What are cacao beans? Detailed explanation of characteristics, varieties, and the process of becoming chocolate.
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Cacao beans are known as the raw material for chocolate and come from all over the world.
The article in the following section provides basic knowledge of cacao beans, typical varieties, and how they are processed into chocolate. We also introduce low-sugar chocolates that allow you to taste the flavor of cacao, so please refer to this article.
What is cacao in the first place?
Cacao beans are used as ingredients in chocolate, coffee, and other products because of their great aroma and taste. Various varieties are grown around the world, and cacao beans with different aromas and flavors are available in different regions.
The scientific name for cacao as a plant is (Theobroma cacao Linnaeus) and it is classified as a member of the mallow family. Other members of the mallow family include hibiscus and baobab. Cacao bears fruit, and the cacao bean is the seed that forms inside the fruit.
Overseas, the cacao fruit is called by various names. For example, it is called “cacao pod” in English-speaking countries and “cabosse de cacao” in French. Let's take a closer look at the main characteristics of cacao as a plant and where it is grown.
・Characteristics of cacao as a plant
Cacao trees grow to a height of about 6 to 7 meters and take several years to bear fruit. The cacao nuts harvested from a single tree range from 10 to 40 per year, each weighing about 250 g to 1 kg. 1 kg is about the same weight as a radish, depending on the size of the radish, so you can see that large-grown nuts are heavy. This indicates that the large grown cacao nuts have a heavy weight.
Cacao bears fruit that hangs directly from the trunk. Cacao is grown all over the world, but not so much in Japan. This is because cacao cannot be grown unless the conditions of the growing environment are met.
・Grows in the hot and humid tropics
Climatic conditions necessary for the growth of cacao trees include an average annual temperature of 27°C or higher, annual precipitation of 1,500 mm or higher, and elevation of 30 to 300 m above sea level. A hot and humid region that meets the temperature and annual precipitation requirements will ensure a suitable environment for cacao tree growth. Another requirement for cacao tree growth is the availability of 5 to 7 hours of sunlight per day.
Cacao trees grow best in areas close to the equator, including West Africa, Central and South America, and Southeast Asia. Since the areas suitable for growing cacao trees are located between 20 degrees north latitude and 20 degrees south latitude, these areas are called the “cacao belt. Representative countries that cultivate cacao are as follows
West Africa: Cote d'Ivoire, Ghana, etc.
● Latin America: Ecuador, Brazil, etc.
● Southeast Asia: Indonesia, Vietnam, etc.
Main cacao varieties
Cacao beans are grown mainly in West Africa, Central and South America, and Southeast Asia, with different varieties grown in different regions. The typical cacao variety is the Forastero variety, which accounts for about 80% of total production. Other varieties include the Criollo and Trinitario varieties. Here we explain the characteristics of each variety and recommended ways to eat them.
Forastero cacao beans are grown mainly in West Africa, including Cote d'Ivoire and Ghana, as well as in South America, Brazil, and Southeast Asia. Most of the cacao beans on the world market are Forastero beans. Because of its resistance to pests and diseases, this variety is considered to be relatively easy to grow among cacao beans.
The Forastero variety looks like a rugby ball and is purple in color. It has a pungent aroma characteristic of cacao and a perfect balance of bitterness, astringency, and acidity. As a result, it has a stronger cacao taste than the Criollo variety. Forastero cacao beans are widely used as a raw material for chocolate because they have a good balance of astringency, bitterness, and acidity and are harvested in sufficient quantities. High cacao chocolate is recommended, especially if you enjoy the unique bitter taste of cacao.
・criollo
The main areas where Criollo cacao beans are grown are in Central and South America, where countries such as Mexico and Venezuela are located. The Criollo variety is relatively difficult to grow because of its susceptibility to pests and diseases. It is long and thin in appearance, with a white or yellowish-purple color. Because of its low production and small marketable quantity, this variety is called the “phantom cacao bean” by cacao connoisseurs.
The aroma of Criollo cacao beans is flowery, elegant, and rich. The high polyphenol content in cacao beans makes them more astringent, but the low polyphenol content in Criollo beans gives them a strong sweet taste, while they tend to have a low bitterness. Thus, Criollo cacao beans are used as flavor beans to add flavor and aroma in the production of chocolate because of their rich aroma and mild, gentle flavor characteristics.
・Trinitario (plant)
The Trinitario variety is mainly grown in Central America, where Trinidad and Tobago, from which the variety takes its name, and the Dominican Republic and other Caribbean islands are located. Trinitarios are hybrids created by naturally crossing Criollo and Forastero varieties. By crossing the Criollo with the Forastero, which is resistant to pests and easy to cultivate, it has become easier to grow high-quality cacao beans with the good qualities of each.
The Trinitario variety has a more distinctive and richer aroma than the two aforementioned varieties. For example, it has a fresh aroma of fruits and herbs, as well as a nutty, savory aroma. While the aroma inherits the characteristics of the Criollo variety, the taste inherits the astringency of the Forastero variety and is characterized by a fruity acidity. Trinitario cacao beans are of high quality and are recommended to be eaten as chocolate because of their flavor and aroma.
What happens inside the cacao bean?
When you think of cacao, the rugby ball-shaped fruit probably comes to mind, but what is inside that large fruit?
・Cacao beans are in cacao pods.
The cacao bean resides in a cacao fruit called a cacao pod. The cacao pod is filled with white pulp, and the cacao bean is contained within the pulp. It is possible to determine when to harvest cacao beans by the color of the cacao pod to determine maturity. For example, if the surface of the cacao pod is green, the pulp is immature. As the cacao pod matures, it changes from green to purple, red, yellow, orange, etc. Cacao beans are generally harvested when the cacao pods are mature.
When the white pulp of the cacao pod is cracked open, the cacao bean is revealed. 30 to 50 seeds can be harvested from each cacao pod. Fermentation is essential to sell the seeds as cacao beans. The entire pulp must be removed from the cacao pod to undergo the fermentation process.
・Cacao pulp is essential for fermentation.
Cacao pulp is the white pulp inside the cacao pod. Cacao pulp is slimy and has a refreshing sour taste and flavor like tropical fruits such as pineapple and lychee. The liquid cacao pulp that flows out of the cacao bean during the fermentation process can be tasted and enjoyed like fruit juice. In addition to juice, it is sometimes used as a raw material for processed products such as liquors and jams.
However, cacao pulp is essential for the fermentation of cacao beans. Cacao pulp contains water and sugar, which make up the pulp, and these provide nutrition for microorganisms during fermentation. For this reason, in cacao bean production areas, not only the seeds but also the pulp that covers the seeds are extracted and used in the cacao bean fermentation process. The use of cacao pulp also contributes to sustainable cacao bean production.
Flow of cacao beans from cultivation to processing
Cacao beans are not ready for shipment immediately after harvesting. After harvesting, cacao beans must be fermented and dried before they can be shipped. The reason cacao beans are dried before shipping is to prevent mold from growing during storage and transportation. Freshly fermented cacao beans contain a large amount of moisture, and if they are stored or transported in their original state, mold may occur and they may become unsalable. Therefore, in principle, cacao beans must be dried after fermentation at the production site before shipping.
In this section, we will explain in detail the specific procedures from the growing of cacao beans until they are shipped and the process of manufacturing chocolate using cacao beans as raw materials.
・Until the cacao beans are shipped
Since cocoa trees are sensitive to direct sunlight, it is important to plant tall trees around them to prevent direct sunlight from hitting the cocoa trees. Once a suitable environment for cultivation has been established, plant young trees and watch them grow into mature trees. It is said that it takes about 3 to 5 years for a mature tree to reach maturity, and it produces flowers about 1 to 2 cm in size from its trunk and branches. The color of the flowers varies with the variety, and in addition to white, red, pink, and yellow can also be seen.
Harvesting is possible when the cacao pods have grown for about six months. The whole cacao pulp is taken out and fermented for about a week to mature. There are two methods of fermentation: the box method, in which the pods are placed in small boxes and covered with jute bags, and the heap method, in which they are wrapped in banana leaves and fermented. Through the fermentation process, the components in the cacao seeds begin to change and ripen. After the cacao beans have matured, they are thoroughly dried and packed in jute bags before being shipped.
・How cacao beans become chocolate
Cacao beans are roasted to bring out the unique flavor and aroma of cacao. Microorganisms generated during the fermentation stage of cacao beans are generally sterilized before, during, or after roasting. Roasted cacao beans are separated into two parts: the seeds and skins, and the endosperm of the cacao bean, known as the cacao nib. The separation process is an important step in the chocolate making process, because if the seeds and skins are not removed thoroughly, there is a risk that chocolate will be left with a cloying taste.
The cacao nibs are then finely chopped.
Cacao nibs are finely milled to form a paste, which is called cacao mass. When cacao mass is mixed with ingredients such as cocoa butter, milk powder, and sugar, the mixture becomes chocolate dough. After the particles of the dough have been refined and kneaded over time, the result is chocolate with a smooth texture that is pleasant to the tongue. The chocolate is completed when it is poured into molds and allowed to cool and harden, paying close attention to the temperature of the chocolate.
Keto food specialty brand NATUVIEW offers chocolates with low sugar content and cocoa flavor. Among the low-sugar sweets offered by NATUVIEW, a brand specializing in keto food, we would like to introduce two chocolates that we particularly recommend!
【Fresh chocolate.】
The chocolate is made from high-quality cacao beans and is a superb chocolate sweet with a moderate sweetness; when you put a piece in your mouth, you can enjoy the rich flavor characteristic of cacao beans and its smooth melting texture. With 93% less sugar, even those on a sugar restriction or diet can enjoy the delicious taste of chocolate without worrying about sugar content.
Every ingredient used in the raw chocolate has been carefully selected, and the carefully chosen ingredients have resulted in a sweet with a creamy texture and rich flavor. The nutritional composition per box of raw chocolate is as follows
● energy：459kcal
● saccharinity：1.8g
● protein：5.4g
● lipid：40.5g
● dietary fiber：4.5g
● salt equivalent：0g
Click here for the raw chocolate product page＞
【gateau chocolate】
Gateau chocolat is a sweet with a rich chocolate flavor. It is one of the traditional French sweets with a rich flavor and smooth melt-in-your-mouth texture. While retaining the rich flavor characteristic of chocolate, the sugar content is significantly reduced to 98% off. Gateau Chocolat is recommended for those looking for a low-sugar sweet that allows them to enjoy chocolate without guilt. Nutritional information per serving of Gateau Chocolat is as follows
● energy：883kcal
● saccharinity：0.8g
● protein：12.4g
● lipid：81.6g
● dietary fiber：11.5g
● salt equivalent：0.2g
Click here for the Gâteau Chocolat product page＞
summary
There are different varieties of cacao beans with different tastes, aromas, and ease of cultivation, and different varieties are grown in different regions. Cacao beans are the raw material for chocolate, but the chocolate is completed through processes such as roasting, separation, blending of other ingredients, and kneading.
If you are on a sugar restriction or diet and looking for low-sugar chocolate, we recommend NATUVIEW, a brand specializing in keto foods.
NATUVIEW, a brand specializing in keto foods, offers a selection of low-sugar and gluten-free foods. Since no extra additives are used, it is safe for health-conscious people. We offer a wide variety of sweets, so if you are looking for delicious low-sugar chocolatey treats, you are sure to find what you are looking for.
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