Love chocolates? Ever wonder where does this most popular food in the world came from? Well, before it becomes chocolate, there’s a tree and that tree produces fruit that resembles to a football, the cacao pods! It has different varieties which ranges from small to big and differ in colors. Some may be orange in color, purple, yellow and green.
Two hundred years ago, Carolus Linnaeus, the great Swedish founder of modern botany, gave the cacao tree it’s scientific name Theobroma cacao which means “food of the gods.”
But where can we find the tree? They said, just follow the equator and you’ll find cacao. Luckily, Philippines is located 10-15 degrees from the Earth’s Equator which makes an ideal cultivation grounds for cacao because of its geography as a tropical rainforest. According to wikipedia, cacao trees are cultivated throughout equatorial region including the Caribbean, Africa, Southeast Asia, and the Pacific Islands of Samoa and New Guinea. Cacao was then first introduced by the Spanish colonizers to Filipinos four centuries ago. Since then, the Philippine cocoa industry has been the primary producer of cocoa beans in the Southeast Asia.
“Tsokolate” as we all known in the Philippines is the hot chocolate drink served in most Filipino homes during breakfast or merienda. It is made from tablea which comes from a roasted and ground cacao nibs molded into chocolate tablets or balls and can be stored for several months. This native hot chocolate drink can be prepared in two ways, as Jose Rizal’s Noli me Tangere: “tsokolate eh” and “tsokolate ah”. Tsokolate Eh refers to thick hot chocolate which is only served to Spaniards back then. The “E” comes from the Spanish word “espeso” which means thick. Tsokolate Ah refers to the diluted or watered down hot chocolate. The “A” is from the word “aguado” which means weak, watery or thin and they are served only to not so important visitors. Nowadays, it doesn’t matter if you’re into tsokolate eh or tsokolate ah, what you may want is to pair it with some pandesal or ensaymada!
The world is hungry for chocolates while supply for chocolates is melting.
For many consumers, chocolate is happiness, so if chocolate supply is in danger, the world’s favorite food will mean nothing but sadness. The Department of Agriculture reported that the global demand for cocoa is estimated to reach between 4.7 million to 5 million metric tons by 2020, but a cocoa global shortage is also predicted at 1 million MT the same year. In the Philippines, the local consumption is at 50,000 MT every year, and the local supply is only around 10,000 MT. To avoid this impending deficit, the Philippines committed to produce 100,000 MT of fermented beans for the export and domestic markets through 40% annual increase in production by 2020. The Department of Agriculture with the help of DTI and other private sectors for cacao are conducting comprehensive and regular trainings for farmers and Filipinos who wants to induce good practices in planting cacao.
Today, cacao is not only applied in food, they are also used in cosmetics and pharmaceuticals. Is cacao really good for you? Now here are some of the little known benefits of eating cacao;
Energy Booster
Cacao is rich in magnesium that significantly help your body boost your energy levels.
Strong Bones
Cacao packs in more calcium than cow’s milk that can help strengthen bones and teeth.
Glowing and Youthful Skin
It’s densely packed with iron and antioxidants which helps protect skin cells from advanced destruction and helps skin feel healthy and youthful for longer!
Healthy Heart
Consuming cacao can help with issues such as depression, stress, blood pressure and heart health due to the extremely high quantities of antioxidants found in cacao which protect lipoproteins from oxidizing, or reacting with free radicals.
“Cacao has great nutritional value, a lot of protein, which strengthens a person, and without sugar it is not fattening.”
― Samael Aun Weor
"Let Food be thy Medicine. Let Medicine be thy Food." 