Cacao beans are derived from a tropical tree called Theobroma Cacao. The tree is primarily grown within the Cocoa belt located south and north of the equator. The major cacao bean-producing countries are South and Central America and Africa. Cacao beans or cocoa beans are taken from a cacao pod which is the fruit coming from Theobroma Cacao. This fruit encases about 30 to 50 cacao beans. They are moderately soft, with light lavender or white color. They can taste sweet to sour-sweet. It’s the drying process applied to the seeds after harvest that gives its violet or red-brown color. The Theobrama Cacao tree is usually 40 feet in height and provides a 3 cm-thick fruit (cacaa pod). Some fruits may have 20 to 60 cacao beans/seeds. There are four major cacao types such as the Forastero, Criollo, Nacional and Trinitario.
An ongoing deliberation of whether the term “cacao” should be considered the proper name for the Cacao tree seeds. It had been discussed that the beans should be called “cacao” pronounced Ka-kow and the powder or butter by-products should be “cocoa” pronounced Koh-koh. It was deduced that misuse of the proper term for the beans may have been a human error that has been going on over the years. Nevertheless, the beans’ old-name is really Cacao.
Why are we discussing the Cacao beans, anyway? The world renowned ingredient, the most valuable part in chocolate making comes from cacao beans. These beans have been in our daily lives for centuries. By history, farming of these seeds have existed no less than 1500 BC and in the 14th century, the beverage obtained from cacao beans is popular in the higher ranks of the Aztec group of Central Mexico. The year 1570 presented cacao beans as a medicine and aphrodisiac. And before an extreme price drop, cacao beans can only be bought by people among the very rich and wealthy. Therefore, it is a pretty interesting topic.
In the early days, the cacao beans are considered as food for the Gods. They are even used in barters and as a currency in trade and business. Over the years, Science has discovered many health benefits coming from these beans besides its great tasting, energy-boosting content. Cacao beans are one of the most powerful sources of antioxidants. Antioxidants have been studied to protect us from many illness and diseases such as cancer, arthritis, heart disease, hypertension and Alzheimer’s. In general, antioxidants serve as guards for the cells, vital organs and the body.
With all the information above, it is sound to conclude that the cacao beans are essential ingredients not only in chocolates, but in many drinks, snacks, and foods due to their scientifically proven health benefits. But then, there’s more!
-The cacao beans are comprised of carbohydrates which are mostly starch and soluble and insoluble dietary fibers.
-They’re rich in fats that do not raise cholesterol levels in blood.
-Cacao beans have a scarce amount of caffeine unlike coffee, tea and sodas.
-Stimulants and anti-depressants as well as important minerals such as calcium, iron, magnesium, copper, zinc, manganese and potassium are highly present.
-Cacao beans are rich in vitamins such as pantothenic acid, A, B1, B2, B3, C and E.
