Cocoa bean / cocoa and cacao; is the dried and fully fermented fatty seed of Theobroma cocao. Cocoa solids and cocoa butter are extracted from this. Cocoa is the basis of all chocolates.

A cocoa pod or fruit has a rough leathery rind about 3 cm thick. It is filled with a sweet pulp called ‘baba de cacao’.

Enclosed in it are 30 to 50 large seeds that are fairly soft and vary from white to pale lavender in color. Seeds are usually white and become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white.

Health benefits of cocoa consumption

Chocolate and cocoa contain a high level of flavonoids, which may have beneficial effects on our cardiovascular system.
Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits. This refers to raw cocoa and dark chocolate. Flavonoids degrade during cooking and alkalizing processes.

Consumption of dark chocolates benefit LDL cholesterol levels. The addition of whole milk to milk chocolate increases the saturated fat levels and negate some of cocoa’s heart-healthy potential benefits..

The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands.

It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.

Foods rich in cocoa appear to reduce blood pressure. A 15-year study on elderly men found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa.