Cocoa Tourism of the new World and Colonial

The Theobroma cacao tree (Theobroma means food of the gods in Greek and cocoa is believed to be borrowed from the family of the original and was Mixe-Zoque languages 'Kakawa') is originally a native of Central and South America and now in regions cultivated tropical world, mainly in Africa and Indonesia, places where she was taken after the conquest of the new world and colonial. It is an unusual tree where small flowers made of small cushion flower in your trunk and large branches these flowers themselves are pollinated or by pollinators such as mosquitoes and produce pods from 100 to 350 mm in length rich and weigh between 200 g to 1 kg, when mature. While the beans germinate quickly processes but immediately by heat, ethanol and acetic acid killed penetrates the end of cocoa beans in their cotyledons and kill the embryo that does not germinate grains do not produce chocolate flavour.

Cocoa Tourism of the new World

May be responsible biochemical changes in the bean compound to form numerous precursors of aromas, ethanol for the activation of certain enzymes bean cotyledon cacao, acetic acid penetrates in cocoa beans and so the alkaloids and polyphenols leak from fermentation of cocoa beans and pulp around therefore bitterness astringency of fermented cocoa beans to reduce the pulp is in a light alcohol which reacts with sugars and their proteins and polyphenols with polypeptides converted to give a brown color. Therefore, the process of fermentation is the basis of the manufacturing process of chocolate and now the focus taste in the final chocolate by the corresponding starter culture usage on improving enables the production of uniformly fermented cocoa beans in four days to Standard to produce chocolate mass.

Chocolate, in one way or another, have been around since ancient times and there are a number of myths about the history of chocolate, there is no evidence of 100%, had to be but have been in the lowlands of Mesoamerica, the evidence is that the word "cacao'is found in almost all Mesoamerican languages for chocolate and is a solitary word in other languages, their origin, the analysis of the Olmecs is in a language that was spoken in Olmec country, known as Mixe-Zoque, ceramic was found remains in chocolate and other concrete evidence of the early chocolate in the Maya area in the Yangtze River site in northeastern Guatemala, found very close to the border with Belize.

This ship and some others who had some kind of waste in the background, were in the lab of Hershey sent company in Hershey, Pennsylvania, and they found was two alkaloids that occur together and peculiar is the chocolate, they are caffeine and theobromine and they have an important part of marriage negotiations were traces of them in many Mayan vessels, there are many detailed pictures chocolate, people, to drink pictorial Mayan vessels. it is a very prestigious and drink only the upper caste, the drink, politicians could include kings and was the Maya was her champagne and any party or festival without this "drink of the gods" incomplete. These beans were not only used to produce a highly valued drink and were also used as currency, cocoa beans were of enormous value, but it was considered a drink for the first few thousand years of its existence is consumed before it is consumed as a candy bar.

Maya even had a chocolate god named "Ek Chuah" and celebrated an annual festival in April to honour their god cocoa. the Spaniards a large wooden swizzle stick for the foam used, and the locals made their frothy cocoa drink, the drink from a height of one pot to another watering. the best chocolate from Soconusco province came Soconusco called in colonial times ~~ POS = HEAD COMP. Down in Chiapas and passes into the coast of Guatemala Pacific this was the high-quality cocoa from a variety of cocoa, chocolate between today "Criollo". Called today produces the best and the best chocolate comes here. The Aztecs many descriptions of cocoa beans, so important were the cocoa beans that the Emperor has the great stock for cocoa beans and paid his people and army with these beans and there were even cocoa bean counterfeiters.

Cocoa Tourism

Cocoa arrival in Spain was documented in a Dominican document in which a priest Dominicans who were in peace Alta Vera Guatemala between Kekchi Maya, and they took a group of nobles Kekchi to Spain before the Court of Philip II and prepared a chocolate drink for him, so this was the first mention of chocolate in Europe. Soon chocolate became popular in the first of the 17th century in the Spanish court, was particularly popular among women and tasted better after adding sugar, so that the chocolate spread enthusiasm throughout Europe.

Everything in the 19th century changed, A Dutch chemist Conrad van Houston invented as a method that was to squeeze some of the fat from cocoa beans as a popular chocolate drink too thick considered modern standards and the fat called cocoa butter. The remaining waste is processed with cocoa, which is a very weak drink chocolate or you can also form in bars. The chocolate was consumed in liquid form was converted into a solid bar form. In Britain, the great Quaker families as Cadbury, Rowntree etc. developed methods to mass produce solid chocolate.

In Switzerland, Swiss invented Hendry innovative Nestlé condensed milk and Swiss chocolatier Daniel Peter worked and added milk powder chocolate. To produce the first milk chocolate, Nestle, which is the largest food company in the world has therefore been established.

In U. S. Sales of solid chocolate were made by Mr Hershey and developed mass production in great shape and were known as the Henry Ford of the chocolate industry.

Cocoa Tourism

Cadbury or other chocolate bars we eat is not chocolate and only less than 15% cocoa content, they extract the cocoa butter from cocoa beans that add deliciously and sell them to companies cosmetics and pharmaceutical, then cost substitutes such as sugar fats, milk and vegetables. Today is the best chocolate is produced by the French chocolatiers in Europe.

Cocoa or chocolate was used both as a medicine and as a vehicle to deliver other drugs, which dates to the Olmecs, Mayas and Aztecs. The Aztec chocolate drink stomach and intestinal problems to deal with, if cocoa with the shell liquid silk cotton tree was combined five cocoa beans were used to treat childhood diarrhea and also as a vehicle served other to supply drugs that patients quinametli, described as "the bones of old people called giants used "to treat the blood, was containing.

On 16 the first 20 century manuscripts produced in Europe and Spain showed more than 100 medicinal use of chocolate and features are emaciated to treat patients to gain weight, to stimulate nervous systems of apathetic, exhausted or weak patients, and improve digestion and elimination where chocolate countered impact of weak stomachs, stimulated kidneys and improved bowel function.

Methylxanthines such as caffeine and theobromine chocolate are to contribute to the taste, passion and addiction to chocolate. Real chocolate 70-80% cocoa contains antioxidants, which are important for the heart and vascular system well and even at night you can help sleep better, eat dark chocolate because it regulates the biological clock, magnesium in dark chocolate that helps cells to treat the body of the circadian rhythm.

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