Cocoa Research Paper
Eloisa Underhill
Professor Sioh
LSP 112
22 April 2015
Cocoa Cash Crop The Ivory Coast is the top location in production and export of the cocoa bean. The cocoa bean has played an imperative role in many South American cultures. In ancient times, the Mayans and Aztecs would use the cocoa bean to create a ritual beverage. During the 18th century the cocoa bean was being produced in almost every country; its demand from the people only expanded its popularity (“History of Cocoa”). The industrial revolution and peak of globalization has changed how the cocoa bean is now produced. No longer is the cocoa bean being grown and eaten in the tropical regions where it is abundant. The crop is now being shipped to companies and factories all over …show more content…
the world to continue the manufacturing and processing of the cocoa bean for millions to enjoy. To this day the World Cocoa Foundation protects the cocoa plant and makes sure that the bean continues to be sustained and enjoyed for many generations to come. (“Cocoa”)
The first discovery of the cocoa bean was by the Olmec’s around 1500 to 400 BC (“History of Cocoa”). Archeologists have found the residue in ancient pots in sites near the northern part of Guatemala. During this time in history, tropical rainforest flourished and allowed for the abundance of the cocoa plant. The immense amount of forests and rivers have made up the landscape for many areas in Central America and the cocoa bean has provided food for many species of birds and animals. Their consumption and excretion of the bean allowed for the natural cultivation of the plant, which allowed it to grow in abundance in these locations. The Olmec’s did not come across this plant at random, but first discovered rats eating the fruit, which then led to the consumption of this fruit by their people. “The typical preparation of cocoa involved harvesting the beans from their pods, fermenting the beans, roasting them, and grinding them into a paste” (“Cocoa”). Historians say that the Olmec’s were the first humans to consume chocolate, normally in the form of a drink by using the paste to mix it with water and spices. They then began to cultivate cocoa in Mexico and soon after the Mayans and Aztecs were developing successful ways to develop the cocoa bean as well. (“History of Cocoa”)
The cocoa bean was being used for consumption as well as a way of measuring throughout that time. The Mayan and Aztec people would use the amount of cocoa beans to act as a unit of measurement. To observe how important this plant was to their people; they would also accept this in a form of currency to pay taxes. It was also used to serve as a symbol in ritual between these different civilizations. When the cocoa bean advanced due to the migration to Meso-America, the consumption of this fruit remained the same but was often only consumed by the wealthier people. It was a privilege to drink this throughout the upper class and for soldiers in battle. Slaves would prepare the cocoa drink for the Chiefs or more prosperous people. The uses of the cocoa plant were starting to become widely known across different civilization. Even until the 15th century the Spanish had kept the cocoa plant exclusive for their personal use. “When the first cargo of cocoa beans arrived on the Iberian Peninsula it led to the launch of trade in cocoa and resulted in chocolate shops and a new era of growing demand for the cocoa bean. (“A Brief History”)
When Christopher Columbus first encountered cocoa, it was from the Aztec chief who offered him this prestigious drink. Although the Aztecs valued the cocoa bean in their society, Columbus was not altogether impressed by the taste. He brought cocoa back as trade and presented them to the Spanish Court, but neither Columbus nor his crew found the high value that the Aztec 's placed on this plant, which was why it was so popular throughout Spanish civilizations. It wasn’t until 1765 that North America discovered the virtues of cocoa, and then cocoa began to expand and grow popularity across countries. (“History of Cocoa”) Until then the availability of sugar was low, as it grew the general population tasted chocolate and the market for it began to develop.
The first key invention that revolutionized chocolate production was the hydraulic press invented by Conrad Van Houten in 1828 (Presilla 39). During this process, chocolate liquor is put into a small cylinder. The tremendous force produced by this cylinder squeezes out the fat from the chocolate, separating the cocoa butter and leaving a round puck of cocoa powder. Each ingredient can be consumed for its original use or combined (Presilla 40). A second invention of the conch by Rodolphe Lindt in 1879 made the production of chocolate cheaper and more appealing (Presilla 40). Van Houten 's press combined with this new invention made it possible to produce a higher quality of chocolate with a cheaper and more consistent product, which made it popular with mass consumption. Although the Industrial Revolution initially introduced techniques and machines, computers have now allowed us a level of control, speed, and precision that are achieved now by manufacturers. As a result, manufacturers were looking for ways to improve the consistency and quality of their product without raising costs. Modern innovations of producing chocolate led to the low pay of workers in factories and fewer jobs for those people as well as the desire for cheaper costs and technology advancements have grown. Cocoa production now is only apparent in forested …show more content…
regions where there is an adequate amount of rainfall (“Cocoa”). The cultivation of cocoa stays the same and is very evident in tropical West African locations as well as the Ivory Coast.
The Ivory Coast is currently top in the world of the export and production of the cocoa bean, which is used to manufacture chocolate; smallholder farmers mostly grow the crop on the Ivory Coast but there are other farms located in different regions. The entire process of producing the cocoa bean requires labor from a variety of workers. The farmer who owns the field that grows the coca to the laborers who may be slaves. . The crop grows in its desired climate in specific locations around the world. Because the companies want to buy the cocoa at a low price, the workers work long hours for little pay. The ivory coast along with many of the West African producers have been under a lot of criticism for using child slave labor to produce the cocoa that is then bought by western companies (“Child Labor”). The Ivory Coast is not the only location for the growth and manufacturing of the cocoa plant, but the World Cocoa Foundation controls it all the production of the cocoa bean.
The use and the way the cocoa bean is cultivated and manufactured have changed immensely over the years.
The industrial revolution and the peal of globalization forever changed the way we look at how the cocoa bean is being bought and manufactured by top industries and companies. Just because the cocoa plant is only being grown is particular locations doesn’t mean that you can 't see the shipment and enjoyment of this plant around the globe. Beans from the Cocoa plant are being flown all over for mass global consumption. (“Cocoa”)
Works Cited
"A Brief History of Cocoa | Medicine Hunter." A Brief History of Cocoa | Medicine Hunter. N.p., n.d. Web. 19 Apr. 2015. <http://www.medicinehunter.com/brief-history-cocoa>.
"Child Labor and Slavery in the Chocolate Industry." Child Labor and Slavery in the Chocolate Industry. N.p., n.d. Web. 17 Apr. 2015. <http://www.foodispower.org/slavery-chocolate/>.
"Chocolate in Globalization." Chocolate in Globalization. N.p., n.d. Web. 18 Apr. 2015. <http://www.student.chula.ac.th/~54407744/chocoinglobal.htm>.
"Cocoa." Our Africa. N.p., n.d. Web. 19 Apr. 2015. <http://www.our-africa.org/ivory-coast/cocoa>.
"History of Cocoa." History of Cocoa. N.p., n.d. Web. 17 Apr. 2015. <http://worldagroforestry.org/treesandmarkets/inaforesta/history.htm>.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley: Ten Speed, 2001.
Print.
Professor Sioh
LSP 112
22 April 2015
Cocoa Cash Crop The Ivory Coast is the top location in production and export of the cocoa bean. The cocoa bean has played an imperative role in many South American cultures. In ancient times, the Mayans and Aztecs would use the cocoa bean to create a ritual beverage. During the 18th century the cocoa bean was being produced in almost every country; its demand from the people only expanded its popularity (“History of Cocoa”). The industrial revolution and peak of globalization has changed how the cocoa bean is now produced. No longer is the cocoa bean being grown and eaten in the tropical regions where it is abundant. The crop is now being shipped to companies and factories all over …show more content…
the world to continue the manufacturing and processing of the cocoa bean for millions to enjoy. To this day the World Cocoa Foundation protects the cocoa plant and makes sure that the bean continues to be sustained and enjoyed for many generations to come. (“Cocoa”)
The first discovery of the cocoa bean was by the Olmec’s around 1500 to 400 BC (“History of Cocoa”). Archeologists have found the residue in ancient pots in sites near the northern part of Guatemala. During this time in history, tropical rainforest flourished and allowed for the abundance of the cocoa plant. The immense amount of forests and rivers have made up the landscape for many areas in Central America and the cocoa bean has provided food for many species of birds and animals. Their consumption and excretion of the bean allowed for the natural cultivation of the plant, which allowed it to grow in abundance in these locations. The Olmec’s did not come across this plant at random, but first discovered rats eating the fruit, which then led to the consumption of this fruit by their people. “The typical preparation of cocoa involved harvesting the beans from their pods, fermenting the beans, roasting them, and grinding them into a paste” (“Cocoa”). Historians say that the Olmec’s were the first humans to consume chocolate, normally in the form of a drink by using the paste to mix it with water and spices. They then began to cultivate cocoa in Mexico and soon after the Mayans and Aztecs were developing successful ways to develop the cocoa bean as well. (“History of Cocoa”)
The cocoa bean was being used for consumption as well as a way of measuring throughout that time. The Mayan and Aztec people would use the amount of cocoa beans to act as a unit of measurement. To observe how important this plant was to their people; they would also accept this in a form of currency to pay taxes. It was also used to serve as a symbol in ritual between these different civilizations. When the cocoa bean advanced due to the migration to Meso-America, the consumption of this fruit remained the same but was often only consumed by the wealthier people. It was a privilege to drink this throughout the upper class and for soldiers in battle. Slaves would prepare the cocoa drink for the Chiefs or more prosperous people. The uses of the cocoa plant were starting to become widely known across different civilization. Even until the 15th century the Spanish had kept the cocoa plant exclusive for their personal use. “When the first cargo of cocoa beans arrived on the Iberian Peninsula it led to the launch of trade in cocoa and resulted in chocolate shops and a new era of growing demand for the cocoa bean. (“A Brief History”)
When Christopher Columbus first encountered cocoa, it was from the Aztec chief who offered him this prestigious drink. Although the Aztecs valued the cocoa bean in their society, Columbus was not altogether impressed by the taste. He brought cocoa back as trade and presented them to the Spanish Court, but neither Columbus nor his crew found the high value that the Aztec 's placed on this plant, which was why it was so popular throughout Spanish civilizations. It wasn’t until 1765 that North America discovered the virtues of cocoa, and then cocoa began to expand and grow popularity across countries. (“History of Cocoa”) Until then the availability of sugar was low, as it grew the general population tasted chocolate and the market for it began to develop.
The first key invention that revolutionized chocolate production was the hydraulic press invented by Conrad Van Houten in 1828 (Presilla 39). During this process, chocolate liquor is put into a small cylinder. The tremendous force produced by this cylinder squeezes out the fat from the chocolate, separating the cocoa butter and leaving a round puck of cocoa powder. Each ingredient can be consumed for its original use or combined (Presilla 40). A second invention of the conch by Rodolphe Lindt in 1879 made the production of chocolate cheaper and more appealing (Presilla 40). Van Houten 's press combined with this new invention made it possible to produce a higher quality of chocolate with a cheaper and more consistent product, which made it popular with mass consumption. Although the Industrial Revolution initially introduced techniques and machines, computers have now allowed us a level of control, speed, and precision that are achieved now by manufacturers. As a result, manufacturers were looking for ways to improve the consistency and quality of their product without raising costs. Modern innovations of producing chocolate led to the low pay of workers in factories and fewer jobs for those people as well as the desire for cheaper costs and technology advancements have grown. Cocoa production now is only apparent in forested …show more content…
regions where there is an adequate amount of rainfall (“Cocoa”). The cultivation of cocoa stays the same and is very evident in tropical West African locations as well as the Ivory Coast.
The Ivory Coast is currently top in the world of the export and production of the cocoa bean, which is used to manufacture chocolate; smallholder farmers mostly grow the crop on the Ivory Coast but there are other farms located in different regions. The entire process of producing the cocoa bean requires labor from a variety of workers. The farmer who owns the field that grows the coca to the laborers who may be slaves. . The crop grows in its desired climate in specific locations around the world. Because the companies want to buy the cocoa at a low price, the workers work long hours for little pay. The ivory coast along with many of the West African producers have been under a lot of criticism for using child slave labor to produce the cocoa that is then bought by western companies (“Child Labor”). The Ivory Coast is not the only location for the growth and manufacturing of the cocoa plant, but the World Cocoa Foundation controls it all the production of the cocoa bean.
The use and the way the cocoa bean is cultivated and manufactured have changed immensely over the years.
The industrial revolution and the peal of globalization forever changed the way we look at how the cocoa bean is being bought and manufactured by top industries and companies. Just because the cocoa plant is only being grown is particular locations doesn’t mean that you can 't see the shipment and enjoyment of this plant around the globe. Beans from the Cocoa plant are being flown all over for mass global consumption. (“Cocoa”)
Works Cited
"A Brief History of Cocoa | Medicine Hunter." A Brief History of Cocoa | Medicine Hunter. N.p., n.d. Web. 19 Apr. 2015. <http://www.medicinehunter.com/brief-history-cocoa>.
"Child Labor and Slavery in the Chocolate Industry." Child Labor and Slavery in the Chocolate Industry. N.p., n.d. Web. 17 Apr. 2015. <http://www.foodispower.org/slavery-chocolate/>.
"Chocolate in Globalization." Chocolate in Globalization. N.p., n.d. Web. 18 Apr. 2015. <http://www.student.chula.ac.th/~54407744/chocoinglobal.htm>.
"Cocoa." Our Africa. N.p., n.d. Web. 19 Apr. 2015. <http://www.our-africa.org/ivory-coast/cocoa>.
"History of Cocoa." History of Cocoa. N.p., n.d. Web. 17 Apr. 2015. <http://worldagroforestry.org/treesandmarkets/inaforesta/history.htm>.
Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley: Ten Speed, 2001.
Print.