WHY CACAO?


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“Western culture has fallen in love with this most amazing substance. Yet, for most of us, it has been a blind date all along. After all, what is chocolate? Where does it come from?

 

The key to chocolate’s super qualities seems to be eating it in its raw, natural state as a cacao bean! When cacao beans are excessively heated, melted, processed, chemicalised and added to dairy products, they lose key nutrient qualities of texture, psychoactive properties, brain nutrition and more. Other properties of the cacao bean are still present yet diminished by cooking, such as dark chocolate flavours, antioxidants, aphrodisiac qualities, mood elevation and others.” - David Wolfe


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  • Cacao grows 20 degrees north and south of equator. Worldwide only three traditional species variations of Theobroma Cacao are cultivated: Criollo, Forastero and Trinitario. 
  • Cameroon, Ivory Coast, Ecuador, Ghana, Indonesia and Nigeria produce over 90% of the global cacao supply. In comparison, Europeans & North Americans consume 70% of the worlds cacao.
  • Cacao is produced primarily by smallholder farmers, mostly men, who live on less than 2$ a day and rely on cocoa for the majority of their income.
  • Cacao was an intrinsic part of ancient Mayan and Aztec life, not just as a beverage or food, but as a pillar of their economies and an integral part of their religions, appearing in numerous spiritual ceremonies.
  • In indigenous Mesoamerican languages cacao was known as kakaw in Tzeltal, K’iche’ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl. The verb chokola'j means"to drink chocolate together".
  • Theobroma Cacao is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".