The Difference between Cacao & Cocoa is often misinterpreted

Chocolate is rich in polyphenols, which have significant health benefits, including reducing inflammation and increasing cholesterol levels. Many cannot distinguish the mention of cocoa and cocoa. Though both are different forms.
In order to avoid further mistakes the following team will summarize the differences between Cocoa and Cocoa which we have quoted from Liputan6.com

Mention
Chocolate is made from cocoa beans, or rather seeds from Theobroma cocoa trees. This plant produces large fruits such as pods, each containing 20–60 seeds surrounded by sweet and sour white pulp.

The contents of these pods provide the basic ingredients for chocolate products. However, there is no complete agreement on when to use each of the terms cacao and cocoa.

Makers of raw cacao bean products often use the word cocoa rather than cacao, which might imply that they are more natural products. Cocoa refers to chocolate ingredients before fermentation. While cocoa refers to the mention of chocolate that has gone through a fermentation process.

The Shapes
Cacao is the raw cocoa bean and the purest form of chocolate available on the market because it is the least processed compared to chocolate bars or cacao powder. Cacao is also known to have the highest amount of antioxidants, which are beneficial for the skin and heart as well as the body’s defense against certain cancers.

While cocoa is usually present in powder form, and is usually heated before making. Cocoa is usually referred to as a lower quality version of cocoa, however, it is still loaded with benefits and is usually cheaper.

How to process Cacao beans
Once the cacao beans are harvested, they go through several processing steps. In brief, the basic process is:

Fermentation

Cacao beans (with some sticky pulp still attached) are put in barrels and closed for several days so that microbes that eat the pulp can ferment the beans. This begins to develop the distinctive taste and the scent of chocolate.

Drying

The fermented beans are dried for several days. After drying, they can be sorted and sold to chocolate makers.

Roasting

Dry beans are roasted, unless the raw product is desired. Grilling more fully develops the taste of chocolate and gives them a sweet taste.

Destruction

The seeds are crushed and separated from their outer stomach, producing cocoa fragments called nibs.

Milling

The seeds are ground, producing a non-alcoholic hard liquid. After that cocoa is ready to be made into chocolate products.

The percentage of cacao, chocolate, or dark chocolate in a candy bar tells how much combination cocoa powder and cocoa butter. The specific proportion of each is generally a trade secret of the manufacturer.

Comparison of nutrition for Cacao & Cocoa
When comparing nutritional labels of products made from cacao beans whether raw or roasted, the biggest difference that will be seen is in the calorie, fat and sugar content.

Cacao products are an excellent source of several minerals, including selenium, magnesium, chromium and manganese, but these are often not shown on nutritional labels. In general, the darker the chocolate, the higher the cacao content, the higher the mineral content.

In general, fewer processed cacao that have applied less heat such as raw cocoa contain more antioxidants. However, cacao varieties, growth conditions, and processing methods can affect antioxidant content.

Health benefits and risks
Cacao beans and the products derived from them are rich sources of beneficial plant compounds, especially flavanols, which have antioxidant, heart-protective and anti-cancer properties, among other health benefits.

Cacao also contains iron which is easily absorbed by your body, unlike some plant mineral sources. Vegetarians and vegans in particular can use it, because it is a source of iron.

Cacao products also contain tryptophan, which is an amino acid that the body uses to make serotonin, a brain chemical that helps the body relax. Apart from these benefits, remember that chocolate is high in calories. Consuming 3-ounce chocolate bars, 70% contains 480 calories, 24 grams of saturated fat and 27 grams of added sugar.

By choosing dark chocolate and unsweetened cacao products, you can minimize the health risks associated with eating too much sugar, including weight gain and tooth decay.

Source : Liputan6.com

1 thought on “The Difference between Cacao & Cocoa is often misinterpreted”

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