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.
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
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.
If you have been reading our blog articles, then you definitely have a clue about cacao being used in ceremonies. It was not only used to bring people together but also to make them feel good when they came together. Cacao was believed to be a mood enhancer. This drink was very important in conducting some rituals too. In this article, I will give the cacao recipe that was used, and still is used, to make the best chocolate drink during ceremonies.
Unlike today, where cacao is first processed into chocolate paste or powder before making the ceremonial drink, cacao nibs were used in the making of this historical drink. Cacao nibs were roughly chopped and then grounded by women using stones. Once they got to that “powder form” they were ready for use. Remember everyone knew about the ceremonies in advance and therefore the cacao was fermented, dried, and roasted organically. This was done to ensure the drink maintained the color and flavors
So, how was the drink made?
Depending on the number of people, water was added into a big cooking pot
A pinch of natural chill was added
The grounded powder from the cacao nibs was added. This was also dependent on the number of visitors and the amount of water added.
The mixture was let to boil as stirring was done
They used wooden sticks to continually stir the drink until that frothy top was achieved
The frothy top was the indicator that the ceremonial drink was ready
Natural honey was added to sweeten the drink. This was optional for some ceremonies, especially those that were attended only by men.
The drink was served while hot
Today, the drink is made but most people add other sweeteners and flavors like vanilla and cinnamon that makes the drink taste even better. To get the best benefits and the ideal taste from the ceremonial drink, only use organic cocoa. You can get organic cocoa, cultivated using the most organic farming methods from tropicalcacao.com
This drink is very healthy as it is full of antioxidants and healthy fats as well as essential vitamins and minerals. Check our article on the health benefits of cacao.
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:
Prevent blood clotting by thinning the blood
Prevent heart diseases
Improve blood circulation
Prevent stroke
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?
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 withTheobroma (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.
