Cocoa

Question 1

What are the seeds of the cocoa tree used fo?

Answer 1

Making chocolate beverages and confectionary

Question 2

What are cocoa seeds known best as?

Answer 2

Cocoa beans

Question 3

Where do cocoa beans come from?

Answer 3

The pods of the cocoa tree theobroma cacao,L.

Question 4

Give details about the cocoa tree theobroma cacao, L

Answer 4

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

Question 5

Where did cocoa originate?

Answer 5

In amazon basin by mayans

Question 6

How was cocoa originally consumed?

Answer 6

In a drink

Question 7

When was cocoa introduced to Europe

Answer 7

15th century

Question 8

What were cocoa beans used as in history?

Answer 8

Currency

Question 9

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

Answer 9

1847

Fry and sons (now nestle)

Question 10

What did the Swiss develop?

Answer 10

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

Question 11

How many countries produce cocoa and how much is produced?

Answer 11

30

4.8 mil tonnes

Question 12

How many farms grow 90% of the worlds cocoa?

Answer 12

6 million small farms

Question 13

How many people depend on cocoa for ivelihood?

Answer 13

50 mil

Question 14

What are the different cocoa varieties?

Answer 14

Criollo
Forastero
Trinitario

Question 15

Give details about criollo cocoa variety

Answer 15

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

Question 16

Give details about forastero cocoa variety

Answer 16

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

Question 17

Give details about trinitario cocoa variety

Answer 17

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

Question 18

What is the composition of a cocoa bean?

Answer 18

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

Question 19

Where is cocoa grown in relation to the equations

Answer 19

20 degrees north and south

Question 20

Where are the 3 major cocoa production areas?

Answer 20

Central and South America
West Africa
South east Asia

Question 21

Where grows the most cocoa?

Answer 21

Ivory Coast

Question 22

What are the specific conditions needed to grow cocoa?

Answer 22

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

Question 23

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

Answer 23

4.8 mil

Question 24

What are the 2 major steps of chocolate manufacture?

Answer 24

1. Processing of cocoa beans in their origin country

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

Question 25

How long are cocoa pods?

Answer 25

25cm

Question 26

How many beans does each pod contain?

Answer 26

30-50

Question 27

What are the stages of processing?

Answer 27

Harvest Ferment Dry Store and transport

Question 28

How are cocoa beans harvested?

Answer 28

By had with matches/ wooden poles

Question 29

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

Answer 29

It turn orangey yellow

Question 30

How are cocoa beans fermented?

Answer 30

On the floor with banana leaves - this kills the bean

Question 31

How are cocoa beans dried?

Answer 31

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

Question 32

What disease do cocoa beans contain after processing?

Answer 32

Salmonella

Question 33

What are the stages of chocolate manufacture?

Answer 33

``` Store Clean Micronise and winnow Roast Blend Grind ```

Question 34

How is cleaning of cocoa beans done?

Answer 34

Removes stones etc - using sieve

Question 35

What is micronising of cocoa beans?

Answer 35

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

Question 36

What is winnowing in chocolate manufacture?

Answer 36

Lifts the shell off using vibrations sifts and air

Question 37

Why are cocoa beans roasted?

Answer 37

Essential to the flavour volatiles development | Over 600 volatiles

Question 38

How are cocoa beans roasted in cocoa manufacture?

Answer 38

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

Question 39

Why is raw chocolate not bettter?

Answer 39

No polyphenols

Question 40

Why is chocolate blended

Answer 40

Cheaper Milk = 3-4 types Dark = 8 types

Question 41

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

Answer 41

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)

Question 42

When can cocoa butter and powder be produced?

Answer 42

Before cooling cocoa liquor

Question 43

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

Answer 43

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

Question 44

How is cocoa powder produced?

Answer 44

Cocoa cakes left behind in grinding are ground into powder

Question 45

What are the stages of cocoa manufacture after grinding?

Answer 45

``` Mix and mill Refining Coaching Temper Chocolate product ```

Question 46

What is mix and mill in cocoa production?

Answer 46

Sugar etc added only dry ingredient

Question 47

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

Answer 47

Makes particles small using rollers | - so they are undetected by tongue = no gritty texture

Question 48

What is conching?

Answer 48

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

Question 49

What is tempering in chocolate manufacture?

Answer 49

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

Question 50

What is milk chocolate in the uk made from?

Answer 50

Chocolate crumb | Cocoa butter

Question 51

What is chocolate crumb

Answer 51

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

Question 52

Why is chocolate in the uk different to other countries

Answer 52

Because it used chocolate crumb = milk and sugar

Question 53

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

Answer 53

Sugar, milk powder and cocoa butter | = preserving qualities of cocoa antioxidants not present so doesn’t keep as well

Question 54

Who are the top 3 chocolate chocolate consumers?

Answer 54

Switzerland Germany Ireland

Question 55

Why is chocolate consumption decreasing?

Answer 55

Health/nutrition Sustainability Consumption chains

Question 56

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

Answer 56

Population sizes increasing

Question 57

What are the health implications of chocolate?

Answer 57

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

Question 58

What is dark chocolate high in?

Answer 58

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