Have you ever met someone who hasn't tried chocolate or cocoa? We have all been familiar with the taste of these wonderful delicacies since childhood. But not many people know what a chocolate cocoa tree looks like, where it grows and how chocolate is made from it.

Facts about the biology of the cocoa tree

1. The cocoa tree, or chocolate tree, is classified by modern botanists as belonging to the Theobroma genus of the Malvaceae family. The scientific name of the tree “Theobroma” (Theobroma cacao) was coined by Carl Linnaeus. Translated from ancient Greek, it means “food of the gods.”
2. Theobroma cocoa is an evergreen tree up to 12-15 meters high. The leaves are very large, dark green, shiny, up to 30 cm long. Bunches of small pinkish flowers with short pedicels are formed on the trunk and large branches. Fruits grow from them, as if growing directly on the trunk. This type of fruiting is called cauliflory. The flowers of the chocolate tree are pollinated not by bees, but by small midges.
3. The fruits of the chocolate tree resemble a pointed melon with longitudinal grooves in appearance; they reach a length of 30 cm and can weigh up to 0.5 kg. Fruit ripening lasts from six months to a year, and up to 200 fruits can be obtained from just one tree per year. Inside the fruit there is pink, sour-sweet pulp. Under the pulp of the fruit there are 5 seed columns containing up to 50 tree seeds - cocoa beans. From these seeds the most valuable products are obtained - cocoa powder, cocoa butter and their derivative - chocolate.

Where does cocoa grow?

Wild cocoa trees are found in the tropical jungles of South America - the homeland of orchids, rubber plants, ceiba and melon trees. Now the chocolate tree has been cultivated, the plants are cultivated in the tropical zone of the whole world: on plantations in South America, Africa, Indonesia and Oceania.

Most of the cocoa beans on the world market are produced in African countries. The largest suppliers of cocoa are Cote d'Ivoire, Ghana, Nigeria, Indonesia, Colombia, Brazil. Cocoa is grown in the Dominican Republic, Ecuador and Bali - wherever the humid tropical climate allows.

Cultivation of cocoa trees

The chocolate tree is capricious and labor-intensive to care for. To grow it, you need a constant temperature of at least 20 degrees, diffused sunlight and high humidity. Such conditions naturally exist in equatorial tropical forests.

Cocoa trees are most often planted in tracts of hevea, coconut or banana palms, shading them from the scorching tropical sun. On plantations, tree height is limited to 6 meters to facilitate harvesting.

The evergreen cocoa tree blooms and bears fruit all year round. At 5-6 years it blooms and bears its first fruits. The tree bears fruit for 30-80 years. The harvest usually takes place twice a year, at the end of the rainy season and before it begins.

Is it possible to grow an indoor tree?

It is difficult to grow a cocoa tree indoors; it requires a warm greenhouse or winter garden. But if you are lucky enough to purchase fresh seeds of a miracle tree, you can try to germinate them in the room. To do this, you need a mini-greenhouse with a temperature of 20 degrees, loose, permeable soil and constant moisture. The beans are soaked in warm water for a day and planted to a depth of 2 cm. The container with the seeds is placed in a warm, well-lit place. Seedlings appear after 2-3 weeks.

Another way to obtain a cocoa tree is propagation by cuttings. Cuttings are cut in spring. For propagation, semi-lignified shoots 15-20 cm long with several leaves are taken. They are planted in a substrate composed of turf soil, sand and leaf humus; good drainage is provided in the container. Feed with fertilizers from May to September. The plant is afraid of waterlogging, drafts and sunburn; it grows only at a temperature of 20-30 degrees.

Varieties of cocoa tree

Several varieties of chocolate trees have been developed, differing in the taste and aroma of the fruit and growing characteristics.

• Forastero– the most common variety of cocoa, accounting for up to 80% of world production. This variety produces a high and regular harvest and grows quite quickly. Cocoa of this variety is distinguished by its characteristic bitterness with a sour tint. Grown in Africa, Central and South America.
• Criollo- a rarer variety that grows in Mexico and Central America. The share of this variety on the world market is no more than 10%. It is difficult to grow as it is highly susceptible to disease. Chocolate from this variety has a delicate aroma and exquisite mild bitterness with a nutty aftertaste.
• Trinitario- a variety bred from crossing “Criollo” and “Forastero”. Inherited the best qualities from both varieties: pleasant taste and increased resistance to disease. Grown in Central and South America and Asia.
• National- South American cocoa variety. Beans have a specific taste and aroma. This variety of cocoa is very rare due to its susceptibility to disease and small growing area.

Collection and processing of cocoa beans

Collection and processing of cocoa beans is a very labor-intensive process. The harvest is harvested only by hand, using special sharp machete knives. The collected fruits are immediately sent for processing. They are cut into several pieces and laid out for fermentation between banana leaves for 5-7 days. During fermentation, cocoa beans acquire their characteristic color and aroma.

Then the cocoa seeds are sent for drying. Traditionally, cocoa beans are laid out and dried, stirring daily, under the sun's rays, and sometimes in drying ovens. After drying, cocoa beans lose up to half their mass. They are packed in jute bags and sent to processing factories in various countries.

During processing, the oil is extracted from roasted cocoa beans using a hydraulic press, and the extracts are used to obtain cocoa powder. To obtain 1 kg of cocoa liquor, it is necessary to process about 40 cocoa fruits and approximately 1200 beans.

Interesting facts about the history of chocolate

1. Humanity has been drinking cocoa for more than 3,500 years.
2. Although the chocolate tree is originally from the Amazon, it was first cultivated by the Indians of Central America. Archaeological finds indicate that the Olmec people were familiar with a drink made from the fruits of the cocoa tree back in the 18th century BC.
3. The word "cocoa" comes from the Aztec name for the drink kakahuatl (chocolatl).
4. The Mayan Indians considered cocoa a sacred gift of the gods and consumed the drink for ritual purposes, for example, at wedding ceremonies.
5. Drinking cocoa among the Aztecs was the privilege of priests and high nobility. The cocoa fruits along with the pulp were ground, seasoned with maize, vanilla, salt and hot pepper and fermented until foam formed. The fruits of the tree had value as local money - for example, for 100 cocoa fruits you could buy a slave.
6. Christopher Columbus was the first European to have the honor of tasting a drink made from cocoa fruit. However, cocoa was not brought to Europe by Columbus, but by Cortes, the Spanish conqueror of Mexico. In 1519, cocoa appeared in Spain. The Spaniards did not allow cocoa to be exported from their country, and only 100 years later cocoa entered Europe.
7. In different periods of history, completely different products were called chocolate:

• In the 16th century it was a cold, bitter drink made from ground cocoa beans. The Spanish aristocracy added precious spices to it - vanilla and cinnamon.
• Since the 17th century Europeans learned to brew hot chocolate and add sugar and milk to it. At the court of Louis XIV, chocolate drink was considered an effective aphrodisiac.
• In 1828, the technology of squeezing cocoa butter and producing cocoa powder was invented in Holland. A drink made from cocoa powder has become cheaper and more accessible to different segments of the population.
• In the second half of the 19th century, chocolate began to be called a solid product based on cocoa butter. Chocolate bar in its modern form was invented.

About the benefits and harms of cocoa

• Cocoa is deservedly popular as a tonic and nutritious drink. It contains caffeine and various minerals, fats, vitamins A, B, E, and folic acid. Cocoa is an excellent antioxidant that protects the body from the effects of free radicals and strengthens blood vessels and the heart.
• Cocoa butter is widely used in cosmetology and medicine. It prevents skin aging; various creams, suppositories, and ointments are prepared on its basis.
• A drink made from unroasted cocoa beans is gaining popularity around the world. It is believed that it replenishes strength faster in athletes during physical activity.
• Cheap varieties of chocolate contain substitutes for expensive cocoa butter - coconut and palm oils.
• Who does not benefit from cocoa products:

1. for pregnant women - cocoa interferes with the absorption of calcium;
2. for children - due to the caffeine content;
3. Diabetics should not indulge in cocoa and chocolate - they contain a lot of sugar.

So, we got acquainted with a real miracle of nature - the cocoa tree. While enjoying the products of the chocolate miracle tree, you need to remember only one thing - a sense of proportion!

This is the most favorite product of all children and adults, and therefore everyone will be interested to know where the chocolate tree grows in nature and where such tasty and healthy cocoa beans come from, from which you can make many tasty and healthy desserts.

History of the discovery of chocolate

The first cocoa beans were brought by the Spanish conquerors of the New World, who, having sailed to America, discovered not only a lot of gold, but also completely amazing and unfamiliar plants to Europeans: potatoes, corn, tomatoes, tobacco, rubber and cocoa beans. And these treasures later turned out to be much more valuable than the gold stolen from the Aztec Indians.

The Indians prepared chocolate completely differently from how it is consumed now all over the world. They roasted refined cocoa beans, boiled them, ground them, then mixed them with corn flour with the addition of vanilla (no sugar!). After cooling, the chocolate could be eaten, and not only wealthy people, but also poor people ate it.

Having tasted the delicious mass of cocoa, the Spaniards learned the name of the chocolate tree and the bitter drink. The Indians gave it the name “chocolatl”, from which the word we use today to call this sweetness came from, and the Spaniards called it “black gold”.

The chocolate tree itself, cocoa beans and seeds were brought to Spain in 1519. But at first, Europeans did not accept it because of its bitter taste. And only after a while, after lengthy experiments, European confectioners came up with a delicious drink consisting of ground cocoa, milk and sugar. Nuts and spices were also added there. And then the chocolate drink gained many fans.

Where do cocoa trees grow?

To find out where the chocolate tree grows, you need to take a tour of history. The Indians grew them on their plantations, and their wild relatives then grew in the Amazonian jungle. Such trees grew from planted seeds, and their age could reach up to 100 years.

Interestingly, the flowers of this plant are located on the trunk at different heights. Those that are higher, just under the crown, are well pollinated, and from them fruits develop that birds and bats eat. Then they take the fruits to their nests, eat them, and the seeds fall down and sprout again - thus the trees spread throughout the forest.

Since the 17th century, the chocolate tree began to be grown on plantations in South America for industrial use and for the sale of cocoa beans. There was even a new wealthy class in Brazil - cocoa planters. Local poor people (peons) and black slaves, who were specially brought from Africa by slave traders, worked on the plantations in very difficult conditions.

Brazil is still considered the largest exporter of cocoa beans, and many tons of this tasty product are exported through the port of Illes.

What does a chocolate tree look like?

It belongs to the evergreen plants of the Sterculis family, having large leaves (up to 40 cm long and 15 cm wide). It grows in tropical rainforests, wild trees reach a height of 12-15 m. It blooms very beautifully with small but bright pinkish-red flowers that encircle the trunk and branches like a carnival costume. This type of flowering is scientifically called “cauliflory,” which allows butterflies to pollinate flowers that are closer to the ground; they usually cannot reach the upper crown.

The chocolate tree is a woody plant (in Latin, Theobroma cacao) on which cocoa beans grow, which literally means “food of the gods” (the first word) and “seed” (the second word, which comes from the Aztec language).

It blooms and bears fruit almost all year round, starting at the age of 4, but there are only a few fruits (30-40 pieces). The duration of their ripening is 4-9 months, during which they gradually change color, starting from green and ending with brown or reddish-brown. The seeds, or cocoa beans, are found in the middle of the fruit, surrounded by a sticky liquid. From one tree you can get about 4 kg of beans.

The chocolate tree beans are first cleaned, processed and dried. They are oval in shape and up to 2.5 cm in size, covered with cocoa shell (a brown shell) on top.

Modern cocoa trees are shorter than their wild ancestors - from 4 to 8 m, and bear fruit much longer. The plant does not like the sun, and therefore on plantations they always plant cocoa trees mixed with others that provide good shade.

The cocoa fruit is very similar to a large thick cucumber, only yellow or brown in color. Its size varies from 20 to 38 cm. Chocolate tree seeds are cocoa beans that are contained inside the fruit (20-50 pieces). The seed is protected by a peel that has 2 oily lobes.

Varieties and varieties of cocoa

Chocolate tree plantations grow in certain areas in Central and South America, Asia and Australia. Their total territory is 1 million hectares, on which 1.2 million tons of fruits are harvested annually (in powder - 90 thousand tons).

There are 4 main types of cocoa, 3 of which are elite, grown exclusively for the production of expensive chocolate:

• Criollo is an ancient variety drunk by the Indians, has a bitter taste, but is delicate and has a pleasant aroma (grown in small quantities due to susceptibility to infection).
• Trinitario (bred by the monks of the island of Trinidad in the 18th century) - has the most delicious taste, obtained by crossing criollo and forastero, gives a good harvest, and is less susceptible to infections.
• Forastero (85-90% of the modern cocoa market) - has a high yield, the taste is usually bitter, with a floral aroma.
• Nacional (a species of the Forastero group) - grown in small quantities in Ecuador, this gourmet variety has an unusual floral aroma.

Indian cults associated with cocoa

According to historians, the history of chocolate originates from the Olmec civilization that inhabited the shores of the Gulf of Mexico on the American continent. Then the commitment and love for this drink, like a baton, was picked up by the Mayan Indians, who began to consider the cocoa drink sacred. The pantheon of gods even had its own god of cocoa. The Mayans were the first to grow chocolate trees on plantations and developed many ways to prepare their favorite drink with various additives (pepper, cloves and other spices). Moreover, sugar was not consumed at all then.

The chocolate tree and its fruits were so revered and loved by the Indians that this manifested itself in the creation of an entire cult, which was widespread on the islands near the equator in the 1st millennium AD. e. The Indians sacrificed people to get a good harvest. First, the person was given a cup of chocolate mixed with prickly thorns and blood to drink. The Mayan tribe believed that after the death of the victim, its heart turns into a cocoa fruit.

Also, the value of these fruits for the Indians is evidenced by historical facts indicating the use of cocoa as a monetary unit. For example, the price of a slave was 100 cocoa beans, and a chicken was 20, and they tried to counterfeit the beans, like real money, by taking out the contents and filling the void with clay.

Healing properties

Cocoa has earned the right to be considered the most nutritious plant. The beans contain: 50% - fatty oils (cocoa butter); 15% - proteins; 10% - carbohydrates (starch); 5% - fiber, useful minerals and substances (caffeine, serotonin, histamine, etc.).

The most popular medicinal product obtained from the fruit is cocoa butter. It softens at a temperature of about 34º and has a stimulating and healing effect on the entire human body: on the immune system (due to flavonoids), on the elasticity of blood vessels due to the content of palmitic acid.

The shell (cocoa shell) of the beans is also healing, because it contains the alkaloid theobromine, a substance that is used in pharmacology due to its stimulating effect on the human body.

Interestingly, cocoa is a healthier product than chocolate bars, because during the production of bars, some of the beneficial properties are lost.

What dishes are prepared from cocoa in its homeland?

The original Native American recipe consisted of cocoa powder, water and hot chili peppers, and was eaten with a spoon. According to statistics, the Kuna Indians on the border of Colombia and Panama drink 40 cups of this drink per week, thanks to which they are distinguished by longevity and the absence of cancer and heart diseases, diabetes.

Tourists visiting South America in our time will be surprised by the variety of ways to prepare dishes and drinks from cocoa. Local residents prepare various drinks, homemade chocolate (similar to European chocolate), and glazed nuts from the fruit pulp and milk, but they do not use the beans themselves.

Growing a chocolate tree at home

It is quite possible to grow a chocolate tree at home or in a greenhouse. Although at home it is found in humid tropics, you can try growing it in an apartment. The optimal temperature for a tree is 24-28º, and already at 13º the plant can die.

It is very whimsical, does not tolerate frost and wind, and loves fertile soil with good drainage. The seed is usually first sown in a pot, and when it grows and gets a little stronger, it is planted in a larger container. The plant should always be protected from direct sun, but provided with more diffused sunlight. The tree will grow best near a large window facing east or southeast, or in a greenhouse.

The plant can also be propagated by cuttings taken from a mature one-year-old tree. Abundant watering and high air humidity are very important for the tree. The root system is taprooted and shallow. In summer it is fed with fertilizers or mullein solution.

Buds that appeared before the 3-4th year must be removed. By creating optimal conditions for growth and fruiting, any gardener can get cocoa fruits at home.

Holiday

July 11 is World Chocolate Day, which is celebrated by all lovers and fans of this dessert. This holiday was invented and held in 1995 by the French, and since then it has been celebrated in all countries of the world.

Since childhood, everyone has been familiar with the drink made from cocoa powder, which is distinguished by its chocolate taste, richness and benefits for the body. The product is unique, obtained from beans, and can be used in various fields of application - from cosmetology to traditional medicine. Find out what the benefits and harms of chocolate drinking are, how to properly brew it to treat certain diseases.

What is cocoa powder

The cake and raw material obtained after processing cocoa beans are cooled and crushed in a cake crusher. At the first stage, grinding occurs to the degree of large pieces, at the second - to the degree of high dispersion with a particle size of about 16 nm. The mass is brown in color and contains valuable microelements: magnesium, phosphorus, calcium, potassium, copper, zinc. A tenth of the volume is occupied by flavonoids. It is rich in caffeine and theobromine - stimulants of the nervous system. The approximate fat content is 15%, but there is a product with reduced fat content – ​​6-8%.

History of appearance

Almost 500 years ago in 1519, Spanish army general Hernan Cortes landed on the coast of Mexico, which at that time was the land of the Aztecs. The Aztec leader Montezuma II arranged a gala reception in honor of the future destroyers of Aztec statehood, at which he treated the Spaniards to a whipped thick dessert of wonderful beans, mixed with various spices, vanilla and pepper. It was served in golden bowls. The Aztecs called the product "chocolatl" (literally - foamy water), the word "chocolate" owes its origin to this name.

Cortez appreciated the drink and when returning to his homeland in 1527, he took with him a supply of beans and a recipe for making “chocolatl.” The enterprising Spaniards immediately recognized the potential. Systematic deliveries of raw materials from Spain's new colonial possessions in North America began. The preparation was carried out by Jesuit monks, who created original recipes based on it. Initially, the drink was served chilled, but the Spaniards began heating it to improve solubility and achieved improved taste.

What are they made from?

It is made from chocolate tree bean cake, finely ground after extracting the cocoa butter. The botanical name of the genus of trees on which these beans grow is Theobroma. From Greek this name is translated as “food of the gods”. This name was obtained due to the taste and great benefits of products made from the beans of the plant. Today a lot is known about its unique properties.

Kinds

The manufacturing result depends on the area where the beans are grown, the purification of the original raw materials and the quality of processing. Depending on these parameters, the product is conventionally divided into living (processed entirely by hand), organic (processed using industrial methods, but environmentally friendly) and industrial (grown with fertilizers, technical grade). From the consumer's point of view, it is divided into two types:

1. The one that needs to be cooked.
2. A chocolate drink that simply needs to be diluted with water or milk for quick results. This option is popular in fast foods. The advantages are the speed of preparation, aroma and pronounced taste. Often contains artificial additives. The raw materials for preparation are treated with alkali alkalis, which ensures an ideal suspension. It cannot boast of preserving all useful elements and properties.

Chemical composition

Cocoa powder owes its extensive and regularly growing list of beneficial properties to its unique chemical composition. Often, after drinking a cup of thick drink, people notice an increase in vitality and the presence of a therapeutic effect against certain diseases (for example, cough). The described effectiveness is due to the complex effects of the following substances:

1. Theobromine: it can be used in medicine due to the ability of the substance to provide a clinically noticeable effect in the treatment of pulmonary diseases. The component included in cocoa powder suppresses the cough reflex well, stimulates the heart muscle and ensures remineralization of tooth enamel.
2. Theophylline: a component classified as a bronchodilator that can reduce the contraction of bronchial smooth muscle, which causes a stimulating and vasodilating effect. Theophylline, which is included in the composition, can eliminate pain in the diaphragm and stabilize the respiratory center. Regular use of the component improves blood circulation in the vessels of the heart, brain and kidneys. With prolonged use, the bile ducts expand and pressure decreases.
3. Phenylethylamine: A natural neurotransmitter compound that promotes mood elevation, mental stimulation, and mental focus. This effect is due to the ability of the cocoa powder component to increase the concentration of norepinephrine and dopamine in the brain.
4. Caffeine: A central nervous system stimulant. Stimulates the heart, dilates the blood vessels of the brain, kidneys (leads to a diuretic effect), skeletal muscles, reduces platelet aggregation. The most well-known property of caffeine is its ability to suppress drowsiness.
5. Purine bases: purine derivatives involved in energy transfer in the body and metabolism. An important feature is that purines that enter the body are not converted into uric acid, that is, they do not increase the risk of gout.
6. Polyphenols: antioxidants that protect body cells from free radicals that destroy cell membranes and protein structures. Polyphenols reduce the level of fat in food, reduce the risk of duodenal and gastric ulcers, remove radionuclides, prolong skin elasticity, strengthen blood vessels and counteract the development of atherosclerosis.

Nutritional value and calorie content

Per 100 grams of cocoa powder there are 222.2 kcal, of which fat accounts for 129.6 calories. The glycemic index is 20 units, this is considered a low level, but in combination with sugar it increases to 60. Detailed nutritional value, BJU and calorie content of cocoa in the diet:

What are the benefits of the drink?

Like other products, the benefits and harms of cocoa coexist. The benefits of cocoa powder outweigh the harm in the following factors:

• reduces platelet aggregation – prevents thrombus formation;
• antioxidant properties - exceed those of orange juice or apples, green tea and wine;
• flavonoids – prevent deposits in blood vessels, damage to the walls, have a positive effect on metabolism;
• reduces mortality from cardiovascular diseases by 50%;
• improves blood supply to the brain, reduces blood pressure;
• promotes the normal functioning of the skin, preserves its youth;
• contains melanin, which protects the skin from ultraviolet and infrared radiation and helps avoid overheating;
• to fully provide the body with zinc and iron, you need to drink only two cups per week;
• restores muscles after sports or hard work;
• invigorates, lifts the mood;
• stimulates mental activity without depleting the nervous system;
• stimulates lung function;
• activates hemoglobin synthesis due to folic acid;
• cocoa powder prevents tooth decay in children and adults;
• prevents the development of cancer;
• normalizes blood pressure;
• relieves diarrhea, hypotension, useful for lactose allergies;
• the option of skim milk with honey maintains strength on strict diets;
• satisfies hunger without burdening the stomach;
• source of endorphins, does not cause addiction and mood swings.

For the elderly

With age, there is an emotional decline, depression and despondency occur more often. The benefit of cocoa for older people is that it activates blood supply to the brain, improves memory, and prevents the development of atherosclerosis. The product increases the strength of blood vessels and capillaries, and gently relieves depression. After 50 years, it is useful to switch to a tasty drink to maintain creative activity and the health of the nervous system. The elderly are recommended to drink it with milk during the day or evening.

For athletes

For sports fans and professional athletes, cocoa powder is useful because it regenerates and restores muscle fibers and maintains body tone. It contains a lot of protein, it replenishes the supply of vitamins and minerals, and increases endurance. Bodybuilders value cocoa powder for its zinc, which helps produce male sex hormones responsible for gaining muscle mass.

Cocoa powder also acts as an energy product and gives a boost of energy for the whole day. The version with water goes well with cheese or boiled eggs, with milk - with cottage cheese sprinkled with honey. It is advisable to drink the mixture with milk without sugar - in small portions of 20-30 ml every 15 minutes, an hour after training. Caffeine and theobromine stimulate the body, increase cardiac activity and eliminate fluid from the body.

For children and adults

For healthy adults, cocoa powder is beneficial because it strengthens capillaries due to the flavonoids it contains. The drink heals wounds, rejuvenates the skin of the face and body. Men need it to maintain reproductive function - zinc and magnesium actively produce the male hormone testosterone and improve the quality of seminal fluid. For women, the product is useful for hormonal imbalances; it normalizes the emotional state and alleviates premenstrual syndrome.

The product is contraindicated for pregnant women because it slows down the absorption of calcium. If a woman suffers from severe toxicosis in the first trimester, you can drink 50-100 ml of the drink twice a day. This will relieve nausea, cause a surge of strength, and prevent the body from becoming exhausted. During lactation, it is better to refuse the drink, because the baby will have insomnia, and the fetus will have a disruption in calcium metabolism. It is useful for children from the age of three, it is allergic, so it is better to administer it in small portions.

For diabetes mellitus, it is recommended to drink a drink made with milk without sugar. This has a beneficial effect on the pancreas due to its low calorie content and glycemic index. For bronchial asthma, chocolate cooked with milk relieves bronchospasm and alleviates the patient's condition. It is useful to drink three cups/day. If you have hypertension, you should limit your drink consumption to a cup in the morning.

Use in cooking

The use of the product in cooking is popular because it has excellent taste characteristics and combines well with other additives. This base, as can be seen from the photo, is used in the preparation of products:

• chocolate sauces, baked goods;
• icing, creams for cakes;
• butter, yogurt, ice cream;
• chocolate milk, cookies, cakes, muffins;
• sweets, chocolate paste, pies, pancakes;
• hot chocolate, fermented milk drink;
• ready-made desserts.

Use in the treatment of diseases

For anemia, cocoa powder is useful because it saturates the body with iron, maintains normal glucose levels in the blood and maintains the desired concentration of chromium, which is responsible for cravings for sweets. If there is a lack of iron, it is recommended to drink a drink made from the yolk, half a glass of milk, 5 g of dry chocolate sand and a pinch of cinnamon. The mixture is whipped and drunk every day for a month, an hour before breakfast.

Cocoa powder is an excellent remedy for high blood pressure and affects the root causes of hypertension - stress and fatigue. A daily intake of 2 cups of the drink will help normalize blood pressure. It is advisable to combine with dark chocolate (from 70% beans in the composition). Theobromine increases the stability of the heart muscle during pressure surges, further reduces the risk of thrombosis, because it prevents platelets from sticking together and lowers the level of high-density lipoproteins.

The sweet drink improves immunity and contains many antioxidants, which is useful for strengthening the heart. Serotonin, tryptophan and phenylethylamine in the composition calm the nervous system, which has been subjected to significant stress. Cocokhil stimulates regenerative properties and helps wound healing. Epicatechin reduces the risk of heart attack, cancer and diabetes. According to research by scientists from Harvard University, a product made from choco beans has the following properties in relation to the treatment of cardiovascular diseases:

• improves the functioning of blood vessels;
• Reduces insulin resistance, blood pressure, triglycerides and cholesterol.

How to cook for bronchitis and pulmonary diseases

The benefits of cocoa with milk are known to everyone, but a slightly modified recipe will help cope with bronchitis and other pulmonary diseases:

1. Mix 100 g of butter and goat (pork, goose) fat, melt in a water bath.
2. Add a tablespoon of fresh aloe juice, lemon and 50 g cocoa powder.
3. Stir, cool, take a spoon twice a day before meals. You can drink the resulting drug with milk.

Drink recipe for stomach ulcers

Drinking the drink for ulcers can only be done chronically. In case of exacerbation, this is prohibited; it can cause negative consequences. Mix equal amounts of cocoa powder, butter, honey and chicken yolk. Take a tablespoon of the mixture every three hours for two weeks (at least five servings/day), then repeat after a two-week break if necessary.

To strengthen the immune system

During the cold season, it is easy to catch the disease if the body is weakened. To prevent diseases, it is recommended to strengthen the immune system with a tasty drink. If you drink it at least every other day, you will be able to avoid illness. In addition, the drink will help in the first stage of cough:

• To prepare, mash one ripe banana to a paste and mix with 1.5 teaspoons of cocoa powder.
• Pour the mixture with a glass of hot milk and beat with a blender.
• Cool slightly, drink at least four hours before bedtime.
• You cannot use the mixture at night, the tonic effect is too great.

In cosmetology

The product in dry form is excellent for use in facial and body care at home. It is added to face and hair masks, body scrubs, and softening lip ointments. List of where you can find cocoa powder:

• anti-cellulite wraps;
• anti-aging face masks;
• tanning enhancer in sunscreens;
• healing balms for hands, body, lips;
• masks for strengthening nails;
• tonic massage;
• face and body scrubs;
• moisturizing and nourishing hair masks;
• removal of age spots using procedures that whiten the skin;
• production of soap, shampoos.

Cocoa powder is suitable for all skin types, rich in active substances, but can cause allergic reactions. Several recipes for using the product:

Product type		Cooking method	Method of use
Mask for the face	Face oval tightening, lifting	Mix 10 g of cosmetic clay with 5 g of cocoa, 5 ml of avocado oil. Add a little water if necessary.	Apply to a clean, damp face, leave for half an hour, rinse with warm water, apply cream.
Body bath	Toning, skin tightening	Heat two liters of milk to 60 degrees, mix with 40 g of cocoa powder, 100 g of sea salt. Dissolve the mixture in water.	Take a warm bath at 40 degrees for up to 20 minutes.
Lip mask	Restoring damaged skin, moisturizing	Mix a tablespoon of cocoa with a drop of beeswax and three drops of olive oil. Add warm water to make a homogeneous paste.	Apply on lips for 10 minutes, rinse with water.
Hair Mask	Height, hair density	Pour two teaspoons of dry chocolate with a glass of boiling water, add 200 ml of kefir and yolk. Mix thoroughly.	Apply to the hair roots, wrap them with film, and put a cap on top. After half an hour, rinse with warm water and shampoo. The mask is not suitable for blondes - it can color your hair.

How to choose cocoa powder

In Russian stores in Moscow and St. Petersburg, different types of products are available for sale. It is optimal to choose a natural one without sugar and preservatives, rather than a soluble instant dry mixture. When purchasing, pay attention to the following criteria:

1. Fat content of the product - the amount of fat indicated on the package should not be less than 15%.
2. The traditional composition of the product - it should not contain milk fat or trans fats.
3. Cost - a cheap pack threatens the presence of pesticides, which are a source of allergies.
4. The aroma of chocolate should be bright and clean, without any foreign odors, especially mustiness or dampness. A rancid or unpleasant aftertaste when tasting before cooking indicates that the product is unsuitable for use.
5. Homogeneous consistency without lumps is a guarantee of quality. Lumps indicate that the product was stored incorrectly (there was high humidity in the room).
6. Very fine grind - this can be assessed by rubbing the product between your fingers. Good quality will be indicated by the particles sticking to the skin, low quality by scattering into dust.
7. Color – should only be brown without impurities.
8. After preparation, the suspension in the liquid should not settle before two minutes.

Where to buy natural cocoa powder

You can purchase a quality product in grocery supermarkets, small coffee and tea departments, or order it in an online store. Prices of popular drink manufacturers:

Name, manufacturer	Packaging volume, g	Characteristic	Scope of application	Price per pack, in rubles
Rakhat, Kazakhstan		Made from selected varieties of beans, there is no “sandy” feeling when consumed	Chocolate chip cookies, cake sauce
Alce Nero premium BIO, Italy		The beans for cooking are grown on plantations in Latin America according to organic farming standards.	Adding to pancakes, porridge
Cacao Barry Extra Brute, France		Alkalized product, without excessive bitterness and sour taste	Rolling candy, decorating desserts, making fudge	870 (expensive, but there are promotions)
ROYAL FOREST, Russia		Alkalized, suitable for quick cooking	Making cakes, cookies, waffles
Munne, Dominican Republic		Alkalized, grown in the Dominican Republic	For confectionery purposes
PLEIN AROME, France		Kosher product	Production of fillings for baked goods, biscuits, cakes	841 (price without delivery)
Golden Label, Russia		Contains Vanilla flavor	For preparing mousses and sprinkling baked goods
Callebaut, Belgium		Kosher, alkalized, from selected varieties, premium	Decorating desserts, making ice cream
DGF Royal, France		Made with quality roasted beans	Use as a flavoring and decoration
FINE LIFE, Russia		Raw materials – high quality beans	Making candy

Harm and contraindications

Like any product, cocoa powder has harm factors and contraindications. The first include:

• caffeine content (0.02%) is low, but this imposes restrictions on use by children;
• unsanitary conditions during cultivation – beans are grown in poor conditions, which affects the quality of the final product;
• cockroaches – these insects live in beans and are difficult to control;
• chemicals – beans are grown using pesticides and fertilizers, which affects the composition;
• radiological treatment - it is used to destroy pests during plantation cultivation of beans;
• allergy - the seeds do not cause allergies, it occurs due to the action of chitin in the shell of cockroaches and the chemicals used to process the crop.

Due to the possible harm, cocoa powder has a number of contraindications. This includes children under three years of age, lactation (breastfeeding), gout and arthritis (contains many purine bases that promote salt deposition). You can drink with caution during pregnancy (only with severe toxicosis), hypertension (may increase blood pressure).

Video

Cocoa - varieties, benefits of products (butter, powder, cocoa beans), medical use, harm and contraindications, drink recipe. Photo of chocolate tree and cocoa fruit

Thank you

Cocoa is a food product of the same name, widely used in various fields, such as cooking, cosmetology and the pharmaceutical industry. Currently, the most widespread use of cocoa is in the food industry and cosmetology. And the use of cocoa for medicinal purposes is recorded somewhat less frequently. However, there are currently a number of scientific studies that prove the undoubted benefits of cocoa not just as a food product, but as a product with medicinal properties. Let's consider the options for using cocoa for medical purposes, as well as the beneficial properties of this product.

What is cocoa?

Currently, all residents of developed countries know the word "cocoa". After all, cocoa is the main component of many people’s favorite delicacy – chocolate.

However, in everyday life, the word “cocoa” refers to several products obtained from the fruits of the cocoa tree, for example, cocoa butter, cocoa powder and cocoa beans themselves. In addition, the name cocoa is also used for a drink made from powder.

Cocoa powder is used to make icing for confectionery products, and it is added to the dough to impart a chocolate flavor. And cocoa butter is used to make many confectionery products (chocolate, candies, etc.). In addition, cocoa butter is successfully used in cosmetology and the pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for local and external use.

Thus, all cocoa products are quite widespread and known to almost all people, and they are obtained from cocoa beans collected from the chocolate tree.

Chocolate tree (cocoa) is an evergreen species of the genus Theobroma, family Malvaceae, and grows in regions with tropical climates around the world - in South America, Africa, and the islands of Southeast Asia. Accordingly, cocoa beans are currently produced in Asia (Indonesia, Papua New Guinea, Malaysia), Africa (Ivory Coast, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, its height reaches 12 m, and the branches and leaves are located mainly along the periphery of the crown to capture as much sunlight as possible. The tree has flowers, from which later, after pollination, fruits grow, which are attached not to the branches, but directly to the trunk of the chocolate tree. These fruits are similar in shape to lemons, but are somewhat larger and are equipped with longitudinal grooves on the skin. Inside, under the skin, there are seeds - approximately 20 - 60 in each fruit. These seeds are the cocoa beans from which cocoa powder and cocoa butter are obtained, which are widely used in cooking, cosmetology and the pharmaceutical industry.

Technology for producing cocoa powder and cocoa butter from beans very interesting. So, after collecting the fruits from the chocolate tree, the beans are removed from them (see Figure 1).

Picture 1– Appearance of fresh cocoa beans extracted from the fruit of the chocolate tree.

Cocoa beans, freed from the fruit shell, are laid out in small heaps on banana leaves. They are also topped with banana leaves and left to ferment in a sunny place for a week. Under the leaves, the temperature reaches 40 - 50 o C, and under its influence the sugars contained in the beans are fermented, turning into alcohol and carbon dioxide. In other words, exactly the same process occurs as during the fermentation of berries or fruits when making wine. Since a lot of alcohol is produced, some of it turns into acetic acid, which saturates the beans and prevents their germination. Due to impregnation with acetic acid, cocoa beans lose their white color and acquire a characteristic chocolate-brown color. Also, during the fermentation process, the cocoaamine contained in the beans is broken down, thereby reducing the bitterness of the seeds.

After fermentation is complete (about 7 to 10 days after placing the beans under the banana leaves), the beans are taken out and spread in a thin layer in the sun to dry thoroughly. Drying can be carried out not only in the sun, but also in special automated drying machines. Sometimes fermented cocoa beans are not dried, but rather roasted over a fire.

It is during drying that cocoa beans acquire their characteristic brown color and chocolate smell.

Next, the shell is removed from the dried beans, and the seeds themselves are crushed and cocoa butter is squeezed out in presses. The cake remaining after pressing the oil is ground to obtain cocoa powder. Ready-made cocoa powder and cocoa butter are supplied to the world market and are subsequently used in the food industry, cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, Cocoa vella is obtained from dried beans, which is a crushed peeled shell. In the countries of the former USSR, cocoa wella is not widely used, but in the world this product is used as an additive to livestock feed.

Various parts of the fruit of the chocolate tree have been used by people as food since ancient times. The first mention of a drink made from cocoa dates back to the 18th century BC, during the existence of the Olmec people in Central America. The methods of preparing a drink from cocoa fruits were adopted by the Mayans and Aztecs from the Olmecs.

And Europeans learned the taste of a drink made from cocoa beans only after the conquest of the American continent, when the Spaniards brought it to their country. During the period of importing cocoa beans from Central America, the drink made from them was very expensive, and therefore accessible only to royalty.

During the 16th century, cocoa was made from powder with the addition of vanilla and cinnamon, which were also very expensive spices during that time period. And in the 17th century, sugar began to be added to the drink, which significantly reduced its cost and contributed to its spread among the general population of European countries. In the form of a sugar-sweetened drink, cocoa was used in Europe until 1828, when the Dutch scientist van Heuten came up with a way to extract butter from cocoa beans. Van Heuten obtained oil from the beans and powder from the cake left after the oil was extracted, mixed them and created a solid product - chocolate. It was from this moment that the victorious march of chocolate began, which gradually replaced cocoa as a drink from the diet of Europeans.

Cocoa varieties

There are many classifications of cocoa by variety, taking into account the type of chocolate tree, area of ​​growth, method of harvesting the fruits and other characteristics that can affect the properties of the final products of cocoa beans - powder and butter. However, all these varieties and numerous classifications are necessary only for professionals involved in the industrial use of cocoa.

But in fact, there are only two main varieties of cocoa - these are criollo And forastero. Criollo refers to the highest quality cocoa beans obtained from varietal trees. Forastero includes cocoa beans of lower quality than criollo. However, one should not think that Forastero cocoa is of poor quality, because this is not true. In reality, the forastero variety is a good quality cocoa bean, but without the characteristics of a premium product, they do not have a special zest, some excellent properties, etc. That is, it is just an ordinary, good and very solid product. But criollo cocoa beans are a premium product with special excellent properties.

The specified division into varieties is used only in relation to raw cocoa beans. And after fermentation and drying, cocoa beans are usually divided according to their taste into bitter, tart, tender, sour, etc.

Cocoa products

Currently, three types of cocoa products are obtained from the fruits of the chocolate tree, which are widely used in the food and pharmaceutical industries, as well as in cosmetology. These cocoa products include:

• Cocoa powder;
• Cocoa butter;
• Cocoa beans.

Each cocoa product has a number of properties, some of which are the same across all three - butter, powder and beans - while others are different and unique to each product.

Growing, harvesting, fermenting and drying cocoa beans - video

How chocolate is made from cocoa - video

How to determine the quality of cocoa powder - video

Photo

This photograph shows a view of cocoa fruit attached to the trunk of a chocolate tree.

This photograph shows fresh cocoa beans being extracted from the fruit.

This photo shows cocoa beans after drying.

The photo shows cocoa powder obtained from dried beans.

The photograph shows cocoa butter, which is obtained from dried beans.

Composition of cocoa

All cocoa products contain the same substances, but in different quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% protein, 6 - 10% carbohydrates (cellulose + starch + polysaccharides), 6% tannins and coloring substances (tannin) and 5 - 8% water with dissolved in it minerals, vitamins, organic acids, saccharides and alkaloids (theobromine, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - butter and powder, also contain proteins, carbohydrates, fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and microelements, but in different proportions compared to cocoa beans. Protein, fat and carbohydrate fractions contain a large amount (about 300) of biologically active substances that provide beneficial properties, such as anandamide, arginine, histamine, dopamine, cocohil, polyphenol, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine, epicacetin, etc.

Cocoa butter contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, cocoa butter contains biologically active substances mainly of a lipid nature, such as oleic, palmitic, linolenic fatty acids, triglycerides, linalool, amyl acetate, amyl butyrate, etc. Cocoa powder contains only 12 - 15% fat, up to 40% protein , 30 – 35% carbohydrates and 10 – 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugary substances and biologically active compounds of protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And cocoa beans contain 50–60% fat, 12–15% protein, 6–10% carbohydrates and 15–32% water with minerals and vitamins dissolved in it. This means that cocoa beans contain the largest amount of biologically active substances compared to powder and butter.

Let's consider what biologically active substances are included in all cocoa products, as well as the properties of beans, butter and powder.

Cacao butter contains a wide range of polyunsaturated fatty acids (stearic, oleic, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-distearin), fatty acid esters (amyl acetate, amyl butyrate, butyl acetate), methylxanthine, caffeine, phytosterols, polyphenols, sugars ( sucrose, glucose, fructose), tannins and vitamins A, E and C. Cocoa butter is white-yellowish in color and has a chocolate aroma. At normal air temperatures (from 22 to 27 o C), the oil is hard and brittle, but at 32 - 36 o C it begins to melt, becoming liquid. That is, cocoa butter melts at a temperature slightly below body temperature, as a result of which a chocolate bar containing this component is normally hard and dense, and melts pleasantly in the mouth.

Cocoa powder contains large quantities of potassium and phosphorus salts, as well as anthocyanins (substances that give a characteristic color), alkaloids (caffeine, theobromine), purines, flavonoids, dopamine, anandamide, arginine, histamine, cocohil, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine , epicacetin, etc. In addition, the powder contains a wide range of microelements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, PP and group B. High-quality cocoa powder must contain at least 15% fat, have a light brown color and smear when you try to rub it between your fingers. If you scoop cocoa powder into your palm, it will fall out poorly, and some of it will definitely remain on your hand, sticking to the skin.

Contains cocoa beans includes cocoa powder + cocoa butter. A distinctive feature of cocoa beans from butter and powder is the content of a large number of aromatic compounds (about 40, among which there is the terpene alcohol linalool), as well as organic acids (citric, malic, tartaric and acetic).

Useful properties of cocoa products

Let's look at the beneficial properties of each cocoa product separately to avoid confusion.

Cacao butter

Cocoa butter can be used internally, externally and topically, either alone or in combination with other components. For example, for external and topical use, cocoa butter can be mixed with other active substances or applied in its pure form. Cocoa butter can be consumed internally, spread on sandwiches or seasoned with food.

Cocoa butter has the following beneficial effects on the human body:

• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates the functioning of the immune system, reduces the incidence of colds and infectious diseases, prevents cancer;
• Increases life expectancy and slows down aging;
• Improves the condition of skin, hair and nails, preventing them from aging and fading;
• Improves skin barrier functions, promotes the disappearance of pimples and blackheads;
• Moisturizes the skin, eliminates dryness and increases its elasticity by activating the process of collagen production;
• Accelerates the healing of wounds and cracks in the skin, including the nipples;
• Has an antitussive effect;
• Has anti-inflammatory and analgesic effects;
• Normalizes the condition of the walls of blood vessels, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces blood cholesterol levels;
• Helps cure dermatitis and bronchial asthma.

Cocoa powder and the benefits of cocoa (drink)

The beneficial properties of the powder and the drink prepared from it are the same, so we will present them together. It must be remembered that the powder has a beneficial effect only in the form of a drink. And when it is added to dough or confectionery, unfortunately, the beneficial effects of cocoa are neutralized and do not appear.

Cocoa in the form of a hot drink, prepared from powder with milk or water with sugar, has the following beneficial effects on the human body:

• Consuming cocoa in the form of a drink has a neuroprotective and nootropic effect, increasing the resistance of nerve cells to negative environmental factors and improving brain functioning. Thus, thanks to the neuroprotective effect, brain cells are much better able to tolerate episodes of oxygen deprivation, trauma and other negative impacts, as a result of which the risk of developing Alzheimer's disease, dementia, etc. is significantly reduced. And thanks to the nootropic effect, after about 2 months of regular consumption of cocoa in the form of a drink, a person’s memory and attention improve, the thought process accelerates, thoughts and decisions become more accurate, clear, etc., which makes it much easier to cope with difficult problems .
• Cerebral circulation improves, due to which the productivity of a person’s mental activity increases significantly.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols), with regular consumption of cocoa in the form of a drink for 2 months, a person’s blood pressure level is normalized.
• Reduces the risk of developing skin cancer by reducing the negative effects of ultraviolet and infrared rays on the structures of the skin.
• Reduces the risk of developing malignant tumors of any location due to antioxidants.
• Increases the body's overall resistance to various infectious and inflammatory diseases.
• Slows down the aging process in the body due to the effects of polyphenols.
• Improves the overall condition of skin, hair and nails.
• Normalizes a person’s mental state, helping to relieve depression, eliminating anxiety, worry and fear, and at the same time improving mood.
• Normalizes cholesterol and hormone levels in the blood due to the action of flavonoids and peptides.
• Reduces platelet aggregation, preventing the formation of blood clots, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves hematopoiesis (formation of red blood cells, leukocytes and platelets), preventing blood tumors and deficiency of formed elements.
• Accelerates the healing of various wounds.
• Helps maintain normal blood glucose levels, preventing sudden fluctuations or increases, which prevents or significantly slows down the development of diabetes mellitus.
• Improves the functioning of muscles and bones.
• Improves and normalizes the functioning of the cardiovascular system, eliminating various functional disorders (for example, myocardial dystrophy, Tachy-Brady syndrome, etc.) and thereby preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores muscle condition after active training in athletes and after physical activity in people of any age and gender.
• Tones and invigorates due to the content of caffeine and theobromine. Moreover, the tonic effect of cocoa is much milder than that of coffee, since the main active alkaloid in it is theobromine, and not caffeine. In addition, due to the low caffeine content, cocoa can be consumed as an invigorating drink by people suffering from diseases of the cardiovascular (for example, hypertension, heart failure, etc.) and respiratory systems (bronchial asthma, etc.).

In order for cocoa to fully exert its beneficial effect, it is recommended to drink 1 cup of the drink per day in the morning. To prepare the drink, pour 1 – 1.5 teaspoons of powder with boiling water or hot milk, add sugar, cinnamon, vanilla or other spices to taste. It is better to drink cocoa in the morning, as the drink tones and invigorates, which can lead to problems falling asleep if taken in the evening.

Cocoa beans

Dried cocoa beans can be consumed 1 - 3 pieces per day as a dessert or instead of a snack. Beans are high in calories, so they perfectly satisfy hunger, and at the same time, they are healthy and tasty. Connoisseurs of this healthy product recommend eating beans with honey.

The beneficial properties of cocoa beans are as follows:

• Regular consumption of cocoa beans improves brain function due to the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory, concentration, speed and accuracy of thinking, ability to solve complex problems, etc. improve.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). Brain structures become more resistant to the damaging effects of negative factors, such as oxygen starvation, trauma, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc. is prevented.
• Normalizes blood pressure due to the action of flavonoids and antioxidants. According to a study by Italian scientists, consuming beans for 2 months normalizes blood pressure.
• Improves metabolism and DNA synthesis in cells due to the content of purines.
• Improves hematopoiesis and accelerates wound healing due to the content of iron, magnesium, chromium and zinc.
• Maintains normal blood glucose levels, preventing its sharp increase, due to chromium content.
• Improves heart function, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to its magnesium content.
• Slows down aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, diabetes and malignant tumors due to the effects of epicatechin.
• Improves skin condition, smoothes wrinkles and increases elasticity, and also prevents stomach ulcers due to the content of cocohil and sulfur.
• Improves the condition of skin, hair and nails due to the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the melanin content.
• Increases sexual desire and brightness of sensations due to arginine.
• Relieves depression, anxiety, restlessness, fatigue, and also improves mood due to the antidepressant effect of serotonin, tryptophan and dopamine.

Cocoa improves brain function. Selection, storage and preparation of cocoa - video

Which is healthier: cocoa or chicory (nutritionist’s opinion) - video

Use of cocoa in medicine

Cocoa butter is widely used in the pharmaceutical industry, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointments and creams for application to the skin and mucous membranes. Cocoa butter is the main auxiliary component of these dosage forms, since it provides stability and dense consistency at ambient temperatures and rapid, excellent melting and melting at body temperature.

Besides, Cocoa butter is used to treat the following conditions and diseases as part of complex therapy:

• . Take a small piece of oil and move it over the chest, while doing a light massage, which will improve blood flow to the respiratory organs and speed up recovery.

Cocoa butter is also widely used in cosmetology for the preparation of masks, creams, wraps and other procedures, as it quickly and significantly improves the condition of the skin and hair.

Cocoa beans and cocoa powder are not used in medical practice. The only area in which cocoa is used in the form of a drink is preventive and rehabilitative medicine. According to recommendations in these areas of medicine, it is recommended to drink cocoa as a general strengthening and tonic drink to increase performance and better tolerate physical or psycho-emotional stress.

Cocoa reduces cholesterol levels and normalizes lipid metabolism - video

Cocoa for the prevention of thrombosis, heart attacks and strokes - video

Harm from cocoa

Cocoa powder or cocoa beans may be potentially harmful to humans due to the following factors:

• Presence of caffeine. This component can be very harmful for people suffering from cardiovascular diseases.
• Unsanitary conditions for processing beans. Cockroaches live in the beans and are often not removed before grinding, causing these insects to end up in the cocoa powder. In addition, the beans lie on the ground and on surfaces that are poorly washed and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. may appear on them.
• Allergic reactions. Due to the presence of chitin (a component of cockroach shell) in cocoa powder, people can develop severe allergic reactions, since this substance is very highly allergenic. Unfortunately, any cocoa powder contains chitin, since cockroaches live in cocoa beans, and it is not possible to remove all insects from them.
• Mycotoxins and pesticides. Cocoa bean powder may contain residues of pesticides that were used to treat chocolate trees to control pests, as well as mycotoxins - harmful substances produced by fungi living on beans.

Contraindications to the consumption of cocoa and chocolate

Pure cocoa beans, cocoa drink and chocolate are contraindicated for consumption if a person has the following conditions or diseases:

• Gout (cocoa contains purines, and their consumption will lead to an exacerbation of gout);
• Kidney diseases (cocoa has a diuretic effect);
• Age under 3 years (cocoa is a highly allergenic product, so children under 3 years old are not recommended to drink it in the form of a drink, or eat it in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and stimulating effect);
• Constipation (for constipation, you can only consume cocoa butter, and it is better to exclude beans and any products with cocoa powder from the diet, as they contain tannins that can aggravate the problem);
• Diabetes mellitus (cocoa can be drunk only to prevent the disease, but when it has already developed, the product should not be consumed).

How to brew cocoa drink (recipe) - video

White cocoa with marshmallows (recipe) - video

Before use, you should consult a specialist.

Hi all!

And again I can’t pass up superfoods)

I am coming across more and more information about these “super” foods, numerous studies of which have determined their extraordinary benefits for the body and the ability to heal all diseases.

And today we will talk about the cocoa that is familiar and familiar from childhood.

It turns out that now it is called “the food of all times and peoples”)))

So what are the benefits of cocoa, why is it a superfood and how often should you consume it?

From this article you will learn:

How is cocoa good for our health?

What is cocoa?

Cocoa is an evergreen tropical tree of the Malvaceae genus, which is cultivated to produce seeds - beans used in the confectionery industry, medicine and cosmetology.

The same word refers to both the fruits themselves and the powder made from them.

The plant is also called the “chocolate tree”.

The homeland of cocoa is Central America, but now it is grown in all subequatorial countries; the tree bears fruit twice a year.

The collected beans are ground, pressed and cocoa butter is obtained, the main ingredient in chocolate and some cosmetic and pharmaceutical products.

Cocoa powder is what remains after the press; bean husks are also used and turned into agricultural feed.

Composition and beneficial properties of cocoa

Most often, we can buy cocoa in powder form, from which an amazing tonic drink is prepared and used in the confectionery industry, in home and salon cosmetology.

The popularity of this product is based on its accessibility, delicious taste and smell, and, of course, beneficial properties, which have given various researchers the reason to call cocoa a “super food.”

• Very rich in antioxidants

Of particular interest are the large number of powerful antioxidants it contains. These are compounds that plants produce to protect their cells from the negative effects of heat, air, light, and humidity.

In the human body, these compounds prevent the formation of reactive oxygen species that cause cell destruction and thus protect them from aging and various diseases.

There are more of them in cocoa than in real red wine!!! They also provide the detoxifying properties of the powder.

• Contains polyphenols

• Rich in vitamins and minerals

Cocoa contains a lot of various vitamins, micro and macroelements. I would especially like to mention folic acid, potassium, magnesium and calcium.

The work of internal organs, muscles, and nervous activity of cells depends on the last three elements; magnesium especially affects the ability of the body and nervous system to cope with stress.

The effect of cocoa on mood

Have you noticed more than once that as soon as you eat good chocolate, your mood lifts?

This is connected not only with psychology, it is cocoa that contains various compounds that promote the production of serotonin and endorphins, thanks to which we experience extraordinary inspiration, increased strength, a surge of energy and good mood.

These chemicals tell the brain to “happy,” so even the smell of chocolate makes us smile happily.

And the taste and smell of confectionery chocolate products is a universal aphrozodiac, it’s not for nothing that lovers love it so much.

In this sense, cocoa affects women more than men; this is due to the characteristics of female physiology.

So there is nothing prejudiced about relieving stress with a cup of aromatic drink, and during periods of stress, PMS, physical exhaustion, and increased colds, it is simply a must))

Cocoa also helps reduce pain of a wide variety of types and tones the body, increasing performance.

And it stimulates the central nervous system much more gently than coffee.

What are the benefits of cocoa - video

Application options for cocoa powder

Cocoa drink

The best way to cook cocoa is with milk.

We heat the volume of milk you need and gradually pour cocoa into the hot milk: it all depends on your taste, for me one tablespoon is enough for a large 300 ml mug.

Stir constantly to prevent lumps from forming and then bring to a boil.

Sugar or to taste.

And of course, cocoa can be added to baked goods, cereals and your morning smoothie.

Face masks

Since I believe that the most useful cosmetics are what we eat, I often make various “edible” masks, including for the face and hair.

I gave one of the recipes in this, and also described in great detail how to use cocoa on the face

Cocoa has not been ignored either; popular rumor promises that it will help strengthen hair follicles and therefore solve the problem of hair loss.

I don’t know about the long-term effect, but the sensation is pleasant and the smell is extraordinary.

I mix olive oil, cocoa, kefir (one tablespoon each) and one yolk, rub thoroughly into the scalp and leave for 15 minutes. It doesn't wash off very quickly, of course)

Chocolate wrap

Well, my favorite is chocolate wrap.

Its properties provide the effect of moisturizing and nourishing the skin, in addition, excess water and toxins are removed. Due to this, if you do such wraps constantly, you can improve the condition of problem areas.

Please note the contraindications: pregnancy and high blood pressure, varicose veins, colds, fever, skin wounds.

Take a glass of hot water with pharmaceutical herbs (I prefer chamomile), or milk, mix cocoa into it until it reaches the consistency of sour cream and you can add another 3-4 drops of essential oil, such as orange.

We apply all this to problem areas and wrap in cling film for half an hour. Ready!

Cacao butter

Surely you have long known that oil is obtained from cocoa fruits, famous for its wonderful cosmetic and health properties.

Harm and contraindications to the use of cocoa

I will surprise you, but cocoa itself is not harmful.

Yes, it is high in calories, so frequent consumption of hot drinks and chocolates can significantly increase weight, but there is nothing harmful in it.

The whole problem lies in the additional ingredients that are added during the production of chocolate and other sweet products using cocoa.

In the unsanitary conditions in which this powder is sometimes made, in the pesticides that are used to treat cocoa trees.

Therefore, the key to the usefulness of this product will be its quality: buy the most expensive and proven powder without impurities and make dishes from it yourself!

I choose this organic cocoa powder and recommend it to everyone!

Have a great mood everyone and meet us for a cup of cocoa.

Alena Yasneva was with you, bye everyone!