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FOOD 1010: Food Origins And Form > Cocoa > Flashcards

Cocoa Flashcards

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1
Q

What are the seeds of the cocoa tree used fo?

A

Making chocolate beverages and confectionary

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2
Q

What are cocoa seeds known best as?

A

Cocoa beans

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3
Q

Where do cocoa beans come from?

A

The pods of the cocoa tree theobroma cacao,L.

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4
Q

Give details about the cocoa tree theobroma cacao, L

A 
Evergreen tree
Only grows about 7.5m high 
Usually takes 3 yrs to grow fruit
Usually produce fruit for 30 yrs 
Around 20 pods per tree
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5
Q

Where did cocoa originate?

A

In amazon basin by mayans

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6
Q

How was cocoa originally consumed?

A

In a drink

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7
Q

When was cocoa introduced to Europe

A

15th century

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8
Q

What were cocoa beans used as in history?

A

Currency

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9
Q

When was the first solid chocolate offered to public in England and by who?

A

1847

Fry and sons (now nestle)

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10
Q

What did the Swiss develop?

A

Milk chocolate and the chocolate bar - cocoa production spread to Africa

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11
Q

How many countries produce cocoa and how much is produced?

A

30

4.8 mil tonnes

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12
Q

How many farms grow 90% of the worlds cocoa?

A

6 million small farms

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13
Q

How many people depend on cocoa for ivelihood?

A

50 mil

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14
Q

What are the different cocoa varieties?

A

Criollo
Forastero
Trinitario

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15
Q

Give details about criollo cocoa variety

A

Finest variety
5-10% of worlds cocoa
Grown mainly in Central America and Caribbean

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16
Q

Give details about forastero cocoa variety

A

More bitter than criollo
80% of worlds
Grown in Brazil and west Africa

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17
Q

Give details about trinitario cocoa variety

A

Cross of criollo and forastero
10-15% of worlds cocoa
Originated in Trinidad

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18
Q

What is the composition of a cocoa bean?

A

36% moisture
30% fat
Remainder is sugars, starch and other carbohydrates, polyphenols, caffeine, protein

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19
Q

Where is cocoa grown in relation to the equations

A

20 degrees north and south

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20
Q

Where are the 3 major cocoa production areas?

A

Central and South America
West Africa
South east Asia

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21
Q

Where grows the most cocoa?

A

Ivory Coast

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22
Q

What are the specific conditions needed to grow cocoa?

A

Less than 700m above see level
High temps 27+
High humidity
Specific soil

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23
Q

What is the forecast in tonnes for world cocoa production for 18-19?

A

4.8 mil

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24
Q

What are the 2 major steps of chocolate manufacture?

A
  1. Processing of cocoa beans in their origin country

2. The conversion of these beans to chocolate int he factory

25
Q

How long are cocoa pods?

A

25cm

26
Q

How many beans does each pod contain?

A

30-50

27
Q

What are the stages of processing?

A

Harvest
Ferment
Dry
Store and transport

28
Q

How are cocoa beans harvested?

A

By had with matches/ wooden poles

29
Q

How do you know a cocoa bean is ready to harvest?

A

It turn orangey yellow

30
Q

How are cocoa beans fermented?

A

On the floor with banana leaves - this kills the bean

31
Q

How are cocoa beans dried?

A

On stilts/stands or on the floor
- in humid areas, kilns are used
They are dried to 6% moisture then shipped of

32
Q

What disease do cocoa beans contain after processing?

A

Salmonella

33
Q

What are the stages of chocolate manufacture?

A 
Store
Clean
Micronise and winnow
Roast
Blend 
Grind
34
Q

How is cleaning of cocoa beans done?

A

Removes stones etc - using sieve

35
Q

What is micronising of cocoa beans?

A

Uses infrared radiation that is fired at the surface of the cocoa bean, this heats under the shell, evaporating the remaining water and forcing the shell to break

36
Q

What is winnowing in chocolate manufacture?

A

Lifts the shell off using vibrations sifts and air

37
Q

Why are cocoa beans roasted?

A

Essential to the flavour volatiles development

Over 600 volatiles

38
Q

How are cocoa beans roasted in cocoa manufacture?

A

Beans heated to 140 C and moved around
Polysaccharides and carbohydrates are broken down
Releases and breakdown of polyphenols to ones we know have health benefits

39
Q

Why is raw chocolate not bettter?

A

No polyphenols

40
Q

Why is chocolate blended

A

Cheaper
Milk = 3-4 types
Dark = 8 types

41
Q

What happens during the grinding stage of cocoa manufacture and how?

A

Nibs ground using beaters and millstones
Causes:
Cocoa butter to melt
Reduces size of particles in the nib
- produces cocoa liquor = a smooth paste (liquid at 37 C then cooled into nibs - v bitter)

42
Q

When can cocoa butter and powder be produced?

A

Before cooling cocoa liquor

43
Q

What can cocoa butter be used for and how is it produced?

A

Passing cocoa liquor through a hydraulic press= forces butter out
At 400 bar
At 90-100 C
Can be used for cosmetics, food etc

44
Q

How is cocoa powder produced?

A

Cocoa cakes left behind in grinding are ground into powder

45
Q

What are the stages of cocoa manufacture after grinding?

A 
Mix and mill
Refining
Coaching 
Temper
Chocolate product
46
Q

What is mix and mill in cocoa production?

A

Sugar etc added only dry ingredient

47
Q

What is refining in cocoa manufacture and why is it done?

A

Makes particles small using rollers

- so they are undetected by tongue = no gritty texture

48
Q

What is conching?

A

Molten chocolate where fat is added - emulsifiers added to ensure fat mixes w hydrophilic sugar
80c to distill unwanted flavours

49
Q

What is tempering in chocolate manufacture?

A

Allows fat crystals to set in the correct format
= glosssy and smooth

White spots = fat on surface
Temp lowered to remove fat then increase then lowered etc

50
Q

What is milk chocolate in the uk made from?

A

Chocolate crumb

Cocoa butter

51
Q

What is chocolate crumb

A

First developed to overcome the problem of the poor keeping quality of milk
Consists of cocoa liquor, milk and sugar
Antioxidant properties = conserve milk

52
Q

Why is chocolate in the uk different to other countries

A

Because it used chocolate crumb = milk and sugar

53
Q

What is white chocolatier made from and how does this effect it?

A

Sugar, milk powder and cocoa butter

= preserving qualities of cocoa antioxidants not present so doesn’t keep as well

54
Q

Who are the top 3 chocolate chocolate consumers?

A

Switzerland
Germany
Ireland

55
Q

Why is chocolate consumption decreasing?

A

Health/nutrition
Sustainability
Consumption chains

56
Q

Why are more cocoa beans needed if consumption per capita is going up?

A

Population sizes increasing

57
Q

What are the health implications of chocolate?

A

-contains lots of saturated fat but it is cholesterol neutral
- dark chocolate better than milk
Dairy milk = 30% fat per bar

58
Q

What is dark chocolate high in?

A

Antioxidant- slows down ldl oxidation = less blockages in Arteries, heart disease etc

FOOD 1010: Food Origins And Form (11 decks)

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