Cocoa and Chocolate: From Commerce to the Divine

Cacao is a plant native to Central and South America . The Mayans used it to prepare a hot and spicy drink called xocolatl , considered divine.

Its fruits, called cabosse , contain 20 to 40 seeds, which are the cocoa beans. The fermentation of the beans for about 5 days is important to develop their characteristic aromas. The quality of the raw materials and the manufacturing process are fundamental factors in obtaining high-quality chocolate.

Cocoa is a rich source of antioxidants , which can help protect the body from damage caused by free radicals . Flavonoids, in particular, are powerful antioxidants that are found in high concentrations in cocoa.

Chocolate , on the other hand, being a processed product, can be richer in calories , sugars and saturated fats. Excessive consumption could therefore lead to weight gain, cardiovascular problems and intestinal disorders.

Therefore, it is advisable to consume cocoa and chocolate in moderate quantities , equal to about 30 grams per day . In particular, it is preferable to choose dark chocolate , with a cocoa content of at least 70% and reduced sugars, compared to other types of chocolate, and to consume it at the end of a meal, as a dessert or snack .

Cocoa is a fundamental raw material for the production of chocolate, but its traditional cultivation can have negative impacts on the environment and local communities. Sustainable cultivation is possible and is based on principles that aim to reduce these impacts, while ensuring the quality and safety of the product.

For example, through environmental protection with shade-grown farming methods, which protect the soil from erosion, water and biodiversity, thus promoting the presence of trees, shrubs and habitats for wildlife. But not only that, respect for human rights is also essential, so that farmers receive fair compensation for their work and have access to essential services, such as education and health. And finally, transparency in the supply chain , so that consumers can know the conditions in which the chocolate they buy is produced.

A curious historical anecdote about cocoa concerns its use as money. The Aztecs, in fact, used cocoa beans as currency for trade. A cocoa bean could be exchanged for a tomato, two beans for a chili pepper, and so on. It was considered a precious and stable currency, also easy to transport and store. For this reason, it spread widely in Mesoamerica.