Find Out the Benefits of Cocoa!

We tell you everything about Cocoa, discover its origin, benefits and properties!

What is Cocoa?

It is a tree native to America, also known as cocoa tree.

It produces a fruit of the same name whose seeds are the main ingredient of chocolate

Origin

Its cultivation started in the tropical jungles of Mexico, Central America and South America. After colonizing the American continent, it started to be taken to Europe around the 15th century.

Currently, the cultivation of cocoa has spread to Venezuela, Colombia, Brazil, Peru, Ecuador, Bolivia, Trinidad and Tobago and Mexico. Outside America, we can find cocoa fields in Ivory Coast, Nigeria, Togo, Congo, Cameroon, Ghana as well as Indonesia and Malaysia.

Types of Cocoa

Forastero

It is the most cultivated one, since it is used to produce chocolate tablets. These plants are easy to take care of, since they need a low-maintenance while providing a consistent flavor to the chocolate.

Criollo

This type produces a grain with an aromatic flavor. The trees are hard to cultivate because they are susceptible to different diseases.

Due to the low production rate, the cocoa beans are expensive.

Trinitario

This plant is a hybrid between Forastero and Criollo cocoa. It came to be after trying to combine the resistance of the Forastero with the flavor of the Criollo. The aim was to produce a tasty bean that would be easy to cultivate and resistant to diseases.

Properties of Cocoa

It contains many nutritious substances, such as: proteins, tannins, starches, organic acids, salts and trace elements, carbohydrates and water, to name a few.

In addition, its composition contains important elements such as: anandamide, arginine, dopamine, epicatechin, histamine, magnesium, serotonin, tryptophan, phenylethylamine, polyphenols, tyramine, salsolinol and flavonoids.

It also provides theobromine, which increases the serotonin and dopamine levels to produce a stimulant effect.

This marvel from nature stands out due to its high energy supply too

Main uses of Cocoa

Food

Chocolate is the most common product made with cocoa.

You just have to mix the cocoa powder and cocoa butter with refined sugar. Then, we can add other ingredients such as milk or nuts for example.

It is a traditionally sweet recipe and we will obtain different types of chocolate depending on the proportion of the ingredients.

Alternative Medicine

Cosmetic use of chocolate

Cocoa butter is also used as a cosmetic product to treat wrinkles, stretch marks, as well as to make lipsticks and even haircare products.

Benefits for our Health

As we mentioned previously, this ingredient is rich in minerals, antioxidants, fiber, nutrients and other substances. Therefore, it is an important ally for our health.

Some of its main benefits are:

Antioxidant

Its flavonoids have antioxidant properties that help to prevent some heart diseases. These antioxidants also have benefits for our cells, protecting them from the free radicals.

Therefore, it strengthens the cardiovascular system

Cognitive support

In addition, flavonoids also improve the memory and other cognitive processes, strengthening the brain system.

Better mood

Cocoa stimulates the production of endorphins, improving the mood and helping us deal with physical or mental stress. Other elements such as tryptophan or phenylethylamine can also help in this regard.

Moreover, the magnesium from the seed nourishes the nervous system and muscles.

Cleansing

It provides fiber, which helps to eliminate the toxic substances from the organism and regulates both the blood glucose and fatty acid levels.

Some uses in cosmetics

Face mask

Ingredients

Procedure

1. Mix all the ingredients to spread the paste on your face for 30 minutes, once a week.

Lip balm

Ingredients

Procedure

1. First of all, put all the ingredients in a hot water bath, except for the essential oils. Add them once you turn off the heat and mix everything properly. Then, put the liquid on a mold or empty lip balms.
2. It will solidify once it cools down and it will be ready to use.

Bibliography

1. “Casa cacao. El viaje de vuelta al origen del chocolate” Jordi Roca e Ignacio Medina
2. “Chocolate. History, culture and heritage” Louis Evan Grivetti y Howard-Yana Shapiro
3. https://cuidateplus.marca.com/alimentacion/diccionario/cacao.html
4. “Tratado de Nutrición. Composición y calidad Nutritiva de los alimentos” M. D. Ruiz

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