Overview:
This book offers a comprehensive yet approachable exploration of the world of cocoa and chocolate, tracing its history from ancient Aztec origins to modern production. From the cultivation of the cacao tree to the intricate processes of fermentation and drying, the author, Arthur W. Knapp, guides the reader through the various stages involved in bringing this treasured treat to our tables. The book delves into the geographical distribution of cacao, highlighting the rise of the Gold Coast as a major producer, and discusses the importance of shade and the ongoing debate about its necessity. It also explores the fascinating process of fermentation, detailing the chemical and biological changes involved, and the implications for flavour and quality.
The book sheds light on the global cacao market, examining the various types of cacao produced, their unique qualities, and the roles of planters, brokers, and manufacturers. Knapp also delves into the by-products of the cocoa and chocolate industry, such as cacao butter and cacao shell, highlighting their uses and their potential for further development.
Key Findings:
- Cacao originated in the Amazon and Orinoco region, and its cultivation spread across the Americas and later to tropical regions worldwide.
- The Gold Coast has become a major producer of cacao, surpassing other regions in quantity.
- Fermentation plays a crucial role in developing the flavor, color, and aroma of cacao.
- Cacao butter is a valuable by-product used in chocolate manufacturing and other industries.
- The cacao shell, although a by-product, has potential uses as cattle food, fertilizer, and a source of theobromine.
- There is a growing demand for cocoa and chocolate globally, particularly in the United States.
Learning:
- Cacao Cultivation: The book provides insights into the specific conditions required for growing cacao, including climate, soil, and the role of shade. It also details the various methods of planting and the importance of selecting high-quality seed for optimal yields.
- Fermentation: The reader gains a deeper understanding of the complex processes involved in fermenting cacao, including the biological and chemical changes that contribute to its flavor, color, and aroma.
- Cacao Market: The book explores the intricate global market for cacao, examining the different types of beans produced, their characteristics, and the factors that influence pricing.
- Cocoa and Chocolate Manufacturing: The reader learns about the steps involved in processing cacao into cocoa and chocolate, including cleaning, roasting, shelling, grinding, pressing, and blending.
Historical Context:
The text provides context for the cocoa and chocolate industry within the broader historical landscape. It explores the role of the Spanish conquest of Mexico in introducing cacao to Europe and the subsequent evolution of the industry. The book touches upon the cultural and social significance of chocolate, its use as currency, and its rise in popularity as a luxury beverage and later as a staple food. It also highlights the impact of colonialism, particularly the complex history of labor practices in regions like San Thomé.
Facts:
- The cacao tree can only thrive in tropical climates with temperatures around 80 degrees F and high rainfall.
- The cacao tree bears fruit on its trunk and branches, not just at the ends of its branches.
- A cacao tree can produce up to 6,000 flowers per year, but only 1% of them develop into fruits.
- Cacao pods vary in color and shape, ranging from red to green and resembling melons to cucumbers.
- Cacao beans are fermented to remove the fruity pulp and develop their flavor and aroma.
- Fermentation creates alcohol and acids within the cacao bean.
- Cacao beans absorb liquid during fermentation, becoming plumper and juicier.
- The drying process is essential for cacao beans to become crisp and stable.
- Sun-drying is generally preferred for cacao, but artificial dryers are also used.
- Cacao beans are often clayed to improve their appearance and prevent mold growth.
- The Gold Coast is the world’s largest producer of cacao, surpassing even Brazil.
- The Gold Coast cacao industry is largely owned and operated by native farmers.
- The tsetse fly has a significant impact on the transport of cacao in the Gold Coast, as it is fatal to horses and oxen.
- Cacao beans are packed in bags with estate marks, which help buyers in Europe assess their quality.
- The London cacao market has become the dominant market globally.
- The addition of sugar to chocolate marked a major shift in its popularity in Europe.
- Cacao butter melts at a low temperature (90°F), making it suitable for use in pharmaceuticals, cosmetics, and confectionery.
- Cacao shell is used as a cattle food, fertilizer, and a source of theobromine.
- The United States consumes more cacao than any other country in the world.
Statistics:
- The average cacao tree yields 1.5 to 2 pounds of commercial cacao per tree.
- The Gold Coast increased its cacao exports from 0 pounds in 1891 to 120 million pounds in 1915.
- The world’s cacao production in 1918 was approximately 273,000 tons.
- British Possessions accounted for 44% of global cacao production in 1918.
- Ecuador exported 38,000 tons of cacao in 1918.
- Brazil exported 41,865 tons of cacao in 1918.
- The Gold Coast exported 66,343 tons of cacao in 1918.
- The United States imported 1,634 tons of cacao butter in 1913.
- The United States consumed 145,000 tons of cacao in 1919.
Terms:
- Cacao: Refers to the cacao tree, the cacao pod, or the cacao bean or seed.
- Cocoa: Powder manufactured from the roasted bean by pressing out part of the butter.
- Chocolate: Any preparation of roasted cacao beans without the abstraction of butter. It usually contains sugar and added cacao butter.
- Criollo: A variety of cacao that produces fine, white beans with a sweet taste.
- Forastero: A more robust variety of cacao that produces purple beans with a more astringent taste.
- Fermentation: The process of breaking down the pulp of cacao beans through the action of yeasts and bacteria.
- Conching: A process in chocolate making where the chocolate is continuously stirred and heated, resulting in a smoother texture and more intense flavor.
- Nib: The broken fragments of the cacao bean after the shell has been removed.
- Theobromine: An alkaloid found in cacao, known for its mild stimulating properties and medicinal uses.
Examples:
- The story of Montezuma, the Aztec Emperor, illustrates the historical use of chocolate as a luxury drink.
- The rapid rise of the cacao industry in the Gold Coast is an example of a successful native-owned agricultural industry.
- The use of shade trees in cacao plantations, particularly Bois Immortel in Trinidad, demonstrates the importance of mimicking natural forest conditions.
- The claying of cacao beans in Trinidad and Venezuela is an example of a practice that has been challenged for its impact on quality.
- The creation of milk chocolate by M.D. Peter of Vevey, Switzerland, demonstrates a significant innovation in the chocolate industry.
- The widespread use of chocolate as an emergency ration during World War I reflects its value as a concentrated food source.
Conclusion:
The book “Cocoa and Chocolate: Their History from Plantation to Consumer” offers a comprehensive and insightful journey into the fascinating world of cacao. From the intricate processes of cultivation and fermentation to the global market and the by-products of the industry, Knapp illuminates the rich history and scientific aspects of this beloved treat. He highlights the importance of quality, both in the cacao itself and in the manufacturing process, and underscores the ongoing need for research and innovation. The book emphasizes the remarkable progress made in the cocoa and chocolate industry, particularly in areas like the Gold Coast, but also acknowledges the need for further development, particularly in areas like sustainable farming practices and the use of by-products. Ultimately, “Cocoa and Chocolate: Their History from Plantation to Consumer” offers a compelling testament to the enduring appeal of this delicious and versatile product.