Cocoa and Objective-C Cookbook

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Dietary potassium may protect against hypertension caused by excess sodium intake ( 8). Low potassium intake has been associated with increased risk of cardiovascular mortality ( 261). Chocolate is relatively low in potassium; dark chocolate contains 114mg potassium (2% RDA) per 100kcal, whereas unsweetened cocoa powder contains 82mg per tablespoon, and milk chocolate contains 67mg (1% RDA) ( 1, 184). Payany, Estérelle (2019). Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts. Groupe Flammarion. p.18. ISBN 9782081506794. particularly tannic and has a more astringent and bitter taste than other varieties Bingham, Ann; Roberts, Jeremy (2010). South and Meso-American Mythology A to Z. Infobase Publishing. p.19. ISBN 978-1-4381-2958-7. Pacheco RG, Almeida AAF, Sodré GA, Chepote RE, Araújo QR, Marrocos PCL (2005) Dry matter production and efficiency of phosphorus uptake by cacao clones after eight months of age. Paper presented at the XXX Brazilian Congress of Soil Science, Recifew (Brazil)

During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by winnowing after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. [27] [28] Harvesting [ edit ] Harvesting in CameroonPeople around the world enjoy cocoa in many different forms, consuming more than 3 million tons of cocoa beans yearly. Once the cocoa beans have been harvested, fermented, dried and transported they are processed in several components. Processor grindings serve as the main metric for market analysis. Processing is the last phase in which consumption of the cocoa bean can be equitably compared to supply. After this step all the different components are sold across industries to many manufacturers of different types of products.

In addition to causing vasodilation, NO also prevents leukocyte adhesion and migration, smooth muscle cell proliferation, and platelet adhesion and aggregation ( 80). Nitric oxide and other endothelium-derived factors are important for the control of vascular biology, not only in the peripheral but also in the cerebral circulation ( 81). Deficiency of NO favors the development of atherosclerosis and is associated with increased cardiovascular risk in conditions such as type 2 diabetes, metabolic syndrome, hypertension, and atherosclerosis ( 31, 80). Pure epicatechin ingestion has been shown to acutely reduce the plasma levels of endothelin-1 in healthy men ( 144).The fruit, called a cacao pod, is ovoid, 15–30cm (6–12in) long and 8–10cm (3–4in) wide, ripening yellow to orange, and weighs about 500g (1lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Juniper, Tony (25 January 2020). "How climate change has altered cocoa farming in Ivory Coast". www.greenbiz.com. Nieburg, Oliver (20 June 2016). "Cocoa sector remains 'far from' from sustainable". Confectionery News. The COSA Measuring Sustainability Report – COSA". Committee on Sustainability Assessment. Philadelphia, Pennsylvania, United States . Retrieved 27 June 2022. Rosand PC, Mariano AH (1998) Absorcao diferencial de fosforo em cultivares de cacau. Pesq Agrop Brasileira 20(2):159–167

Manu DK (2006) Biochemical studies of resistance levels of cocoa varieties at cocoa research institute of Ghana, Tafo-Akim to cocoa swollen shoot virus. M Phil Thesis University of Cape Coast, Ghana. Flavonoids, flavan-3-ols, and their oligomeric derivatives, procyanidins, have a variety of beneficial physiologic actions. Flavonoids have a number of properties that may contribute to their cardioprotective effects, including antioxidant and antiplatelet activity, immunoregulatory properties, and beneficial effects on the endothelium ( 42). The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium, which is the result of both acute and chronic upregulation of nitric oxide production ( 222, 277). The combined catechin/epicatechin content in chocolate is 460–610mg/kg ( 150). Epicatechins improve vascular function, reduce BP, improve insulin sensitivity, and reduce platelet activity ( 42). Epicatechin in cocoa quenches OH· 100 times more effectively than mannitol, a typical OH· scavenger ( 239). Jadin P (1975) L’utilisation du diagnostic sol pour l’estimation des besoins en engrais des cacaoyers ivoiriens. Café Cacao Thé 19(3):203–220 While governments and NGOs have made efforts to help cocoa farmers in Ghana and Côte d'Ivoire sustainably improve crop yields, many of the educational and financial resources provided are more readily available to male farmers versus female farmers. Access to credit is important for cocoa farmers, as it allows them to implement sustainable practices, such as agroforestry, and provide a financial buffer in case disasters like pest or weather patterns decrease crop yield. [76] Jadin P, Truong B (1987) Efficacité de deux phosphates naturels tricalciques dans deux sols ferrallitiques acides du Gabon. Café Cacao Thé 31(4):291–302Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. [19] The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from Chuao were awarded an appellation of origin under the title Cacao de Chuao (from Spanish: 'cacao of Chuao'). [20] Acquaye DK (1964) Foliar analysis as a diagnostic technique in cocoa nutrition. I. Sampling procedure and analytical methods. J Sci Food Agric 15:855–863