Cocoa

Extracted Attributes

Cocoa bean

The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America before it was introduced in Mesoamerica. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies, and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone; today, West Africa produces nearly 81% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used. In 2024, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading at 38% of the total, followed by Ghana and Indonesia. Cocoa beans, cocoa butter, and cocoa powder are traded on futures markets, with London focusing on West African cocoa and New York on Southeast Asian cocoa. Various international and national initiatives aim to support sustainable cocoa production, including the Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative on Sustainable Cocoa (GISCO), and Belgium's Beyond Chocolate. At least 29% of global cocoa production was compliant with voluntary sustainability standards in 2016. Deforestation due to cocoa production remains a concern, especially in West Africa. Sustainable agricultural practices, such as agroforestry, can support cocoa production while conserving biodiversity. Cocoa contributes significantly to economies such as Nigeria's, and demand for cocoa products has grown at over 3% annually since 2008. Cocoa contains phytochemicals like flavanols, procyanidins, and other flavonoids, and flavanol-rich chocolate and cocoa products may have a small blood pressure lowering effect. The beans also contain theobromine and a small amount of caffeine. The tree takes five years to grow and has a typical lifespan of 100 years.

Web Search Results

• Cocoa and Chocolate in Human Health and Disease - PMC

  Cocoa, or cacao, is the dried and fully fermented fatty seed of the fruit of the cocoa tree, Theobroma cacao (163). Cocoa liquor is the paste made from ground, roasted, shelled, and fermented cocoa beans, called nibs. It contains both nonfat cocoa solids and cocoa butter. Cocoa liquor is what is referred to as “percent cacao” on food packaging. Cocoa powder is made by removing some of the cocoa butter from the liquor. Chocolate is a solid food made by combining cocoa liquor with cocoa butter [...] Cocoa liquor is a complex food and contains many bioactive compounds. Cocoa butter contains significant amounts of fatty acids, whereas the nonfat cocoa solids contain vitamins, minerals, fiber, and polyphenols. #### 1. Lipids

• The benefits of cocoa

  Cocoa is naturally rich in flavonoids, powerful antioxidants that protect cells from damage caused by free radicals. Research shows that unsweetened cocoa powder contains more antioxidants than green tea or red wine. These compounds help slow cellular aging, reduce the risk of chronic diseases, and strengthen the immune system. [...] Cocoa, derived from the fruit of the cacao tree, is as fascinating as it is delicious. Used by pre-Columbian civilizations for centuries, cocoa is now at the heart of a global industry that connects millions of farmers—mainly in tropical regions—with chocolate lovers worldwide. While cocoa is best known as the foundation of chocolate products, it is also a superfood with scientifically recognized health benefits. To fully appreciate its value, it’s essential to understand its origins, [...] Cocoa is more than a sweet indulgence—it’s a gift from tropical regions, a nutritional powerhouse that deserves to be valued, respected, and enjoyed mindfully. Rich in antioxidants, good for the heart, brain, and mood, cocoa can be a true daily ally—if we choose the right chocolate products and support a sustainable cocoa economy.

• Cocoa bean

  Cocoa beans, cocoa butter and cocoa powder are traded on futures markets. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and [...] being developed, such as the cooperation between the International Cocoa Organization (ICCO) and the Ghanaian Cocoa Authority"), who aim to increase the proportion of sustainable cocoa being imported from Ghana to Switzerland to 80% by 2025. The ICCO is engaged in projects around the world to support sustainable cocoa production and provide current information on the world cocoa market. Cocoa is one of seven commodities included in the EU Regulation on Deforestation-free products (EUDR), which [...] 7. ^ Scapagnini, Giovanni; Davinelli, Sergio; Di Renzo, Laura; Antonino, de Lorenzo; Olarte, Hector Hugo; Micali, Giuseppe; Cicero, Arrigo F.; Gonzalez, Salvado (2014). "Cocoa bioactive compounds: significance and potential for the maintenance of skin health". Nutrients. 6 (8): 3203. doi "Doi (identifier)"):10.3390/nu6083202. PMC "PMC (identifier)") 4145303. PMID "PMID (identifier)") 25116848 – via citeseerx.ist.psu.edu.

• Impact of cocoa flavanols on human health

  Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer). An increasing body of evidence has emerged to suggest that cocoa flavanols potentially are important chemopreventive natural agents. This review summarizes human studies from the past two decades, providing data related to the effects derived from cocoa intake on health and disease. [...] Most human studies have reported beneficial effects of cocoa consumption on health and chronic diseases; however, outcomes are not unequivocal. Review of human studies enable to identify different mechanisms of action for cocoa, although they are not fully understood at present. In addition, it remains unclear whether cocoa consumption should be recommended to healthy subjects or to patients and what is the appropriate dosage or duration of cocoa consumption. Elucidation of information

• Cocoa - Uses, Side Effects, and More - WebMD

  Cocoa is regularly eaten in chocolate products. Bitter chocolate is produced by pressing roasted cocoa beans between hot rollers. Cocoa powder is produced by squeezing the fat (cocoa butter) from bitter chocolate and powdering the remaining material. Sweet chocolate is produced by adding sugar and vanilla to bitter chocolate. The percentage on a chocolate bar tells you how much sugar has been added. For example, a 70% cocoa bar contains 70% cocoa and 30% sugar. [...] Many different types of cocoa products are available, including dark chocolate, cocoa powder, and isolated cocoa flavanols (antioxidants). Cocoa oils and cocoa butter creams are also available. Speak with a healthcare provider to find out what type of product and dose might be best for a specific condition.