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Industrial Treatment of Cocoa in Chocolate Production: Health Implications

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Chocolate and Health

Abstract

Cocoa has a rich history of medicinal and ritual use. The medicinal use of cocoa originated among the Olmec, Maya and Aztec civilizations which bloomed in the geographical region that we now call Central America. According to the best estimates of archaeologists, the ancient Maya, are believed to have cultivated the cacao tree for the very first time around 1000 BC. The Aztecs regarded cocoa as a sacred plant, used it in a highly esteemed “drink of the gods” and valued cocoa beans as currency. It was Hernán Cortés, a Spanish conquistador, who brought cocoa to Europe at the beginning of the 16th century.

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Author information

Authors and Affiliations

  1. Innovation, Barry Callebaut NV, Lebbeke-Wieze, Belgium

    Herwig Bernaert

Authors
  1. Herwig Bernaert
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  2. Ieme Blondeel
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  3. Leen Allegaert
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  4. Tobias Lohmueller
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Corresponding author

Correspondence to Herwig Bernaert .

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Editors and Affiliations

  1. Alpine Foundation for Life Sciences Olivone, Ticino, Switzerland

    Ario Conti

  2. Nutrition Foundation of Italy, Milan, Italy

    Rodolfo Paoletti  & Andrea Poli  & 

  3. Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain

    Francesco Visioli

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© 2012 Springer-Verlag Italia

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Bernaert, H., Blondeel, I., Allegaert, L., Lohmueller, T. (2012). Industrial Treatment of Cocoa in Chocolate Production: Health Implications. In: Conti, A., Paoletti, R., Poli, A., Visioli, F. (eds) Chocolate and Health. Springer, Milano. https://doi.org/10.1007/978-88-470-2038-2_2

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