A Delicious Story Made of Chocolate
Did you know that chocolate is obtained from beans extracted from the fruit of a tree called Theobroma cacao? The fruits are yellow or deep red pods that contain beans covered with a sweet-bitter pulp. Cacao originated in the Amazon region and, for this reason, South America has the highest genetic...
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Kids frontiersin
2024
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| Online Access: | https://kids.frontiersin.org/articles/10.3389/frym.2020.00033 http://hdl.handle.net/20.500.12324/39990 https://doi.org/10.3389/frym.2020.00033 |
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RepoAGROSAVIA399902024-08-30T03:00:24Z A Delicious Story Made of Chocolate A Delicious Story Made of Chocolate Rodriguez Medina, Caren Escobar, Sebastian Caro Quintero, Alejandro Yockteng, Roxana Naddeo, Vincenzo Propagación de plantas - F02 Theobroma cacao Semilla de cacao Variación genética Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_15975 Did you know that chocolate is obtained from beans extracted from the fruit of a tree called Theobroma cacao? The fruits are yellow or deep red pods that contain beans covered with a sweet-bitter pulp. Cacao originated in the Amazon region and, for this reason, South America has the highest genetic diversity of the species. The special flavor of each chocolate depends on genetics and the process of transforming cacao seeds into chocolate bars. Cacao cultivation has a fascinating story for which we have to travel through time. The story begins way back with ancient indigenous civilizations that consumed cacao as a drink, and for whom cacao beans were a symbol of power. After the Spanish colonization of the Americas, cacao pods were taken to Europe. In this article, we will learn about the history and importance of cacao for some civilizations, the genetic diversity of cacao species, and the transformation of cacao beans to chocolate. Cacao-Theobroma cacao 2024-08-29T14:45:39Z 2024-08-29T14:45:39Z 2020-03-24 2020 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 https://kids.frontiersin.org/articles/10.3389/frym.2020.00033 http://hdl.handle.net/20.500.12324/39990 https://doi.org/10.3389/frym.2020.00033 reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA eng Frontiers for Young Minds 8 33 1 8 LeCount, L. J. 2001. Like water for chocolate: feasting and political ritual among the Late Classic Maya at Xunantunich, Belize. Am. Anthropol. 103:935–53. doi: 10.1525/aa.2001.103.4.935 Henderson, J. S., Joyce, R. A., Hall, G. R., Hurst, W. J., and McGovern, P. E. 2007. Chemical and archaeological evidence for the earliest cacao beverages. Proc. Natl. Acad. Sci. U.S.A. 104:18937–40. doi: 10.1073/pnas.0708815104 Nunn, N., and Qian, N. 2010. The Columbian exchange: a history of disease, food, and ideas. J. Econ. Perspect. 24:163–88. doi: 10.1257/jep.24.2.163 Motamayor, J. C., Lachenaud, P., Wallace, J., Loor, R., Kuhn, D. N., Brown, S., et al. 2008. Geographic and genetic population di�����erentiation of the Amazonian chocolate tree (Theobroma cacao L). PLoS ONE 3:e3311. doi: 10.1371/journal.pone.0003311 Santander, M., Rodríguez, J., Vaillant, F., and Escobar, S. 2019. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: flavor formation. Crit. Rev. Food Sci. Nutr. 1–21. doi: 10.1080/10408398.2019.1581726 Papalexandratou, Z., Lefeber, T., Bahrim, B., Lee, O. S., Daniel, H. M., and De Vuyst, L. 2013. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa. Food Microbiol. 35:73–85. doi: 10.1016/j.fm.2013.02.015 Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf application/pdf Colombia Kids frontiersin Frontiers for young minds; Vol. 8, Núm. 33 (2020): Frontiers for young minds (March);p. 1 - 8. |
| institution |
Corporación Colombiana de Investigación Agropecuaria |
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Repositorio AGROSAVIA |
| language |
Inglés |
| topic |
Propagación de plantas - F02 Theobroma cacao Semilla de cacao Variación genética Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_15975 |
| spellingShingle |
Propagación de plantas - F02 Theobroma cacao Semilla de cacao Variación genética Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_15975 Rodriguez Medina, Caren Escobar, Sebastian Caro Quintero, Alejandro Yockteng, Roxana A Delicious Story Made of Chocolate |
| description |
Did you know that chocolate is obtained from beans extracted from the fruit of a tree called Theobroma cacao? The fruits are yellow or deep red pods that contain beans covered with a sweet-bitter pulp. Cacao originated in the Amazon region and, for this reason, South America has the highest genetic diversity of the species. The special flavor of each chocolate depends on genetics and the process of transforming cacao seeds into chocolate bars. Cacao cultivation has a fascinating story for which we have to travel through time. The story begins way back with ancient indigenous civilizations that consumed cacao as a drink, and for whom cacao beans were a symbol of power. After the Spanish colonization of the Americas, cacao pods were taken to Europe. In this article, we will learn about the history and importance of cacao for some civilizations, the genetic diversity of cacao species, and the transformation of cacao beans to chocolate. |
| author2 |
Naddeo, Vincenzo |
| author_facet |
Naddeo, Vincenzo Rodriguez Medina, Caren Escobar, Sebastian Caro Quintero, Alejandro Yockteng, Roxana |
| format |
article |
| author |
Rodriguez Medina, Caren Escobar, Sebastian Caro Quintero, Alejandro Yockteng, Roxana |
| author_sort |
Rodriguez Medina, Caren |
| title |
A Delicious Story Made of Chocolate |
| title_short |
A Delicious Story Made of Chocolate |
| title_full |
A Delicious Story Made of Chocolate |
| title_fullStr |
A Delicious Story Made of Chocolate |
| title_full_unstemmed |
A Delicious Story Made of Chocolate |
| title_sort |
delicious story made of chocolate |
| publisher |
Kids frontiersin |
| publishDate |
2024 |
| url |
https://kids.frontiersin.org/articles/10.3389/frym.2020.00033 http://hdl.handle.net/20.500.12324/39990 https://doi.org/10.3389/frym.2020.00033 |
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