Human Uses of Plants ~Hot Chocolate~

1. Human Uses of Plants~Hot Chocolate~ By: Abdeali B. & Sami K. SBI3U0 Ms.TranMonday October 3rd, 2011

2. The Plant • What plant? The “Theobroma Cacao plant” • Where in the plant? The seeds(also called beans) of the plant (located in the pods which grow on the plant) are used for making chocolate • There are many processes (harvesting, fermentation, drying) which are done to prepare the seed (normally bitter) before it is turned into chocolate (vary in weeks or days depending on seed quality)

3. “Food of the Gods” • It is a tropical plant native to but not limited to (grows throughout tropics) south and central America • Grows up to 40 feet tall and have pods which can contain up to 40 seeds and be as large as 30cm long • Requires a lot of moisture, rainfall, shade, and often grown near rivers • Can live for up to a 100 years

4. History of the Plant • 1500 BC-400 BC –Olmec Indians grew cacao beans as a crop • 1100 BC- in Puerto Escondido , Honduras. Used as a beverage and byhigh status Aztecs and Mayans. • AD 600 – Mayans established the first known cacao plantations in the northern regions of south america • 1544 – used as gifts (beaten, mixed cacao) for Spain and Portugal from the Mayans • 16th Century Europe- Spanish began adding new flavours to the cacao drink with cane sugar and vanilla

5. History Continued • 1570 – Cocoa began being used as medicine and an aphrodisiac • 1674- Solid form of chocolate created( in rolls and cake) • 1795- Dr. Joseph Fry of Bristol began using Steam engines for grinding cocoa beans, this led to the mass expansion of chocolate • 1828- Cacao press invented by Conrad Van Houten, made chocolate smoother, cheaper, added alkaline salts to make the cacao mix better with water, known as “Dutching” • 1847 – First chocolate bar created by Joseph Fry & Son

6. History Continued • 1876 – Milk chocolate created by Daniel Peter of Vevey, Switzerland. • 1879- Rodolphe Lindt of Berne, Switzerland inveted the “conching “machine. Made chocolate have the melting effect it does today. • 1897- Brownies created, was seen in the Sears and Roebuck catalogue • 1910- Nickel Chocolate bar created by Canadian Arthur Ganong • 1913- JulesSechaud of Montreux created a machine that would make chocolates have a filling

7. Health Benefits • Cacao has a lot of antioxidants (boost immune system), phenylethylamine (makes you happier) • Drawbacks – Addictive and negative effects on people with panic attacks and anxiety • Scientists say its good to add dark chocolate or pure cacao to your healthy balanced diet

8. Uses • Cacao beans were used by the Aztecs in 1000AD as a currency and to pay taxes. • In 18th Century England, chocolate beverages were used to help with stomach aches. • In Central America it was used as a substitute for caffeinated drinks. • Can be used as a antioxidant face mask. • Used to add flavour to a variety of dishes and be used in itself in very different forms • Used in gatherings to beautify the scenery and satisfy as a desert

9. How it is Made pt 1 • Firstly, the pods are taken off the cacao trees and the seeds are taken • Secondly, the seeds are put into wooden boxes or in a hole and are wrapped with banana leaves. They are then left to go through the process of fermentation. • Thirdly, the beans are placed under sunlight so that they can become really dry • Finally, they are sent to a factory to be made into cocoa.

10. How it is Made pt 2 • After the beans are sent to a factory, they are firstly cleaned of all foreign objects( like rocks) • Next the beans are sorted by type and roasted in an oven at about 210-290F. This lasts for about 30 minutes to two hours • Now the beans are cracked and the shell is removed. The inside of the bean is called a “nib” and is pounded into “chocolate liquor”. • Half the chocolate liquor is used to make cacao powder and the other half is used to make chocolate bars.

11. How its made pt 3 • To make hot chocolate we need the cocoa powder • So next, the conch machine is used to compress the chocolate liquor and remove a lot of the fat and cocoa butter. • What you have left after the “conching” is complete is the very dry chocolate liquor and can be ground into cocoa.

12. Environmental Impacts • In-organic fertilizers used for cacao plants destroys the soil and causes harm to other plants • The pesticide production causes emissions of halogens and CFC’s which in turn harms our ozone. • Since the many of the cacao Trees are grown near rivers, the pesticides drain into them, this causes harm to the eco-system

13. Environmental Impacts • The boilers and roasters when manufacturing the cacao beans consume a lot of fossil fuels which increases carbon emissions. • There are a lot of fossil fuels burned by big trucks when they go out and harvest the cacao trees

14. Importance to Society • Due to the high demand of chocolate, a lot of cacao trees are planted, this reduces it’s environmental impact. • Cash crop for Africa (Ghana & Cote d’Ivoire) • It brings happiness and brings people closer together • Has healthy benefits and can reduce risk of certain diseases like cancer and heart disease

15. Interesting Things to know • 1753- Swedish naturalist, Carolus Linnaeus didn’t like the word “cocoa”, so he renamed it “, Theobroma” • 1730 – Cocoa beans became $3 a pound so they were more accessible but still not cheap • Rulers like Montezuma, drank theobroma cacao up to 50 times a day to improve his mental state (focus and happiness) and physical state ( stamina). • 4 Types of Cacao trees, Criollo, Forastero, Trinitario and Nacional. • The Forastero is the most common type and very productive. • The Criollo produces the best tasting cocoa and is rarer than the Forastero. • The Trinitario is a mixed breed of Criollo and Forastero and has a great smell. It is also resistant to disease and very productive. • The Nacional is the worst type, being prone to disease and difficult to grow but it has the best aroma. • The tree is made in a way which makes it easy for it to make a population. Inside the pods of the tree is a pulp which is sweet and attracts forest animals. These forest animals eat the pulp inside the pod and throw away the seeds. These seeds which are thrown away eventually become trees.

16. References • http://www.worldcocoafoundation.org/learn-about-cocoa/tree-to-table/how-chocolate-is-made.asp • http://www.facts-about-chocolate.com/how-is-chocolate-made.html • http://www.facts-about-chocolate.com/where-does-chocolate-come-from.html • http://www.cacaoweb.net/cacao-tree.html • http://www.xocoatl.org/tree.htm • http://www.astrologyzine.com/healthy-chocolate.shtml • http://naturalhealthezine.com/health-benefits-of-cocoa/ • http://wanttoknowit.com/when-was-chocolate-invented/ • http://www.squidoo.com/who-invented-chocolate • http://www.dailymail.co.uk/news/article-493335/Chocolate-invented-3-100-years-ago-Aztecs--trying-make-beer.html • http://inventors.about.com/od/foodrelatedinventions/a/chocolate.htm • http://www.chocolateexpert.co.uk/uses-of-chocolate.html • http://orton.catie.ac.cr/repdoc/A3660I/A3660I.PDF • http://www.npr.org/templates/story/story.php?storyId=16354380

17. The End