Talk:Cocoa bean

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Cacao vs cocoa[edit]

From Arthur W. Knapp's

Cacao or Cocoa?
The reader will have noted above the spelling "cacao," and to those who think it curious, I would say that I do not use this spelling from pedantry. It is an imitation of the word which the Mexicans used for this commodity as early as 1500, and when spoken by Europeans is apt to sound like the howl of a dog. The Mexicans called the tree from which cacao is obtained cacauatl. When the great Swedish scientist Linnaeus, the father of botany, was naming and classifying (about 1735) the trees and plants known in his time, he christened it Theobroma Cacao, by which name it is called by botanists to this day. Theo-broma is Greek for "Food of the Gods." Why Linnaeus paid this extraordinary compliment to cacao is obscure, but it has been suggested that he was inordinately fond of the beverage prepared from it—the cup which both cheers and satisfies. It will be seen from the above that the species-name is cacao, and one can understand that Englishmen, finding it difficult to get their insular lips round this outlandish word, lazily called it cocoa.
In this book I shall use the words cacao, cocoa, and chocolate as follows:
Cacao, when I refer to the cacao tree, the cacao pod, or the cacao bean or seed. By the single word, cacao, I imply the raw product, cacao beans, in bulk.
Cocoa, when I refer to the powder manufactured from the roasted bean by pressing out part of the butter. The word is too well established to be changed, even if one wished it. ....
Chocolate.—This word is given a somewhat wider meaning. It signifies any preparation of roasted cacao beans without abstraction of butter. It practically always contains sugar and added cacao butter, and is generally prepared in moulded form. It is used either for eating or drinking.

— Preceding unsigned comment added by Ishi Gustaedr (talkcontribs) 15:57, 1 June 2008 (UTC)[reply]

Untitled (weights)[edit]

(moved from the top of the page)

The following passage is partially wrong: "Cocoa pods weigh an average of 400 grams (0.88 lb) and each one yields 35 to 40 grams (0.077 to 0.088 lb) dried beans (this yield is 40–44% of the total weight in the pod)." The yield represents 40% of the fresh seeds weight not of the total weight inthe pod(at least according to not 15 cited below the article). I dont know how you go about modifying this so I will not try and will let somebody in the know do it. 81.108.141.130 (talk) 16:32, 4 February 2012 (UTC)[reply]

Untitled ("winkle"?)[edit]

When the article mentions cacao as currency the word "winkle" finishes the sentence. Is this vandalism or no? — Preceding unsigned comment added by 200.46.49.81 (talkcontribs) 18:24, 11 April 2014 (UTC)[reply]

External links modified[edit]

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External links modified[edit]

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hello[edit]

hello guys i had a question about the cocoa bean. it's for a school project. does man have a piece for me? — Preceding unsigned comment added by 178.238.107.170 (talk) 12:11, 8 June 2018 (UTC)[reply]

Studies[edit]

Buijsse B, Feskens EJ, Kok FJ, Kromhout D (February 2006). "Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study". Archives of Internal Medicine. 166 (4): 411–7. doi:10.1001/archinte.166.4.411. PMID 16505260. Results: One third of the men did not use cocoa at baseline. The median cocoa intake among users was 2.11 g/d. After adjustment, the mean systolic blood pressure in the highest tertile of cocoa intake was 3.7 mm Hg lower (95% confidence interval [CI], −7.1 to −0.3 mm Hg; P = .03 for trend) and the mean diastolic blood pressure was 2.1 mm Hg lower (95% CI, −4.0 to −0.2 mm Hg; P = .03 for trend) compared with the lowest tertile. During follow-up, 314 men died, 152 of cardiovascular diseases. Compared with the lowest tertile of cocoa intake, the adjusted relative risk for men in the highest tertile was 0.50 (95% CI, 0.32-0.78; P = .004 for trend) for cardiovascular mortality and 0.53 (95% CI, 0.39-0.72; P < .001) for all-cause mortality.

Because the study was removed from the article, want to preserve it here. Bod (talk) 21:26, 29 July 2018 (UTC)[reply]

Bod, thank you for doing so :). By chance, are you able to make sense of it? Because I sure as hell can't..a brief summary in layman's terms of its conclusions left here along with it in the record would be a good thing to have, I think. 2600:1702:4960:1DE0:E188:AB34:F849:5200 (talk) 10:49, 15 December 2021 (UTC)[reply]
You're replying to a three-and-one-half-year-old post, by an editor who has been blocked almost that long. I wouldn't expect any further response from Bod. — JohnFromPinckney (talk / edits) 13:12, 16 December 2021 (UTC)[reply]

Why is the content about child/slave labour being deleted?[edit]

I had added fully-cited content from Fortune (magazine) about the fact that harvesting of cocoa in West Africa is being done by child/slave labour.

That has been deleted without any reason being given.

I cannot do another Revert because that would be edit warring. But I do object to the tactic being used and hope that other editors will agree that the content is valid. See below:

A major study of the issue in 2016, published in Fortune magazine in the U.S., concluded that approximately 2.1 million children in West Africa "still do the dangerous and physically taxing work of harvesting cocoa". The report was doubtful as to whether the situation can be improved.

"According to the 2015 edition of the Cocoa Barometer, a biennial report examining the economics of cocoa that’s published by a consortium of nonprofits, the average farmer in Ghana in the 2013–14 growing season made just 84¢ per day, and farmers in Ivory Coast a mere 50¢. That puts them well below the World Bank’s new $1.90 per day standard for extreme poverty, even if you factor in the 13% rise in the price of cocoa last year.

And in that context the challenge of eradicating child labor feels immense, and the chocolate companies’ newfound commitment to expanding the investments in cocoa communities not quite sufficient. ... 'Best-case scenario, we’re only doing 10% of what’s needed.' Getting that other 90% won’t be easy. 'It’s such a colossal issue,' says Sona Ebai, who grew up farming cocoa in Cameroon and is the former secretary general of the Alliance of Cocoa Producing Countries. 'I think child labor cannot be just the responsibility of industry to solve. I think it’s the proverbial all-hands-on-deck: government, civil society, the private sector.'He pauses, taking in his own thought for a moment. 'And there, you really need leadership.'"

[1]

Peter K Burian (talk) 16:37, 7 January 2019 (UTC)[reply]

References

  1. ^ Fortune. 1 March 2016 http://fortune.com/big-chocolate-child-labor/. Retrieved 7 January 2019 quote=For a decade and a half, the big chocolate makers have promised to end child labor in their industry—and have spent tens of millions of dollars in the effort. But as of the latest estimate, 2.1 million West African children still do the dangerous and physically taxing work of harvesting cocoa. What will it take to fix the problem?. {{cite web}}: Check date values in: |accessdate= (help); Missing or empty |title= (help); Missing pipe in: |accessdate= (help)
With unformatted text and source template, you are making a mess of the section and the reference format; Please slow down and see this edit from the Chocolate article, and go from there. --Zefr (talk) 16:47, 7 January 2019 (UTC)[reply]
OK, Zefr; as per your suggestion, I have added a short version of the text, with correct formatting of the citation.(Child Slavery - Attempt at Reform section). Hopefully, this will resolve the issue.
Approximately 2.1 million children in West Africa were involved in harvesting cocoa, as of 2015. A 2016 report offered this comment about the issue: "I think child labor cannot be just the responsibility of industry to solve. I think it’s the proverbial all-hands-on-deck: government, civil society, the private sector. And there, you really need leadership", according to Sona Ebai, the former secretary general of the Alliance of Cocoa Producing Countries.[1]

Peter K Burian (talk) 17:10, 7 January 2019 (UTC)[reply]

References

  1. ^ O'Keefe, Brian (1 March 2016). "Behind a bittersweet industry". Fortune.com. Fortune. Retrieved 7 January 2018. For a decade and a half, the big chocolate makers have promised to end child labor in their industry—and have spent tens of millions of dollars in the effort. But as of the latest estimate, 2.1 million West African children still do the dangerous and physically taxing work of harvesting cocoa. What will it take to fix the problem

Criollo[edit]

Hello @Bawanio: Are these [1] really two different cultivars? Invasive Spices (talk) 24 February 2022 (UTC)

Cacao Fino de Aroma[edit]

The research article Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L) [1] by Juan C. Motamayor, published 2008 October 1, defines ten genetic clusters of cacao. That number has since been expanded to eleven.

Below is a complete list of all eleven genetic clusters of cacao, according to the USDA-ARS and Motamayor classification system.[2]

  • Nacional
  • Criollo
  • Amelonado
  • Boliviano
  • Contamana aka Ucayali/Scavina
  • Curaray
  • Guiana
  • Iquitos aka Iquitos Mixed Calabacillo (IMC)
  • Marañon aka Parinari
  • Nanay
  • Purús

As discussed in a 2020 December 16 Uncommon Cacao blog, [3] "Forastero" was originally used to refer to non-Criollo beans and "Trinitario" referred to a Criollo and forastero hybrid.

As indicated in the following quotes from South American chocolate producers, in the region where Criollo and Nacional cacao is produced, it is often referred to as Fino de Aroma (or Fine Aroma in English translation).

"The two most coveted cacao varieties in the world are Nacional and Criollo. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. Nacional and Criollo are prized among chocolate makers throughout the world for two important reasons: they are extremely rare and their flavor profiles are considered the most desirable. But Nacional and Criollo are just as different from each other as Nebbiolo and Merlot in terms of their history, growing conditions, and especially their flavor profiles." [4]

"The Fino de Aroma denomination is an International Cocoa Organization (ICCO)* classification, which describes an exquisite aroma and flavour." "Only around 8% of the cocoa produced in the entire world is Cacao Fino de Aroma. 76% of Cacao Fino de Aroma produced in the world is grown in Colombia, Ecuador, Venezuela and Peru." [5]

"There are 3 main cultivar groups of Cacao beans grown today: Forastero, Trinitario, and Nacional. Nacional is a Criollo Cacao grown from ancient heirloom beans, and is the rarest of the three because the trees are especially difficult to grow. Chocolate made from Criollo Nacional Fino de Aroma Cacao beans has a delicate, complex array of flavors. The “King of Cacao", Criollo Nacional Fino de Aroma is highly prized and is used in Cacao Ceremony, and by the world's finest Bean-to-Bar micro chocolate makers." [6]Penelope Gordon (talk) 06:10, 12 April 2022 (UTC)[reply]

The Motamayor et al., 2008 URL is incorrect and, by itself, doesn't look important. "Why are we suddenly talking about one person and his research in this article?" I suggest using this instead:

The research study ''Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (''Theobroma cacao'' L)'' by Juan C. Motamayor ''et al.'', 2008<ref name="Clement-et-al-2010">{{cite journal | last=Clement | first=Charles | last2=De Cristo-Araújo | first2=Michelly | last3=Coppens D’Eeckenbrugge | first3=Geo | last4=Alves Pereira | first4=Alessandro | last5=Picanço-Rodrigues | first5=Doriane | title=Origin and Domestication of Native Amazonian Crops | journal=[[Diversity (journal)|Diversity]] | publisher=[[MDPI]] | volume=2 | issue=1 | date=2010-01-06 | issn=1424-2818 | doi=10.3390/d2010072 | pages=72–106 | s2cid=13527911}} <!--- Published by MDPI but very well regarded by other sources. ---></ref><ref name="Kane-et-al-2012">{{cite journal | last1=Kane | first1=Nolan | last2=Sveinsson | first2=Saemundur | last3=Dempewolf | first3=Hannes | last4=Yang | first4=Ji Yong | last5=Zhang | first5=Dapeng | last6=Engels | first6=Johannes M. M. | last7=Cronk | first7=Quentin | title=Ultra-barcoding in cacao (''Theobroma'' spp.; Malvaceae) using whole chloroplast genomes and nuclear ribosomal DNA | journal=[[American Journal of Botany]] | publisher=[[Botanical Society of America]] ([[Wiley (publisher)|Wiley]]) | volume=99 | issue=2 | year=2012 | issn=0002-9122 | doi=10.3732/ajb.1100570 | pages=320–329 | s2cid=3933483 | pmid=22301895}}</ref><ref name="Motamayor-et-al-2008">{{cite journal | last1=Motamayor | first1=Juan C. | last2=Lachenaud | first2=Philippe | last3=da Silva e Mota | first3=Jay Wallace | last4=Loor | first4=Rey | last5=Kuhn | first5=David N. | last6=Brown | first6=J. Steven | last7=Schnell | first7=Raymond J. | editor-last=Borevitz | editor-first=Justin O. | title=Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (''Theobroma cacao'' L) | journal=[[PLoS ONE]] | publisher=[[Public Library of Science]] | volume=3 | issue=10 | date=2008-10-01 | issn=1932-6203 | doi=10.1371/journal.pone.0003311 | page=e3311 | s2cid=15160979}}</ref> defines ten genetic clusters of cacao.

Invasive Spices (talk) 12 April 2022 (UTC)