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Chocolate is perhaps the most popular dessert in the world. Here are interesting aspects of chocolate you probably didn’t know before…
It usually lasts for five years until the cocoa trees mature their fruits. Each fruit contains an average of 20 to 40 cream-colored cocoa beans.
For an English pound (0.45 kilograms) of cocoa mass, you need approximately 400 beans. The cocoa mass is formed by grinding the beans. It is the basis for any chocolate and other cocoa products.
The plant was developed by the Olmecs called “cacao”, but it was originally spoken “kakawa”. The Maya took the word cacao.
Worldwide, there is about half as much chocolate as coffee producing.
Today, around 3rd Million tons of cocoa beans are harvested. In 1830 production was still at around 10 000 tonnes.
80 percent of the final products are produced in Europe and North America. 80 percent of the raw material cocoa is grown in nine countries: Ghana, Indonesia, Brazil, Nigeria, Cameroon, Ecuador, Malaysia and Ivory Coast.
In Switzerland, per capita chocolate is eaten more than in any other country on earth. Per year each Swiss consumes an average of 10 kg chocolate. In the U.S., it is 5 kg per year per person.
Chocolate melts at 34º C. This is roughly body temperature. That’s why chocolate melts on the tongue.
Unsweetened cocoa powder contains from 1 to 3 percent theobromine, the caffeine is similar, but it has a significantly different effect on the organism, since it mildly stimulating and durable, but also affects mood. For people that proportion is harmless. Other ingredients used in connection with the mood effects of chocolate are inter alia, the amphetamine-like Phenylethylamine, the serotonin precursor tryptophan, a natural antidepressant, and the cannabinoid anandamide, which like THC of the cannabis plant to the cannabinoid receptors in the endocannabinoid system and produce similar effects.
On the presumption that chocolate is addictive, there is some evidence. Physical dependence may well not be counted.
Chocolate is perhaps the most popular dessert in the world. Here are interesting aspects of chocolate you probably didn’t know before…
It usually lasts for five years until the cocoa trees mature their fruits. Each fruit contains an average of 20 to 40 cream-colored cocoa beans.
For an English pound (0.45 kilograms) of cocoa mass, you need approximately 400 beans. The cocoa mass is formed by grinding the beans. It is the basis for any chocolate and other cocoa products.
The plant was developed by the Olmecs called “cacao”, but it was originally spoken “kakawa”. The Maya took the word cacao.
Worldwide, there is about half as much chocolate as coffee producing.
Today, around 3rd Million tons of cocoa beans are harvested. In 1830 production was still at around 10 000 tonnes.
80 percent of the final products are produced in Europe and North America. 80 percent of the raw material cocoa is grown in nine countries: Ghana, Indonesia, Brazil, Nigeria, Cameroon, Ecuador, Malaysia and Ivory Coast.
In Switzerland, per capita chocolate is eaten more than in any other country on earth. Per year each Swiss consumes an average of 10 kg chocolate. In the U.S., it is 5 kg per year per person.
Chocolate melts at 34º C. This is roughly body temperature. That’s why chocolate melts on the tongue.
Unsweetened cocoa powder contains from 1 to 3 percent theobromine, the caffeine is similar, but it has a significantly different effect on the organism, since it mildly stimulating and durable, but also affects mood. For people that proportion is harmless. Other ingredients used in connection with the mood effects of chocolate are inter alia, the amphetamine-like Phenylethylamine, the serotonin precursor tryptophan, a natural antidepressant, and the cannabinoid anandamide, which like THC of the cannabis plant to the cannabinoid receptors in the endocannabinoid system and produce similar effects.
On the presumption that chocolate is addictive, there is some evidence. Physical dependence may well not be counted.
