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Cacao tree originated in tropical forest of Central and South America, yet today it is mostly growing in West Africa where it has well adapted to the climate. Cacao beans come from its fruits: the pods. At a fresh state, the beans do not have a particular smell, are very stringent and sour. Fermentation will give them their brown colour and torrefaction will reveal their singular aroma.

 

Ingredient Cacao

 

Introduction

Part of the plant harvested: cocoa bean | Abstraction process: first pressing cold
Family: Sterculiaceae | Scientific name: Theobroma cacaoTrade name: cocoa
Quality: 100% pure and natural, first cold pressing without chemical processing, cosmetics quality
Certification: Under certification process for Rainforest Alliance certification
Country of origin: Cameroon | Production area: Dja Biosphere Reserve
Harvest period: September- December | Production in 2015: 100kg | Production capacity in 2016: 500kg

 

Organoleptic characteristics

Feature: butter is solid at room temperature, oily above 34°C
Colour: light yellow to yellow | Smell: sweet chocolate, reminds of white chocolate

 

Physical and chemical characteristics

Density: 0.92 | Melting point: 35°C | Saponification Index: 188-198

 

Fatty acids composition

Essential polyunsaturated fatty acids (E.F.A) or vitamin F: linoleic acid (omega-6) (1-5%)
Mono-unsaturated acids (MUFA): oleic acid (omega-9) (30-35%)
Saturated fatty acids: palmitic acid (25%), stearic acid (30-35%)

 

Condition of preservation

Store in a dry place, protected from hit and light. Very low oxidative properties.

 

Properties and use

Antioxidant, anti-inflammatory.

 

Ingredient Cacao2

 

NGO working in the sector

TFRD (Tropical Forest and Rural Development) is an NGO that intervenes in northern periphery of the Dja Biosphere Reserve on 30 000 hectares with 24 villages. They reinforce more than 160 farmers including 50 women, to develop certified Rainforest Alliance cacao sector, and to valorise non-timber forest products.

 

Impact on biodiversity and local communities

Rainforest Alliance certification aims at reducing environmental and health impact by limiting phytosanitary use and increasing cocoa’s farmers’ income. In addition to environmental performances, the production in diversified agroforestry facilitates income diversification and allows spreading it along the year (non-timber forest products, food and fruits…). The growth of cocoa plantations has embellished unused old fallow land without clearing new plots by invading tropical forest.

 

Man and Nature cannot be hold responsible for any misuse of the information contained in these pages. These factsheets cannot be considered as a therapeutic or medical prescription and cannot in any way replace a consultation with a health professional.

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