Cocoa beans

COCOA BEANS OR COCOA BEANS

PLANT: Theobroma cacao.

Cocoa beans are produced from a plant belonging to the Sterculiace family. The cocoa plant is an evergreen and even reaches a height of ten meters. Cocoa is extracted from the seeds that are inside the fruit, originating from the white and pink flowers, typical of this plant. Its pods, look a lot, both in size and shape, to a rugby ball a little deflated and contain thirty to forty seeds each. The seeds, which are referred beans, are the size of an almond and are enclosed in a white, sticky pulp similar to yogurt. The pulp is delicious, sweet and sour.

Cocoa is:

• an energy tonic
• an antidepressant
• rich in mineral salts and vitamins
• source of different amino acids
• beneficial for cholesterol
• beneficial for the heart and immune system

Cocoa, an ally of the heart and brain, is a food rich in protein, vitamin B and serotonin. Caffeine  found in cocoa could increase nervousness and insomnia in predisposed people. 

On the other hand, cocoa beans, already known since ancient times, are known for their  properties and characteristic and pleasant taste, which is why they were recognized as food of the Gods.  

Cocoa beans are born from seeds contained in fruits called cambosse. Since ancient times the Maya cultivated these fruits from which they used to produce a drink (xocolatl) obtained from broad beans then seasoned with pepper, chilli, cinnamon and other spices, blended and boiled. The presence of antioxidant   acts favorably on cholesterol, reducing levels of bad LDL cholesterol and stimulating the production of good HDL cholesterol. The high intake of magnesium  is important for good cardio-vascular functioning.

Cocoa beans, as already mentioned above, contain a yellowish-white pulp, inside which the cocoa beans are immersed, in an amount that can vary from twenty, up to eighty seeds per fruit.

Preparation of cocoa beans:

These beans are freed from the yellowish pulp that wraps them inside the cabosses. Subsequently, they are fermented - generally in special tanks - for a period that can vary from two to ten days. The fermentation of the beans allows to obtain the characteristic smell of cocoa. Once fermented, the cocoa beans can be dried in the sun, or in the air.

Among the properties of cocoa beans are:

• Anti-inflammatory properties.
• Antioxidant properties are attributable to the polyphenols contained in them.
•   antidepressant and anti-stress properties. These properties are attributable to the biogenic amines, isoquinolines and anandamide present in cocoa beans. All these molecules, in fact, are able to act at the level of the central nervous system, allowing to obtain an improvement in mood and cognitive functions.
• Source of calcium and mineral salts, essential for the growth and development of bone tissue.  

Cocoa beans can nibble a bit like dried fruit and are a great mid-morning snack.