It is obtained from seeds of Theobroma cocoa, belonging to family Sterculiaceae.
COCOA
Synonyms
Cocao seed, cocoa bean, Chocolate Tree.
Biological Source
It is obtained from seeds of Theobroma cocoa, belonging to family Sterculiaceae.
Geographical Source
Cultivated in Tropical America, Ceylon, Java, South
American countries like Brazil, Ecuador, Guiana, and Caribbean islands.
Cultivation and Collection
Cocoa is cultivated up to an altitude of 1,000 m. The plant
can tolerate a rain fall of 150–500 cm per annum but the rain should be
properly distributed. It requires well drained soil, with a capacity to hold
moisture. The top soil (15–30 cm) should have sufficient organic matter. Proper
irrigation is essential at least for the first two years of cultivation so as
to facilitate tap root of the plant to penetrate deep in the soil. Though cocoa
plant requires adequate sun light, it cannot tolerate direct sun light. So,
permanent evergreen forest trees are developed to provide shade. Coconut or
areca nut trees are cultivated in between cocoa plants. Cocoa plants start
bearing fruits after three years of planting and survive for 60–70 years. The
flowers are small and are succeeded by deep red fruits or orange coloured
fruits. The fruits are about 15–20 cm long, containing 40–50 colourless, fleshy
seeds embedded in the mucilaginous pulp,
The usual season for gathering the fruit is June and
December. When ripe they are cut open and the beans or nuts surrounded by their
sweetish acid pulp are allowed to ferment so that they may be more easily
separated from the shell. The beans are then usually dried in the sun, though
sometimes in a steam drying shed.
Characteristics
The tree is handsome, 12–16 feet high, trunk about 5 feet
long, wood light and white coloured, bark brown. Leaves are lanceolate, bright
green and entire. Flowers are small reddish and almost odourless. Fruits are
yellowish red, smooth; rind flesh coloured; pulp white; when seeds are ripe
they rattle in the capsule when shaken; each capsule contains about 25 seeds;
if separated from the capsule they soon become infertile, but if kept therein
they retain their fertility for a long time.
Chemical Constituents
Cocoa beans mainly contain theobromine and cocoa butter. The
percentage of caffeine is less in this, various volatile compounds,
polyphenols, together with mucilage, etc., are also present.
Uses
It is used as an ingredient in cosmetic ointments and in pharmacy
for coating pills and preparing suppositories. It has excellent emollient
properties and is used to soften and protect chapped hands and lips.
Theobromine, the alkaloid in the beans, resembles caffeine in its action, but
its effect on the CNS is less powerful. It is also used as diuretic. It is also
employed in high blood pressure as it dilates the blood-vessels. Cocoa is also
used as nutritive.
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