Cocoa Beans Free Essays - StudyMode.
Food Of Gods: Cocoa Beans Essay 1817 Words 8 Pages The ingredient that will be talked about throughout the paper is cocoa beans. The cocoa bean is scientifically defined as the dried and fully fermented fatty seed of Theobroma cacao, also Latin for “food of gods” for its properties.
In fact the top 5 cocoa bean producing countries are all located in West Africa; countries being The Ivory Coast (Cote d Ivoire), Indonesia, Ghana, Nigeria, and Cameroon in that particular order. The Ivory Coast has been the dominant producer of cocoa beans with production totaling nearly 1,242,300 metric tons of cocoa beans.
Cocoa bean grinding is the process of converting cocoa beans into intermediate cocoa products (cocoa liquor, cocoa butter and cocoa powder). After cocoa beans are roasted, the cocoa beans are ground to give 80% fine cocoa liquor and 20% shells and waste.
Priests presented cocoa beans as offerings to the gods and served cocoa drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cocoa beans were ordered to pay them as a tax, or as the Aztecs called it, a “tribute”.
Essay Is Chocolate Sweet For Everyone? Is chocolate sweet for everyone? People do not usually consider how the chocolate had been made, and delivered to them. However, if you knew how chocolate is made, you would not be able to only enjoy the sweet flavor. A number of Children are suffering from gathering in cocoa beans as slaves in the world.
List of best Cocoa Bean essays, topics - argumentative, MLA, APA format. Read our writing help and prompts with samples on Cocoa Bean for more insights. Studybay uses cookies to ensure that we give you the best experience on our website.
COCOA 1. Importance of Cocoa Cocoa is a cash crop grown throughout the humid tropics with about 6.5 million hectares planted with the crop in 57 countries. Although cocoa has been cultivated for centuries in Central America, it is a relative newcomer to Africa, and even more recent in Asia. In 1998, world production reached 2.7.
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This is the story of the cocoa bean, or known to all of us in its sweet form as Chocolate. In the following essay, we will examine this passionate treat’s discovery in the New World by Columbus and Cortes, its succeeding obsession that swept Europe in the sixteenth century, and finally how the cocoa bean is processed into the many pleasures that we all enjoy today.
The cocoa bean, fruit of the cocoa tree, acquired economic importance because it forms an essential element for the taste of chocolate, a worldwide popular delicacy. Cocoa beans come in three main varieties, namely Forastero, Criollo and Trinitario. Forastero is the most widely used variety of cocoa comprising around ninety percent of cocoa's.
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water.
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