More Information About the Cocoa Crop - DEXIA
Cocoa (Theobroma cacao), a crop originating from South America, is known worldwide as one of the oldest commodity perennial cash crops. The Aztecs of Central America discovered its real value when it was used as a means of payment for trade and also as an ingredient in their famous “drink of Gods” as it was referred to.
The crop is also known to be a good soil replenisher; it is hardy and can withstand a certain level of diverse weather conditions but can be very susceptible to fungal disease. It is a crop with a variety of uses:
Health
- Cocoa contains a high level of flavonoids which may have beneficial cardiovascular effects on health. The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating nitrous oxide, augmented microcirculation. (Archives of Internal Medicine).
- Foods rich in cocoa is said to reduce blood pressure (Archives of Internal Medicine, April 19 2007).
Commercial
- Used to make cocoa products such as cocoa liquor, cocoa butter, cocoa cake and cocoa powder
- Chocolates
Local (Dominica)
- Used to prepare cocoa sticks, which is used to prepare a chocolate drink
- Used by P. W Bellot and Co. Ltd. to prepare chocolate used in the preparation of beverages
Criollo Cocoa: Called the prince of cocoas because it is a very high quality grade of cocoas with exceptional flavour and aroma. It is also the most sought after of all the varieties
Forastero Cocoa: Grown mainly in Brazil and Africa, it is hardier and more productive (high yields) and easier to cultivate than Criollo.
Trinitario Cocoa: Originated in Trinidad. It is a cross between the Criollo and the Forastero.