Cacao and Cocoa - All about Chocolate in Dominica

The amazing bean that gives us chocolate!

Cocoa V. Cacao

There is often confusion between the words “cocoa” and “cacao.” Technically speaking, the tree, fruit, seeds/nuts and beans are all referred to as cacao.

When the resulting cacao powder is processed using heat and other procedures, it becomes cocoa powder. The fats and some of the nutrients are removed through this process, but many agree that the antioxidants, protein, fiber and other healthy ingredients remain.

BENEFITS OF CACAO POWDER

Is an Anti-oxidant
Lowers insulin resistance
Protects your nervous system *
Shields nerve cells from damage
Cuts risk of stroke
Lowers blood pressure
Reduces the risk of cardiovascular disease **
Guards against toxins***
Boosts your mood ****
Provides minerals: Magnesium, iron, potassium, calcium, zinc, copper and manganese.

* Protects your nervous system: Cacao is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system.

** Cardiovascular: the antioxidants found in cacao help to maintain healthy levels of nitric oxide (NO) in the body. Although NO has heart-benefiting qualities, such as relaxing blood vessels and reducing blood pressure, it also produces toxins. The antioxidants in cacao neutralise these toxins, protecting your heart and preventing disease.

***Guards against toxins: As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact, cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10 per cent of the weight of raw cacao.

****Boosts your mood: Cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenylethylamine – is found in chocolate.

A Brief History of Cocoa in Dominica

Cocoa likely first came to Dominica with the 18th century. It had been brought to the Caribbean region by the Spanish and planted in Trinidad in 1525.

The European market was anxious for cacao from the Caribbean and the cocoa industry expanded. The photo below shows cocoa beans drying in about 1906.

Courtesy of Library of Congress, “Drying cocoa, one of the industries of Dominica, [British] West Indies [one of the Windward Islands],” ca. 1906

Today, with the emergence of “free trade” cocoa, and the labour problems in Africa where most cocoa has been coming from, there is a resurgence of growing Organic Cacao on the Nature Island. Several entrepreneurs are now making organic chocolate bars, cocoa tea, cocoa sticks and other products both for local consumption and for export.

One young man (see blog post) started a cocoa tea brand called Choco Dominique and with the help of DEXIA (Dominica Export Import Agebcy) is now exporting it to other Caribbean islands.