What is Foraging?

What is Foraging?

Foraging – connecting with nature through the senses

 

I became a forager at the age of 5, and I suspect many of you did, too. My early childhood memories are filled with berries of all kinds: wild strawberries, raspberries, blackberries, and above all, blueberries. They covered the forest floor so densely that it was difficult to set down your foot without squashing them. 

The summer holidays were pure berry bliss as I munched my way through the landscape like an insatiable caterpillar.

These early sensuous experiences sowed the seeds from which, in time, my passion for nature sprouted. 

Nothing can forge a deeper connection to nature and the land than such total immersion – learning by smelling, tasting, eating, feeling and playing with what nature provides in abundance. We learn by doing, observing and asking questions about what we can directly experience. These sensory impressions form the foundations of our understanding of the world. 

 

 We learn to understand processes, to see patterns from which we deduce meaning. Such intense observation creates a deep relationship with the observed. We are no longer separated, but deeply and empathically involved. A sense of familiarity and caring develops and gradually grows. A great way to stimulate this learning process is to become a forager.

 

What is foraging?

The term ‘foraging’ is often associated with animals roaming around looking for food. Different animals forage for different kinds of food. A hedgehog looks for beetles, snails and fallen fruit, while gorillas sustain themselves only on leaves. 

 

As ‘civilized’ human beings, we mostly forage at the supermarket. Everything is always available, and most of us have lost any sense of connection to the cycle of the seasons and the different foods they produce – unless they are gardeners, of course. But before we began domesticating wild species of plants and animals, we incorporated a wide variety of wild species into our diets. 

 

Picking berries or hunting for mushrooms is still hugely popular, especially in times of economic hardship. Some of us continue to forage for part of our diets – not just to save money on the grocery bill, but simply because we love it. We love the connection with the land and the variety of foods and flavours each season provides. Besides, wild foods tend to have a vastly superior nutritional profile compared to industrially farmed produce.

 

What are wild (plant) foods?

Wild food plants are simply edible plants that are not under cultivation. But the dividing line between wild and cultivated foods can be very vague. Many wild edibles are the undomesticated ancestors of the plants we find at the grocery. Some wild species used to be cultivated and sold on the market but are no longer grown today. Gardeners even curse them as weeds. 

 

Some fruits and nuts are cultivated and found in the wild. The cultivated varieties are bred for specific traits and qualities, such as shelf-life. Their wild cousins tend to be smaller but are often more flavourful.

 

Whether we can digest any given wild plant is determined by our physiology. Certain plants that would kill us are perfectly edible for other animals. 

 

How to become a forager?

 

Foraging is a skill that must be learnt like any other. 

The best method to learn is to find a knowledgeable mentor or join foraging walks and classes in your neighbourhood.

But there is also much you can learn on your own. 

 

Essential foraging skills:

Learn all you can about your environment

Observe closely, and ask questions: 
What kinds of trees, bushes and wildflowers grow here?
Which animals feed on them? 
Do certain plants always grow together? 
What is the soil like, chalky or loamy, wet or dry? 
Do you know what the farmer sprays on his nearby field? 

Learn plant identification skills

Foragers must learn basic botany and become familiar with the transformative processes of plants. Learn to recognize them at different stages of their growth cycle. Some species are edible at one stage, but toxic at another. 

Learn the seasons

Each season brings forth its special treats, but seasons are not fixed by a calendar. If you know how to read the signs of nature, you will recognize when the time to harvest a specific herb or fruit has come.

Learn how to care for your environment

As foragers, we are stewards of the land, not pillagers. We must not only take but also give back to nature. Remember that you are not the only hungry one out there. Others (human or animal) also depend on the gifts of nature.

Cautions:

 

Never ever rely on your intuition alone! Even deadly plants and fungi may look, smell or taste deceptively appealing!

 

Learning everything you can about your environment is the most essential skill a forager must develop.

 

Always test for allergies before tucking into a foraged feast. The body can be finicky when we ask it to accept foods it has never previously encountered.

 

And finally – knowing your land also means learning about dangers that may lurk in the undergrowth: snakes, insects (ticks!), wild boars, or even bears, depending on where you live.

 

Resources:

 

There are many knowledgeable people out there who teach foraging as a craft – too many to name them all here.

But here are a few useful books. (As an Amazon Associate, I earn from qualifying purchases.)

Keep in mind that each bioregion is unique. There are many differences concerning microclimates, seasons, and habitats. Obviously, I can’t cover them all. I focus on my local bioregion, which is Central Europe.

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Star of Bethlehem (ornithogalum umbellatum)

Star of Bethlehem (ornithogalum umbellatum)

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on – didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even ‘Dove Dung’. 

Nap-at-Noon alludes to the flower’s habit of ‘going to sleep’ in the afternoon and on cloudy days. The name ‘Dove Dung’ seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem’s chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.

Disclosure: As an Amazon Associate, I earn from qualifying purchases.

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Foraging Daisy (Bellis perennis)

Foraging Daisy (Bellis perennis)

Foraging Daisy (Bellis perennis)

The dainty Daisy is a picture of innocence: it seems to have been made for adorning children’s heads. But there is a lot more to these lovely little flowers than meets the eye.

Etymology

The English name ‘Daisy’ means ‘Day’s Eye’ because the Daisy opens its flower head in the morning and closes it at night.

But the origin of its Latin name is a lot more surprising and somewhat controversial. Bellis means ‘pretty’ – an obvious choice for this little herb. But Mrs Grieves thinks it may have been named after a dryad known as Belidis. Another common name is ‘Baldur’s Brow’, linking the Daisy to the Norse Sun God Baldur. Another association links it to Bellona, a Goddess of war. Judging only by its appearance, this suggestion seems improbable, but its traditional medicinal uses give a deeper insight.

Properties of Daisy

Daisies first appear around the Spring Equinox, when the Sun enters Aries, which is ruled by Mars. The ancient herbalists used Daisy as a vulnerary – an herb to treat wounds, and as an anti-inflammatory and diaphoretic,  for treating fevers. Inflammation, fever, and wounds all suggest a ‘Martian’ connection.

Mars also leaves its signature on the taste sensation. The leaves and roots are quite astringent, almost hot, but very unlike the heat of chillies. Instead, it is a spreading, radiating warmth, not a blistering burn.

The leaves are a little rough and moist, and have a demulcent quality. The old herbalists found Daisy’s heat suitable for treating conditions characterized by retracted, cold phlegm. Daisies loosen congestive conditions caused by an excess of cold moisture -as the ancient herbalists would put it.

Modern clinical herbalists have all but forgotten the pretty English Daisy. They use her sister, the Ox-Eyed Daisy, instead. Both can be used for similar complaints. Ox-Eyed Daisies are an excellent remedy for chronic bronchial conditions, asthma, and whooping cough. It is also used to treat nervous excitability and, prepared as a lotion or ointment, as a wound herb.

Wild herbs are not only nutritious but also therapeutic – and none more so than the early spring herbs. They often provide just what our bodies need to restore vitality after fending off winter bugs.

Daisy as Wild Food

 

Recipes

 

Daisy in the Salad:

Daisy leaves and flowers can be added to spring salads. The young, tender leaves are rich in vitamin C, and their heat produces a diaphoretic effect.

Daisy Capers:

Conventional Capers are made from the unopened flower buds of the caper tree (Capparis spinosa.) But inventive foragers use the same method on other flower buds, such as Daisies or Dandelions (only use edible flowers!)

The basic recipe is quite simple:

Pick about one cup of Daisy buds, wash, and cover them with about 500 ml of salted water. Quickly bring to a boil and strain through a cheesecloth or finely meshed strainer.

Place the buds into a stone jar and pour 500 ml of boiling vinegar over them.

Make sure they are completely covered.

After about 4-5 days, pour the buds and vinegar into a pan and, making sure the buds are covered, bring to a boil.

Let them cool, jar and cover with jam cling film to prevent the buds from coming into direct contact with the air and turning mouldy.

Daisy Soup:

Daisy soup is quick and easy to prepare and can be made at almost any time of the year. Use all parts of the plant: roots, leaves and flowers. (Only use the roots if Daisies are prolific in your area.) Picking the plants is easy, but if you have heavy clay soil, be prepared for clots of dirt to cling to the roots, making cleaning them tedious.

Pick about 6-8oz of flowers (roots, leaves and tops), clean well and chop them up (not too small).

Quickly sauté them in a heavy pan with a few drops of olive oil.

Add half a cup of white wine or apple cider, let the alcohol fly off, and stir in 1 litre of vegetable broth. Season to taste and finish off with a dash of cream. Serve with croutons.

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Cacao can do more – New Uses for an Old Crop

Cacao can do more – New Uses for an Old Crop

In the past, there has been a lot of organic waste from the Cacao harvest. Research has been focused on alternative uses for all the discarded pods and fruit pulp produced during the Cacao bean harvest.

CACAO BUTTER :

A white /yellowish oil, expressed from the crushed seeds

CONSTITUENTS:

Palmitic, Stearic-, Oleic-, Linoleic Acid, traces of Isoleic acid

ACTIONS:

Emollient and nutrient

Non-chocolate uses of Theobroma Cacao

 

Economically, the most important use of Cacao is for making chocolate and cocoa for all our favourite sweet stuff. Cacao fat, pressed from roasted Cacao beans, is a by-product that has its own uses. 

Cacao Butter for Cosmetic and Pharmaceutical uses

The cosmetic industry uses Cacao butter as a nutritionally rich, moisturizing, and emollient fat in numerous skin-care products.

Cacao butter is solid at room temperature but melts at body temperature. Suppositories, meant to dissolve inside the body, are often made with Cacao butter. Lotions for haemorrhoids, vaginal and uterine lesions, or dry, chapped skin, lip balm and wound dressings also frequently contain Cacao butter. 

Internally, Cacao butter can help soothe bronchial and intestinal irritations. In fact, even high quality, high percentage Cocoa and Chocolate has some amazing superfood properties.

 

 New uses from waste products

During processing, the beans and some fruit pulp are left to ‘sweat’ for a few days, which changes the beans’ chemistry, reducing their bitterness and creating the right conditions for their characteristic chocolate flavour to develop. Although the pulp is an essential part of this process, only small amounts are. About 60% of the pulp goes to waste. 

 

Cacao smoothies and juices

But it doesn’t have to. In Brazil, farmers remove much of the pulp to modify the acidity and obtain smoother-tasting beans. The fruit pulp is sold at the local market and turned into various delicious products. Cocoa fruit-pulp jelly is a local delicacy. It serves as an ingredient in juices or shakes. But it could also be frozen and used to flavour ice cream, yoghurt or sold as a fruit juice concentrate. Unfortunately, so far, preserving large amounts of pulp has proved difficult and costly. 

 

 

To find ways to make more of the harvest, besides the beans, would be highly desirable, since Cacao prices on the global market are fickle, putting the small subsistence farmers at risk. 

 

New uses for discarded pods

Traditionally, a certain proportion of discarded pods is fed to animals, but the pods are not very digestible. In West Africa, the discarded pods are burnt to yield potassium-rich ash, used for making soap. But composting them, or making bio-char which in turn could be used to return valuable nutrients to the soil, would reduce farmers’ dependence on chemical fertilizers and reduce their costs. (1)

 

In recent years, research has focused on other alternative products that could be obtained from Cacao without decreasing pod yields.  (Antonio Figueira, Jules Janick, and James N. BeMiller, 1993)

 Gum

One such product is gum, present in both the stem and, to a larger extent, in the pods. This gum has a similar composition as Karaya Gum, which is typically extracted from various Sterculia species. 

 

The food- and pharmaceutical industries use it as an emulsifying agent and fixative. Studies show that Cacao pod gum compares favourably with Gum Karaya. Both contain the same monosaccharides, but Cacao pod gum also contains arabinose and has a higher proportion of rhamnose, making it better suited as a binder for pharmaceutical pills. In this respect, it is even superior to Gum Tragacanth. (Figueira et al. 1992).

 

Due to supply inconsistencies, the demand for Karaya gum has diminished. But Cacao pod gum could provide a superior and readily available alternative that could also provide a secondary source of income for subsistence farmers.

 

References

(1) Using Cocoa Pod Husks to Improve Crop Yields and Soil Quality

 

Figueira, A., J. Janick, and J.N. BeMiller. 1993. New products from Theobroma cacao: Seed pulp and pod gum. p. 475-478. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.

Figueira, A., J. Janick, M. Yadav, and J.N. BeMiller. 1992. Cacao gum: a potential new economic product. In: Proc. Int. Cocoa Conf. Challenges in the 90s (in press).

Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

12 amazing superfood properties of Cacao

12 amazing superfood properties of Cacao

Medicinal and Therapeutic Properties of Cacao

This article is about some surprising medicinal benefits of real Cacao – the stuff that chocolate is made of.

It may come as a surprise, but Cacao is actually pretty healthy.  (It’s my favourite ‘superfood’. 🙂

 

If you are interested in the history of Cacao and how we have come to love chocolate so much, take a look at this article about the cultural history of chocolate.

 

CACAO BEANS

PARTS USED: Dried seeds and seed shells.
HARVEST: Cacao pods take about 5-6 months to mature. The harvest occurs twice a year, from September to February and May/June, even though there is always ripe and unripe fruit on the same tree.
CONSTITUENTS: Fat, Amino Acids, Alkaloids (Theobromine, Caffeine), Riboflavin, Niacin, Thiamine, Calcium, Iron, Potassium, Magnesium, Vitamins A, C, D and E, polyphenols.
ACTIONS: Diuretic, stimulant, aphrodisiac, anti-depressant, nutritive anti-inflammatory, antioxidant

Crushed Cocoa Beans

Crushed Cacao Beans

Image by janiceweirgermia from Pixabay

Diuretic

In Central America, a tea made from crushed Cacao seed shells called ‘nibs’ is used as an effective diuretic. A strong flow of urine is a sign of health and vigour, and any substance that produces this effect is praised as an aphrodisiac, enhancing male potency.

Anti HIV-properties

A pigment extracted from the husks has anti-HIV properties. In vitro studies have demonstrated that polymerized flavonoids present in the husks reduce the damaging effects of HIV. Apparently, they prevent the virus from entering the cells (Unten et al. 1991). But once inside the cell, the virus replicates normally.

Anti-inflammatory

Cacao is incredibly rich in polyphenols, antioxidant flavonoids that have a powerful anti-inflammatory effect.

Animal studies also suggest that Theobromine and Theophylline can ease inflammatory conditions of the respiratory tract, such as asthma, by dilating the lungs and thus helping to relax the air passages.

But unfortunately, most of them are lost due to the standard methods used to process Cacao Beans.

Cardio-Vascular support

Apparently, eating chocolate can be good for your heart health! In 2015, a study found that habitual chocolate consumption can reduce the risk of cardiovascular health issues, providing it is of high quality with a high cacao content. (2)

Cacao can relax and widen the arteries, thus reducing blood pressure and improving blood circulation. Combined with its ability to reduce ‘bad’ cholesterol, it can help prevent heart attacks and strokes.

Skincare from within

The Cacao phenols are also good for the skin. They improve blood circulation to the peripheral cells and improve the smoothness of the skin by helping to hydrate it from within. Long-term use is also said to protect the skin from the harmful effects of the sun.

Mood enhancing

The higher the Cacao content, the better it is for your well-being. Have you ever wondered why you are craving chocolate when doing demanding mental work? It’s your body telling you what it needs: High Cocoa chocolate (min. 65%) has nutritional and stimulating properties that make it a good ‘pick-me-up’.

The flavonols in Cacao improve mood, alleviate symptoms of depression and reduce stress. One study of pregnant women even showed this stress-reducing effect to be conferred to the babies. It is also popular as comfort food to soothe PMS symptoms. Another study showed that older men can benefit from the regular consumption of high Cacao content chocolate, reporting improved health and well-being.

Cognition

Even better, high Cacao content chocolate improves cognitive functions by increasing the blood flow to the brain. The beneficial flavanols can also cross the blood-brain barrier and directly benefit the neurons. For those suffering from cognitive impairments or neuronal conditions such as Alzheimer’s, or Parkinson’s, high Cacao content chocolate is brain food.

The findings are promising, suggesting that more research is warranted.

Blood-sugar regulation

High Cacao chocolate can even have a positive effect on Type 2 Diabetes symptoms. The unexpected findings showed that flavanols can slow the carbohydrate metabolism and uptake in the gut, while stimulating insulin secretion, lowering inflammation and aiding the transfer of sugar from the blood to the muscles.

 

Weight loss

Interestingly, high cocoa content chocolate actually has a positive effect on the body mass index (BMI). Chocolate eaters (min 81% cocoa) lose weight faster than people who do not eat chocolate.

 

Anti-Cancer

Several animal studies indicate that a flavanol-rich Cacao diet lowers the risk of cancer – especially breast, pancreatic, liver and colon cancer and leukaemia. However, more research is needed.

 

Immune system stimulation

Another counterintuitive finding is that Cacao contains antibacterial, anti-enzymatic and immune-stimulating compounds that can have a beneficial effect on oral health.

 

NOTE

It must be stressed, that all of these benefits only apply to high cocoa content chocolate that is very low in sugar, or without sugar. The common candy bar has NO health benefits. On the contrary, chocolate candy can be harmful.

 

(In case you are confused about flavonoids, flavanols and flavanols, they are actually different compounds. Take a look at this article to help clear up the confusion.)

References:

(1) Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

(2) (Kwok CS, Boekholdt SM, Lentjes MA, Loke YK, Luben RN, Yeong JK, Wareham NJ, Myint PK, Khaw KT. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women. Heart. 2015 Aug;101(16):1279-87. doi: 10.1136/heartjnl-2014-307050. Epub 2015 Jun 15. Erratum in: Heart. 2018 Mar;104(6):532. PMID: 26076934; PMCID: PMC6284792.)

 

 

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History of the Cocoa Tree- Theobroma cacao

History of the Cocoa Tree- Theobroma cacao

Plant Profile: Cocoa (Theobroma cacao)

Surely, everybody loves chocolate. Yet, little is known about its origin or its fascinating history. This article is a short introduction to one of my favourite plants: Cocoa – Theobroma cacao, the food of the gods.

Description

If you saw a Cacao tree, you’d never think that this is the stuff that chocolate is made of. As tropical trees go, Cacao is of modest size and height. It only grows to about 10 m to 20 m high. That’s because it is a shade-tolerant ‘understorey tree’. On plantations, where most of them are grown, they are kept much smaller to facilitate easy harvesting.

Cacao trees take about five years to mature and produce fruit, and they can live for over 200 years. But, for commercial purposes, they are considered productive for only about twenty-five years.

The Theobroma genus comprises about 20 species, of which T. cacao is the most widely cultivated one.

 

Its appearance is very distinctive:

Botanical name: Theobroma cacao
Family: Sterculiaceae

Synonyms:

Coco, Cocoa, Chocolate, Cacahuatl, Tlapalcacauatl, Cacauaxochitle (T. augustifolium)

Origin:

Northern parts of South America and Central America

Distribution:

Humid tropics, most notably Central and South America, West Africa and Sri Lanka, Indonesia and the Philippines

Cocoa leaves

Forest & Kim Starr CC BY 3.0 US , via Wikimedia Commons

Leaves

The mature leaves are dark green, large and glossy, very much in contrast to young leaves that are reddish and seem to droop from the end of the branches. They are pretending to be old and not worth munching on. As they mature, they turn dark green and robust.

Although deciduous, Cacao never sheds all its leaves at once. Young and mature leaves grow side-by-side on the same tree. The greyish-brown bark is rough and covered with patches of different coloured lichen and fungi.

 

Cocoa Tree Flowers

Flowers

But what is most surprising about the Cacao tree are its flowers that sprout in clusters directly from the tree trunk and older branches.

Botanically, this is known as a ‘cauliflorous‘ flower formation. The tiny creamy-pinkish flowers are short-lived and last only for a day, and they are fertile only from sunrise and sunset. If they are not pollinated within that time, they will wither and die.

Cacao is ‘self-incompatible’, meaning it cannot pollinate itself. Nor does the wind help with the task. The pollen is too heavy and sticky for the wind to carry. The task falls to various species of tiny insects.

 

cocoa pod
Cocoa pod and seeds

Fruit

From those tiny dangling flowers grow the most weird-looking pods, oblong and tapered at both ends, somewhat resembling a kind of squash.

The pods come in all colours and sizes and can be ribbed with thick skin, or smooth and thin-skinned, depending on the variety. Some pods only grow to about 4 inches long, but some types develop pods that can reach a whopping 12 inches. The immature fruits are green, turning yellow, orange, red or purple as they mature, a process that can take up to five or six months.

Each pod contains between 20 and 60 smooth, white seeds. As long as the pod stays intact, the seeds remain viable, but once opened and the pulp is removed, they dry out and lose their ability to germinate.

Cacao pods are a favourite monkey food. They may be unfamiliar with chocolate, but they are crazy about the delicious sweet and sour fruit pulp that envelopes the seeds.

 

Distribution

Cacao is grown in the tropics, but it is very fussy about its growing conditions. The greatest number of wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.
Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

 

Habitat and Ecology

Cacao is a tree of the tropics and very fussy about its growing conditions. Most wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.

Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

Cacao needs the shade of taller trees to protect young saplings and their sensitive immature leaves from direct sunlight. High humidity is a necessary prerequisite for healthy growth. But when trees are cut to create plantations, local weather patterns change. It gets drier, which negatively impacts yields and dries out the soil. Climate change also makes the trees more vulnerable to fungi and diseases.

Cacao plays an integral role in rainforest ecology. In natural conditions, it develops a taproot that helps to stabilize the river banks where it prefers to grow. The fruit pulp is a delicacy for many rainforest animals, but monkeys and birds are particularly keen on it.

Aztec preparation of xocolatl

The History of Cocoa

The native people of Central and South America revered the Cacao tree. They had cultivated Cacao trees for several hundred years before the Conquistadores’ invasion.

The Aztecs cultivated several species of cacao, none of which are grown commercially today. They used different species for distinct purposes: The types with the largest seeds were used as currency (money does grow on trees ;-). But it was the species with the smallest seeds, ‘Tlacacahuatl’, which was used to make a sacred beverage called Xocoatl.

 

Cocoa as privilege

Drinking Xocoatl was the privilege of nobles and priests, who consumed it in vast quantities. Moctezuma, the last Aztec emperor, devoured fifty golden goblets daily. This beverage was very different to what we now know and love as drinking chocolate. The Aztec version was savoury, not sweet, and there were many ways to prepare it depending on the occasion.

For general use, roasted Cacao seeds were ground and mixed with Atole (coarse, roasted corn flour) and whisked into a rich foaming brew. Chillies, Vanilla, Cinnamon and salt were added to taste.

 

Ceremonial use of Cocoa

The ceremonial beverage, Xocoatl, was considered as sacred as other psychotropic ritual plants, such as Ololuiqui (Turbina corymbosa) or sacred mushrooms (Psilocybe sp.). The Spanish chronicler Sahagún reports that Cacao, ‘…especially that made with the green, young fruits, has the power to intoxicate, to make one dizzy and to make one drunk…’ He warned against drinking too much of it but says, consumed in moderation, it fortifies the body and spirit.

 

Cocoa as an Aphrodisiac

Xocoatl was a powerful aphrodisiac and stimulating tonic. Moctezuma regularly fortified himself with it before entering the royal harem. The Mixtec, contemporaries of the Aztec, who inhabited the Oaxacan plateau, used Xocoatl in their marriage ceremonies. Chocolate has not lost its aphrodisiac appeal, even now. Chocolate probably ranks as the most popular choice for a romantic gift, next to flowers.

 

Neurochemical research

Neurochemical research has been able to shed some light on this ancient reputation. Scientists at the Neurosciences Institute in San Diego found three compounds in dark chocolate that closely resemble a naturally occurring neurotransmitter known as ‘Anandamide’.
Anandamide, (from Sanskrit Ananda = bliss), links to THC receptor sites in the brain. They produce a similar but less pronounced sense of well-being as Tetrahydrocannabinol, found in Cannabis. The scientists also found compounds (N-acylethanolamines) that block the breakdown of Anandamide [Piomelli, 1996].

 

Anandamide is the primary neurotransmitter present in the uterus during the early stages of pregnancy. It seems like its role is to convey a sense of bliss and contentment to welcome the embryonic spirit into the womb. Chocolate is also rich in Phenylethylamine, the signature compound associated with the euphoric state of being in love.

 

Mistaken identity and its consequences

When Cortés and his men arrived at the shores of the new world, Moctezuma mistook them for ambassadors of the feathered serpent god, Quetzalcoatl. He welcomed them with many fine gifts, including gold, jewellery and precious stones.

Appropriate to the occasion of welcoming divine guests, he also honoured them with a cup of the sacred Xocoatl brew, served in golden goblets. But the Spaniards were more interested in the gold and silver than in the cocoa brew, which they deemed ‘more suitable for hogs than men’. It took many years, but eventually, cocoa grew on them.

chocolateria Arrufat
Libertinus, CC BY-SA 2.0, via Wikimedia Commons

 

 

From Xocolatl to chocolate

Much experimentation and modification of the original recipe eventually produced something suitable for the Hispanic palate. And it soon became a hit.

Credit for it must be given to an order of Spanish nuns who lived in the province of Chiapas in southern Mexico. They learned to roast the cocoa beans, like the Aztecs, but instead of adding chilli and salt, they mixed them with cane sugar, vanilla and cinnamon.
The nuns loved their chocolate drink so much that they refused to abstain from it, even during mass.

Aware of Cacao’s aphrodisiac reputation, the Bishop was alarmed and tried to suppress the new custom. But, the nuns protested, insisting that the chocolate drink helped them overcome ‘the weakness of the stomach’ and even aided their efforts to pray. The Bishop gave in, and the nuns were granted permission to continue their unorthodox ways. And this is how the reformed Xocolatl conquered the world.

 

Cocoa conquers the Old World

When Cortés returned to Spain, among the many wondrous things he brought back was a sack of Cacao beans along with the recipe for the novel beverage. As in the New World, chocolate was, at first, reserved for the nobility. No ordinary mortal could afford its astronomical price. But it became an immediate hit at all the Royal Courts of Europe.

Cunningly, the Spaniards managed to keep the recipe a secret for almost a century. They had begun to plant Cacao plantations in their New World colonies soon after conquering the Aztec Empire, securing their absolute control of the cocoa trade. But ultimately, the secret of the cocoa bean got out, and their monopoly was broken. Other colonial powers established plantations far from the Theobroma’s original homeland – first in Indonesia and the Philippines, and later in West Africa and South America.

Today, Cacao is one of the most significant cash crops for small scale farmers in developing countries. It is worth about $9.5 billion in world trade. Worldwide, more than 4 million tons of Cacao beans are produced annually, more than half of which are grown in West Africa.

 

Hot Chocolate – a drink of the Avant-Garde

By the middle of the 17th century, ‘chocolate houses’ began to appear, rivalling ‘coffee houses’, as meeting places of the Avant-Garde. By the end of the 17th century, hot chocolate had become so popular that the government thought it worthwhile to impose a tax on it!

When the Dutch Cacao producer, Van Houten, invented a new processing method in 1828, drinking chocolate became even more popular. Unprocessed Cacao beans contain up to 53% of fat, making them hard to digest. Van Houten used a hydraulic press to squeeze out the fat content of Cocoa powder, reducing it to 10–13%. The new, lighter chocolate powder proved even more popular. Better still, the cacao butter was not wasted, but was used to improve the consistency of solid chocolate bars.

 

From Cocoa to Chocolate

Solid chocolates also became ever more popular. They were transformed by an innovation introduced by a Swiss chocolate manufacturer, who came up with the simple, but brilliant idea of adding condensed milk to the cocoa butter blend. This creates the familiar creamy texture of milk chocolate. Today, milk chocolate has become the most popular type of chocolate product, and the Swiss are the world leaders in this category. And, they are also world leaders in consumption, with an annual equivalent of 5.5 kg of cocoa beans per capita.

During much of the 19th century, chocolate enjoyed the status of a magical panacea. It was believed to cure just about any ailment. This notion seems a little exaggerated, but Cacao does have some interesting medicinal properties. We will explore these in next week’s post.

Further resources:

International Cocoa organization icco

International Fairtrade / Cocoa

And if you are looking for some delicious AND ethical chocolate, check out my friend Jennifer’s Sombra Buena chocolate.

 

 

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