Articles
How Cacao Grows and Becomes Chocolate
Cacao grows directly from the trunk of the tree — a rare trait called cauliflory — which allows the heavy fruits to be supported and easily harvested in dense rainforest environments. It takes 5–6 months for a cacao pod to mature, and each pod contains up to 50 beans. After harvest, the beans must be fermented for several days to develop their characteristic chocolate flavor. Without this process, cacao would not taste like chocolate.
Cacao Nibs: – What They Are, How They Are Made, and How to Recognize Quality
Cacao nibs are small fragments of fermented, dried cacao beans, obtained after removing the outer shell of the cacao seed. They originate from cacao pods harvested from the cacao tree, whose seeds undergo fermentation and drying before being cracked and winnowed. Fermentation is a critical biological and chemical process that transforms raw cacao seeds from bitter, astringent material into the aromatic foundation of chocolate. Properly produced cacao nibs are ready for consumption without additives and reflect the quality of every step before them.
Cacao and Cognitive Function
What research suggestsStudies indicate that flavanol-rich cacao may support blood flow to the brain and is associated with improved cognitive performance, particularly in older adults. These effects are linked to how cacao flavanols interact with circulation and oxygen delivery. SourceMastroiacovo D. et al.Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects.Hypertension, 2012, Vol. 60(3), pp. 794–801DOI:10.1161/HYPERTENSIONAHA.112.193060 Scientific DisclaimerThe information presented is based on peer-reviewed scientific research and is provided for educational purposes only. It does not constitute medical advice or imply that cacao or chocolate prevents or treats disease. Individual responses vary depending on...
The Science Behind Cacao and Aging
Recent scientific research is shedding new light on cacao beyond pleasure and tradition. A large peer-reviewed study suggests that naturally occurring cacao compounds, particularly theobromine, are associated with markers of slower biological aging at the cellular level. This article translates the science behind these findings into clear insights, explaining what was studied, what was observed, and what it realistically means for our understanding of cacao and human health.
