Latest Cacao Stories

2012-08-20 23:00:36

Belgian Chocolate and Whole Grain Crispy Wafers Together?! No Way! Where Have You Been All My Life? Nyack, New York (PRWEB) August 20, 2012 Q.bel Foods LLC, makers of Q.bel better-for-you chocolate wafers, today announced their launch of the country´s first whole grain chocolate wafer bars. The line, called Q.bel Whole Grain Crispy Chocolate Wafers, will be available in September. “It´s the best of all worlds,” said Bahram Shirazi, Q.bel´s founder and president....

2012-08-17 23:01:59

Following a production increase of cacao in the Philippines, thanks to local government pushes, Massage School San Diego has proclaimed its support, concluding that an improvement in Philippine cacao production would serve to expand the raw cacao industry as a whole. San Diego, CA (PRWEB) August 17, 2012 A government-funded effort to increase cacao production in the Kalinga province of the Philippines was recently announced. Massage School San Diego, which helps people find massage therapy...

Mayans Used Chocolate As Flavoring Too
2012-08-03 13:05:38

Brett Smith for redOrbit.com - Your Universe Online Archeologists have long known that cacao was important to the ancient Mayans who used it to make beverages and perform rituals, but some recently discovered evidence shows that these people added cacao to flavor their food as far back as 2,500 years ago. Traces of chocolate that were found on plate fragments could be evidence of a Mayan precursor for modern Mexican dishes like mole, the chocolate-based sauce served with chicken or...

2012-07-21 23:02:32

Heirloom cacao types less lucrative to grow for third world farmers who are replacing them with hardier hybrids as well as other cash crops. (PRWEB) July 20, 2012 Fine-flavor chocolate — the expensive stuff that sends true chocolate lovers into swoons of ecstasy — is becoming an endangered species but the task of preserving the world's dwindling supply has become a bit easier with the launch of the Heirloom Cacao Preservation Initiative, says Ecole Chocolat founder Pam...

Chocolate Prices To Be Affected By Climate Change
2011-10-03 07:38:18

Climate scientists warn that West Africa´s cocoa-growing regions will be threatened by climate change in the years to come. In a new study by the International Centre for Tropical Agriculture (CIAT), researchers found that the impacts of climate change will most likely affect supply -- and price -- of chocolate, which will have a trickle-down effect, affecting thousands of smallholder farms in the process. Nearly half of all the world´s chocolate comes from cocoa produced by...

New Flavors Emerge From Peruvian Cacao Collection Trip
2011-09-26 08:28:48

   New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance. Agricultural Research Service (ARS) scientists at the agency's Sustainable Perennial Crops Laboratory (SPCL) and Systematic Mycology and Microbiology Laboratory (SMML), both in Beltsville, Md., and Peruvian collaborators found these new cacao plants during...

2011-09-15 12:51:35

Fungi found in the leaves and trunks of wild Peruvian cacao trees offer the potential for biological control of cacao diseases such as witches' broom disease, according to U.S. Department of Agriculture (USDA) scientists. Several of the fungal species were previously unknown to science. Agricultural Research Service (ARS) researchers at the agency's Sustainable Perennial Crops Laboratory (SPCL) and Systematic Mycology and Microbiology Laboratory (SMML) in Beltsville, Md., and Peruvian...

Word of the Day
  • A fudgelike confection of brown sugar, cream or milk, and chopped nuts.
'Penuche' is a variant of 'panocha,' a coarse grade of sugar made in Mexico. 'Panocha' probably comes from the Spanish 'panoja, panocha,' ear of grain.