A Delicious Story Made of Chocolate

Rodriguez Medina, Caren; Escobar, Sebastian; Caro Quintero, Alejandro; Yockteng, Roxana

dc.contributor	Naddeo, Vincenzo
dc.creator	Rodriguez Medina, Caren
dc.creator	Escobar, Sebastian
dc.creator	Caro Quintero, Alejandro
dc.creator	Yockteng, Roxana
dc.date	2024-08-29T14:45:39Z
dc.date	2024-08-29T14:45:39Z
dc.date	2020-03-24
dc.date	2020
dc.date.accessioned	2024-11-14T14:56:42Z
dc.date.available	2024-11-14T14:56:42Z
dc.identifier	https://kids.frontiersin.org/articles/10.3389/frym.2020.00033
dc.identifier	http://hdl.handle.net/20.500.12324/39990
dc.identifier	https://doi.org/10.3389/frym.2020.00033
dc.identifier	reponame:Biblioteca Digital Agropecuaria de Colombia
dc.identifier	instname:Corporación colombiana de investigación agropecuaria AGROSAVIA
dc.identifier.uri	http://test.repositoriodigital.com:8080/handle/123456789/84679
dc.description	Did you know that chocolate is obtained from beans extracted from the fruit of a tree called Theobroma cacao? The fruits are yellow or deep red pods that contain beans covered with a sweet-bitter pulp. Cacao originated in the Amazon region and, for this reason, South America has the highest genetic diversity of the species. The special flavor of each chocolate depends on genetics and the process of transforming cacao seeds into chocolate bars. Cacao cultivation has a fascinating story for which we have to travel through time. The story begins way back with ancient indigenous civilizations that consumed cacao as a drink, and for whom cacao beans were a symbol of power. After the Spanish colonization of the Americas, cacao pods were taken to Europe. In this article, we will learn about the history and importance of cacao for some civilizations, the genetic diversity of cacao species, and the transformation of cacao beans to chocolate.
dc.description	Cacao-Theobroma cacao
dc.format	application/pdf
dc.format	application/pdf
dc.language	eng
dc.publisher	Kids frontiersin
dc.relation	Frontiers for Young Minds
dc.relation	8
dc.relation	33
dc.relation	1
dc.relation	8
dc.relation	LeCount, L. J. 2001. Like water for chocolate: feasting and political ritual among the Late Classic Maya at Xunantunich, Belize. Am. Anthropol. 103:935–53. doi: 10.1525/aa.2001.103.4.935
dc.relation	Henderson, J. S., Joyce, R. A., Hall, G. R., Hurst, W. J., and McGovern, P. E. 2007. Chemical and archaeological evidence for the earliest cacao beverages. Proc. Natl. Acad. Sci. U.S.A. 104:18937–40. doi: 10.1073/pnas.0708815104
dc.relation	Nunn, N., and Qian, N. 2010. The Columbian exchange: a history of disease, food, and ideas. J. Econ. Perspect. 24:163–88. doi: 10.1257/jep.24.2.163
dc.relation	Motamayor, J. C., Lachenaud, P., Wallace, J., Loor, R., Kuhn, D. N., Brown, S., et al. 2008. Geographic and genetic population di��erentiation of the Amazonian chocolate tree (Theobroma cacao L). PLoS ONE 3:e3311. doi: 10.1371/journal.pone.0003311
dc.relation	Santander, M., Rodríguez, J., Vaillant, F., and Escobar, S. 2019. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: flavor formation. Crit. Rev. Food Sci. Nutr. 1–21. doi: 10.1080/10408398.2019.1581726
dc.relation	Papalexandratou, Z., Lefeber, T., Bahrim, B., Lee, O. S., Daniel, H. M., and De Vuyst, L. 2013. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa. Food Microbiol. 35:73–85. doi: 10.1016/j.fm.2013.02.015
dc.rights	Attribution-NonCommercial-ShareAlike 4.0 International
dc.rights	http://creativecommons.org/licenses/by-nc-sa/4.0/
dc.source	Frontiers for young minds; Vol. 8, Núm. 33 (2020): Frontiers for young minds (March);p. 1 - 8.
dc.subject	Propagación de plantas - F02
dc.subject	Theobroma cacao
dc.subject	Semilla de cacao
dc.subject	Variación genética
dc.subject	Cacao
dc.subject	http://aims.fao.org/aos/agrovoc/c_7713
dc.subject	http://aims.fao.org/aos/agrovoc/c_1711
dc.subject	http://aims.fao.org/aos/agrovoc/c_15975
dc.title	A Delicious Story Made of Chocolate
dc.title	A Delicious Story Made of Chocolate
dc.type	Artículo científico
dc.coverage	Colombia
dc.audience	Investigador
dc.thumbnail	https://repository.agrosavia.co/bitstream/20.500.12324/39990/4/Ver_Documento_39990.pdf.jpg

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