#Forastero Beans

[bloghedonista]

Todo sobre los chocolates Bean to Bar de Blanxart y sus diferentes gamas de producto elaboradas a partir de los diversos orígenes del cacao

La historia de estos deliciosos chocolates Bean to Bar de Blanxart se remonta a 1954 cuando el maestro bombonero Francesc Agrás quiso conocer todos los secretos para conseguir la excelencia en la elaboración de chocolate y bombones pasando por las más selectas pastelerías y bombonerías de Europa. A su regreso de este aprendizaje fundó su obrador en el barrio de Les Corts de Barcelona. Fue un…

[forgedfromlove]

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A post shared by Portia Subran (@thelittlenameless.art)

From @thelittlenamelessart:

"𝑾𝒆 𝒂𝒓𝒆 𝑻𝒓𝒊𝒏𝒊𝒕𝒂𝒓𝒊𝒐 𝑪𝒂𝒄𝒂𝒐" Happy Republic Day!

I think 𝐓𝐫𝐢𝐧𝐢𝐭𝐚𝐫𝐢𝐨 Cacao is the perfect symbol to represent us as a people. The Trinitario cacao variety is one of 4 grown and harvested globally. It was created here in Trinidad and Tobago. 

The history of cacao in T&T starts in 1525, when the Spanish reportedly first planted the 𝐂𝐫𝐢𝐨𝐥𝐥𝐨 variety. An incident, known as the '𝐛𝐥𝐚𝐬𝐭', destroyed most of the crop in 1727. The blast is theorized to be a hurricane, or even particular diseases that could have caused such devastation. 

As a result, cacao plants of the 𝐅𝐨𝐫𝐚𝐬𝐭𝐞𝐫𝐨 variety were brought to Trinidad in 1757 and began to interbreed with the remaining Criollo cacao trees that survived the blast.

This naturally occurring hybridization produced a variety of cacao called Trinitario, and it is termed 𝐟𝐢𝐧𝐞/𝐟𝐥𝐚𝐯𝐨𝐮𝐫 as it has a diverse flavour profile, and is used to make luxury chocolates around the world. All of T&T's cacao is of the fine/flavour variety.

Just to break it down - Criollo + Forastero = TRINITARIO! 

Trinitario cacao has made its mark internationally, - farmers around the world grow this variety, the beans are used to make chocolates that win int'l awards, and right here in Trinidad, farmers and chocolatiers create wonderful cocoa products enjoyed across the globe! 

I think we can make a comparison to Trinibagonians! Many of us are here because our ancestors were brought either forceable or through indentureship. It was never the intention of the colonists for us to become a people in our own right, and yet here we are. We sometimes leave T&T to showcase our incredible skills, or we're here on our islands, showing the world how awesome we are. 

We are born Trinitarios, and like our Cacao counterparts, we are fine/ flavour, complex in our personalities, and, we are always award winning ^^ 

My source for this information is from the wonderful Frances Bekele's article The History of Cocoa Production in Trinidad and Tobago. I couldn't put all the details, b/c of the IG word limit, so do give it a read!

[quibbs126]

Are there any fankids that you need flavour/character ideas for?

Yeah I do. Honestly, maybe it’ll help me get some motivation to do them too

Alright, so first I’m gonna list character idea ones, along with the names I already have for them (because sometimes people suggest names for them despite me already having them)

Dino Sour/Abyss Monarch: Gummy Shark

Popcorn/Banana: Banana Chip (originally it was Popcorn Ball, but they looked too similar to Popcorn)

Coffee Candy/Cherry Ball: Cherry Candy

Mint Choco/Rockstar: Mint Toothpaste (honestly I’m half considering giving them an occupation name, but that’ll only be once I have a character for them)

Pomegranate/Affogato: Pomegranate Sundae

Crunchy Chip/Red Velvet: Blackout

Affogato/Cream Unicorn: Coffee Pavlova

Black Raisin/Licorice: Grape Licorice

Latte/Almond: Almond Milk (I do have that they use milk magic, but I don’t know what else to do)

Cherry/Herb: Spring Blossom (though open to change)

Abyss Monarch/Electric Eel: Blue Ring

Alright, I should stop on characters now, now let’s just go to quickfire flavor ones (these are the ones you suggest names for)

Raspberry/Caramel Arrow

Kumiho/Werewolf

Shining Glitter/Herb

Electric Eel/Box Jellyfish (this is oc x canon, but I cannot for the life of me come up with a good name and it’s an old request that I want to do, but I’m stuck at the name)

White Lily/Pomegranate (best I have is Poppy, and I’m using Spider Lily for Pomegranate/Hydrangea)

Cotton Candy/Fig

Cream Unicorn/Stardust

Hero/Sandwich

Shadow Milk/Lychee

Herb/Parfait

Timekeeper/Longan

You don’t have to do all of them, but some help would be appreciated please

Edit: oh wait, some parent requests I forgot but also want to ask

First off, can someone PLEASE help me with the other Dark Cacao parent? I have asked multiple times. I have one named Forastero, so that covers the cacao part, and the other one I want to give the prefix “Dark”, but she doesn’t have to be a cacao bean or anything

And then the other one is parents for Kumiho and Vagabond

[thebusinessmagnate]

Mauricio Varela & Lucia Montero: Tapir Chocolates in Costa Rica Crafting Vegan Deliciousness by Chocolatiers Supporting Tapir Conservation

The Business Magnate. Do you know that Chocolates are an Aphrodisiac? Oh yes, chocolates have ingredients that put our brain chemicals into a frenzy when consumed. A good frenzy is where our brain is stimulated, energy is elevated, and blood flow is increased. Especially Dark Chocolate which has more pure cacao content, contains chemicals like serotonin and phenylethylamine. These chemicals trigger the brain’s activity; thus, giving this nice satisfying feeling when consuming chocolates. Costa Rica, a Latin American country in the  Central American region, is known for its historical production of cacao Beans. The country has the perfect geographical location, soil quality, and climate conditions suitable for growing cacao. Used as a form of currency a very long time ago, cacao production in Costa Rica has come a long way in production and manufacture. Combining cacao content with food, beverages, and cosmetics has become an integral part of consumer preferences in global markets. The unique fragrance, mouth-watering delicious taste, velvety textures, and smooth brown and muddy color invoke a sense of being one with nature and with oneself.

Keeping in line with the health benefits and consumer preferences of integrating cacao into food, beverages, and cosmetics today, this article will share the story of one such couple being committed chocolatiers in Costa Rica, who together are making a delicious difference and a positive environmental impact. By crafting tasty dark chocolate bars in 10 different flavors at Tapir Chocolates, the company locally finds and sources its cacao beans from different regions of the country itself, thereby respecting and continuing its Latin roots and Costa Rican gastronomy in cacao production. Aiming to provide only premium, high-quality dark chocolates to the people, Tapir Chocolates are also vegan and additive-free! This article will also share interesting insights into how the chocolatier connoisseurs – Mauricio Varela-Naranjo and Lucia Montero-Cole, show their support through Tapir Chocolates for the Nai Conservation – an organization in Costa Rica that solely works to protect and preserve the conservation of the severely endangered species of the Baird’s Tapirs. 

Tapir Chocolates:

Co-founded in 2014 by chocolatiers and connoisseurs – Mauricio Varela and Lucia Montero, Tapir Chocolates was founded and established in Curridabat, San José, Costa Rica. the couple, who were on their journey together conducting research into the varieties, versatilities, and utilities of the Theobroma Cacao Tree (Theobroma is translated to English to mean “Food of the Gods”). This tree produces three different types of cacao – Criollo, Forastero, and Trinitario. Therefore, here, the couple – Mauricio and Lucia on their mission to create the type of dark chocolate sourced from raw organic and pure ingredients from the Costa Rican land itself that has full cacao content. Aimed at crafting chocolates that are not only of premium quality, but which are also healthy, vegan, additive-free, preservative-free, delicious, and all handmade, the couple finally made their dreams come true when they founded and established Tapir Chocolates in Costa Rica. The chocolates made at this company have either 100% pure cacao content in their chocolate bars or 75% cacao content. Making only dark chocolates, the couple prioritizes environmental conservation at the company’s core. With ten different flavors of chocolate bars combined with the country’s tropical fruits, Tapir Chocolates are sold locally weighing at 50g per bar. Considering people’s preferences today, the chocolates are also made gluten-free and unadulterated to offer a healthy and comforting delicious aphrodisiac experience. Tapir Chocolates strictly has a no-child employment policy respecting and adhering to legal work and employment exploitation rules. 

Lucia Montero-Cole – an entrepreneur and fellow environmental activist has been working in the Food and Beverages sector in Costa Rica for a few years now. As part of the International Research and Exchanges Board (IREX) in Costa Rica, Lucia takes part in this non-profit organization that aims to “Invest in People and Inspiring Change.” The organization empowers the youth, cultivates good and strong leaders of the country, strengthens institutions and business organizations, and provides access to quality information and education. Lucia takes part specifically in the “YLAI Program” – Young Leaders of the Americas Initiative Program. Lucia’s goal today is to help her chocolate business gain traction by challenging areas in scaling and expansions. 

Mauricio Varela-Naranjo is the Director and Co-founder at Tapir Chocolates alongside Lucia. Being the Chef Chocolatier at the company, Mauricio also oversees operations in Product and Design, and Project Management. Working in close quarters with supporting cacao producers, Mauricio aims to provide people with the best quality dark chocolates in the healthiest way possible. He works passionately and with utmost determination and commitment to bring together sustainable chocolates and ethically produced community-based cacao beans. Interested in regenerative economies, Mauricio is still aimed at building Tapir Chocolates, as in his own words – “from bean to bar”!

Conservation Efforts of Tapir Chocolates for The Baird’s Tapirs:

The Nai Conservation in Costa Rica was founded by Esteban Brenes-Mora – a biologist and expert on Tapirs. His organization is on a mission to save the endangered South American species of the Baird’s Tapirs. With a steep decline over the years, this species is now estimated to have only a few thousand surviving in the entire world. With increased deforestation activities, human disturbances, and illegal activities of trafficking, and poaching, the Baird’s Tapirs are vanishing through the years in enormous numbers. 

Chocolatiers, Environmentally conscious, and Tapir activists – Mauricio and Lucia, the co-founders of Tapir Chocolates, have integrated their chocolate manufacturing and producing company in the food and beverages sector to show their support for this endangered species in Costa Rica by allocating a percentage of their sales profits into the Nai Conservation organization. By volunteering in activities and environmentally educating the people through programs, and social and art events, the founders at Tapir Chocolates have a strong union with the organization. Mauricio and Lucia encourage their customers and the public to be educated on the imperativeness of Tapir Conservation. The Baird’s Tapirs, known as the “Gardeners of the Forest”, will hopefully be protected and conserved to protect vital ecosystems around the world with our committed activists and local supporters.

Visit More : https://thebusinessmagnate.com/mauricio-varela-lucia-montero-tapir-chocolates-in-costa-rica-crafting-vegan-deliciousness-by-chocolatiers-supporting-tapir-conservation/

[angelariasdominguez]

§ 3.092. Un tiempo para morir (Bubb Boetticher, 1969)

 

Última película de Boetticher, y tenia que ser un Western, naturalmente. Hacía años que no rodaba nada y se nota. Intenta estar a 'la moda': en las músicas, en los colores, incluso en las tramas, pero no funciona. No consigue eso tan difícil: rehacerse. No hay venganza, ni delito, todo está planteado en tono de comedia con tintes de acción, ironía y desengaño. 

Tiene un tono suave y amable que no consigue conectar con los temas típicos del Western. Nada que ver con otras obras duras de Budd, un 'salvaje' de Hollywood.

También fue la última película de Audie Murphy, quien moriría un año largo después. 

La cinta se hizo desde la necesidad del director y la estrella (que crearon una productora ex profeso para ello) de brillar nuevamente. Y claro, estas cosas no suelen salir bien. La chica es una muy guapa Anne Randall, chica Playmate del mes de una conocidísima revista para adultos (generalmente hombres).

El chico protagonista es Richard Lapp, para mi absolutamente desconocido.

Muy interesante, e inolvidable, es el Juez, interpretado por Victor Jory en el papel del Juez Roy Bean. Inevitablemente recuerda a El forastero (William Wyler, 1940) y a El Juez de la horca (John Huston, 1972). Ninguna de las dos me gustaron demasiado. La de Wyler incluso me decepcionó bastante. 

La película se deja ver. Es demasiado corta, solamente 70 minutos. Sospecho que no está terminada, que algunas escenas no se rodaron o se desecharon o la productora la corto porque no le veía salida como producto A y lo encasquetó como B para las dobles sesiones. 

[aava9099]

What's the difference between Semi-sweet chocolate and dark chocolate

Chocolate is the absolute most well known treat on the planet and recently, there has been a specific spotlight on dim chocolate culture.

In any case, with so many dull chocolate decisions, how is it that you could know the distinction - assuming there even is one! The greatest inquiry we generally get is whether semisweet and dim chocolate is something similar.

What's the difference between Semi-sweet chocolate and dark chocolate

All in all, is there a contrast among semisweet and dim chocolate? Semisweet chocolate is a subcategory of dull chocolate. Dull chocolate priority at least 35% cocoa solids. The higher the quantity of solids, the more unpleasant the chocolate becomes. Semisweet chocolate has a cocoa strong substance of between 35-65%.

If you have any desire to know more, keep perusing as we will examine what chocolate is, make sense of the way things are classified, and look at dull chocolate classifications.

All that You Really want To Be aware of Chocolate To comprehend anything about chocolate, particularly its piece, we want to take a gander at where it begins.

Chocolate is gotten from cocoa beans in cocoa fields. There are 3 principal assortments: Forastero, Criollo, and Trinitario.

Forastero is the most widely recognized and handily acquired varietal of all. Chocolates that are made utilizing Criollo beans are a lot more uncommon and thought about a delicacy.

Right off the bat, the cocoa beans are collected, cleaned, and dried in the sun. They are then cooked and go through a few moves toward eliminate the cocoa nibs.

These nibs are then ground into a cocoa mass and melted. This fluid, otherwise called chocolate alcohol, is chocolate in its most perfect structure with next to no additives, stabilizers, or colorants.

This alcohol is additionally handled into cocoa solids and cocoa spread.

Cocoa spread is a white cocoa mass that is the foundation of each and every kind of chocolate. Cocoa solids gives specific chocolates their dim earthy colored tone and severe flavor.

The proportion of cocoa margarine to cocoa solids decides the kind of chocolate.

Chocolate Classifications For us to grasp what the distinction (if any) among semisweet and dull chocolate is, it will assist with making sense of how chocolate is ordered.

As we recently referenced, the proportion between cocoa spread and solids decides the sort of chocolate.

White chocolate is the best chocolate that anyone could hope to find available. It comprises of cocoa margarine, sugar, and milk however no cocoa solids. This intends that there is no earthy colored variety granted in the blend which gives the chocolate a luxurious cream tone.

To be named white chocolate, by regulation, it may not contain any cocoa solids.

Milk chocolate is additionally sweet chocolate that comprises of cocoa margarine, sugar, milk, or powdered milk as well as cocoa solids. This implies that milk chocolate has an earthy colored tone.

To be delegated milk chocolate, most regulations express that there must be between 20-35% cocoa solids (a few nations have slight varieties of this number).

Dim chocolate is the thing we will talk about inside and out.

Dim Chocolate Like we recently referenced, to be delegated dim chocolate, it should contain at least 35% cocoa solids intending that there is as yet a huge piece of the unclassified region. This normally prompted different characterizations emerging.

Dull chocolate has 3 arrangements: semisweet, self-contradicting, and harsh.

Semisweet chocolate is characterized as chocolate with a cocoa strong substance of between 35-65%.

Self-contradicting chocolate has a cocoa strong substance running between 65-80%.

Any chocolate above 80% falls under unpleasant chocolate. This is definitely not an authority chocolate term yet every one of the chocolates that reach from 80-100 percent are incredibly severe with basically no pleasantness by any means.

In certain areas of the world, they just order 70% and higher chocolate as dim chocolate, however most of characterizations as recently referenced.

Semisweet Chocolate Versus Clashing Chocolate Taking into account semisweet chocolate is a kind of dull chocolate, contrasting semisweet and self-contradicting dim chocolate would be better.

These are signs of how much sugar the dull chocolate contains - the higher the solids rate, the lower the sugar content will be.

Semisweet chocolate has a marginally hazier variety than milk chocolate (which is a light brown) and contingent upon the rate solids, a slight harsh taste.

[chemicalresearchupdates]

Cocoa Market Forecast 2023-2030: Examining Key Factors Driving Growth in the Global Cocoa Industry

The cocoa market refers to the global industry involved in the production, trade, and consumption of cocoa beans, which are the key raw material for chocolate and various cocoa-based products. Here is some comprehensive information about the cocoa market:

Production of Cocoa:

Cocoa beans are primarily grown in tropical regions within a narrow band of 10 degrees latitude on either side of the equator.

The major cocoa-producing countries include Ivory Coast, Ghana, Indonesia, Nigeria, Cameroon, and Brazil.

Cocoa is cultivated on small farms, often by smallholder farmers, who typically rely on manual labor for planting, harvesting, and processing.

Cocoa Varieties:

There are three main varieties of cocoa beans: Criollo, Forastero, and Trinitario.

Criollo beans are known for their high-quality flavor but are susceptible to diseases and pests.

Forastero beans are the most common variety and are known for their robust flavor and disease resistance.

Trinitario beans are a hybrid of Criollo and Forastero, combining desirable flavor characteristics with greater disease resistance.

Cocoa Processing:

Once harvested, cocoa beans undergo processing to transform them into various cocoa products.

The first step is fermentation, where beans are placed in heaps or containers to undergo microbial fermentation, which develops flavor precursors.

After fermentation, beans are dried to reduce moisture content and prevent spoilage.

The next stage involves roasting the beans to develop their distinct flavors and aroma.

Finally, the roasted beans are ground into a paste called cocoa mass or cocoa liquor, which serves as the basis for further processing.

Cocoa Products:

Cocoa beans and cocoa products are used to manufacture a wide range of products, with chocolate being the most prominent.

Chocolate can be further categorized into dark chocolate, milk chocolate, and white chocolate, each with its own composition and flavor profile.

Other cocoa-based products include cocoa powder, cocoa butter, cocoa nibs, cocoa paste, and cocoa beverages.

Market Trends and Drivers:

The global demand for cocoa and chocolate products continues to grow, driven by factors such as population growth, rising disposable incomes, and increased consumer indulgence.

Health-conscious consumers are also fueling the demand for high-quality dark chocolate, which is perceived to offer health benefits.

Sustainability and ethical sourcing have become significant concerns in the cocoa market, with efforts to address issues like child labor, deforestation, and fair trade practices.

Challenges and Opportunities:

The cocoa industry faces various challenges, including volatile prices, climate change, pests and diseases (such as cocoa swollen shoot virus and black pod disease), and supply chain inefficiencies.

However, there are opportunities for market expansion, such as the growing demand for premium and artisanal chocolate, increasing consumption in emerging markets, and innovations in cocoa processing techniques.

It's important to note that the cocoa market is subject to fluctuations and changes, and the information provided here may not reflect the most up-to-date dynamics. For the latest and more detailed information, it is advisable to consult industry reports, market research, and reputable sources specializing in the cocoa market.

[pranalips]

Cocoa Liquor Market Is Anticipated To Be Highest Growth Between 2021 to 2031 | Valrhona, Barry Callebaut, Cemoi, JBCOCOA and India Cocoa

Global Cocoa Liquor Market report from Global Insight Services is the single authoritative source of intelligence on Cocoa Liquor Market. The report will provide you with analysis of impact of latest market disruptions such as Russia-Ukraine war and Covid-19 on the market. Report provides qualitative analysis of the market using various frameworks such as Porters’ and PESTLE analysis. Report includes in-depth segmentation and market size data by categories, product types, applications, and geographies. Report also includes comprehensive analysis of key issues, trends and drivers, restraints and challenges, competitive landscape, as well as recent events such as M&A activitiesin the market.

Request Sample Report – https://www.globalinsightservices.com/request-sample/GIS23408

Cocoa liquor is a type of chocolate that is made from cocoa beans that have been ground up into a paste. This paste can be used to make chocolate bars, chocolate chips, or other chocolate products. Cocoa liquor is also known as chocolate liquor or chocolate paste.

Key Trends

There are a few key trends in cocoa liquor technology that are worth mentioning.

First, there is a trend towards using natural ingredients in cocoa liquor production. This is in response to consumer demand for products that are made with fewer artificial ingredients.

Second, there is a trend towards producing cocoa liquor with a higher cocoa content. This is in response to consumer demand for products that are richer in flavor.

Finally, there is a trend towards producing cocoa liquor with a lower fat content. This is in response to consumer demand for products that are healthier and lower in calories.

Key Drivers

Cocoa liquor is the key ingredient in chocolate and is used in a variety of confectionery products. The global cocoa liquor market is driven by the growing demand for chocolate and confectionery products.

The market is also driven by the increasing disposable incomes and the changing lifestyles of consumers, which have led to a growing demand for premium and luxury chocolate products.

Get Customized Report as Per Your Requirement – https://www.globalinsightservices.com/request-customization/GIS23408

The cocoa liquor market is further driven by the increasing popularity of dark chocolate, which is rich in antioxidants and is considered to be healthy. The market is also driven by the growing demand for organic and Fairtrade cocoa products.

Market Segments

The Cocoa Liquor Market is segmented by product type, cocoa variety, form and region. By product type, the market is divided into dutch and natural. Based on cocoa variety, it is bifurcated into forastero, criollo, trinitario and others. On the basis of form, it is classified into wafers, blocks, chips and liquid. Region-wise the market is divided into North America, Europe, Asia-Pacific, and the Rest of the World.

Key Players

The Cocoa Liquor Market includes players such as Cargill Inc., The Archer Daniels Midland Company, United Cocoa Processor, Inc., Blommer Chocolate Company, Nestlé S.A, Valrhona, Barry Callebaut, Cemoi, JBCOCOA and India Cocoa.

Buy Now - https://www.globalinsightservices.com/checkout/single_user/GIS23408

With Global Insight Services, you receive:

10-year forecast to help you make strategic decisions

In-depth segmentation which can be customized as per your requirements

Free consultation with lead analyst of the report

Excel data pack included with all report purchases

Robust and transparent research methodology

Ground breaking research and market player-centric solutions for the upcoming decade according to the present market scenario

About Global Insight Services:

Global Insight Services (GIS) is a leading multi-industry market research firm headquartered in Delaware, US. We are committed to providing our clients with highest quality data, analysis, and tools to meet all their market research needs. With GIS, you can be assured of the quality of the deliverables, robust & transparent research methodology, and superior service.

Contact Us:

Global Insight Services LLC 16192, Coastal Highway, Lewes DE 19958 E-mail: info@globalinsightservices.com Phone: +1–833–761–1700 Website: https://www.globalinsightservices.com/

[johnfuture]

Roasted Cacao Beans Market Trends, Overview, Competitive Breakdown and Regional Forecast for 2032

It is possible that there would be a higher need for cocoa beans as middlemen since the chocolate industry is predicted to expand significantly in developing countries like China and India. The roasted cacao beans market is expected to increase due to the growing significance of coating in the processing of fruits, vegetables, and cereals for improved flavour.

The global cacao beans market is expected to witness a significant CAGR of 7.4% in the forecast period and to be valued at more than USD 28.4 billion by 2032.

The chemical is used in various industries, including functional food and beverage, confectionery, medicines, and cosmetics, due to its positive health benefits, including reducing the symptoms of hypertension and chronic fatigue syndrome.

Currently, organic farming accounts for 4.6% of cocoa bean production. Since it is a challenging crop to grow organically, there are still challenges in increasing total production to meet consumer demand for organic agricultural goods.

Request for Sample Report: https://www.futuremarketinsights.com/reports/sample/rep-gb-11089

The European cacao bean industry needs a steady stream of cacao beans with the necessary qualities to meet our wide range of end uses. The complicated market for chocolate and goods derived from cacao requires a variety of cacao beans to suit consumer demands for quality and taste, as well as cost-effectiveness, food safety, and efficiency.

Key Takeaways from Market Study

The cacao beans market is expected to expand at a CAGR of 7.4% over the forecast period.

The cacao beans are expected to have a market value of US$ 28.4 billion by 2032.

Among the bean type segment, Forastero is dominating the segment, holding around 80%. The revenue and it is expected to have a CAGR of 5.3% over the forecast period.

Among the application segment, Food & Beverages is expected to dominate the cacao beans market, holding more than 65.6% revenue share, and it is expected to develop around 5.3% CAGR over the forecast period.

Among the natural segment, conventional dominated the nature segment, holding around 87.5% in 2022, and it is expected to grow with a CAGR of 6.2% over the forecast period.

Among sales channels, B2B is dominating the cacao beans market and expected to dominate the market in 2032.

North America holds a significant share of 85.9% in the cacao beans market.

 “The increasing consumption of chocolate products and changing lifestyles are escalating demand for Cacao-beans,” says a Future Market Insights analyst.

Competitive Landscape

Leading producers in the worldwide raw cacao beans market are heavily investing in R&D to provide novel and distinctive product offerings. In addition, these leading companies in the cacao bean market are focusing on joint ventures, mergers, and acquisitions to broaden their geographic reach and boost their current production capacity.

Preview Complete Report:https://www.futuremarketinsights.com/reports/cacao-beans-market

[farehamwinecellar]

Mozart Strawberry White Chocolate Liqueur 15% 50cl

Mozart Strawberry White Chocolate Liqueur is a premium strawberry and white chocolate liqueur made the city of Salzburg, Austria, the birthplace of the great composer himself. It is made with 100% all-natural ingredients. 

The Mozart Distillery was founded in 1954 and has built a reputation for producing high quality chocolate liqueurs and are the go to chocolate liqueur for barmen and many cocktail recipes around the world. The current Master distiller and chocolatier is Dietmar Fadinger.

The high reputation of Mozart Liqueurs is the result of the combination of completely natural, excellent quality products and Mozart’s special manufacturing process. The base product for all of the chocolate liqueurs is a cacao macerate. A specially selected, bespoke blend of two special cacao beans from West Africa, Forastero and Trinitario beans, is macerated in beet sugar alcohol for 2 months in oak barrels. During the maceration process, apparently the distillery plays Mozart to the macerating beans to help break them down, a process they call soundmilling (loud and low notes, a little like ultrasound. This helps break the beans down. Some of the macerate is used as is, some is re-distilled. There is an interesting, if a little dated, video about Mozart Distillerie here which explains the process a little more. Fine Bourbon Vanilla from Madagascar is also macerated for use in the liqueur blends.

Mozart Strawberry White Chocolate Liqueur is a combination of luxurious blend of white chocolate, fresh strawberry and bourbon vanilla blended with a high quality distillate. These exquisite ingredients are then blended with fresh cream and cocoa butter under regular stirring to create the particular creaminess of this masterpiece.

The post Mozart Strawberry White Chocolate Liqueur 15% 50cl appeared first on Fareham Wine Cellar.

from You searched for wine | Fareham Wine Cellar https://ift.tt/ICE4OFw

[quibbs126]

(1/?) Starting with suggestions for the parents, for Dark Cacao I have Dark Bean (like a black bean) or Dark Carob. For Kumiho one parent could be a kitsune or some other fox spirit. The ideas I have for names are Fondant Fox, Jelly Fox, (Since marshmallows and fondant are made from sugar and gelatin) Zefir and Marshmallow Plant. Vagabond is based on maejakgwa, a korean ginger cookie, so some ideas I have are Saenggang Yeot, (Korean ginger candy) Gangjeong and Jocheong (syrup put on maejakgwa)

I suppose Dark Carob isn’t bad, it fits with the family having names that start with “Dark C”, the only thing is that I’ve said she doesn’t need to be necessarily cacao/chocolate related, since Forastero covers that (forastero is a type of cacao bean). Carob isn’t necessarily cacao related, since it’s instead a cacao substitute, and I suppose it does fit, it’s just me being pedantic. It’ll at least go on the list

I feel like I should have mentioned this in the original, but my original plan for the Kumiho and Vagabond parents is that one is a kumiho (their mom) and the other is a normal Cookie, and that the kumiho is more ginger while the normal one is more marshmallow based (or something similar). Probably my fault for not mentioning, but I guess I thought I would leave it up to other people, despite me now realizing that I tend to stick with general ideas I have that I should have mentioned because you wouldn’t know them

The names are interesting, Zefir being one I kind of like (though I also feel like the normal one should be based on a Korean food, I just don’t know if there are any that fit a marshmallow theme or something similar). I also like Gangjeong and Jocheong as well

Maybe I’m just being too picky, I’m sorry

[globalmarketdatabase12]

Cacao, the plant that produces chocolate, is rich in minerals and antioxidants. Commercial milk chocolate includes sugar, cocoa butter, milk, and a small percentage of cacao. Contrary to milk chocolate, dark chocolate contains a much higher amount of cacao and less sugar. According to the market database, dark chocolate manufacturers continue incorporating organic ingredients and natural sweeteners to support the health & wellness trend. The health benefits of dark chocolate continue to set it apart from milk chocolates. 

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Cocoa Market – Revenue, Research Report and Global Forecast to 2025

Cocoa beans are dried, fully fermented, and processed to extract cocoa butter, cocoa liquor, and cocoa powder. Forastero, trinitario, and criollo are the three main varieties of cocoa plant, of which Forastero beans are most widely consumed and comprises around 85% of the world production of cocoa.

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Growing demand for chocolate and chocolate coatings are major factors propelling growth of the market. Moreover, abundant application of cocoa products such as cocoa butter, liquor, and powder is contributing to growth of the market. Cocoa is extensively used in various products, including drinking chocolate, dark chocolate, sweet chocolate, baking chocolate, and milk chocolate. Cocoa offers several health benefits as it contains high flavonoids concentration that help in reducing cardiovascular problems.

However, declining soil fertility, changing climate and weather conditions are some of the factors adversely affecting the productivity of cocoa beans. According to the World Cocoa Foundation, variation in climate conditions affect cultivation of cocoa in a several ways including pest infestation and reduction in pod weight. Furthermore, the changing climatic conditions causes shrinkage of cocoa growing areas in leading cocoa producing countries such as Côte d’Ivoire and Ghana. These factors restrain growth of the global cocoa market.

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Europe held a dominant position, in terms of revenue, in the global cocoa market and is expected to maintain its dominance over the forecast period, witnessing highest CAGR among all. According to the Center for the Promotion of Imports (CBI), Ministry of Foreign Affairs, in 2016, Europe accounted for more than half of global cocoa bean imports, with Germany, the Netherlands and Belgium being the largest importers in the region. Furthermore, the Netherlands is the major direct importer of cocoa beans from emerging economies such as Ivory Coast, Ghana, Cameroon, Nigeria, and Peru.

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[oramos2096]

Chocolate: Origins

Today, chocolate is nothing more than a sweet that you can pick up at just about any store. It can be a simple candy bar, a powder form for hot beverages, or even in chips for baking! One may think that chocolate was always this way throughout history and not know its true origins. More surprisingly, many may not know that chocolate comes from a plant or that it had a spiritual and economic importance in the past. The place of origin is Mesoamerica, most commonly used in the areas inhabited by the ancient Olmecs, followed by the Maya, and ultimately followed by the Mexica, or Aztecs. That doesn’t mean that chocolate only grew in these regions, in fact many of the trees grew in the Amazon Rainforest.

The plant is called Cacao and grows on Cacao Trees. To us, its just another tree bearing us fruits to enjoy. To the ancient Mesoamericans, this tree was sacred to them. In Mayan culture, the tree was “the tree of life”, and the beverage they made from the cacao beans was the “food of the gods”. Cacao was represented in glyphs as a fish. This is due to the syllable ka, which is depicted as a fin derived from the glyph kay (fish). So, a fish with two fins would have the ka syllable repeat which is the word kakawa. The modern term, cocoa, was coined by the English when cacao has made its way into Europe and was a simple misspelling of the word cacao, and it stuck that way to this very day! Now, we can differentiate them by calling a pre-processed form as cacao, and as cocoa when its processed into powder or as chocolate as the solid.

There are different “breeds” of cacao trees, or variations. There is the criollo, forastero, trinitario, and arriba. Archeological studies shown that the first domestication of these trees was with the Criollo Cacao trees, which is also the most popular cacao, roughly 5000 years ago in modern day Ecuador. This would make cacao truly originating in the rainforests of Ecuador, before it made its way into Mesoamerica. Forastero cacao is the most common cacao bean. Trinitario is a cross breed between Forastero and Criollo. Arriba is originated in Ecuador and is considered to measure up to the high standards of Criollo. Cacao contains alkaloids that can help identify them, the two most important being caffeine and theobromine, making it the only plant in Mesoamerica that contain them both. The trees themselves can only grow under certain conditions, such as in shady areas (commonly under the taller trees in the rainforests such as banana or coconut) and in warm, humid climates. Of all the cacao pods formed from its flowers, only three of every thousand will yield a fruit, each producing about 30 to 40 cacao seeds.

After they cultivate the pods, there is a series of steps to make the cacao into chocolate: fermentation, drying, roasting, and winnowing. They crack open the pods and scoop out the insides that are then left to ferment for a few days until the pulp is removed from the seeds. The seeds are then set in the sun to dry out and then are roasted. After roasting, the seeds are cracked open and they separate the cacao nibs from the shells through winnowing until they can completely get the nibs isolated and discard the shells or use them as fertilizer. The nibs are then ground up and blended into an almost liqueur in which they mold it into the desired shape. Most commonly, the grounded-up nibs were then mixed with water and spices to make the first cacao beverage. The cacao beans contain cacao butter and cacao solids. The butter is the fat content in the cacao, while the solids is what remains after the butter is pressed out. When they are ground, the resulting paste is known as cacao liqueur or cacao mass.  

There are different types of chocolate today: dark, milk, white, and ruby. Dark chocolate are at least 35% cacao solids. Milk chocolate is processed chocolate with milk and sugar added to it, containing less than 30% cacao solids. White chocolate is just cacao butter mixed with sugar and milk and no cacao solids. It is really just the fat part of the cacao bean with sugar and milk! Ruby chocolate is relatively new, introduced in 2017, and is made from ruby cocoa beans. It’s a secret on how its produced, but speculation is that it is made from unfermented cacao beans and has a solid content lower than that of milk chocolate. There are also labels attached to chocolate products. “Single origin” chocolate is made from cacao from the same plantation. “Single variety” chocolate is made from the same variety of chocolate but from various plantations. “Semi-sweet” and “bittersweet” dark chocolate are the ones that contain different percentages of sugar, but without milk.

Back to the glyphs of cacao, the fish (kaka) is usually accompanied by a glyph representing corn (wa). Put together makes the representation of cacao (kakawa, the “a” at the end is not pronounced). Cacao in Mayan times was used as currency in trade, due to its high value as a “drink of the gods”. Realistically, only the elite had enough cacao to enjoy the beverage, so the common people used it just as currency.

sources:  De Orellana, Margarita, et al. “Chocolate: Cultivation and Culture in Pre-Hispanic Mexico.” Artes De México, no. 103, 2011, pp. 65–80. JSTOR, www.jstor.org/stable/24318969. Accessed 29 Nov. 2020.

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Cacao/Chocolate Origins

Located in the checkout sections of the grocery stores or even having its own little aisle, chocolate is a staple in anyone’s shopping excursions. It can be bought and enjoyed all over the world by anyone. At very low prices, consumers can purchase the sweet treat at any time they desire. However, nobody blinks twice at the chocolate; they just grab what they like and go. They do not question where chocolate was originally from or its historical significance, almost like they just appeared in the store one day and that was it. The origins of cacao are fascinating and what the cultural significance cacao was to the people of Mexico, Central and South America.

The origin of the cacao tree can be argued that it is originally from Meso-America or Ecuador. The theory goes that it originally came from Ecuador and it slowly started spreading north making its way to Meso America. There is no official stated place of origin but it is acknowledged that it did come from the Mesoamerica. The first domesticated tree is believed to be the Criollo, as it is known as the holy grail of cacao, making it the most popular of the 4 types of domesticated trees. The other 3 types are Forastero (the most common type), Trinitario (crossbred from Criollo and Forastero), and Arriba (the original of Ecuador). Cacao can only be grown in hot and shady areas, making Meso-America and South America (and later Africa), the most ideal places to grow. The growing and harvesting of the cacao is a very long process: first they need to harvest the pods from the trees very carefully, next the cacao nibs are scooped out of the pods and fermented for several days, then the nibs are ground and made into chocolate.

Cacao was not only used for consumption; it was used in currency and trading. During the Pre-classical period the Olmecs, located in the Gulf Coast around the years of 1500 to 400 BCE, would trade cacao with each other along with items such as jade, obsidian, rubber, pottery, and feathers. During the Classical period, Mayans, located in Lower Mexico extending to Honduras from 200-900 CE had a much more written out history with cacao. They used cacao as currency; since their economy was based on cacao beans, their wealth was based on how many cacao beans were in your possession. The Mayans had vessels where they kept cacao; the way this was proven was one, they used the glyph of kakaw all around the vessels and two, scientists found two chemical compositions of cacao called Theobromine and Caffeine. According to the Power of Chocolate, “to identify theobromine, Hurst used some basic tools of analytical chemistry… Hurst confirmed the presence of theobromine in Rio Azul pot” (Edgar, 21). If it were not for the chemicals present in the jars, there would only be speculation about whether or not those jars would have held cacao. According to the Popol Vuh: Creation of the Maya, there is a tale of the hero twins to explain the origin of the cacao tree. The Sacred Tree has an important part in Mayan creation; it holds the sky from the Earth. 

Cacao held a very important part in Mayan history, along with cacao holding a far more important role in the past other than it being a tasty treat during a trip to the grocery store.