Remedy from the tropical forest: Theobroma cacao as a medicinal plant

Theobroma cacao, also known as the cacao tree, is a fascinating plant that has inspired people for centuries. The cacao tree is native to the tropical regions of the Americas, especially Central and South America. It is not only the source of one of the most popular treats in the world, but is also known as a medicinal plant.

Thick, rough pods protect the precious treasure

The small to medium-sized evergreen tree thrives best in humid climates with abundant rainfall and well-drained soil. It can grow up to 20 meters high and bears yellowish flowers directly on the trunk and branches. The special thing, however, is the fruit of the tree. He produces large pods, which typically grow to 15 to 30 centimeters long. The outside of the pod is thick and rough, protecting the precious treasure hidden inside: the cocoa beans. Each pod contains numerous beans encased in a sweet, white flesh.

The journey from cocoa pod to chocolate delicacy is a complex and meticulous process. Once the pods are harvested, they are carefully opened and the beans that are still covered with pulp are removed. These beans are then fermented for several days. A decisive step for the best possible taste experience. After fermentation, the beans are dried and peeled. The solids are then ground into cocoa powder or combined with other ingredients such as sugar and milk to make chocolate.

Rich in antioxidants and minerals

In addition to its irresistible taste, cocoa has several health benefits. Chocolate made from cocoa with a high percentage of cocoa solids is rich in antioxidants that protect the body from free radical damage. It also contains minerals such as magnesium, iron, and potassium, as well as compounds that can promote cardiovascular health and improve mood.

These products can be obtained from the cocoa tree:

1. Cocoa Butter: Cocoa butter is a valuable by-product of chocolate making. It is a natural fat extracted from the cocoa beans that has a smooth texture and a mild chocolate aroma. Cocoa butter is widely used in the cosmetics and skincare industry due to its moisturizing and emollient properties. It is a common ingredient in lotions, creams, soaps, and lip balms.

2. Cocoa powder: After the cocoa beans have been processed to obtain cocoa butter, a solid mass remains, which is ground into cocoa powder. Cocoa powder is widely used in baking, confectionery and beverage production. It adds an intense chocolate flavor to cakes, cookies, brownies, and hot chocolate drinks. Cocoa powder is also a source of antioxidants and is often used as a natural food coloring or flavoring agent.

3. Cocoa shells: The shells that envelop the cocoa beans are usually sorted out during chocolate production. In recent years, however, they have attracted attention due to their potential use as a tea-like drink. Cocoa shell tea, also known as chocolate tea, is made by soaking the shells. It has a mild, chocolaty flavor and is enjoyed for its relaxing and calming properties.

4. Mulch and fertilizer: The plant material left over from cocoa processing, such as pods and stems, can be reused as organic mulch or fertilizer. These by-products are rich in organic matter and nutrients, making them suitable for enriching the soil and promoting plant growth. Cocoa farmers often use these by-products to improve the fertility of their fields and maintain a sustainable farming system.

5. Biodegradable packaging: Researchers are exploring the use of cocoa by-products, especially the shells, as a sustainable alternative to conventional packaging materials. The fibrous nature of cocoa shells makes them attractive for the production of biodegradable packaging materials, reducing the use of plastics and foams.

We would be happy to provide you with more information about Theobroma cacao, especially with regard to its use as a medicinal plant. Just send us your inquiry.