The cocoa represents a nutritional value (22% of protein) has a very pleasant taste and is very loved by the majority of the population, with it we can make innumerable recipes of chocolate, desserts, cakes, chocolates and much more.
Ecologists say that
An area planted with this plant will be truly protected from a large part of the ecological problems suffered by the planet.
Like Arabica coffee, cocoa needs to be grown so that the land has huge trees that provide shade.
Climatic and soil demands
Cocoa is a tropical crop, preferring the area between 20 degrees north latitude and 20 degrees south latitude. Although >it extends to the subtropical zone, its productivity and quality vary very little. It is a tree of small size, from 4 to 8 >meters high and can reach in places of many shadows, up to 20 meters high. It obtains greater development and >productivity in soils rich in organic matter, deep, physical consistency loam-clayey and while having good filtration or >drainage. This last condition on the drainage, is very important because the cacao does not resist an excess of >humidity in the soil.
Theoretically, Uruguay, due to its geographical location, would not be suitable for the development and production of >this crop. This country (Uruguay), which along with Argentina, Chile and Costa Rica, are the countries in Latin America >that most come close to the classification of developed countries, is in the 30 to 36 degrees South latitude, with a >climate defined as "Tempered". That is to say that the North of Chile and Argentina and all the other Latin American >countries, with the exception of Uruguay, are potentially cocoa producers.
The largest countries in cocoa production are Ivory Coast, Ghana, Indonesia, Brazil, Ecuador, Dominican Republic, Venezuela, etc. As many already know some of the best cocoa comes from Venezuela. According to statistics, the average production per task of the Dominican Republic is 70 pounds. Due to the export of cocoa, the country received 100 million dollars last year. This sum could be doubled, if more productive and quality varieties are used and expanding the extension dedicated to the crop, as we indicated at the beginning.
Italy, Germany, the United Kingdom, Holland and other European countries, plus the United States, are buyers of Dominican cocoa. The prestige that this product has gained from the field, must be protected using quality varieties and observing strict measures, in the crop, in the harvest and in the fermentation and drying.
Benefits of cocoa
Higher antioxidant content, almost similar to green tea and red wine.
Relieves stress greatly thanks to theobromine, this stimulates the central nervous system, is softer than caffeine, and its effect is much longer.
The consumption of dark chocolate with 60 or 70% of cocoa can decrease the levels of bad cholesterol increasing the good
Great antioxidant for the skin thanks to its flavonoids which protect against cellular damage exerted by free radicals.
Natural photoprotector, so it can help prevent skin cancer.
