Abstract
This paper presents various aspects associated with chocolate. The paper provides information on how chocolate has evolved over a period of time after its invention. Paper presents; how cocoa cultivated around the world, what are favorable climate conditions for cocoa production, what type of soil is essential for cocoa production and what varieties of cocoa trees are available across the world. The paper further elaborate upon ecological, social and economical factors associated with chocolate.
Chocolate is processed sweet food product that is produced by using seeds of Theorbroma cocoa plant. Chocolate is now liked by majority of the people across the world. It is very popular among kids and girls. People consume chocolate in different forms for last several years. Chocolate has become very popular flavor and variety of food items and drinks are available in chocolate flavor such as chocolate cookies, chocolate chips, chocolate candy, and wide range of drinks etc. people also prefer gifting chocolate on different occasions. This paper intends to discuss various aspects associated with chocolate such as history, production, farming practices, tree variants, and ecological, social & economical factors.
History
The evidence of chocolate was founded during 15th century in Pre-Columbian Mexico. Mayans & Aztecs used to develop beverage named “Xocoatll” by using cocoa beans. In year 1615 the similar chocolate beverage was presented to France in Royal wedding. Chocolate was consumed by the people in liquid form during earlier time. Archaeologists reported evidence of oldest cultivation of cacao and its use in Central America during 1100 BC. Archaeologist also claims that cacao was not only used as chocolate beverage but its white pulp was considered as a source of sugar for alcoholic drink.
During Maya civilization, people used to plant cacao tress in the houses to use them not only in developing bitter drink but also on various occasions and ceremonies. Various evidences such as chocolate filtrates were founded in Rio Azul, and Puerto Escondido shows that chocolate is being consumed by people in different forms for last several centuries. The Aztec considered it as luxury beverage that works as mood enhancers. They consumed it in spicy manner with chile pepper, and also with vanilla.
After America’s discovery chocolate became a trendy drink. Europe also started using chocolate when Spanish presented chocolate drink to European after meal as a part of daily rituals. Very soon it became popular in Europe as people considered it good for health (TED Case Studies). People started experimenting with chocolate and developed different types of hot and cold beverages by adding spices such as cinnamon, pepper etc. in year 1657, an chocolate house was established in London. In year 1689 first milk-chocolate drink was developed and sold to Cadbury brothers. During late 18th century solid chocolate was invented. Introduction of technology in manufacturing chocolate and beverages increased reach of chocolate and simultaneously its consumptions. Industrial revolution increased availability of chocolate across world (Bugbee and Baker).
Production
Chocolate produced from cocoa bean. Cocoa beans are found on cocoa trees during different stages maturations. More than sixty percent of cocoa consumed around the world is produce in W. Africa. Cocoa generally is cultivated in the places situated between 10 degree North and 10 degree South of equator. Such places have good climate conditions that are suitable for production of cocoa trees (Anon). Ghana, Indonesia and Cote d’Ivoire are largest cocoa producing countries in the world.
Climate Conditions
Major climate factors that impact cocoa production are temperature, rainfall, humidity and light & shades.
Temperature: cocoa trees grow well in moderate to slightly high temperature. Maximum average temperature suitable for cocoa plants is 30 degree C whereas minimum temperature that plant could sustain is 18 to 21 degree C (Anon).
Rainfall: variation in production of cocoa plants every year is largely governed by rainfall more than other factors. Cocoa plants are quite sensitive towards water deficiency in the soil. It is essential that rainfall should be enough and distributed evenly over the year to produce good quantity of cocoa. 1500 to 2000mm rainfall in a year is desired for good production of cocoa.
Humidity: hot & humid climate is good for optimum production of cocoa. Trees grow well in such climate. Countries that are known for cocoa production have relatively high humidity which sometimes go to 100 percent in the day time and fall to 70 percent in the night.
Light and Shade: cocoa plants effectively utilize any type of light available to them. Cocoa plants traditionally grow in the shade (Anon). Amazon forest is full of old and long trees that provides shades to cocoa trees.
Soil Conditions
Cocoa trees can be grown in variety of soils. Major physical and chemical property of soil that is suitable for cocoa production is:
Physical Properties: Cocoa requires soil that contains coarse particles and sufficient nutrition. It is essential that minerals and coarse particles are available in the range of 1.5 meter so that cocoa tree can absorb those minerals through its root system. Nutrition that is available in more depth can get drain in case of excess water supply. Cocoa plants can survive in case of water logging but for short period of time. Cocoa requires sufficient supply of water and cannot survive in absence of it. It is essential that soil have good water retention capacity and proper drainage facility (Grivetti and Shapiro).
Chemical Properties: it is important that soil have desired chemical properties. Cocoa plants have very efficient root system that absorbs nutrients from the soil. Soil should have pH ranging 5.0 to 7.5. Cocoa plants can sustain in both acidic and alkaline soils but excess of any medium can be harmful for the development of plants. Cocoa requires high content of nutrients if soil is excessive acidic. Soil desired for cocoa plants should have anionic & cationic balances. Total nitrogen to phosphorus ratio should be around 1.5.
Breeding
Cocoa developed from the seeds. Seeds germinate and develop healthy plants. There are other ways also available to grow cocoa plant such as cutting, budding and marcotting. In cutting process, a portion of tree taken with few leaves and two buds placed under the pot in polythene. While placing leaves are divided in half. Within few days tress develops roots. In budding method a bud is placed in a flap of bark of another tree. This patch is bound and waxed with clear plastic. When bud is grown it detached from old tree. In marcotting process tree can be developed from strip of bark.
Tree Varieties
Criollo: this type of cocoa tree was in demand during the time of 18th century. It is difficult to get pure Criollo tree today. Very few trees of this verity are remaining presently.
Forastero: This is a wide group having variety of cultivated, wild, semi-wild, and other population of trees. Amelonado population is very extensively planted in present time. Countries like W. Africa and Brazil are heavily plated with Amelonado trees. Amelonado includes Comum in Brazil, Amelonado in W. Africa, Nacioal in Ecuador, Ceylan in Mexico & Costa Rica. Majority of variety getting produced across the world utilized Amazon hybrids (Grivetti and Shapiro).
Trinitario: this variety is produced by crossing Criollo and Forastero varieties. This variety started from Trinidad, went to Venezuela and further spread across various parts including Ecuador, Sri Lanka, Cameroon, Samoa, Java and New Guinea.
Cocoa Beans Categories
The cocoa beans can be divided in mainly two categories i.e. fine cocoa beans and ordinary cocoa beans. Fine cocoa beans get produced from Criollo and Trinitario plants. Ordinary cocoa beans are produced from Forastero plant. However, some exceptions are there. Some fine beans are produced from Forastero plant in Ecuador. Fine beans holds around five percent share of total production of Cocoa beans (Grivetti and Shapiro).
Ecological, Social and Economic Factors
Chocolate industry is one the big industry that touch people, society and economy of countries. According to the study conducted by UN Food and Agriculture Organization, “world hunger is increasing”. Economic globalization developed a system where food producing in one part distributed to other part which resulted in risk for developing countries. Countries where number of farmers is decreasing and population is increasing depend upon imported food. In such globalized system chocolate also reached to all parts of words.
Ecological factors
Concern towards preservation of eco-system is continuously increasing. Agriculture production in tropical areas is also a matter of concern. Plants such as cacao that grow in shades becomes attraction of scientific studies because consumers are now more sensitive and prefer to purchase products that has low impact on environment. The production of cocoa is not harmful for the soil and eco-system. Harvesting of cocoa is performed by hands and it prevents soil from erosion.
Economic Factors
Chocolate supply chain involves variety of processes starting from harvesting of cocoa till production and final delivery of to end consumers. Chocolate supply chain gives employment to huge number of people such as farmers who involved in cultivation, suppliers who supply cocoa to the manufacturing facilities, and employees who work in production of hard chocolate, and distributors and retailers. Thereby, chocolate industry provides benefit to the economy of various countries.
Social Factors
Over the period of time chocolate has evolved as a product that has specific meaning and different usage. It becomes a way to express happiness; people distribute and eat chocolates on different occasions. People consume chocolate to reduce their stress and get instant energy (Bugbee and Baker). It also considered as good for skin. Chocolate has become essential part of menu of all small to large restaurants. It is favorite food of kids and youngsters. Chocolate has significant social meaning.
After conducting above research it is good to say that chocolate has become essential part of our daily lives. People consume it on different occasions and without occasions. The history of chocolate is old and rooted through 11th century. Presently chocolate is available in different forms and flavors. Chocolate impacts ecology and economy in great way. It also has significant social meaning.
Works Cited
Anon. Cocoa and Chocolate - A Short History of Their Production and Use. USA: Read Books Design, 2010.
Carruth, Allison. ""The Chocolate Eater": Food Traffic and Environmental Justice in Toni Morrison's Tar Baby." MFS Modern Fiction Studies 55(3) (2009): 596-619.
J. Bugbee and W. Baker. Cocoa and Chocolate. USA: Applewood Books, 2001.
L. E. Grivetti and H. Shapiro. Chocolate: History, Culture, and Heritage. Hoboken, NJ: John Wiley & Sons, 2011.
"TED Case Studies." american. 1 December 2013 <http://www1.american.edu/ted/chocolat.htm>.
