Blog – Page 8 – Tropical Cacao – Sustainable Chocolate

October 31, 2022October 31, 2022

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.

October 24, 2022October 24, 2022

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?

October 16, 2022October 17, 2022

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.

October 10, 2022October 10, 2022

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.

October 3, 2022

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.

September 26, 2022September 26, 2022

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.

September 19, 2022September 19, 2022

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

September 12, 2022September 12, 2022

PEST MANAGEMENT IN ORGANIC CACAO FARMING

By now you can confirm that we only adopt organic environmentally friendly farming techniques for our cacao. We want our customers and end users to get the best end products that will be beneficial to their bodies. It is important to note that pests nowadays are even becoming resistant to chemical pesticides and insecticides. Keeping up the organic pest control methods, however, has proven to work every time and still maintains the quality of the cacao. Let me lay out some of the pest management methods that we have adopted at Tropical cacao.

Handpicking and physical destruction of pests

I know how this sounds. It might not be as efficient as we are large-scale farmers but it works to some percentage. We have several laborers that monitor our farm daily. From our nurseries to the growing plants. They help handpick pests using sticks and wires whenever they come across them. This prevents the multiplication of pests and the destruction of our crops.

Shade management

Maintaining a regular shade level at the cacao plantation has helped us fight mirids greatly. We have always ensured that our crops are shaded properly to reduce the exposure to mirids and other pests that destroy the crop. Prevention is better than cure.

Planting trees which favor pest enemies

We have always practiced agroforestry on our farms not only for financial and food benefits but also to accommodate the pests’ enemies. Most of the crops and trees we have planted along with our cacao scare pests and this helps us manage our farms better.

Planting quality pest resistant seeds

We are known for quality and that starts right from the seeds. Our nurseries are full of quality seedlings that can resist most pests. This I can say is one of our major pest management practices that we have. Again, prevention is better.

Frequent pruning

Pruning is basically getting rid of plants that are hosting pests. If we realize during our daily monitoring sessions that a crop is hosting some pests, we get rid of it. This prevents the spread of pests to other healthy crops. This happens regularly

September 5, 2022September 5, 2022

20 FUN FACTS ABOUT CHOCOLATE

These articles keep on arousing your curiosity right? The topic today is even more fun to read. I will disclose some fun facts you probably did not know about chocolate.

Do you remember the Aztecs? They used cacao beans as a form of currency. They would trade in cacao beans for whatever they wanted to get (barter trade)
King Montezuma II used to drink at least 50 cups of chocolate every day. I can’t imagine he was always high (laughs)
The first chocolate bar was invented in 1847 by Joseph Fry.
During Thornton’s 100^th birthday celebration, the largest chocolate ever was made. It weighed approximately 5,792kgs.
It takes 400 cacao beans to make 1 pound of chocolate
The Theobroma tree can live up to 200 years. It can only produce viable chocolate for 35 years only.
Chocolate makes the human heart beat faster and the mind race faster than kissing.
One cacao pod can contain up to 42 beans.
One slave could be bought for 100 cacao beans during the Aztecs reign.
One cacao tree can produce up to 2500 cacao beans
The most famous chocolate cookie in the world was made by mistake!
Chocolate is lethal to cats and dogs. Giving chocolate to dogs and cats can kill them or make them extremely ill.
Cacao has more than 600 flavors compounds.
Eating 10kgs of chocolate could result in the death of a human being
The first chocolate bar was made in England by Cadbury
Dark chocolate is a good source of antioxidants
Chocolate is the only edible substance that melts so close to body temperature. It melts at 93 degrees Fahrenheit
West Africa is the largest producer of chocolate.
It takes up to 4 days to produce a single perfect chocolate bar
It took 8 years to develop milk chocolate. It is the most consumed chocolate to date

August 29, 2022September 5, 2022

COCOA FREQUENTLY ASKED QUESTIONS (FAQS)

Today let us answer the most questions asked in the internet about cocoa, cacao, cocoa farming, and everything revolving around Theobroma.

DOES COCOA POWDER HAVE CAFFEINE IN IT?

Yes! cocoa powder has small contents of caffeine ranging from 0.1% to 0.5% depending on the cacao beans used and the degree to which the cacao beans were fermented

IS CACAO HEALTHY?

This is quite obvious right? Cocoa has been proven to have numerous benefits. Cocoa is packaged with antioxidants that help take care of your body i.e. cardiovascular, hair, skin, weight, etc. Cocoa also helps elevate your mood. It has “feel-good” properties. Taking cacao every day has been proven to save lives from hair loss and depression. Cocoa, in addition, slows down aging, controls asthma, fights cancer, and boosts immunity, among other benefits.

IS COCOA BETTER THAN COFFEE?

I will confidently say yes. cocoa is rich in nutrients and it is therefore the best substitute to coffee. Coffee is rich in caffeine. Coffee is also more acidic as compared to cocoa. Both drinks have no calories and therefore good for people losing weight.

IS COCOA AS HEALTHY AS DARK CHOCOLATE?

Cocoa powder and dark chocolate are both products of cacao. If you can find the bitter dark chocolate however then go for it. You will get more health benefits of the real organic cocoa.

WHAT ARE THE SIDE EFFECTS OF TAKING RAW CACAO

Nausea, migraine, diarrhea, constipation, high blood pressure, and glaucoma are some of the said side effects that you can experience from taking raw cacao. All bodies react differently to everything; therefore, you should take caution before taking anything.