Author: tropicalcacao

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DIFFERENCE BETWEEN FERMENTED AND UNFERMENTED RAW CACAO

The big question is, “Does fermenting cacao beans improve chocolate?” Which is better, unfermented or fermented?

Fermentation is done to break down phytic acid which is a protective compound present in all nuts that helps to put together natural minerals in these nuts. Breaking it down is crucial for easier digestion and easier mineral absorption to the body.

Fermenting cacao beans also helps to improve flavor and aroma. Fermentation is also important in preserving cacao beans as it prevents the formation of molds and unwanted bacteria.

To preserve the cacao and the full nutrients, we use organic traditional ways of fermenting cacao. We fermented our cacao in banana leaves for at least 3 days before taking it for processing. Fermented cacao is rich in antioxidants.

Unfermented cacao is preferred by those who love chocolate with a mild flavor. Unfermented cacao also has a distinct aroma that is not as strong as that of fermented cacao. It is rich in antioxidants ‘

Both fermented and unfermented cacao beans are healthy. They both achieve their purposes and therefore it is up to you to decide. If you are looking for some chocolate with a strong flavor and aroma, then go for fermented cacao. It is commonly loved by bakers and brewers. On the other hand, if you are looking for cocoa not so strong maybe to mix with other naturally sweet ingredients, go for unfermented cacao. It is mostly used in smoothies, ice cream, and other sweet desserts.

We have both fermented and unfermented organic cacao to help meet your needs. Why don’t you make an order today?

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GLOBAL CHALLENGES AND OPPORTUNITIES IN THE ORGANIC CACAO MARKET

Although the organic cacao market takes a very small share of the total cacao, it is gradually increasing especially in the 3rd world countries. Organic cacao is that which is cultivated using environmentally friendly farming methods.

This type of cacao is the best for consumption as it gives 100% benefits of the product. Farmers are adopting production of organic cacao although their produce is not able to meet the demand in the market.

As much as there is a high demand for organic cacao, farmers often times end up remaining with their cacao at home due to lack of market. There is high competition from inorganic cacao which is sold at lower prices. Farmers also end up selling their cacao at the same prices as inorganic cacao to at least make ends meet. Those that value organic cacao, buy it for the right prices and as much as they are few, it motivates the farmers.

Organic cacao is packed with nutrients. Some of which include fiber, iron, copper, manganese, magnesium among others. It also contains antioxidants that help protect the human body generally, skin, hair, and nails.

There is a wide range of products you can get from buying cacao which is a really big plus for the buyer. You can get cocoa powder, cacao nibs, cocoa butter, and cocoa paste. Chocolate is under the cacao paste. Its diversity makes it ideal for use in many industries. Organic cacao can be used in bakeries, pharmaceuticals, toiletries, confectionaries, beauty industry, and beverage dispensers.

Health consciousness and need for premium product is what makes buyers prefer organic cacao. Directing focus to farmers who participate in organic cacao farming could help meet the demands in the market. Emerging markets can also be linked to the producers of organic cacao to create a win-win situation for both the farmer and the supplier.

At Tropical cacao, our main focus is to produce the most organic cacao to fill in the gap in the market and therefore giving consumers the best end-product. Why don’t you try us today?

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HOW TO MAKE HOT BREWED COCOA

If you are looking for an alternative beverage to replace your coffee or tea, cocoa should be your choice. It is not only heathy but also the perfect fix for your mood. It also has a great flavor you won’t regret on.

To make hot brewed cocoa, you will need roasted cacao beans or cacao nibs. Cacao nibs are crushed and therefore easier to use. You can get roasted cacao beans and nibs from us. You can also buy raw beans and roast at the comfort of your home.

Here is a procedure you can follow to roast your cacao nibs:

  • Preheat your oven to 350 degrees Fahrenheit
  • Spread your cacao beans or nibs in a baking tray
  • Roast them in the oven for about 12 minutes or until they start smelling like brownies.
  • Remove the cacao nibs from the oven and let them cool.
  • To save some time, you can roast more cacao beans than you need at the moment
  • After they have cooled completely, pound them slowly to look like coarse coffee grounds.

After you have broken your cacao beans to manageable grounds, it’s time to make that hot drink. Just like your regular coffee, it is easy to make this golden drink. You will need your cocoa, water, and sweetener or creamer (optional).

  • Boil your water
  • Add the ground cacao nibs to the water
  • Allow them to mix while boiling for a minute
  • Remove from heat
  • Add your sweetener or creamer as desired

The amount of water and Cacao depends on how concentrated you want your drink. Adjust accordingly until you find your perfect mix. I use 1 tablespoon of cacao for 1 cup of water.

To enjoy the full benefits of cocoa, you need organic cacao. You will never miss on the flavor or heath benefits.

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COCOA PLANT CARE

So you are probably asking yourself how we maintain our cacao trees to make sure the end product is quality and unbeaten in the market. That is our topic of discussion today. Cacao trees survive in hot and humid climates for decades. If they are not well taken care of, Cacao trees can be affected by pests, diseases, and other insufficiencies that could lead to low yield and low-quality produce.

LIGHT

The cacao trees need at least three hours of direct sunlight before being subjected to partial shade. Too much sunlight can burn the leaves of the trees and even attract pests and diseases. We practice agroforestry at the early stages of growth to ensure our trees get shade when necessary.

SOIL

Cacao trees do well in soils rich in organic matter. This is the reason we do not use toxic chemical fertilizers in our farms. The soils must have the ability to balance acidity and alkalinity. They also must have good drainage, they do well in loamy soils.

WATER

Cocoa trees do well in soils with constant moisture. However, do not overwater the trees as the soil becomes soggy and this could lead to the rotting of the trees.

TEMPERATURE AND HUMIDITY

Cocoa trees have a good heat tolerance as long as their leaves are not damaged and there is constant moisture in the soil. Temperatures between 65 degrees and 85degrees are ideal for the trees.

High humidity is also important for trees to grow well. However, constantly inspect your trees as high humidity could lead to pests and diseases.

FERTILIZER

Using compost and manure to nourish the plants is important. The Theobroma trees feed a lot of nutrients from the soil and therefore the supply should be consistent. Using chemicals and toxins could lead to dying of the tree and low yields.

PRUNING

It is important to prune the cocoa trees at least twice a year. This can be done after harvesting the fruits. Pruning helps to eradicate diseased, dead, or damaged leaves or branches and as a result, protect the whole plant. Selective pruning also helps a sufficient supply of sunlight to all parts of the plant and good air circulation.

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HOW TO CHOOSE THE HEALTHIEST DARK CHOCOLATE

Not all dark chocolates are healthy for you; therefore, looking for your perfect match is equally important. Dark chocolate is a rich source of antioxidants and provides your body with numerous health benefits. Antioxidants remove free radicals in the body that cause aging and heart diseases. Dark chocolate is also high in fiber.

The purest form of dark chocolate is the nib. this is the unsweetened dark chocolate used for baking purposes. When the nib is melted it forms cacao liquor. A good healthy dark chocolate should have at least 60%-70% of pure cacao.

To make sure you are getting the best healthy dark chocolate, always look at the ingredients and their concentration/amounts. The purest dark chocolate is bitter and has less sugar and milk. most times the ingredients in healthy dark chocolates rotate from cocoa powder, cocoa butter, chocolate liquor, sugar, and milk. Most chocolates sold at grocery stores have too much milk, sugar, flavors, etc. These might not provide all the organic benefits you are looking for. Look out for organic sugar in the chocolate too. Lecithin is not as good for your health.

Chocolates that have “Dutch process” or “European style” should also be avoided as they have alkali added in the ingredients. That means that the cocoa used in these chocolates has been over-processed and this destroys the healthy antioxidants.

To enjoy the full benefits of dark chocolate, always be on the lookout for these and more specks while shopping. Remember that healthy chocolate is made from organic cacao. I recommend buying organic cacao beans and making your chocolate at home if you are in the position to. At Tropical Cacao, we ensure consumers get the best end products i.e., quality and healthy dark chocolate. Why don’t you Contact Us today?

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CACAO SIDE EFFECTS

While cacao has numerous benefits, it has side effects too. Let us look at some of the side effects you may get from consuming high amounts of cacao. Everything should be done in moderation to avoid side effects.

CACAO MAY TAMPER WITH YOUR SLEEP

Cacao has caffeine and although not in large quantities. Too much caffeine intake may cause adverse effects such as restlessness, lack of sleep, and rapid heartbeat. It is, therefore, recommendable to take manage amounts of cacao to be on the safe side.

TOO MUCH CACAO IS DANGEROUS TO PREGNANT WOMEN

Studies have shown that the consumption of too much cacao by pregnant women can lead to adverse effects. This is because of the high caffeine levels. Pregnant women are advised to reduce their caffeine intake during the entire journey.

CACAO MAY BE ADDICTIVE

Cacao is believed to have “alcohol-like” effects when taken in large quantities. Remember the Aztecs used human sacrifice rituals to make the victim forget about their worries. Cocoa elevates your mood and when taken in large quantities frequently, could lead to addiction. It has psychological impacts on cravings.

CACAO CAN CAUSE MIGRAINES

Consumption of cacao can cause migraines in sensitive people. Of course, the consumption has to be in excess. Too much caffeine can lead to severe headaches in sensitive individuals.

CACAO CAN LEAD TO WEIGHT GAIN

We all know that cacao is rich in fat that is sometimes pressed to cocoa butter used for various reasons. However, consumption of raw cacao with high contents of fat can lead to weight gain. Commercial chocolate also has high amounts of sugar, additives, and fat and when consumed in large quantities can lead to weight gain.

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4 BENEFITS OF CONSUMING RAW CACAO

I have talked about the benefits of cacao over and over and today I am back to insisting. This time round, I will give you 4 good reasons why consuming raw cocoa is a gold mine to your bodies.

RAW CACAO IS RICH IN ANTIOXIDANTS

Antioxidants help fight diseases, aging, and cancers in your body. Antioxidants also prevent free radicals that cause cell damage and therefore take care of your whole body.

CACAO IS HIGH IN IRON

Did you know that if your body has a deficiency in iron you could get anemia? Cacao is the plant with the highest iron content and taking it raw helps your body greatly. Iron is used to make hemoglobin. Hemoglobin is the protein that enables oxygen to be circulated in your body. This is the reason iron is so important in the body.

RAW CACAO IS HIGH IN MAGNESIUM

I have talked about magnesium over and over as it contains serotonin. Serotonin helps elevate your mood and this is why raw cacao was used in celebrations. Magnesium is also good for the nervous system and it helps improve your whole brain function. Magnesium is also packaged with anti-inflammatory benefits.

RAW CACAO IS RICH IN CALCIUM

Calcium is good for your bones, muscles, and heart. You should regularly take raw cacao if you want to be healthier and strong.

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CHOCOLATE BY-PRODUCTS

BAKING CHOCOLATE

The best premium chocolate used in baking is dark and unsweetened. You can however find sweetened and white chocolate at the baking stores. Dark chocolate brings out the real taste of chocolate. Sweetened chocolate is mostly used to ganache cakes, as toppings, etc.

CHOCOLATE MILK

This is a combination of cocoa powder, milk, and sugar. This dairy drink is greatly loved as it contains minerals and is also a good protein source. It is also a good mood elevator.

CHOCOLATE SPREAD

I’m pretty sure you have come across Nutella at least once in your life. Chocolate spread is a mix of oil content, sugar, and chocolate. It tastes so good especially when spread on wheat products like pancakes and bread.

MILK CHOCOLATE BAR

Same as chocolate milk, this is a combination of milk, sugar, and cocoa powder but now in solid form. This is most likely the chocolate bar that you will find at the grocery store. It melts in your mouth, and it is used to express love and elevate your mood.

BREWED COCOA

Probably the only beans you have seen being brewed are the coffee beans. Well, in the same way, cacao beans are grounded and brewed to make the perfect beverage. This drink is very nutritious as it is packaged with minerals. You need to try it.

With our cacao, I guarantee that you will get the best products and by-products. Talk to us.

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PESTS AND INSECTS AFFECTING CACAO

The cacao tree and its fruits are not only affected by diseases but also pests and insects. These live predators can cause massive damage to the tree and as a result low-quality products as well as low yields. All the farmer wants is to produce high yields and sell quality cacao that will be profitable at the end of the day, right? Let’s look at some of these dream-killers in the cacao plantation.

COCOA MIRID /HELOPELTIS SPP

This slender red or brown insect with long legs and antennae causes wounds that look like punctures on young stems and pods. The affected areas rapidly turn black and this later leads to a discolored bark, dying leaves and branches, and unproductiveness of the cacao tree. The adult cacao mirid lays its eggs on the bark of the tree and it can lay up to 40 eggs. This insect “loves” direct sunlight and unshaded cacao trees act as hosts oftentimes. To manage the insect, providing shade to the growing trees is critical. Organic insecticides are also to manage the insect.

COCOA POD BORER

An adult female moth pod borer lays up to 200 eggs on the surface of a cacao pod. The larvae, cream in color, develop for 14-18 days before mutating. During this period, the larvae enter and exit the cacao pod leaving behind holes. This results in uneven and premature ripening of the fruit. The insects also eat the tissue around the seeds, and this causes the seeds to stick together. It gets very difficult to get the seeds out of the pods during harvesting. To manage the cacao pod borer, it is recommended to sleeve the pods once they start maturing to prevent the entry of any insects. Maintaining a good ecosystem is also a good solution as black ants and weaver ants help to manage the population of the pod borer. Pesticides can also be used.

COCOA MEALYBUGS

This is a funny type of insect as it excretes sugary honeydew secretions. It is a flat oval to round disc-shaped insect covered with a waxy substance. It attracts ants because of its sugary secretions. It causes the growth of mold on trees and swollen shoots. To manage this pest, careful use of organic pesticides is used as chemicals can also destroy the mealybug’s enemies such as lady Beetle. Lady Beetles can also be used to manage the pest.

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COMMON DISEASES THAT AFFECT CACAO

I would be lying if I told you that the Theobroma plant grows flawlessly without being affected by diseases. To shed some light, we will look at some of the diseases that affect this god-loved plant, the symptoms, and the causes. Always keep in mind that we at Tropical Cacao are always on our farms to ensure our plants are safe and the final product is safe. We are keen on adopting organic disease control methods on our farm.

WATERY POD ROT/ FROSTY POD/ MONILIA POD ROT

This disease is very common in any cacao plantation and causes pod rotting. When the pods rot, then there is no harvest and in turn no money for the farmers. This disease only affects the growing pods. The first symptoms of the disease are brown spots that form on immature pods and within no time, they cover the whole pod. The frosty pod is caused by fungus and is transmitted by wind or water movement. It is very common during the rainy season. The disease, however, can be controlled by pruning/cutting the affected pods to reduce the spread. Organic fungicides are also used.

COCOA SWOLLEN SHOOT VIRUS (CSSV)

As the name suggests, this is the swelling of cacao leaves and shoots especially in young plants. It also causes reddening of the leaf veins, chlorotic spots, and patches on the leaves, reduced beans in the pods, and if not treated early can also cause the death of the tree. To control the disease, it is recommended that a gap of at least 10m is observed between cacao plantations. The affected trees and those around them should also be cut to stop the spread of the disease.

BLACK POD ROT/PHTOPHTHORA POD ROT

This is a very common disease in all cocoa-growing areas. It starts with translucent spots on the surface of the pods which develop rapidly into small hard spots. They cause the entire pod to be dark and necrotic. It also causes yellow to white patches on black trees and the entire internal tissue becomes dry and resulting in the mummification of the pods. To manage the disease, organic fungicides with copper are sprayed on the crops. The trees should also be well spaced to allow good air circulation and lastly, the mummified pods should be removed to avoid the spread of the disease.

WITCHES’ BROOM/MONILIOPHTHORA PERNICIOSA

This disease is characterized by the production of branches without fruit, the proliferation of shoots and brooms from the bud, and scattered pods with green patches which suggest uneven ripening of the fruit. It is also caused by fungus and can be controlled by the use of organic fungicides and the removal of the affected crops. Good sanitation is also key in controlling witches’ broom

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