What is Cacao?

Perhaps when you hear the word Cacao you think of chocolate but did you know that Cacao is a sacred plant medicine native to the tropical regions of Mesoamerica. The ancient Olmecs, Mayans and Aztecs of Central and South America were the first to cultivate the Cacao tree as a sacred crop. They used the beans to make a bitter drink for ceremonies including births, marriages and battles, religious practices and medicinal purposes. Today, cacao beans are often used to make chocolate and other products which are enjoyed all over the world. As a result of increasing demand, cacao trees are grown commercially in various countries around the world, including West Africa, Indonesia, and the Philippines. The trees are known as Theobroma Cacao, an evergreen tree from the Malvaceae family. The tree grows fruits, otherwise known as pods, which are picked when ripe. They are split open to reveal the seeds inside which are tightly packed together and surrounded by a white fleshy pulp.

The seeds are first fermented which not only mellows the flavour of the Cacao, introducing the characteristic "chocolate" richness we are familiar with, but also allows certain compounds to form that are key to the Cacao's nutritional profile. The seeds are dried and then roasted. The key to maintaining the highest grade of Cacao is to roast the beans under low temperatures for just enough time to complete the necessary internal reactions. After roasting, the outer shell is removed to reveal the nibs, which are then ground into cocoa mass often known as a paste or liquor. This can then be used in ceremonies or rituals as a plant medicine, or in a variety of other ways such as in food. The cocoa mass can then be further processed to produce cocoa powder and chocolate by mixing it with ingredients like sugar and milk to create different types of chocolate.