but is not yet delicious. To make it more delicious, sugar is then added. It is

then grinded continually to ensure it is in its finest form. It then goes through the long and

tedious process of tempering which involves the hardening of the chocolate. It is then packaged

and sold.

1.4.Ecological, Social and Economic Factors of Cacao Farming and Chocolate Production

The cultivation of the cacao plant and production of chocolate have numerous ecological,

social and economic effects. The cultivation of the cacao tree helps conserve biological hotspots.

It is possible through agro-forestry where it is incorporate into natural forests and allowed to

grow with the natural trees. The cultivation process helps protect the environment and also

promotes the sequestration of carbon (Pohlan, Hermann and Valentín). It helps improve the

health and enhance the quality of life of farmers and society at large. Many of those who engage

in cacao cultivation are small scale farmers who gain significantly from growing these trees.

More than five million households from different regions across the world benefit financially

from the cultivation of cacao. More than twenty-five million individuals from poor rural areas

also benefic economically from the growth of cacao. The factories where cacao is processed into

chocolate are often found in the local areas where the trees are grown. It means that the factories

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offer employment opportunities for the locals. It also helps in the development of society through

engagement in development programs of the community by these factories.

1.5.Summary

Chocolate is produced from the cacao tree which is mainly grown in the cacao belt. The

cacao belt is comprised of regions that receive sunny and rainy seasons. It is classified under

three cultivar groups which include Trinitario, Criollo and Forastero. These groups are found and

grown in different regions around the world. Cacao trees will be grown either in clear lands or

incorporated into rainforests with natural trees. They require the shade provided by these other

trees. Once they are harvested, their seeds are removed from the pods and fermented. They then

got to the factory where they are roasted winnowed and tempered into hardened chocolate. The

growth of cacao trees and production of chocolate has numerous advantages. They help conserve

the environment through their incorporation into rainforests. They promote socioeconomic

development among farmers and help improve their quality of life.

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Works cited

Juárez Cortés, Karim. "How chocolate is made?." (2013).

Pohlan, Hermann A. Jürgen, and Valentín Díaz Pérez. "Growth and production of cacao." Soils,

Plant Growth and Crop Production 3 (2010).

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