Cocoa: uses and nutritional benefits

• Tonic (threobromine, theophylline, caffeine): Cocoa contains substances such as theobromine, theophylline and caffeine: alkaloids which have a slightly exciting effect. In addition, the iron and magnesium present in Cocoa help reduce fatigue. Phenylethylamine (PEA) is present in large quantities in raw cocoa. It is a chemical substance naturally synthesized by our body, it strengthens concentration and the state of alertness.

• Anti Stress (tryptophan, magnesium): Cocoa contains tryptophan and magnesium. Tryptophan participates in the synthesis of serotonin (stress management). Magnesium reduces muscle tone, which gives Cocoa a relaxing power.

• Positive (tryptophan, tertrahydro-isoquinolines, caffeine, threobomine, salsolinol): these components could give Cocoa an optimizing power. The relationship between Cocoa and mood is quite complex and certain points still remain to be clarified. However, hypotheses have been put forward to explain this renewed optimism after its consumption.

• Antioxidant (flavonoid, polyphenols, tocopherols, copper, selenium, vitamin B9, zinc): Cocoa is rich in flavonoids (catechin and epicathechin), polyphenols, copper, selenium, vitamin B9, zinc and tocopherols. These active compounds are known to be part of the antioxidant defense system by neutralizing free radicals. Its ORAC score is estimated at 55,653 µmol TE/100 g and its FRAP score at 13.74 mmol/100 g, these two scores both indicate a very high antioxidant power. Many sources consider Cocoa to be the food with the highest concentration of antioxidants.

• Cardioprotector (lipid): Cocoa is made up of 1/3 stearic acid, a saturated fatty acid. The latter is one of the rare saturated fatty acids that does not cause cardiovascular problems. In addition, it is composed of another third of monounsaturated fatty acid: oleic acid, which has cardioprotective power. Let's not forget its strong antioxidant power which prevents oxidative stress resulting from myocardial damage, as well as its extreme richness in potassium which helps maintain normal blood pressure.

• Contributing to energy metabolism (lipid, carbohydrate, magnesium, iron): Cocoa has predominantly lipid energy. Lipids are the macronutrients that provide the body with the most energy: 9 kcal per 1 g of lipids. In addition, it provides magnesium, calcium, copper, phosphorus, vitamin B9, zinc and iron: they participate in the catabolism of macronutrients to produce ATP, that is to say 'energy.

• Protector of neurons (iron): it has been shown that Cocoa improves neuroplasticity and protects neurons. In addition, this superfood provides iron and zinc: they naturally contribute to cognitive functions.

• Blood circulation (flavonols, potassium, sodium): flavonoids, potassium and the low sodium level in Cocoa contribute to normal blood circulation. Flavanols participate in maintaining the elasticity of blood vessels, potassium and sodium are involved in maintaining blood volume.

• Anti-anemia (iron): through its contribution of iron, copper and vitamin B9, Cocoa participates in erythropoiesis (synthesis of red blood cells) and the functioning of red blood cells. A deficiency of these affects the shape and total concentration of red blood cells in the blood.

• Participating in muscular functioning (magnesium, potassium): Cocoa contributes to good muscle contraction and the synthesis of muscle fibers. It strengthens the stocks of minerals essential for contraction: magnesium, calcium and potassium.

• Immunomodulating (iron, copper, selenium, vitamin B9, zinc): Cocoa contains micronutrients having an essential role in the functioning of the immune system: iron, copper, selenium, vitamin B9, zinc and finally vitamin D. This contribution strengthens the action and/or stimulates the synthesis of white blood cells.

• Remineralizing (calcium, magnesium, phosphorus, proteins, vitamin D, copper): Cocoa is a true remineralizer. Bone is made up of 2/3 inorganic substances and a third organic substances (proteins). So Cocoa ticks all the boxes: magnesium, phosphorus and calcium contribute to the renewal and synthesis of bone tissue; proteins form the bone matrix of the skeleton. Its great advantage is also the presence of vitamin D and copper. The latter stimulate ossification and connective tissue synthesis respectively.

• Contributing to fertility (selenium, zinc): Cocoa acts on sperm and testosterone. It is capable of regulating testosterone levels in the blood, through the zinc it contains. In addition, selenium acts on the proper functioning of sperm.

The Cocoa Tree (also known as Cocoa Tree) is a tropical shrub of around ten meters, which is part of the Sterculiaceae family. Originally from Central and South America, this tree has always been respected and a source of mythical belief in the Aztec empire: the seeds of its fruit were used as currency, learning about its cultivation is a gift from the God Quetzalcoatl, his fruit served as an offering to the gods, etc. As if that were not enough, Linnaeus, an 18th century Swedish scholar, named the cocoa tree "Theobroma Cocoa", which means "Cocoa, food of the gods".

The Cocoa tree is, however, a fairly capricious tree, and requires particular conditions to grow: tropical atmosphere between 16 and 21°C, without too much wind and sun, on acidic, well-drained soil with a good quantity of organic matter and fungal mycelium. The Cocoa Tree is grown for its fruit: the pod, to be even more precise, it is the seeds of the pod that interest us: the Cocoa beans, the raw material of the famous chocolate.

We recognize three varieties of Cacao trees: Forastero, Trinitario and Criollo. It is the first variety which represents the majority of world production, its Cocoa is more bitter and the flavors more acidic; the latter is rarer, more subtle and much more expensive.

The Cocoa tree does not have a particular season, it flowers and produces fruit all year round. Cocoa tree flowers are rarely visited by bees; pollinating midges do this. After fertilization, the flower develops a pod: a fruit with a tough shell which is initially green in color, but will subsequently take on the characteristic colors of the different varieties (red, orange, blue, purple or yellow). The pod is firmly attached to its branch, it is the nearby fauna which is subsequently responsible for disseminating the seeds by managing to break the pod. A shrub produces its first pods after 3 to 5 years. It will produce around 80 pods per year, which will take six months to produce twenty to fifty beans.

In the history of the Cocoa Tree, the 19th century marks a decisive turning point: the Cocoa Tree is established in Bioko, an island in Sao Tome and Principe which is today part of the Republic of Equatorial Guinea. This made exporting easier for Western countries. African lands appealed to the Cocoa Tree since currently, Ivory Coast is the main cocoa producing country on a global scale. The Cocoa Tree continues to be adored and cherished, as global demand continues to grow. In 2017, production was already estimated at 145 kg per second.

Pod, whole bean, crushed bean, cocoa powder, cocoa nibs, chocolate, etc. If all these terms ring a bell, but you don't know their little specifics, you've come to the right place. Here is a retrospective of the different ways of consuming Cocoa. At the beginning the pod was born:

• The pod is the fruit of the Cocoa tree. After harvesting, it is shelled, that is to say it is split in two to extract the beans it contains.

• The beans are covered in mucilage. To make them edible, they wait a week: this is the fermentation stage. Fermentation develops aromas following natural chemical reactions (the creation of acid helps dissolve mucilage).

• The beans then follow a drying stage, it is at this stage that they obtain their characteristic brown color. At this point, we acquire the whole cocoa beans.

• These cocoa beans are then crushed, in other words they are stripped of their outer shell.

• The crushed cocoa beans are then roasted, this step develops the specific aromas of chocolate, we thus acquire the Cocoa nibs.

• The cocoa nibs are ground to give a cocoa paste also called cocoa mass.

• Cocoa paste can follow two different routes:

• Pressing: This step allows you to separate the Cocoa butter and the Cocoa cakes. The cocoa cakes are then crushed, revealing the cocoa powder. LCocoa powder can directly reach points of sale as is. Or be subject to other industrial modifications: addition of white sugar or degreasing. Today, the majority of Cocoa powders contain more sugar than Cocoa: on average 80% sugar for 20% Cocoa, which limits the nutritional qualities of Cocoa to the perverse effects of sugar (hyperglycemia, dependence, excess weight, hyperactivity, etc.). As for degreasing, unexpectedly, it also eliminates fat-soluble vitamins (vitamins A, D, E and K), also leading to a decline in nutritional qualities. On the other hand, this process makes it possible to obtain cocoa powder that is less energetic than non-defatted cocoa.

• Mixing : this step ensures the addition of other ingredients (cocoa butter, milk powder, sugar, etc.) necessary to make the chocolate. Afterwards, the expertise of the chocolatiers is revealed by adding conching, tempering and molding. These three steps are essential to obtain shiny, crunchy and soft chocolate.