FRESH CACAO BEAN RAW DRIED
Sun Dried Raw Cacao Bean is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma cacao. Cacao pods – large football-shaped fruits – grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods.
Food of the gods
The cacao beans are harvested, fermented and dried. They are then cleaned and roasted, after which point the products are often referred to as “cocoa.” In other words, “cocoa” is what the bean is called after it has been processed.
Cacao (a.k.a. cocoa beans) comes from the cacao tree or Theobroma cacao. Theobroma is a Greek word that means “food of the gods.” The cacao tree is an evergreen found in over 50 tropical countries and estimated to be grown by 2 million to 2.5 million producers, 90% of whom are small-scale farmers with 12 acres or less.
The tree can grow up to 30 feet but is often pruned to make harvesting easier for the farmers. Once a tree is planted, it can take up to five years before it produces cacao pods, and it can continue to produce pods year round until it is 25 or 30 years old. Every year, cacao trees grow thousands of flowers on their trunks and branches. Only a small percentage (as low as 1%) of these flowers will actually produce a cacao pod or masorca.
Grow up to 30 feet
This pod, which is the fruit of the tree, can be similar to the size and shape of a football and grows out of the trunk and branches of the tree. Pods can be found in a range of colors from dark brown to orange, red, yellow, and green. A cacao pod will begin to ripen 5-6 months after it flowers. Each pod contains beans, the seeds of the fruit that are shaped like a flat almond, surrounded by a sweet pulp. There are roughly 30-50 beans in a typical pod. These beans are what ultimately get transformed into cocoa powder or chocolate.
Once the pods are ripe, they are cut down from the trees, typically with machetes or, for the higher pods, using long poles with a cutting edge. They are cut with care so that the stalks are not damaged and can produce fruit the following year. Though pods can be harvested year round there are two major harvest times: the main harvest and the mid-harvest, which falls about six months after the main harvest.
Once on the ground, the pods are graded for quality and placed into piles. The pods are then opened with a machete or a wooden club by cracking the pod so that it can be split in half. The beans, still surrounded by the sweet pulp, are removed and piled on top of large leaves, often from banana trees.
Once the cacao bean has been removed from the pods, they are fermented to remove the mucilage, stop the bean from germinating, and to begin flavor development. Many farmers traditionally ferment the beans in a large pile on the ground in between banana leaves or sacks. Some producer groups, such as our producer, bring the beans to a central fermentation area where they are fermented in wooden boxes for a period up to six days. Fermentation is essential to the development of a high-quality cacao bean that will be transformed into gourmet chocolate.
Fermenting the beans
After fermentation, the cacao bean is dried, bringing the humidity of the beans down to between 6% and 8% for storage and export. Cacao beans are often dried in the sun, which can happen on tarps, mats, or patios. They are continually raked so that they will dry more evenly. The drying process can take up to a week; however, if the beans are dried too long they will become brittle. If they are not dried long enough they run the risk of becoming moldy. Some producers also have access to automatic driers, which are used when the weather is rainy or cloudy and they are unable to sun dry the beans. Once dried, cacao bean can be stored for 4-5 years.
The drying process
Roasting & Winnowing
When the dried cacao bean arrives at the processing plant they are first cleaned to remove any debris. Next, the beans are roasted to darken the color and to further bring out the flavor characteristics of the cacao. The cacao bean can be roasted at different temperatures and for different lengths of time, depending on different variables such as humidity, size of the beans, and the desired flavor. After roasting, the beans are “winnowed” to remove the shells from around the bean, leaving only the roasted cocoa nib, which is the key ingredient for making chocolate.
After roasting and winnowing, the cocoa nibs are ground into a paste called chocolate liquor (a.k.a cocoa mass). Despite the name, chocolate liquor has absolutely no alcoholic content.
Chocolate liquor can either be used directly in the production of chocolate bars or further processed to separate the fat, known as cocoa butter, from the cocoa solids, leaving cocoa press cake. Cocoa butter is used in chocolate bars and beauty products. The cocoa press cake is milled into cocoa powder to be used for baking cocoa and hot cocoa.
Once the beans are processed into chocolate liquor and cocoa butter, the manufacturing of finished products can begin. To make chocolate bars, chocolate liquor and cocoa butter are blended with other ingredients such as sugar, vanilla, and milk (for milk chocolate). These ingredients are then refined. For Equal Exchange chocolate bars, this means the particle size of the ingredients is refined to such a small size that they cannot be felt by the human tongue, giving the chocolate much of its smooth texture.
This mixture is then “conched,” or mixed and aerated at high temperatures. This process thoroughly blends the ingredients, taking out some of the acidity of the cacao and further developing the flavors that will appear in the final bar.
Traditionally, conching has been an extended process of mixing the ingredients for long periods of time, often for days. It is now common for companies to use soy lecithin, an emulsifier, to help blend the ingredients, allowing them to drastically cut down on conching time and costs. We are proud to say that Equal Exchange does not use soy lecithin in any of our products. Instead, our bars are crafted using extended conching for a period of 24-72 hours depending on the bar. It is our belief that this method creates a superior chocolate that is both incredibly smooth and full of well-balanced flavors.
The Healing properties of Raw Cacao
Finally, we’re telling you what you’ve been wanting to hear your whole lives and deep down knew to be true… CHOCOLATE IS GOOD FOR YOU!
Yes!… chocolate is EXTREMELY healthy for you and is, in fact, the HIGHEST antioxidant superfood known to man.
BUT only in its RAW state – unheated, NO trans fats, NO sugars, NO dairy etc.
It just takes a little education and understanding to realize that what you once perceived as bad and unhealthy for you can be transformed into AMAZING AND HEALTHY.
Magnesium is the primary mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.
According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food.
Cacao bean is a great source of serotonin, dopamine, and phenylethylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of well being.
Cacao bean contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down.
Cacao contains anandamide which delivers blissful feelings.
Cacao bean also contains B vitamins, which are associated with brain health.
Cacao contains significant quantities of the amino acid tryptophan which is yet another powerful mood-enhancing nutrient.
All this makes cacao a natural Anti-Depressant!
Lose weight, eat chocolate!
Anyone who eats chocolate knows that it diminishes appetite. There is evidence indicating MAOIs also diminish appetite. There is actually no scientific evidence to implicate chocolate consumption with obesity. In fact, the reverse seems to be the case. Eating cacao helps one to lose weight by allowing you to eat less.
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Vacuum packing is a method of packaging that removes air from the package prior to sealing. Shrink film is sometimes used to have a tight fit to the contents. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.
- Unit Type: Piece
- Carton Box
- Package Weight: 4 lbs
- Package Size: 13.11in x 12.67in x 3.93in
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