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WHAT PRODUCTS DO YOU GET FROM CACAO?

You have assumingly been wondering why I keep telling you about cacao. I get that. Cocoa has a variety of products plus a heap of health benefits. I don’t want any of my readers to miss that. That’s why in this article, I introduce you to the products you get from our cacao.

CACAO BEANS

When the cacao tree grows, pods start growing from the tree. These pods are called cacao pods. Inside the cacao pods, you find the cacao fruit and seeds. These seeds are what are referred to as cocoa beans. All chocolate comes from these cacao beans. Cacao fruit is fermented, and then dried. It is later used for cocoa solids (nibs), and cacao butter.

CACAO NIBS

When the cacao beans are separated from their husks and broken into small chunks/bits you find the cocoa nibs. Cacao nibs is chocolate in its most natural state. They are bitter-tasting actual pieces of the cacao bean. Cocoa nibs are packed with phytonutrients hence the name “superfoods” There are various ways to use cacao nibs.

CACAO POWDER

Oil is cold-pressed out of the cocoa nibs to form a dense dry mass packaged with nutrients. This mass is thereafter grounded into fine powder which is known as the cocoa powder. Cocoa powder is packaged with fiber, a fair amount of proteins, carbohydrates, and minerals such as manganese, zinc, potassium, calcium, iron, magnesium, and selenium among others.

CACAO BUTTER

Do you wonder where and how chocolate gets the unique “mouth feel” taste? Cacao butter! Cocoa butter is the edible, stable, and pure vegetable fat that is cold-pressed from cacao beans.  It melts at room temperature and in some cases just below normal human temperature. It is used to make toiletries, pharmaceuticals, beauty and hair products, and some ointments. It is loved for its flavor and aroma. Cacao butter is also known as Theobroma oil.

CHOCOLATE LIQUOR

Chocolate liquor is formed when the cocoa beans are pressed under pressure and then turned into liquid at over 100 degrees (F). This chocolate paste/cocoa liquor then hardens in a solid or semi-solid mold. chocolate liquor has cocoa butter and solids in equal proportions.

Every cocoa processing factory should use cacao that is organic. We want to produce only Cacao that has been grown using the best environment-friendly farming practices. That way the end-users can experience quality, non-toxic end products. That is why we, at Tropical Cacao, stand in the gap to give you the best quality well-grown Cocoa. Contact us.



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THE GODS OF CHOCOLATE

I know I’m not the only one who did not know that chocolate had/has gods until today. I have always focused on the mouth-melting taste and the princess-like feeling I get after eating chocolate.

Anyway, I am going to bless your day with this bonus read on the different myths of the “gods’ of chocolate”. Stories build better relationships, right? Listen to these;

According to Linnaeus (1735), the story of chocolate begins with Theobroma (the cacao tree) which is a genus Greek word that means “food for the gods” Chances are, Linnaeus might have been aware of the early Spanish writings that had it that the Mayan and Aztec believed that Cacao was a “gift from the gods”. This is so considering cacao was the Mayan word retained by the Spanish colonizers of Mesoamerica to describe the cacao tree and its products.

Others believe that IxCacao is the Mayan Goddess of Theobroma. Some had it that she was made from cacao, the fruit of the tree, while others believed that she was handmade, ceramic, and an ornamental piece that was used in alters. The latter believe that she was made with big breasts to resemble the shape of the cacao pods. All, however,  believe that she was invoked in prayer along with the rain god, the maize god, and other agricultural deities. Tribes in South and Central America also worshiped this goddess.

A third group, still Mayans, according to (Coe and Coe, 2013) believe that the cacao tree is the bearer of life. The Popol Vuh story has it that there were two men, the sons of the bearer of the universe, who were beheaded in the Mayan underworld. One twin who was supposed to become the maize god was hung on a cacao tree and the other twin impregnated a princess who gave birth to another set of twins. The twins fought to resurrect their father(the maize god) and this brought back honor to their land. The planting of the cacao tree, they believe, symbolizes the start of a new life.

The Aztecs believed that cacao was holy as the cacao pod was symbolically used in human sacrifice rituals (Coe and Coe, 2013). Every year they would choose a well-built slave to be sacrificed in honor of their god (Quetzalcoatl) and for forty days he would be treated as the “god” himself and at the end of the forty days he would give up his life. If he got scared of dying, the Aztecs gave him a chocolate drink which would make him “unconscious” and would return him to his cheerfulness.  The Aztecs culturally relied on chocolate to bring joy to everyone that drank it. It was kind of an alcoholic drink, if you drank it you became cheerful and all your worries disappeared. Aztecs also used cacao beans in barter trade to buy food and other goods.

The Aztecs are also believed to associate chocolate with their Xochiquetzal god, who is the goddess of flowers, fruits, and fertility. They enjoyed chocolate, corn, and honey drink in her honor and her mother’s honor.

Hayes Lavis, curator of the cultural arts for the Smithsonian’s National Museum of the American Indian suggests that the Olmec pots and vessels used in ancient times around 1500 B.C were found to have traces of Theobromine. It is believed that they used cacao to make a special ceremonial drink. It is however unsure if they used cacao beans or pulp of the cacao pod in their concoctions. The Olmecs then passed their cacao knowledge to the Central American Mayans who used chocolate drinks in celebrations and to finalize important transactions. Mayans enjoyed their chocolate thick and frothy combined with chili peppers, honey, or water.

The last myth is of the ancient Toltec who believe in Quetzalcoatl, the feathered serpent god, as the planter of the cacao trees in Southern Mexico. Quetzalcoatl was also known as the god of light and the giver of the chocolate drink. They believed that one Aztec ruler, Montezuma II, drank chocolate from a gold gallon to give him energy before visiting one of his many wives and stored some of his cacao beans for his military.

All these myths stand out in the joy, cheerfulness, and unity that chocolate brought/brings to the community. Chocolate has always added value.

We are here to preserve and pass on history and the value of chocolate to generations.

 Our chocolate is traditional and organic and we keep it that way to ensure that even generations coming after us will have the true taste of chocolate.

 Would you like to have a taste of what our ancestors had? Click the “Contact Us” tab on the menu and we will get in touch right away.

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WHY CHOOSE TROPICAL CACAO

We not only serve market needs, but also community and environmental needs. We incorporate the best farming practices which are and economical, and environmentally friendly. Our vision is to build a resilient cacao production and manufacturing system.. We meet these needs by ensuring the following;

SOLAR POWERED IRRIGATION

We use energy and natural resources responsibly by watering trees with a solar-powered “Futurepump SF2” which is a renewable source of energy. This pump is made in Indian factory that uses an ISO 9001:2015-certified quality management system.

TAKING A STAND AGAINST CHILD LABOUR

We also ensure responsible human resources by employing laborers that are 18 years and above. WE DO NOT ALLOW CHILDREN TO WORK ON OUR FARMS.

SOIL FERTILITY ENHANCEMENT

Through the use of compost and animal manure, we produce cacao that is organic (free from chemicals and toxins) and rich in nutrients.

We also test soil regularly to keep up with the right acid levels. Enhancement of soil fertility also contributes to the production of quality cacao that has a competitive advantage in the market.

 Cacao has very many health benefits but the use of inorganic fertilizers alters the final product which becomes dangerous to the consumer.  We are here to ensure the world gets quality original product and value for their money.

WATER QUALITY MAINTAINANCE

The cacao trees also known as Theobroma cacao are important water catchment amenities. They slow down rainfall and this prevents soil erosion and flooding. Cacao trees moreover collect and filter rainfall and slowly release it to the streams and rivers and this improves the quality of water consumed by the community. This also prevents diseases caused by the consumption of dirty water such as cholera and flood water such as bilharzia and malaria.

BIODIVERSITY MAINTAINANCE

Our cacao trees retain a complex canopy when grown which is significant in biodiversity. It acts as a habitat for plants and animals such as birds and ants. Which in return are sources of drugs and biological pest control agents. They also clean the air by taking in carbon dioxide.

REGIONAL ECOLOGICAL BALANCE PRESERVATION

By integrating organic cocoa farming practices we enhance environmental and ecological benefits. The cacao canopy inhibits the growth of weeds hence reducing the need to use chemical herbicides that are harmful to not only humans but also plants and animals in these environments.

You get the best when you buy from the best. Our contact details are in the “Contact us” tab on the home page.

Thank you for choosing tropical cacao.

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Progress Update

  • New Nursery
  • Greenhouse
    Having learned from our first nursery project in March, nursery #2 is up and occupied with 4500 new plants!
New Nursery
Greenhouse
Having learned from our first nursery project in March, nursery #2 is up and occupied with 4500 new plants!
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Progress update

The trees we recently planted are growing fast!

Here is nursery #2 with 4500 new plants and update of our older trees:

Greenhouse
Having learned from our first nursery project in March, nursery #2 is up and occupied with 4500 new plants!
Older trees doing exceptional

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New trees

We planted 5,000 Hybrid Cocoa (PA 70, T60, MAN I5, Pound 7) seeds today.

Assuming that all of them will germinate, the number of our plants will increase to 6,200.

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Sustainable cacao farming in Africa

Our farmland is situated on the West African coast, 50 kilometers (30 miles) from Monrovia, the capital of the Republic of Liberia.

The equatorial proximity of the farm positions it within the narrow band of twenty degrees on either side of the equator – the area known as “The Cacao Belt”. The Cacao Belt is the tropical region where all of the cacao in the world is grown. Due to the close proximity to the equinoctial circle, the Cacao Belt is characterized by climate ideal for cocoa cultivation.

The Liberian year is divided into a wet and a dry season. Between November and April, the weather is hot and dry. The rainy season runs from May to October. Precipitation rates are about 2390 mm annually, and temperatures fluctuate between 75 to 99 degrees Fahrenheit (24-37°C). The farm is exposed to an average of 11 hours and 40 minutes of sunlight per day. Through the year, the site experiences an almost constant, refreshing breeze. The trees are grown on our farm reap benefits from fertile soils composed of clay and loam with a pH level of 6.0. The river tributary that flows next to the plantation naturally provides additional drainage and aeration to the land.

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