2. INTRODUCTION
“Theobroma cocoa”, is the term referring to the tree that yields
cocoa, an important raw material for production of chocolate, is one
of the greatest treasures discovered in the 18th century.
Chocolate has found to be originated from the Amazon base of
South America.
The term “cocoa” is the botanical name and it indicates to the entire
tree including the beans and products before processing
3. HISTORY
The cocoa tree is native to the Amazon rainforest. It was first domesticated at
least 5,300 years ago, in equatorial South America
A Chocolate was introduced to Europe by the Spaniards, and became a popular
beverage by the mid-17th century.
France, 1776 Doret invents a hydraulic process to grind cocoa beans into a paste,
facilitating the first large-scale production of chocolate.
Cocoa got its entry into India way back in 1798
4. COCOA PRODUCING
COUNTRIES IN WORD
In 2020, world production of cocoa beans was 5.8 million tones, led
by Ivory Coast with 38% of the total.
Secondary producers were Ghana and Indonesia (each with about
14%).
5. COCOA PRODUCTION
IN INDIA
climate available in India especially in the South India provided immense scope for its cultivation.
Such areas in the states, like Kerala, Karnataka, Maharashtra, Tamil Nadu, Andhra Pradesh,
Orissa, Assam and West Bengal
total cultivated area for cocoa in India is 1,03,376 hectares, with a total production of 27,072
metric tons.
India stands at 669 kilograms per hectare.
7. Its a farm level processing on cocoa
Start from harvesting of cocoa pods to storing of dried cocoa beans.
Raw cocoa is bitter, astringent and devoid of chocolate flavour.
The original taste, flavour and colour developed during processing.
Cocoa
processing
Primary processing Secondary processing
1) Primary processing –
8. Harvesting the pods breaking the pods
fermentation
Drying
polishing
grading Cleaning and bagging storage
Primary
processing of
cocoa
9. Secondary processing
cocoa beans arrive in the processing unit, they are cleaned to remove
any foreign matter
conversion of raw beans into different finished products
development of flavour by roasting the beans
sorted to separate the small or broken beans.
12. Equipment / machineries used
for cocoa processing
Roaster dehulling machine Grinder Size sorting machine
Butter pressing machine
13. Products of cocoa
i. Cocoa liquor
ii. Cocoa butter
iii. Cocoa powder
iv. Cocoa juice
Cocoa mass or liquor Cocoa butter Cocoa powder Cocoa juice
14. Nutritional composition
of cocoa powder Nutrient Content (per 100g)
Proteins 21 g
Carbohydrate 16 g
Lipids 10.4 g
Fiber 32.7 g
Micronutrients Content (per 100g)
Na 0.02 g
K 4.2 g
Ca 150 mg
P 700 mg
Fe 25 mg
Mg 550 mg
Zn 7 mg
cu 4 mg
vitamins Content (per 100g)
Vitamin A <0.2 mg
Vitamin E 2.4 mg
Vitamin B1 0.2 mg
Vitamin B2 0.4 mg
Niacin B3 0.6 mg
15. Health benefits of Cocoa Powder
reduce high blood pressure by improving nitric oxide levels
lower your risk of heart attack and stroke.
Polyphenol improve blood flow to your brain and brain function
improve mood and symptoms of depression
aid weight control in many surprising ways
cancer protective properties
Theobromine and theophylline contents may helps asthma patients
