Posts Tagged ‘cacao’

The precious cacao is contained in a hard shell, which when roasted opens easily and unveils the cacao bean. We are growing now the young trees from the seeds in our Jiwa Damai Garden.

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Our volunteers have the opportunity to select their own projects and do their own research. We love to explore and experiment and we are very open to new ideas. Jiwa Damai is a place of learning by doing in our permaculture garden.

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At Jiwa Damai we produce useful research and we share it with the community. The following article is meant as a support for those who wish to learn about cacao, the black pod disease and methods how to deal with it. This article contains a short overview to the  history and the ecology of the cacao, a summary of the cacao plantation in Jiwa Damai and a description of the black pod disease. The article was the work of our volunteer, Cedric Ricci, under the supervision of Dr. Margret Rueffler.

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Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cocoa and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cocoa powder. Cacao beans are rich in natural antioxidant compounds with many health benefits.

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