Ripe cocoa pod purchased at a local grocery store. It has a rather hardy, brown and somewhat bumpy exterior, exocarp.
Ripe cocoa pods purchased at a local grocery store. They have a rather bumpy hard exterior with longitudinal irregular grooves.
Ripe cocoa pods purchased at a local grocery store. This variety is a product of Ecuador. Cocoa is mostly grown in Equitorial climate of Central America, Africa and Asia. Most of the world's production of cocoa takes place in the countries of Ivory Coast, Ghana and Nigeria in West Africa.
Opened cocoa pod reveals compact arrangement of the pulp covered cocoa beans. The surface appears velvety.
Raw cocoa beans each surrounded by white pulp. The beans are arranged around a central core of white fibrous structure known as the placenta.
Two halves of an opened cocoa pod showing the compact neat arrangement of the pulp covered beans on the right with smooth indentations on the endocarp as shown on the left half.
Opened cocoa pod reveals the indentations of the white velvety inner cushion of the endocarp which surrounds the raw cocoa beans.
Two halves of an opened cocoa pod showing the compact neat arrangement of the pulp covered beans with smooth indentations on the endocarp.
Raw white pulp covered cocoa beans. One of the beans on the left shows a knife nick which reveals the dark purple color of the bean inside.
Raw white pulp covered cocoa beans. One of the beans on the left shows a knife nick which reveals the dark purple color of the bean inside.
Raw white velvety pulp covered cocoa beans arranged on a white background.
Raw cocoa beans in a bowl of water. I have found that soaking for 4-6 days softens the pulp and makes it easy to remove before the beans get into the oven for drying.
Close up of the raw cocoa beans in water. This sort of replaces the usual fermentation process. I understand that soaking seeds tend to remove some of the phytic acid and enzyme inhibitors and make the seeds more digestible.
Cocoa beans on aluminum foil in the oven.
A later stage in the drying and roasting process showing some browning of the skin of the cocoa beans.;
The end product of the drying and roasting process showing healthy looking cocoa beans.
Healthy looking dried cocoa beans on a white background.
Healthy looking dried cocoa beans on a white background.
I know the drying and roasting process is done when I can easily separate the dark purple cocoa nibs from the skin. The beans crumble under mild pressure.
The rich, dark, purple brown cocoa nibs clearly separate from the skin. If you don't like the skin, you could easily remove it. I take advantage of the additional fiber, minerals and vitamins in the skin. The cocoa nibs are the basis for all chocolate products.
The rich, dark, purple brown cocoa nibs clearly separate from the skin. If you don't like the skin, you could easily remove it. I take advantage of the additional fiber, minerals and vitamins in the skin. The nibs are the basis for all chocolate products.
Getting ready to make nuts milk! Cocoa beans are added to coconut meat, almond, Brazil nuts and macadamia nuts to produce a slurry from which the milk is obtained by sieving.
Coarsely ground nuts milk slurry could be a component of a great oatmeal! It sort of subdues the excessive carbohydrates in oatmeal and rendering additional fiber, flavonoids, antioxidants and lots of minerals and vitamins. A finer blend with more water and sieving yields 'chocolate milk'.
Cocoa beans in a grinding container. Grinding the cocoa beans without water produces cocoa powder.
Cocoa beans in a grinder. This could grind the beans into a fine or coarse powder as required.
Cocoa powder in the making.
Cocoa powder. This coarsely ground cocoa powder could be used in baking, confectionary products, smoothies, oatmeal, cocoa drink etc. Removal of the skin should produce finer powder and richer darker color.
Coarsely ground cocoa beans with skin on could be used in confectionary products, baking, smoothies, oatmeal, cocoa drinks etc
Cocoa powder on a white background.
Cocoa drink.
Cocoa, the food of the gods.
Cocoa or Cacao trees grow in Equatorial climate across Central America, Africa and Asia. West African countries of Ivory Coast, Ghana and Nigeria supply the bulk of the total world production of cocoa beans.
The ancient peoples of Mesoamerica, where cocoa is said to have originated from, the Maya and the Aztecs, believed that cocoa was planted by the gods, a gift from the gods and therefore very sacred. Chocolate drinks produced from cocoa which the Aztecs called xocolatl was the drink of the elites and was served in festivals, funerals and on special occasions because of its refreshing qualities. It is reported that cocoa beans actually served as a form of currency, medicine, and spiritual gifts at various times in the Mesoamerican communities. Subsequent taxonomic classification of the beans, Theobroma cacao, actually translates as cocoa the food of the gods.
Growing up in the cocoa producing area of Yoruba South Western Nigeria, we had access to fresh cocoa pods grown on large cocoa plantations and the dried cocoa beans tended by the vibrant Cooperative Society where the dried beans were sorted, graded and packed in sacks for export. It was a wealth generating business across the Western Region of Nigeria in those days. Cocoa House in Ibadan, the capital of the old Western Region, standing at 105 meters high and 26 floors built in 1965 as the tallest building in Nigeria at the time stands as a testament to the contribution of this cash crop to the wealth of Western Nigeria.
I have distinct nostalgia for the sweet taste of fresh white cocoa pulp, the pungent scent during the fermentation process, the enchanting aroma in the air during the drying process and the rather bitter sweet chocolaty taste of the dried cocoa beans!
The powerful phytochemicals, anthocyanins and polyphenols, in cocoa are responsible for the rich dark purple brown color of the beans. Cocoa beans consist mainly of good fat and a small percentage of carbohydrates, mostly fiber with very little sugar. In addition, cocoa contains proteins, theobromine, theophylline, caffeine, niacin, minerals such as calcium, iron, zinc, potassium, magnesium, sodium and phosphorus, vitamins A, and a host of the B vitamins.
Cocoa therefore comes with a boatload of phytonutrients, antioxidants, fiber, minerals and vitamins resulting in the perceived significant health benefits in the areas of cardiovascular health, cerebrovascular health, insulin sensitivity and therefore blood glucose homeostasis, blood flow and blood pressure regulation and a variety of other systems health. It is a common component of cosmetics and skin care products. It is indeed a superfood or functional food.
Some of these benefits are said to be significantly diminished by processing which destroys some of the flavonoids and particularly addition of unhealthy components such as sugar, milk and other substances to achieve the pleasing tastes and smooth looks of various types of chocolate and cocoa powder.
This documentary is a photographic excursion of how you can make healthy unadulterated cocoa beans, powder, snacks and drinks without undue processing and/or addition of unhealthy stuff. But in the end, it is up to individuals to use it in whatever way they wish.
High resolution images are available through octavephotographers@gmail.com.
A side plate of healthy fat, antioxidants, minerals and vitamins for breakfast; just three cocoa beans (to avoid loading up on caffein) along with fresh coconut meat and midsize avocado. This is low in carbohydrates with low glycemic index!
Obviously, breakfast is on!
