Cacao holds great value for almost everyone, both for its fascinating taste and the vitamins it contains. If you're someone who says, "I can never give it up!" when it comes to cacao, then let's take a detailed tour of cacao!

 

 

How do you think cacao has managed to remain one of the world's most special plants from past centuries to the present day? It shouldn't be too hard to guess, right? The captivating flavor of cacao and its challenging growing conditions are, of course, among the primary reasons. Undergoing many processes before reaching our kitchens, cacao contains different flavors depending on the tree species. For this reason, this unique food is a beloved helper in almost every recipe, the sole ingredient that adds flavor to flavor!

 

1. WHAT IS CACAO?

Cacao is a plant species belonging to the mallow family. The cacao fruit, harvested from the cacao tree, contains nearly 50 seeds (approximately one kilogram) on its trees, which can grow up to eight meters tall. Processing the harvested cacao seeds yields cacao butter. After the butter is extracted, the remaining cacao undergoes various processes, thus producing "cacao powder." As everyone knows, cacao forms the raw material for chocolate, one of the most beloved products in the food industry today.

 

2. WHERE DOES CACAO GROW?

Cacao grows only in Africa and South America. Today, a large portion of cacao production takes place in Côte d'Ivoire. This is because the cacao plant needs warm and humid regions to grow and thrive. Moreover, suitable growing conditions are not limited to these alone. The cacao needing to be at a specific latitude as well as appropriate altitudes is also of great importance for productivity and flavor.

 

3. WHAT ARE THE TYPES OF CACAO TREES?

If you're wondering what the types of cacao are, let's get straight to the answer! There are three different types of cacao trees. These trees are known by the names "criollo," "forastero," and "trinitario." Each of these different varieties of cacao trees has its own distinct flavors.

 

3.1. CRIOLLO

• Known as the prince of cacao trees.

• It yields very little and can be easily damaged by environmental factors. For this reason, it is more valuable and more costly than other varieties.

 

3.2. FORASTERO

• It is the highest-yielding cacao tree.

• It is easier to cultivate and harvest. For this reason, it is the most productive type of cacao.

• Because it is much harsher and more intensely flavored than Criollo, it constitutes approximately 80 percent of the raw cacao material used in chocolates.

 

3.3. TRINITARIO

• It is a hybrid cacao tree species. It is obtained by mixing the other two cacao tree species.

• It is a more productive type of cacao than Forastero and stronger than Criollo. For this reason, it contributes to a large portion of cacao production.

 

4. HOW IS CACAO USED?

While the food industry is primary among cacao's uses, it is also used in areas such as the cosmetics industry and dietary supplement products.

 

4.1. FOOD INDUSTRY

Cacao is used in the food industry either alone or as a supportive/complementary product. For example, hot cacao beverages can be prepared. However, since cacao alone can give a bitter taste, it is prepared with products such as honey or milk. Cacao is most often used in dessert making, combined with sugar and milk. In addition, it can also be used as a natural coloring agent, sweetener, or thickener in many desserts.

 

4.2. COSMETICS INDUSTRY

In the cosmetics industry, cacao butter, obtained by processing cacao beans, is generally used. The antioxidants contained in cacao are known to have an effect on cell protection and regeneration. For this reason, cacao is among the most frequently used ingredients in nourishing and anti-aging cosmetic products. However, since cacao butter can cause allergic reactions in some skin types, it is necessary to check its suitability for the individual by applying it to a specific area before use.

 

4.3. DIETARY SUPPLEMENT PRODUCTS

Cacao contains many beneficial vitamins and minerals for the human body. For this reason, cacao is frequently included in dietary supplement products. Cacao contains minerals such as magnesium and potassium, as well as vitamins such as A, D, and E. Due to its high antioxidant content, cacao stands out even further in this area.

 

5. HOW IS CACAO CONSUMED?

There are almost countless alternatives for cacao consumption. The most common way to consume cacao is by adding it to milk-based beverages. Additionally, this food can also be used in dairy and syrup-based desserts in powder or particle form. Cacao can also be combined with foods like bananas, honey, and oats to make snacks.

6. WHAT ARE THE EFFECTS OF CACAO?

In addition to its powerful content, cacao holds a special place among nature's blessings to humanity with its pleasant taste and aroma.

• Cacao contains high levels of phenolic compounds and their subgroup, flavonoids. These phytochemicals, which give cacao its color and taste, also stand out as the compounds with the highest antioxidant properties in foods.

• Cacao is known to be a plant rich in magnesium. Therefore, this food also helps to alleviate various problems caused by magnesium deficiency.

• Many studies agree that cacao consumption helps increase serotonin (happiness) hormone levels.

• Cacao helps provide long-lasting satiety. This way, it can also be effective in appetite control.

• Cacao contains vitamins A, B1, B2, D, and E, as well as magnesium, iron, potassium, and numerous types of plant-based proteins. All these help to effectively meet the daily required components of the human body.