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 cacao beans (chocolate beans)

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updated Wed. March 14, 2018

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The East Hawai'i Cacao Association will be presenting the 1st Hilo Cacao & Chocolate Festival on Saturday, April 14, 2018, at the Hilo Hawaiian Hotel located at 71 Banyan Dr. This free event to support and expand the growing and processing of Cacao on Hawai'i Island as well as the tourism focus for ...

Arguably some of the most important seeds on the planet -- they give us candy bars and hot cocoa, after all -- come from pods created by dime-sized flowers on cacao trees. Yet those flowers make pollination just barely possible. Growers of commercial fruit crops expect 50 to 60 percent of flowers to make ...
UNIVERSITY PARK, Pa. -- Craft chocolate -- made with fine flavor cacao beans and valued for its distinctive flavors and high quality -- is gaining a fast following, and research underway in Penn State's College of Agricultural Sciences is aimed at helping bean growers and bar makers benefit from this ...
The consumption of cacao is believed to date back to at least 1500 B.C., based on findings in the pottery belonging to the ancient Olmecs of southern Mexico. The Mayans and Aztecs both revered chocolate, consuming it as a bitter beverage that was integral to daily life but also used in high ceremonies.
In my previous article, I used the process of making fine chocolate as a metaphor for developing great employees. Just as the best artisan chocolate bars leverage the unique flavors and traits of indigenous cacao beans, organizations can get the best out of people when they maximize their individual ...

Cacao, which is native to South America, typically grows in humid tropical climates, within a band that stretches 10 degrees on either side of the equator, where temperatures range from 65 to 90 Fahrenheit. Hawaii, though, sits about 20 degrees north of the equator, right at the extreme edge of tree's range.
It takes three to five years for a cacao seed to become a fruiting tree. Each tree makes a limited number of seeds. And those seeds are not identical to the parent plant. The genes inside the seeds are a mix. Some come from the plant that grows the fruit. Others come from the tree that provided the pollen.
When shopping for good chocolate, one thing you should look for is the cacao percentage. This tells you far more about the quality and taste of a product than simple descriptions such as milk, semisweet, or bittersweet. Here's a quick guide to deciphering cacao percentages before you head out to do any ...
In this case, it's separated bits of the bean, packaged as cacao nibs. They can be purchased raw or roasted, and nowadays there are all sorts of uses for them - from easy snack to cupcake topper. They're not as sweet as chocolate, but they are loaded with antioxidants, especially if you eat them raw.
Chocolate comes from cacao beans, which come from the tiny flower of the cacao plant. Those plants are pollinated by even smaller flies called biting midges. For years, the flies have been the focal point of research by Samantha Jay Forbes, a doctoral candidate in agriculture and environment at James ...
Both those already warm countries are getting warmer, like the rest of the planet, and scientists fear that by 2050, cacao's current growing fields may become too hot. The plant could conceivably be relocated to a cooler spot 1,000 feet higher in the nearby mountains, but most of that land has already been ...
In fact, sprinkling some cacao nibs on your breakfast or having a piece of dark chocolate for an afternoon snack or dessert might not just be good for the soul but also contribute to a healthy body and healthy mind. Recent findings show that pure cacao and chocolate goodies that contain minimally ...
Rising temperatures are threatening the rainforests around the equator, as greenhouse gas emissions are altering the conditions where cacao typically grows. In Ghana and the Ivory Coast, where 50 percent of the world's supply of cocoa comes from, the drier climate could mean moving the crops to uphill ...
The National Oceanic and Atmospheric Administration reported in 2016 that there's a strong possibility of mineral-rich cacao plants, which produce chocolate, being doomed by 2050. But all hope isn't lost; the scientists at NOAA suggested the plants (and the billion-dollar industry surrounding their dessert-y ...
Some of us think we love chocolate. We use it as a reward, as a gift, as medicine. We say we prefer it to dinner, to sex, to fitting in pants. But what most of us love is actually confection, the combination of Theobroma cacao, milk, sugar and vanilla that hits us like a melted embrace and lets us drown in its ...
"cacao can be afflicted by several devastating conditions," says Staskawicz. "We're developing CRISPR editing technologies to alter the DNA in cacao plants to become more resistant to both viral and fungal diseases." While not addressed directly by this project, climate change also threatens cacao.

cacao is an important food crop used widely around the world by 50 million people. However this wonderful plan that allow to make our sweet dreams possible, like chocolate, suffer a numerous of plant diseases. The Innovative Genomic Institute (IGI) an academic research partnership between UC ...
Fungi and viruses are poised to doom chocolate, which is why scientists are racing to save cacao -- the tree that sprouts the colorful, football-size pods containing beans used to make chocolate -- with the gene-editing tool known as CRISPR-Cas9, according to a new report. cacao trees (Theobroma ...
Uncommon cacao (UC) began in 2010, with a goal of growing high-quality, sustainably produced cocoa bound to export to quality-focused brands overseas. After successfully launching in Belize, UC has expanded to Guatemala. In both countries, UC is revolutionizing local economies by linking small ...
Increasing temperatures and drier conditions brought on by climate change could push cacao farming more than 1,000 feet uphill, cutting into forest preserve land that does not permit farming, the report says. UC Berkeley researchers are using a new technology called CRISPR to alter plant DNA in the ...
scientists blame climate change, disease and lack of water for declining crop and crop quality in the world's biggest cacao producing countries like the Ivory Coast. People found ... For this reason, large chocolate maker MARS has invested $1 billion into fighting climate change to prevent a cacao crisis.
Ever since her childhood on her grandparents' coffee farm in Venezuela, this has been Vincent's dream: to craft chocolate from the cacao bean to the finished bar; to highlight rather than hide the natural characteristics and terroir - the combination of soil, climate, sunlight and other factors that affect a crop's ...
The key to this recipe's success is good quality bittersweet chocolate - that is, a brand that contains at least 60 percent cacao. The higher the percentage of cacao in a chocolate bar, the darker and more intense the flavor. That's why we're adding chunks of chocolate instead of chocolate chips - bittersweet ...
Take, for example, the rich, cacao-based "lusty martini." "The vodka is a good option as far as liquors go," says Nydick. "The magic in this cocktail is the raw cacao powder which gives you that decadent chocolate flavor without added sugar. Plus, studies have linked cacao to the reduction of anxiety and ...
Some cold brew cocoa recipes use cacao nibs, or the fermented, dried bits of cacao beans, while others use cocao beans, also known as cocoa beans. Cold brew cocoa reportedly has a less acidic taste than its cold brewed coffee, but is similarly nuanced, nutty and has the faint flavor and aroma of ...
The cacao plant has both male and female reproductive organs on the same plant but it cannot self-fertilize and so is entirely dependent on the midge to do this. It's one of the many little known facts about flies and the benefits they bring us. Despite the efforts of the flies, few of the flowers go on to produce ...
Ever since her childhood on her grandparents' coffee farm in Venezuela, this has been Vincent's dream: to craft chocolate from the cacao bean to the finished bar; to highlight rather than hide the natural characteristics and terroir - the combination of soil, climate, sunlight and other factors that affect a crop's ...
The key to this recipe's success is good quality bittersweet chocolate - that is, a brand that contains at least 60 percent cacao. The higher the percentage of cacao in a chocolate bar, the darker and more intense the flavor. That's why we're adding chunks of chocolate instead of chocolate chips - bittersweet ...
Take, for example, the rich, cacao-based "lusty martini." "The vodka is a good option as far as liquors go," says Nydick. "The magic in this cocktail is the raw cacao powder which gives you that decadent chocolate flavor without added sugar. Plus, studies have linked cacao to the reduction of anxiety and ...
Richly patterned paper and gold tinsel were peeled off to display sleek chocolate bars. The guests couldn't believe that the chocolate was grown in The Philippines, and used only two ingredients--local cacao and organic cane sugar. Tigre Y Olivia chocolate reflects the emerging bean-to-bar trend in the ...
chocolate comes from the tropical cacao tree. The cacao bean, the rawest form of chocolate, can be harvested and consumed directly (cacao), roasted and turned into powder (cocoa) or made into chocolate. The key thing to remember: Studies that tout the health benefits of chocolate often are referring to ...
A team of American and Panamanian scientists who decided to tackle these questions and published their results in Proceedings of the Royal Society B in July chose a surprising organism on which to test these questions: cacao, the tropical tree that is the source of cocoa, chocolate, and untold human ...
Melt the cacao butter in a bain-marie. All this means is placing the broken shards of butter in a shallow bowl set over a pan of barely simmering ...
Roger Rodgriguez, v,p. and head chocolatier at cacao Prieto in Brooklyn, N.Y., uses fine-flavored, singe-origin cocoa beans from the ...
The Latin name for the cacao tree is "Theabroma cacao." It literally means "food of the gods." In today's times, we can easily see how this name ...
A FAMOUS French chocolate company will be sourcing its cacao beans from Davao-based cacao farmers after its visit in the city last week, ...
I get into this way more in my book, Bean-to-Bar chocolate: America's Craft Chocolate Revolution, but cacao generally refers to the pod and ...
Michael Ervin and Sara Ervin - both holding cacao pods - sit on a pallet of fermented and dried beans on a farm in Ecuador. Courtesy Photo.
A disease called frosty pod rot is affecting the cacao industry in Central America. We look at the battle to save chocolate. In this April 16, 2015 ...
By BBN Staff: Belize's cacao and chocolate industry was highlighted at the inaugural edition of the International Day of cacao and Chocolate in ...
I'm writing this from a desk covered in chocolate things. cacao things, to be exact. cacao is as ubiquitous as coconut water these days, which is ...
Hana Gold cacao farmer Aldon Frost leads a press trip through his family's jungly estate. -- The Maui News / CARLA TRACY photo. Say the word, "chocolate," and I get giddy. Combine it with the word, "Hana," and I become so elated, I grab my camera and note pad and just about fly out the door at the ...
[F]ew cacao varieties are widely cultivated, and that's a problem: Like many other crops, cacao is under constant threat from diseases and ...
26 (PIA) -- In line with the government's aspirations to strengthen the cacao Industry, the Eastern Samar cacao Industry Development Council ...
Danny Cambronero manually pollinates the flower on a cacao plant variety that is demonstrating resistance to frosty pod rot at CATIE in ...
I'm writing this from a desk covered in chocolate things. cacao things, to be exact. cacao is as ubiquitous as coconut water these days, which is ...
chocolate is made from the beans of cacao tree. The beans are dried, cleaned and roasted, then the shell is removed to produce the nibs, that ...
Most people love the rich, creamy taste of chocolate, but not everyone knows the difference between cocoa and cacao. The chocolate flavor ...
The West African country is the world's largest producer of cacao -- the fruit that chocolate is made from. To help farmers stabilize income, the ...


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