Cocoa. A case study
Cocoa is the main ingredient in Chocolate But there is a probem. Read on
Cocoa is derived from the Cocoa beans of Theobroma cacoa.
More information and images of the tree and fruit and available elsewhere on this website. Click this link
Theobroma cacao - Cocoa or Chocolate Bean
The seeds from this plant were used as a form of currency in Aztec society (1150-1520). The Aztecs classified all of the plants in their realm and considered the seeds of the cacao tree to be extremely valuable. At times, no person in the whole Aztec kingdom was allowed to use the seeds, except the King and his closest relatives and acquaintances. This is why the botanical name for Theobroma cacao translates as ‘food of the gods’.
With the popularity growing for both Cocoa and Chocolate more planting than ever it is being grown for this world wide commodity. This tree is now cultivated in Brazil, Costa Rica, Guayaquil, Ecuador, Venezuela, Peru, Guatemala, Trinidad, and most of the other West India Islands as well as Africa, Ceylon, Samoa and regions with similar climates.
Reported to be antiseptic, diuretic, embolic, emmenagogue, and parasiticide, cocoa is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds and cocoa butter is even used to eliminate facial wrinkles.
The latest developments in cocoa/chocolate research include two clinical studies which indicate the flavanols found in Cocoa are beneficial to vascular health. Chocolate contains chemicals similar to those found in Red Wine, Grape Seed, and Green Tea that can aid blood circulation, reduce blood pressure, and provide other benefits.
There is a problem
Headlines
Choc shock: Why global weather patterns mean chocolate's not going to get cheaper
Bitter Battle. Chocolate makers fighting to save the worlds Cocoa supply
Question 1: Faced with this/these issues how do horticulturists, botanists, plant breeders, business managers etc respond?
Question 2: Could this happen to your crops? How do you respond?
Read the following articles
https://www.rnz.co.nz/news/national/494615/choc-shock-why-global-weather-patterns-mean-chocolate-s-not-going-to-get-cheaper
http://www.stuff.co.nz/business/world/78291378/bitter-battle-chocolate-makers-fighting-to-save-the-worlds-cocoa-supply
Search of other articles and data. Find anything? Send us a link to add this this case. Contact us
Cocoa is derived from the Cocoa beans of Theobroma cacoa.
More information and images of the tree and fruit and available elsewhere on this website. Click this link
Theobroma cacao - Cocoa or Chocolate Bean
The seeds from this plant were used as a form of currency in Aztec society (1150-1520). The Aztecs classified all of the plants in their realm and considered the seeds of the cacao tree to be extremely valuable. At times, no person in the whole Aztec kingdom was allowed to use the seeds, except the King and his closest relatives and acquaintances. This is why the botanical name for Theobroma cacao translates as ‘food of the gods’.
With the popularity growing for both Cocoa and Chocolate more planting than ever it is being grown for this world wide commodity. This tree is now cultivated in Brazil, Costa Rica, Guayaquil, Ecuador, Venezuela, Peru, Guatemala, Trinidad, and most of the other West India Islands as well as Africa, Ceylon, Samoa and regions with similar climates.
Reported to be antiseptic, diuretic, embolic, emmenagogue, and parasiticide, cocoa is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds and cocoa butter is even used to eliminate facial wrinkles.
The latest developments in cocoa/chocolate research include two clinical studies which indicate the flavanols found in Cocoa are beneficial to vascular health. Chocolate contains chemicals similar to those found in Red Wine, Grape Seed, and Green Tea that can aid blood circulation, reduce blood pressure, and provide other benefits.
There is a problem
Headlines
Choc shock: Why global weather patterns mean chocolate's not going to get cheaper
Bitter Battle. Chocolate makers fighting to save the worlds Cocoa supply
Question 1: Faced with this/these issues how do horticulturists, botanists, plant breeders, business managers etc respond?
Question 2: Could this happen to your crops? How do you respond?
Read the following articles
https://www.rnz.co.nz/news/national/494615/choc-shock-why-global-weather-patterns-mean-chocolate-s-not-going-to-get-cheaper
http://www.stuff.co.nz/business/world/78291378/bitter-battle-chocolate-makers-fighting-to-save-the-worlds-cocoa-supply
Search of other articles and data. Find anything? Send us a link to add this this case. Contact us