Isingeniso emlandweni wokuthuthukiswa kwebhotela cocoa

Ngabe abantu namuhla "bangomhlaba" noma "abangabongi"? Kudala amaswidi e-chocolate, emizini yabantu ejwayelekile "futhi ayaziwa ngisho nawo wonke umkhaya, ngisho nakubesifazane nezingane. Kodwa-ke, izinto eziphambili ezivuthiwe zokwenza ushokoledi, isitshalo esishisayo se-cocoa isihlahla, "sifihlwe ku-boudoir futhi singaziwa emhlabeni" futhi cishe sikhohliwe ngabantu.
Lapho uColumbus ethola izwe elisha laseMelika, abaseYurophu baphuthunyiswa ezweni elivundile laseMelika bezama ukuthola iphupho labo lokuceba. AbaseYurophu bafunda okuningi kubantu bomdabu baseMelika futhi bakusebenzisa ngokuphelele, okwakhiqiza umphumela omkhulu futhi bathola ingcebo eningi.
Ngaleso sikhathi, abaseSpain baye eMexico babona ukuthi izinhlamvu zemali zaseNdiya emakethe zaziwuhlobo lwembewu yezitshalo. Lolu hlobo lohlamvu lwemali lungaba yimpuphu lube yimpuphu futhi luhlanganiswe nofulawa wommbila ukwenza amakhekhe. AmaNdiya ayakuthanda ukudla lolu hlobo lwekhekhe. Kuthiwa ukudla lolu hlobo lwekhekhe kuzokwenza ube namandla futhi awukhathali. AmaNdiya abiza le mbewu yesitshalo ethi "Chocolate ikhasi" futhi amaSpain abizwa ngokuthi "ushokoledi". Lolu hlobo lwesihlahla esiveza ukuthi "ushokoledi" lukhula ehlathini lokuqala futhi liyivelakancane. AmaNdiya kufanele aye ehlathini elikhulu ukuze alithole ukuze akhethe "ushokoledi". AmaNdiya abiza lesi sihlahla ngokuthi "cocoa hutoli". Kamuva, ama-botanists aqamba lesi sihlahla "isihlahla sikaCocoa" ngokusekelwe kulokhu kubiza. ISpain inamathiselwe ukubaluleka okukhulu ku- "chocolate". Bayithumela eSpain ngomkhumbi futhi babika umphumela womlingo we- "chocolate" enkosini. Inkosi yaseSpain yayinambitha ngokuthi "ushokoledi" futhi yayalwa ukuba iqoqe inani elikhulu lembewu yesihlahla sikaCocoa eMexico futhi yakha ukucutshungulwa kokhokho okuqala kanye nokukhiqiza eSpain. Kwamakhulu eminyaka, abaseNtshonalanga basungula ama-chocolate ngokuqhubekayo futhi bakhiqize izinkulungwane zokudla koswidi chocolate, okubambe iqhaza elihle ekucebiseni ukudla komuntu.
ICocoa iyisihlahla esincane esijabulisayo se-Steculaceaceae. Isici salo esikhulu ukuthi siyaqhakaza futhi sithele izithelo eziqubeni zakudala. Izimbali ziyaqhakaza ngqo esiqwini, futhi izithelo nazo zikhula ngqo esiqwini. Izimbali zincane futhi izithelo zikhulu. Izithelo zingama-oval, ngemigqa evelele yobuntu ebusweni. Bangama-orange - ophuzi ngombala. Isithelo ngasinye sinesisindo esingamakhilogremu ayi-1. Isihlahla ngasinye se-cocoa singakhiqiza izithelo ezingama-60 -, kanti izithelo ngasinye ziqukethe imbewu engu-30-50. Lezi zinhlamvu yizinto eziluhlaza zoshokoledi. Imbewu kaCocoa iqukethe uhlobo lwebhotela le-cocoa, eliqinile emazingeni okushisa asekamelweni, kepha liqala ukuncibilika ngamadigri angama-37. Ukushisa komuntu ngomlomo kungama-degree angama-37,5, ushokoledi owenziwe ngebhotela kakhukhunathi ngeke ancibilike lapho ephethwe esandleni, kodwa ancibilike lapho ephethwe emlonyeni. "Kuncibilika kuphela emlonyeni, hhayi esandleni" ngakho-ke kwaba yisiqubulo esiziqhenya kakhulu sabathengisi be-chocolate. I-Cocoa powder inamandla amaningi ashisayo. Uma odokotela bangadla i-cocoa powder ngaphambi kokuya etafuleni elisebenzayo noma kubashayeli bezindiza ngaphambi kokuhamba, bangakwazi ukugcina amandla aqinile isikhathi eside. Ngaphezu kwalokho, i-cocoa powder inothile kumaprotheni, inomphumela onondlayo nowodlisayo, futhi ingasetshenziswa njengesiphuzo esiphakeme.
Tea, ikhofi, ne-cocoa yiziphuzo ezintathu ezinkulu emhlabeni. Itiye laqhamuka e-Asia, ikhofi yavela e-Afrika, kanti cocoa yavela eMelika. Lokhu kubonakala sengathi kuyilungiselelo elihlakaniphile. Akunandaba ukuthi bavelaphi, izitshalo ziyingcebo ejwayelekile yesintu futhi zizokhonza sonke isintu.
Umuthi we-cocoa uyisitshalo esishisayo esishisayo, i-Sterceluaceae. Umuthi we-cocoa ukhula kancane futhi uthambile kakhulu. Ingakhiqiza kuphela ubhontshisi we-cocoa ngemuva kweminyaka engu-5 - yokutshala. Isivuno siphakeme kakhulu lapho umuthi uneminyaka engama-25 ubudala, bese kuthi kancane kancane ukhubazeka. Izithelo zalo zivuthwa ezinyangeni ezi-4-6. Ivuka kabili ngonyaka, futhi isikhathi sokuvuna esiyinhloko sisuka ngo-Okthoba kuya kuDisemba. Inkathi yokuvuna yezihlahla ze-cocoa e-Ecuadorian ngokuhamba kwesikhathi, ngokuvamile kusukela ngoDisemba kuya ku-Januwari kuya kuJanuwari wonyaka olandelayo. Izithelo zibunjwe nge-pod, 15-30 cm ubude, ziluhlaza ngaphandle, futhi ziqukethe izithelo ezingama-30.40 ngaphakathi. Ngemuva kokuvunwa, ubhontshisi we-cocoa kudingeka ubiliswe futhi ukhishwe. Isihlahla ngasinye singavuna i-1-2 kg yobhontshisi owomile we-cocoa ngonyaka.
Cocoa unenani eliphakeme lokudla okunempilo. Izithako zalo eziphambili yibhotela le-cocoa, i-theobromine ne-caffeine, okungukuthi, ama-carbohydrate, amafutha, amaprotheni kanye namaminerali anjenge-magnesium, njenge-carciline (njenge-cerciline) konke okuphezulu kokuqukethwe.
Ubhontshisi weCocoa ungokwezinto eziphambili ezivuthiwe zokwenza ushokoledi, futhi kukhona nemikhiqizo eqedile - nemikhiqizo eqediwe. Njenge-cocoa ephukile, i-cocoa pulp, i-cocoa ketshezi noma ujusi, ibhotela le-cocoa, amaqebelengwane cocoa kanye ne-cocoa powder. I-cocoa esele esele nayo ingasetshenziswa njengento eluhlaza yezimonyo, njengokudla kwezilwane, kanye newayini elenzayo.
I-Cocoa Butter ingamafutha emvelo e-cocoa ubhontshisi, okungakhuphuli i-cholesterol yegazi. Iphinde inikeze ushokoledi ubushelelezi obuhlukile bese lincibilika - - izici zomlomo. Ucwaningo selukhombisile ukuthi yize ibhotela likaCocoa linokuqukethwe okuphezulu kwamafutha agcwele, akukhuphuli i-cholesterol yegazi njengamanye amafutha agcwele. Lokhu kungenxa yokuthi inokuqukethwe okuphezulu kwe-stearic acid. I-Stearic acid ingelinye lama-acid audi anamafutha ebhoneni likaCocoa, elinganciphisa i-cholesterol yegazi.