POEX: Chocolate » History of chocolate
HISTORY OF CHOCOLATE
Scientific name for cocoa Tree is Theobroma cacao, which means "Food
of the Gods".
The story of chocolate begins 3000 years ago in the Mexican rain forest, where the
tropical mix of high rain fall combined with high year round temperatures and humidity
provided the ideal climate for the cultivation of the plant from which chocolate is
derived, the Cacao Tree. Smooth cocoa powder is obtained from Cacao
beans. This is the base ingredient for the production of chocolate. According to the
latest scientific discoveries the word “cocoa” was used by Olmecs at that time.
After the Olmecs came to Central America powerful empire of Mayan. Mayan civilization
worshipped the Cacao Tree on the farms, where they processed cacao beans and made
chocolate drink. However, this drink was not sweet as we know it
today, it was bitter and spicy. They used for example chilli peppers to season it.
Today’s name "chocolate" was most probably derived from the name of this drink
"xocoatl" which means “bitter water” For Mayans the chocolate was not
only delicacy but had an important role in social and religious life.
Aztecs used cocoa beans as mean of payment. Horse cost for example 50
beans. Upper class was drinking its money during the consumption of chocolate.
The first European who came across cocoa was Christopher Columbus. However, he did not
appreciate its economical value and brought to Europe only few beans. It was not until
Hernando Cortez, who recognised the importance of the Cocoa Tree and
started seeding "money plantations" in the Caribbean. Since then the cocoa production
spread to tropical areas all around the world.
The first chocolate factories opened in Spain the Spanish kept its secrets for
chocolate production for almost 100 years. It was not until 17th century that Chocolate
production spread to all over Europe. According to the original recipe the chocolate
was first consumed as a drink adding cane sugar and vanilla. Chocolate was
valued for its health, nourishment and delicious taste.
An Italian doctor Stephanie Blancardi claimed: "Chocolate has not only a pleasant
taste, but it is also veritable balm of the mouth, for the maintaining of all glands
and humours in a good taste of health. Thus it is, that all who drink it possess a
sweet breath"
For centuries chocolate products were handmade luxury goods that were only available
for members of royal family and aristocracy. Only with the arrival of industrial
revolution and development which enabled the spread of chocolate amongst wider
population. Even though the process of chocolate production has dramatically changed,
cultivation and harvest has remained almost unchanged until today.
Continue to: Cocoa cultivation and harvest