Transcript 18-Chocolate

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Chocolate
Origins of Theobroma cacao (and T. bicolor)
Probably Mesoamerican origins
Possibly as old as Olmec (mother culture for
Mesoamerica) ~ 4,000 BP
Ancient Maya (or Mixe-Zoquean) ka-ka-wa
or
Chocolate in Nahuatl (Aztec) = cacahuatl
(cacao water) or xocoatle (bitter water)
Cacao (from the ancient Mayan ka-ka-wa)
Amerindians drank frothy concoction with
vanilla and chiles
© T. M. Whitmore
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Chocolate
Don’t confuse cacao (the plant) with
Erythroxylum coca (source of cocaine) or
Cola nitida (African nut flavor in Coke) or
Cocos nucifera (coconut)
Ecology & growth
Lowland wet tropics or irrigated
History & Culture
Tribute - Soconusco
Currency
© T. M. Whitmore
© Cadbury
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Chocolate
Trade – globalization
Americas to Spain in mid 1500s
Most of Europe by late 1600s – 1700s
Dutch grew in Indonesia
French grew in Haiti
To US in 1780 when an MD (Dr. Baker) and an
Irish chocolate maker formed a company
(Baker’s chocolate – still around now owned by
Kraft)
Mole
© T. M. Whitmore
Spanish
molinillos
© Las Anitas Restaurant
Ingredients:
4 CHILES MULATOS
4 CHILES ANCHOS
4 CHILES GUAJILLOS
4 CHILES PASILLAS
1 CAN WHOLE TOMATOES
1 LARGE ONION
4 GARLIC CLOVES
1/2 C. ALMONDS
1 RIPE PLANTAIN (or
"PLATANO" OR "COOKING
BANANA")
1/2 C. PEANUTS
1 PIECE TOASTED BREAD
2 CORN TORTILLAS
1 TABLET "ABUELITA"
CHOCOLATE
1/8 C. SESAME SEEDS
OIL OR LARD FOR FRYING
CHOCOLATE, CHICKENTURKEY
© Bob Nemo – the Mole page
1 tsp salt
4 each, dried chiles: mulato, dried pasilla,
dried ancho,
2 cups hot chicken stock
1 cup blanched almonds (some substitute 1/2
cup peanut butter)
3 large tomatoes, peeled seeded and chopped
(or you may use a combination of tomatoes
and tomatillos)
1 onion chopped
1/2 cup raisins
1 dried tortilla, broken up
2 cloves garlic, minced
Spices: 4 cloves (or 1/8 tsp ground cloves),
10 peppercorns (or 1/4 tsp ground pepper),
1/2 inch stick cinnamon (or 1/2 tsp ground
cinnamon), 1/2 tsp coriander seeds (or 1/4 tsp
ground coriander), 1/2 tsp anise seed (or 1/4
tsp ground anise)
3 Tbs bacon fat
1 1/2 oz unsweetended chocolate (1 1/2
squares)
2 Tbs sesame seeds
Chocolate Processing & development
• Initial processing => fermentation, drying,
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toasting, grinding etc.
Brits add milk in 1727 => modern hot chocolate
Quaker families (Fry, Cadbury, Rowntree) in
late 1700s
 Form paternalistic (company town)
communities for workers
Dutch (van Houten) invent process to make cocoa
powder (remove cocoa butter)
Fry in 1849 => process to make candy bar type
chocolate (add extra cocoa butter)
Swiss improve processing (Suchard, Lindt, Tobler
etc.)
Hershey (a Pennsylvania Mennonite) quits carmel
business to make chocolate in 1890s
© T. M. Whitmore
Like Quakers builds factory town
© Cadbury (Bournville)
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Chocolate
Economics
Most “ordinary” cacao grown in W Africa
(Ivory Coast ~ 40%); Ghana and Indonesia
major producers
Recent conflicts => doubling of price of
beans from $900/ton to $2300/ton
Brits eat > 17 lb/yr; USA ~ 12 lbs
Now organic and “fair trade” chocolate is
available
© T. M. Whitmore
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Nutrition
Chocolate cravings are real!
Americans ate nearly 12 pounds of chocolate apiece in
1997
49 percent of all cravings are chocolate-related;
chocolate is the single-most commonly craved food in
the United States, especially among women.
Chocolate has similarities to some popular illegal drugs
and can, in some cases, reduce depression and create a
sense of extreme sensitivity or euphoria.
 It contains a compound called phenylthylamine,
which resembles "ecstasy,"
 Also "cannabinoid" fatty acids such as those in
marijuana.
 Stimulants, such as caffeine, are present in
chocolate, too.
© T. M. Whitmore
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Nutrition II
Antioxidants called phenols in chocolate
probably are heart-healthy.
Prevent the oxidation of so-called "bad"
cholesterol (low-density lipoproteins--LDL)
thus may safeguard against heart attack
and stroke
Also increases HDL cholesterol—the good
cholesterol
Demonstrated to counteract mild
hypertension
Also protects blood vessels, promotes
cardiac health, and prevents cancer!
© T. M. Whitmore
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Nutrition II
Chocolate contains a very high level of
antioxidants, ranking with the top fruits and
vegetables for antioxidant content
The quality (& quantity) of the antioxidants in
chocolate are very high relative to other
common foods and beverages such as black
tea, red wine, raisins, strawberries, pinto
beans, and other plant products.
Dark chocolate has more flavonoids than any
other antioxidant-rich food including red wine,
green and black tea, and …
© T. M. Whitmore
Nutrition III
• Top Antioxidant Foods
• ORAC* Units per 100 grams
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Dark Chocolate
Milk Chocolate
Prunes
Raisins
Blueberries
Blackberries
Kale
Strawberries
Spinach
Raspberries
13,120
6,740
5,770
2,830
2,400
2,036
1,770
1,540
1,260
1,220
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Brussel Sprouts
Plums
Alfalfa Sprouts
Broccoli Florets
Oranges
Red Grapes
Red Bell Pepper
Cherries
Onion
Corn
Eggplant
980
949
930
890
750
739
710
670
450
400
390
© T. M. Whitmore
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Nutrition IV
In sufficient amounts, the theobromine found
in chocolate is toxic to animals such as horses,
dogs, parrots, voles, cats (kittens especially),
birds and other small animals because they are
unable to metabolize the chemical effectively
Chocolate is a very potent stimulant for dogs
and horses; its use is therefore banned in
horse-racing.
© T. M. Whitmore
Vanilla
• Vanilla planifolia – a member of the
orchard family
• Ecology of growth
• History
© T. M. Whitmore