Cocoa is a fruit of tropical origin, with which chocolate is produced. It comes from the cocoa tree. Even if it is a tree, when it is cultivated, it forms a kind of bush that grows up to 2 or 3 metres. Those bushes must stay out of the sun, so they can usually be found under bigger trees such as the cedar, the bucare, the mango or the banana tree.

The cocoa tree usually has between 10 and 15 fruits, but sometimes it can have up to 20.

There are two types of cocoa: one is red and it goes purple when it matures, and the other is green and it goes yellow.

When cocoa is mature, it is cut from the tree and left in the shadow on banana leaves during 3 or 6 days, so that it ferments. It is important to have some humidity, but it should not get wet with rain. After that, it is put in the sun to dry for another 3 or 6 days.

When the grains are dried, they are toasted in an oven and then peeled and grinded. Finally, sugar and milk are added to make chocolate.

Nutritional information (0.1 kg)
Fiber 27.7 g
Saturates 14.5 g
Monounsaturated fatty acids 7.8 g
Polyunsaturated fatty acids 0.7 g
Cholesterol 6.0 mg
Calcium 135.0 mg
Iron 42.0 mg
Zinc 5.5 mg
Vitamin A 10.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.