Английская версия - О какао

Development of the production of cocoa, chocolate and candy from cocoa was for centuries a remarkable phenomenon.

The cocoa tree (Theobroma cacao L.) in itself is unusual, its cultivation is limited to areas of physiological growth and climatic conditions. The process of chocolate, starting in place of cultivation of cocoa beans (seeds of the cacao tree) and ending with confectionery manufactures, producing chocolate, is a prime example of human diligence and skill.
The modern development of industrial production of chocolate is made possible to due to some historical events as products made of chocolate, which were originally received for the supply natives of Central America, unlikely would be accepted by the modern consumer. So, before the beginning of XIX century was known only to very fat chocolate drink prepared from whole cocoa beans, sugar and spices. In 1828 the Hollander Van Houten invented the press for the processing of cocoa beans, through which the cocoa beans removed part of cocoa butter, resulting in a cocoa powder with cocoa butter, about 23%. With this drink has become easier to prepare and he could better assimilated by the organism. At the same time the processing is released cocoa butter (a natural vegetable fat), which allows the liquid chocolate which can be poured into a mold and used to cover other confectionery products. In 1840 in England Fry, and later Cadbury produced chocolate bars.
Another significant event occurred in Switzerland - in 1876, Daniel Peters came up with milk chocolate. The crushed cocoa beans mixed with sugar and dry milk solids, resulting in a milk chocolate, which currently is the basis of the chocolate industry.
Cadbury milk chocolate emerged in the early XX century, serving as a model for many other manufacturers. Since then, the popularity of milk chocolate literally grew astronomically, and with the development of high-performance molding machines, which reduced the cost of chocolate, it has become available for almost everyone.
When the production of chocolate was just beginning to evolve, it took a milk processing technology that allows to improve taste and aromatic properties of milk chocolate and prolong its shelf life. To this end, the American Milton Hershey has applied a special treatment of natural cow's milk and Cadbury invented process KRAMPT. Production of milk chocolate will be discussed below.
In the U.S.A, the concept of "Hershey" and "chocolate" they are synonyms. In 1894, he has sold out his business for the manufacture of caramel, Hershey's has created a factory to manufacture chocolate. After much experimentation, he invented a proprietary method of production of milk chocolate and builds a factory in a rural Pennsylvania, where they were well-established production and delivery of natural cow's milk. Directly related to chocolate and have a Swiss. In 1945 he founded the Association of Swiss chocolate manufacturers (Chocosuisse), which, in its publication “Chorology” traces its history and development. It lists the names of famous people, one way or another connected with the products of chocolate - Suchard (1797-1884), Cailler (1796-1852), Sprungli (1816-1897), Lindt (1885 - 1909). Henri Nestle (1814-1890) came into the chocolate industry, and later engaged in more milk processing. Without him, the technology of condensed milk Daniel Peters would never have invented milk chocolate.
It is interesting to note that the chocolate industry is related to many philanthropists and humanists. Fry, Cadbury and Rowntree are Quakers. Elizabeth Fry, a well-known social activist, comes from a family, built in 1728 in England, the first factory to manufacture chocolate. Milton Hershey was on the beliefs of the Mennonite and founded in 1909, existing until now an orphanage.
The origin of cocoa, its place of growth and cultivation
The cocoa tree (Theobroma cacao L.) comes from the dense tropical forest on the banks of the Amazon, where it grows in partial shade, heat and humidity.
The genus Theorem consists of about two dozen species of plants (family Sterculiaceae), but the commercial value is only Theorem cacao. It is believed that the cacao tree in a natural way extended to the west and north to Guyana, Mexico, and later fell to the Caribbean islands. So there were two new subspecies, which Morris has classified as Criollo and Forastero (Forastero later was divided into several varieties). The third group was named as Trinitano. It is the result of interbreeding Criollo and Forastero and in the wild is not found.
Mayans from the Yucatan Peninsula, and the Mexican Aztecs cultivated cacao tree long before its release in Europe. The Aztec leader Montes-ma decided to regularly eat a mixture, which was called “chocolate”. To prepare the seeds of the cocoa was mashed, and then there was added water, maize and spices. The composition of this mixture is related to the ancient Aztec belief that the cocoa tree is of divine origin. Subsequently, the Swedish botanist Linnaeus gave this genus of plants, including species of cocoa, the name Theobmma, i.e., the "food of the gods."
The Aztecs believed that the drink as aphrodisiac, that is, increases the potency. On old images can be seen as a bowl of chocolate served at weddings and at the court of Montezuma his prized for making "loving power." In Europe, the cocoa beans came with Columbus (true, first as a kind of curiosity). The first European who recognized the commercial value of cocoa beans for the production of the new drink was his compatriot Cortez, who sent them to Spain with recipes for making chocolate.
Spaniards added sugar to the ingredients, and drink became popular. They began growing cocoa trees on the island of Trinidad, trying to keep secret their methods of cultivation and the method of making that drink. Cocoa trees grow and the West Indies and the Philippines, and then began to grow up in Indonesia and Ceylon (now Sri Lanka), where they allegedly brought the Hollanders.
The main suppliers of cocoa beans to about 1900 were South America and West Indies. Subsequently, the cocoa tree was brought to West Africa, where natural conditions were so favorable that production will soon reach very large volumes. The main supply of cocoa beans in the World still providing West Africa, but Brazil is rapidly becoming an influential. Major exporters of cocoa beans are also Malaysia and New Guinea, which gradually increase production. In West Africa, substantially increasing the volume of production in Côte d'Ivoire (formerly Ivory Coast).
Growth trends of cultivation of cocoa trees are listed in Table. 1.1. And Fig. 1.1 shows the main place of its growth.
After the Spaniards brought chocolate drink to Europe in the middle of the XVII century it is became widespread in Italy, Holland and France. Some time later, about it known English aristocracy, as evidenced by the Pepys Diary (1664).While chocolate is worth quite expensive itcan be expensive it can be afforded to the rich pocket only. In the XVIII century the situation has changed and chocolate (or rather, the products based on cocoa) was produced on an industrial scale. Fry Factory in Bristol English began producing chocolate in 1728, but chocolate bars and other confectionery products, chocolate covered, appeared only in the XIX century.
Cadbury Schweppes, England

Рис. 1.1. Places of grow coco beans