On a day like today, July 7, 2010, the International Cocoa Organization and the French Academy of Chocolate and Confectionery Masters granted this distinction to honor its properties and benefits.
Cocoa is a tropical fruit that comes from the cacao tree, its scientific name being Theobroma Cacao. In Greek, it means “the food of the Gods”.
Origins and History of Cacao
According to some researchers, the origins of cacao are located in the Amazon Region (upper Amazon and Orinoco river basin).
It is estimated that the ancient Mesoamerican settlers discovered and transported cacao to Central America, spreading to South America and Mexico. Evidence of its ritual use was found in the Olmec culture.
In some pre-Columbian cultures, cocoa was used as currency, being a product of great value.
In archaeological investigations from nearly a decade ago, evidence was found from over 5,000 years ago of the cultivation and consumption of cacao by the Mayo-Chinchipe-Marañón culture, as well as commercial exchange with coastal cultures, in the Ecuadorian Amazon.
Traces and remains of theobromine (cacao husk) have been found in carbon-14 analyses performed on vessels dating back to 1,750 B.C. in Veracruz. In Honduras, archaeological studies estimate the date of cacao consumption to be as early as 1,000 B.C.
Europeans became acquainted with this fruit after the process of conquest and colonization of the Americas, later being considered in Europe as a luxury item.
Chocolate (as a processed cocoa product) was introduced to Europe in the 16th century by the Spanish, becoming very popular among royalty and the upper classes.
The Monasterio de Piedra was the first place where chocolate was made in Europe, in the year 1524.
In the 17th century, chocolate was introduced to France, thanks to the support of Queens Anne and Maria Theresa of Austria.
Properties of Cacao
The composition of (defatted) cocoa is as follows: 35% fiber, 23% protein, 14% carbohydrates, 22% other, 6% minerals.
