Which country became the world’s leading cacao producer in the early 20th century, surpassing even Brazil?
- Mexico
- Ghana
- Ecuador
- Dominican Republic
Correct Answer: Ghana
Correct Answer Explanation: Ghana, formerly known as the Gold Coast, experienced a boom in cacao production in the early 20th century, making it the world’s largest producer by 1915. This rapid growth was driven by the efforts of native farmers.
What is the name for the variety of cacao bean known for its fine, white beans and sweet taste?
- Forastero
- Criollo
- Nacional
- Trinitario
Correct Answer: Criollo
Correct Answer Explanation: Criollo cacao beans are highly prized for their delicate flavor and are often used in high-quality chocolates. They are considered a “noble” variety, but they are more susceptible to disease and pests than other types.
What is the crucial step in cacao bean processing that develops its distinctive flavor, color, and aroma?
- Roasting
- Grinding
- Conching
- Fermentation
Correct Answer: Fermentation
Correct Answer Explanation: Fermentation is a key process in cacao bean processing. It involves breaking down the pulp of the cacao bean through the action of yeasts and bacteria, leading to the development of complex flavors and aromas.
How many flowers can a cacao tree produce in a year?
- 100
- 1,000
- 6,000
- 10,000
Correct Answer: 6,000
Correct Answer Explanation: Cacao trees can produce up to 6,000 flowers per year, but only a small percentage, about 1%, develop into fruits. This is due to pollination challenges and the intricate process of fertilization.
What is the name of the alkaloid found in cacao that is known for its mild stimulating properties?
- Caffeine
- Theobromine
- Nicotine
- Morphine
Correct Answer: Theobromine
Correct Answer Explanation: Theobromine is a naturally occurring alkaloid found in cacao. It is responsible for the mild stimulating effects of chocolate, and it also has some medicinal uses, particularly as a vasodilator.
What is the name of the process in chocolate making where chocolate is continuously stirred and heated to achieve a smoother texture and more intense flavor?
- Tempering
- Conching
- Milling
- Refining
Correct Answer: Conching
Correct Answer Explanation: Conching is a crucial step in chocolate making. It involves stirring and heating the chocolate for an extended period, typically 24 to 72 hours, which helps to refine the texture, remove excess moisture, and enhance the flavor.
What is the name of the broken fragments of the cacao bean after the shell has been removed?
- Nibs
- Beans
- Cocoa powder
- Chocolate
Correct Answer: Nibs
Correct Answer Explanation: Nibs are the broken fragments of the cacao bean after the shell has been removed. They are the starting point for making cocoa powder, chocolate, and other cacao-based products.
How does cacao butter, a valuable by-product of cacao, melt at a low temperature (around 90°F)?
- It is a naturally occurring fat.
- It is processed at low temperatures.
- It has a high percentage of unsaturated fats.
- It is mixed with other fats during processing.
Correct Answer: It has a high percentage of unsaturated fats.
Correct Answer Explanation: Cacao butter has a high percentage of unsaturated fats, which give it a low melting point. This property makes it ideal for use in chocolate, pharmaceuticals, cosmetics, and other industries where a low-melting fat is desired.
Which historical figure is associated with the luxurious use of chocolate as a drink in Aztec society?
- Montezuma
- Atahualpa
- Pacal the Great
- Cuauhtémoc
Correct Answer: Montezuma
Correct Answer Explanation: Montezuma, the Aztec emperor, was known for his lavish lifestyle, including the consumption of chocolate as a ceremonial beverage. Chocolate was a prized drink in Aztec society and was often flavored with spices and herbs.
What was the primary mode of transportation used for cacao beans in the Gold Coast, even though it was vulnerable to a deadly disease?
- Trains
- Ships
- Carts
- Oxen
Correct Answer: Oxen
Correct Answer Explanation: Oxen were widely used for transporting cacao beans in the Gold Coast, but they were susceptible to the tsetse fly, which carried a fatal disease. This posed a significant challenge to the cacao industry in the region.
In the early 20th century, what was the dominant cacao market in the world?
- London
- New York
- Paris
- Amsterdam
Correct Answer: London
Correct Answer Explanation: London emerged as the dominant cacao market in the early 20th century. It was a central hub for global trade and established the price benchmarks for cacao beans.
What significant change in chocolate production revolutionized its popularity in Europe?
- The addition of sugar
- The invention of the conche
- The use of cacao butter
- The development of milk chocolate
Correct Answer: The addition of sugar
Correct Answer Explanation: The addition of sugar to chocolate marked a major shift in its popularity in Europe. It transformed the bitter, unsweetened drink into a sweet, more palatable treat that appealed to a wider audience.
What is the primary use of cacao shell, a by-product of the chocolate industry?
- Cattle food
- Fertilizer
- Source of theobromine
- All of the above
Correct Answer: All of the above
Correct Answer Explanation: Cacao shell, a by-product of chocolate production, has multiple uses. It can be used as cattle food, a source of theobromine, and a natural fertilizer. Its versatility makes it a valuable resource in the chocolate industry.
What is the approximate percentage of global cacao production that was attributed to British Possessions in 1918?
- 10%
- 25%
- 44%
- 60%
Correct Answer: 44%
Correct Answer Explanation: In 1918, British Possessions, including colonies like Ghana, accounted for a significant portion of global cacao production, reaching approximately 44%. This reflects the dominance of British colonial influence in the cacao industry.
What is the name of the region in the Americas where cacao originated?
- Central America
- South America
- Caribbean
- Mexico
Correct Answer: South America
Correct Answer Explanation: Cacao originated in the Amazon and Orinoco region of South America, where it was cultivated by indigenous peoples for centuries before its introduction to Europe.
Which country was the largest consumer of cacao in the world by 1919?
- United Kingdom
- France
- Germany
- United States
Correct Answer: United States
Correct Answer Explanation: The United States, with its growing population and increasing demand for chocolate, became the largest consumer of cacao in the world by 1919, consuming over 145,000 tons of cacao that year.
What is the typical yield of cacao beans per tree?
- 0.5 to 1 pound
- 1.5 to 2 pounds
- 3 to 4 pounds
- 5 to 6 pounds
Correct Answer: 1.5 to 2 pounds
Correct Answer Explanation: The average cacao tree yields about 1.5 to 2 pounds of commercial cacao per tree, although yields can vary significantly depending on factors like climate, soil, and cultivation practices.
What is the process called when cacao beans are coated in clay to improve their appearance and prevent mold growth?
- Claying
- Drying
- Fermentation
- Roasting
Correct Answer: Claying
Correct Answer Explanation: Claying is a practice used in some cacao-producing regions, particularly in Trinidad and Venezuela. It involves coating the cacao beans with clay, which helps to improve their appearance and prevent mold growth during drying.
What is the name for the variety of cacao that produces purple beans with a more astringent taste?
- Criollo
- Forastero
- Trinitario
- Nacional
Correct Answer: Forastero
Correct Answer Explanation: Forastero cacao is a more robust variety than Criollo and produces purple beans with a more astringent, earthy flavor. It is widely cultivated and used in commercial chocolates.
Which type of cacao is often used in blends with other varieties to enhance flavor and disease resistance?
- Criollo
- Forastero
- Trinitario
- Nacional
Correct Answer: Trinitario
Correct Answer Explanation: Trinitario cacao is a hybrid variety developed from a cross between Criollo and Forastero. It combines the desirable flavor qualities of Criollo with the robustness and disease resistance of Forastero.
What are the two main methods of drying cacao beans?
- Sun-drying and air-drying
- Sun-drying and artificial drying
- Air-drying and kiln drying
- Artificial drying and freeze-drying
Correct Answer: Sun-drying and artificial drying
Correct Answer Explanation: Cacao beans are typically dried using either sun-drying or artificial dryers. Sun-drying is the traditional method and is preferred for its natural process, but artificial dryers can be used when weather conditions are unfavorable.
What type of tree is commonly planted in cacao plantations to provide shade for the cacao trees?
- Palm trees
- Eucalyptus trees
- Bois Immortel trees
- Mango trees
Correct Answer: Bois Immortel trees
Correct Answer Explanation: Bois Immortel trees, also known as “immortal wood,” are commonly used as shade trees in cacao plantations. They provide the necessary shade for cacao trees, help to regulate the microclimate, and prevent soil erosion.
How did the cacao industry in the Gold Coast demonstrate the success of native-owned agricultural enterprises?
- The Gold Coast cacao industry was largely owned and operated by native farmers.
- The government heavily subsidized the industry to help native farmers.
- A system of cooperatives was established to support native farmers.
- International investors invested heavily in the industry to help native farmers.
Correct Answer: The Gold Coast cacao industry was largely owned and operated by native farmers.
Correct Answer Explanation: The success of the cacao industry in the Gold Coast was largely due to the hard work and entrepreneurial spirit of native farmers. This demonstrates the potential for native-owned agricultural industries to thrive when given the necessary resources and support.
What was the primary reason for the use of chocolate as an emergency ration during World War I?
- Chocolate was a popular food item among soldiers.
- Chocolate was a source of energy and calories.
- Chocolate was easy to transport and store.
- Chocolate had a long shelf life.
Correct Answer: Chocolate was a source of energy and calories.
Correct Answer Explanation: Chocolate was used as an emergency ration during World War I because it provided a concentrated source of energy and calories. It was easy to transport and store, and it could be eaten without requiring cooking or preparation.
What innovation in chocolate making resulted in the creation of milk chocolate?
- The addition of milk powder
- The use of condensed milk
- The use of evaporated milk
- The use of fresh milk
Correct Answer: The addition of milk powder
Correct Answer Explanation: The creation of milk chocolate was made possible by the addition of milk powder to chocolate. This innovation, attributed to M.D. Peter of Vevey, Switzerland, resulted in a sweeter, more palatable chocolate that appealed to a broader audience.
What does “conching” achieve in the chocolate-making process?
- It removes impurities and develops flavor.
- It creates a smoother texture.
- It refines the chocolate particles.
- All of the above.
Correct Answer: All of the above.
Correct Answer Explanation: Conching is a crucial step in chocolate making. It involves stirring and heating the chocolate for an extended period, which removes impurities, develops flavor, creates a smoother texture, and refines the chocolate particles, resulting in a higher quality chocolate.
What is the approximate amount of cacao butter that the United States imported in 1913?
- 1,634 tons
- 10,000 tons
- 25,000 tons
- 50,000 tons
Correct Answer: 1,634 tons
Correct Answer Explanation: The United States imported approximately 1,634 tons of cacao butter in 1913. Cacao butter, a valuable by-product of chocolate production, is used in various industries, including cosmetics, pharmaceuticals, and confectionery.
What is the name given to the cacao bean before it is fermented?
- Nib
- Cocoa
- Cacao bean
- Chocolate
Correct Answer: Cacao bean
Correct Answer Explanation: The cacao bean is the name given to the seed of the cacao pod before it is fermented and processed. It is the starting point for making cocoa powder, chocolate, and other cacao-based products.