Cocoa and Objective-C Cookbook

Product Information

The generic name Theobroma is derived from the Greek for "food of the gods"; from θεός ( theos), meaning 'god' or 'divine', and βρῶμα ( broma), meaning 'food'. The specific name cacao is the Hispanization of the name given to the plant in indigenous Mesoamerican languages such as kakaw in Tzeltal, Kʼicheʼ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl meaning "bean of the cocoa-tree". [10] Taxonomy [ edit ]

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). McNeil, Cameron, ed. (2006). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville: University of Florida Press. ISBN 0-8130-2953-8. So this i pretty much a 'yes' to your second bullet point. Also relevant is that although Objective-C springs from C, Apple have made C++ fully callable (search for Objective-C++), so that's also an option. Treating with an alkali produces Dutch process cocoa, which is less acidic, darker, and more mellow in flavor than untreated cocoa. Regular (non-alkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. [95] This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment. Grivetti, Louis E.; Lowe, Diana Salazar; Jimenez, Martha; Escárcega, Sylvia; Barriga, Patricia; Dillinger, Teresa L. (1 August 2000). "Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate". The Journal of Nutrition. 130 (8): 2057S–72S. doi: 10.1093/jn/130.8.2057S. ISSN 0022-3166. PMID 10917925.

Osakabe, Naomi; Baba, Seigo; Yasuda, Akiko; Iwamoto, Tamami; Kamiyama, Masumi; Tokunaga, Takahisa; Kondo, Kazuo (2004). "Dose-Response Study of Daily Cocoa Intake on the Oxidative Susceptibility of Low-Density Lipoprotein in Healthy Human Volunteers". Journal of Health Science. 50 (6): 679–684. doi: 10.1248/jhs.50.679. ISSN 1344-9702. 12.1% fat The initial domestication was probably related to the making of a fermented, thus alcoholic, beverage. [35] In 2018, researchers who analysed the genome of cultivated cacao trees concluded that the domesticated cacao trees all originated from a single domestication event that occurred about 3,600 years ago somewhere in Central America. [36]

Walworth JL, Sumner ME (1987) The diagnosis and recommendation integrated system (DRIS). In: Stewart BA (ed) Advances in soil science, vol 6. Springer, New York The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. [75] However, deforestation due to cocoa production is still a major concern in parts of West Africa. In Côte d'Ivoire and Ghana, barriers to land ownership have led migrant workers and farmers without financial resources to buy land to illegally expand their cocoa farming in protected forests. Many cocoa farmers in this region continue to prioritize expansion of their cocoa production, which often leads to deforestation. [76]

Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cocoa produced over the past five decades is of the Forastero or lower-grade Trinitario varieties. [26] Cultivation [ edit ] History of cocoa (translated)". National Association of Exporters and Industrialists of Cacao of Ecuador. 2015. Archived from the original on 21 February 2018 . Retrieved 20 February 2018. The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the human genome. About 20% of the cacao genome consists of transposable elements, a low proportion compared to other plant species. Many genes were identified as coding for flavonoids, aromatic terpenes, theobromine and many other metabolites involved in cocoa flavor and quality traits, among which a relatively high proportion code for polyphenols, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants, [32] and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs. Historically, 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] Rousseau GX, Deheuvels O, Rodriguez Arias I, Somarriba E (2012) Indicating soil quality in cacao-based agroforestry systems and old-growth forests: the potential of soil macrofauna assemblage. Ecol Indic 23:535–543

Cocoa solids, the dark, bitter mass that contain most of cacao's notable phytochemicals, including caffeine and theobromineKamprath EJ (1970) Exchangeable aluminum as a criterion for liming leached mineral soils. Soil Sci Soc Am J 34:252–254 Ogunlade MO, Agbeniyi SO, Oluyole KA (2012) Increasing cocoa bean yield of small holder farms through cocoa pod husk based compost and NPK fertilizers in Cross River state, Nigeria. Paper presented at the 17th international cocoa research conference, Yaoundé (Cameroon), 15–20 Oct 2012 In 2018, the Beyond Chocolate partnership was created between multiple stakeholders in the global cocoa industry to decrease deforestation and provide a living income for cocoa farmers. The many international companies are currently participating in this agreement and the following voluntary certification programs are also partners in the Beyond Chocolate initiative: Rainforest Alliance, Fairtrade, ISEAL, BioForum Vlaanderen. [68] Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans. [78] [79] The International Center for Tropical Agriculture warned in a paper published in 2013 that Ghana and Côte d'Ivoire, the world's two top cocoa growers, will experience a decline in suitable areas for cocoa production as global temperatures rise by up to 2°C by 2050. [80]