From the pen of Aurelis Murga
sileruam@gmail.com
Cacao is a tree native to the Americas, and its fruit has been used for thousands of years as both food and medicine. Considered sacred by the Maya, Aztec, and Inca civilizations, cacao was introduced to Europe in the 15th century but did not become widespread until the 19th century, with the rise of the chocolate industry.
From the cacao fruit, both cocoa powder and cocoa butter are extracted. These two components are blended with milk and refined sugar to produce various types of chocolate.
In its natural form, cacao is rich in fats (particularly saturated fats), carbohydrates, protein, magnesium, phosphorus, potassium, theobromine, caffeine, and powerful antioxidants. It is also highly energizing, making it suitable for those who engage in regular physical activity.
Beyond its nutritional value, cacao has been used for over a century to treat various health conditions. Traditionally, it has been employed to combat fatigue, weakness, fever, heart disorders, and kidney issues.
Cacao butter is also used in cosmetics to treat skin concerns such as stretch marks, wrinkles, and to nourish the hair.
Modern research has shown that flavonoids in cacao support cardiovascular health, slow cellular aging, and enhance brain function. Notably, cacao has been found to improve memory, especially in older adults. It also boosts the release of serotonin and endorphins, improving mood and reducing stress.
There are also common misconceptions about cacao.
Scientific studies have found no direct link between cacao consumption and acne, migraines, or high cholesterol. Moreover, cacao does not cause physical addiction—according to researchers, one would need to consume 15 kilograms per day for it to have any addictive effect.
The cacao tree, Theobroma cacao, was named in the 18th century by Swedish naturalist Carl Linnaeus. The name means “food of the gods”—a title that, considering cacao’s many benefits, is far from an exaggeration.
Source: Cuidate Plus
The 6 Best Cacaos in the World
1. Baracoa – Cuba
Found in the natural harbor of Bahía de Miel, this cacao carries sweet, honeyed notes. Legend has it this was the first land Christopher Columbus set foot on after his first voyage—he called it the most beautiful place he’d ever seen.
2. Los Llanos – Colombia
High in the jungle near the Venezuelan border, these Trinitario beans are remarkably smooth, even at high percentages. Colombia offers over 20 varieties—few countries match its diversity.
3. Rio Caribe – Venezuela
My homeland. Along the magical Caribbean coast lies the sleepy port town of Río Caribe. Its beans, born on the Paria Peninsula, are deep, complex, and full of character—just like the land itself.
4. Carenero Superior – Venezuela
From the humid shores of Barlovento, where winds shape the land and the flavor. “Carenero” refers to the port of export, and “Superior” to the unmatched quality. Strong, full-bodied chocolate notes.
5. Carabobo – Venezuela
Harvested from an ancient farm supported by the Terra Viva Foundation. These beans yield a beautifully soft, nutty chocolate—sustainable and soulful.
6. Chulucanas – Peru
Grown in Morropan, this Criollo bean is native to Piura. Its flavors are rich with raisins and plums—a tropical elegance wrapped in cacao.
