Did you know that cocoa pods come in a variety of colors? These oval-shaped fruits of the cacao tree can be green, yellow, orange, red, purple, or maroon 🎨, influenced by genetics and ripeness. Each pod contains up to 50 cocoa beans. NB: For a long time, only the cocoa beans 🫘 were used to create chocolate, while the rest of the fruit was considered as waste. Nowadays, the cocoa pulp and the pod husks are used as upcycled ingredients ♻️ in a variety of chocolate and cocoafruit applications. #Chocolate #Cocoa #BarryCallebaut #Cacaofruit
Exactly ; in addition to chocolate and other bean-based products, we can have other products derived from this fruit (cocoa pod), namely: natural tea rich in antioxidants from dried and infused cocoa pods; compost (natural plant fertilizer) and other products used in traditional medicine to treat various diseases
Absolutely! The vibrant array of cocoa pod colors is a fascinating testament to the diversity within the cacao tree. The genetic variations and ripening stages contribute to this visual spectrum, making each pod unique. Historically, you're right—only the cocoa beans were prized for chocolate production. But times have changed! The sustainable use of the entire cocoa fruit is gaining momentum. The cocoa pulp, with its sweet and tangy flavor, is now celebrated in various culinary creations. Moreover, the pod husks, once discarded, are finding new purpose. They can be transformed into teas, jams, or even skincare products. It's heartening to witness this shift toward more holistic and eco-friendly practices in the cocoa industry.
Veuillez instruire les paysans en Afrique sur l'utilité de la pulpe de cacao et les cosses de cabosse.
Très utile !
Delicious world of chocolates..., 😋 rather tempting..✨🙏
Je garderai ceci à l’esprit
Very informative thanks for sharing
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2moThe colors of cocoa pods, which can be green, yellow, orange, red, purple, or maroon, are influenced by genetics and ripeness. While the color itself does not directly impact the chocolate-making process, it indicates the ripeness and quality of the cocoa beans inside. Traditionally, only the beans were used, but now the entire pod, including the pulp and husks, is utilized in various chocolate and cocoafruit applications.