Tag: Legacy farms

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ORGANIC CACAO CULTIVATION AT TROPICAL CACAO

We have discussed over and again why it is important to consume organic cacao. It is everyone’s responsibility to take care of their health by caring about what they consume. It is difficult to differentiate organic and inorganic cacao. The difference comes in with the farming practices adopted. Organic farming protects the ecosystem by promoting the most sustainable farming methods. Organic farming helps the final consumer to get all the benefits of the product as well as a healthy final product.

At tropical cacao, we not only offer you quality but also the most healthy and organic cacao. We will quickly reflect on what makes us the best cacao producers.

OUR PLANTS ARE IRRIGATED ORGANICALLY

We use the solar-powered “Futurepump SF2” to efficiently water all our plants. Sun is a renewable source of energy and when used effectively, gives the best results.

THE SOIL ON WHICH OUR CACAO IS GROWN IS ENHANCED ORGANICALLY

Many farmers have destroyed the soil acidity levels and killed all the important nutrients in soil by using fertilizers. That is something we highly disregard at tropical cacao. We use compost and animal manure to enrich our soils and this in the long run ensures that the consumers get cacao that is free from chemicals and toxins and importantly rich in nutrients.

OUR CACAO IS GROWN UNDER THE RIGHT OPTIMAL TEMPERATURES

It is very important that cacao grows under the right temperatures including sunlight and shade. Cacao that has been subjected to too much sunlight loses some of its nutrients and in-turn insufficiency in quality.

OUR CACAO IS DRIED AND FERMENTED USING NATURAL PRACTICES.

We do not fasten the fermentation process nor do we use electricity to dry our cocoa. We ensure that the end consumers get the true taste of cocoa. Through the right fermentation and drying methods, we sell cacao that is rich in flavor and deep in color.

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5 BEST WAYS TO USE CACAO POWDER

Let’s talk about the ceremonial grade cacao. This is the organic cacao we grow at Tropical Cacao and not the generic cacao powder you get from the grocery store. Ceremonial-grade cacao is 100% pure and rich in nutrients. So, how do you use cacao at home? There are so many ways in which you can use cacao but in this recipe, I will focus on 5 of my favorites. Read on!

BODY AND FACE ANTI-AGING SCRUB

If you are struggling with dead skin you will thank me after this. Cacao is packaged with anti-aging benefits. Using this simple cacao body scrub recipe will leave your skin nourished and feeling young.

  • Mix 1 tablespoon of cacao powder
  •  1 tablespoon of brown sugar
  • 2 tablespoons of honey.
  • Smear the mixture on your face and body and let it sit for 5 minutes.
  •  Rub your skin gently for 5 more minutes.
  • Wash off with warm water and a clean washcloth.
  •  Follow that with your favorite moisturizer. Enjoy the feeling!

SAVORY SEASONING FOR MEAT

I don’t understand why your steak and roasts are so “plain” and you are doing nothing about it! Let me help you anyway.

  • Add 2 tablespoons of instant finely ground coffee
  • 1 tablespoon of cacao powder.
  • ½ tablespoon of cinnamon.
  • 1 tablespoon of salt
  •  2 tablespoons of olive oil.
  • Mix well
  • Rub it on your meat
  • Grill or cook as desired

 HOT CACAO DRINK

Cacao gives that “feel good” vibe, remember? Now imagine taking it every morning! Premium happiness throughout the day! There is a Swahili proverb that says, “Siku njema huonekana asubuhi” it simply means, a good day is seen/appears in the morning. I cannot think of a better way to start your day other than with a frothy cacao drink. Here is my recipe for a good day:

  • Add a cup of milk (use any type of milk) Almond milk gives the best results though.
  • ½ cup of water
  • 3 tablespoons of cacao
  • 2 tablespoons of honey
  • Mix

Enjoy your creamy grade drink with your favorite accompaniments.

BAKING

If you like cakes, muffins, and brownies then you need good cacao in your pantry. That rich chocolate flavor takes your pastries from 1 to 10 really quick! There are versatile ways to make chocolate pastries and I will give you the assignment to find out about them.

HOT CHOCOLATE SYRUP

I don’t know if you have been to an ice cream shop and you can’t help but stare at the mouth-watering delicacies! Especially those with chocolate toppings. Well, I was there too until I learned how to make the chocolate syrup I’m about to teach you. It’s easy to make and can be used as a topping for all your desserts.

  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar (optional)
  • 1 tablespoon ground cacao powder
  • ½ tablespoon salt
  • Mix
  • ½ cup cold water
  • Whisk until smooth
  • Heat the chocolate mixture until it boils
  • Stir occasionally while allowing it to simmer for at least 3 minutes
  • Remove from heat
  • Add vanilla and stir
  • Serve warm and allow it to cool
  • You can also save some in the fridge for later use!
  • The thicker you want your chocolate syrup, the longer you will let it boil.

After that entire discovery, thanks to me and my research, you are now probably thinking of buying some cocoa to keep in your pantry and use. WE GOT YOU! What other place is better to buy organic cacao, cultivated using the best environmentally friendly methods other than at www.tropicalcacao.com?

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5 HEALTH BENEFITS OF CACAO NIBS

As said earlier, Cacao nibs are formed after a cacao bean has been fermented, dried, and roasted. Then taken out of its husk and broken into little chunks or bits. Just like macadamia nuts, they have crunchy, tender, and chewy mouth-feel. Cacao nibs are raw chocolate chips that are not yet processed and no refined sugar has been added. They have a bitter chocolate flavor.

Today we will focus on the health benefits you will get from consuming cacao nibs.

Cacao nibs are packaged with phytonutrients such as magnesium, flavonoids, sulfur, and phenylethylamine and hence the name SUPERFOOD.

 The cocoa nibs’ antioxidant activity is more than that of tea, wine, goji berries, and even blueberries.

  • Cacao nibs prevent cell damage

By now you have already confirmed that cacao nibs are rich in antioxidants. Antioxidants are important as they absorb the free radicals that cause cell damage.

  • They fight oxidative stress and stimulate the nervous system.

Eating cacao nibs promotes the release of serotonin, a feel-good, hormone produced by the brain that lifts your mood and treats mental fatigue. Cacao nibs protect the cells from oxidation and this keeps you feeling young.

Do you remember the story of the Aztecs in the “gods of chocolate” article?

“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”

The phenethylamine compound in cacao nibs triggers the release of endorphins and other feel-good chemicals in the brain. These chemicals boost the mood and stabilize it. This explains why women love chocolate during their menstrual cycles.

  • Improve the functioning of the heart.

Cacao nibs contain flavonoids. These are anti-inflammatory antioxidants that protect the arteries and the heart. They:

  1. Prevent blood clotting by thinning the blood
  2. Prevent heart diseases
  3. Improve blood circulation
  4. Prevent stroke
  5. Lower the blood pressure
  • Improve overall kidney, digestion, gut, and bowel functioning

Cacao nibs are high in fiber and this stimulates the bowel and other digestive enzymes. They help keep the glucose levels in the body stable.

  • Help in weight loss.

Cacao nibs contain nutrients that naturally suppress appetite. This keeps you feeling full all the time and in turn, leads to low-calorie intake in the body. The properties in the cacao nibs also reduce cortisol, the stress hormone, and fasten the fat-burning process in the body.

Lastly, according to research, cocoa has been used to treat anemia, tuberculosis, fever, kidney stone symptoms, and low libido.

Do you now see why it is important to get some cacao nibs today?

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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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