Chocolate is the name for the food or drinks from cocoa processed (Theobroma cacao)
Cacao (Theobroma cacao) is a tangible plant trees originating from South America. From the seeds of this plant produced refined products known as Chocolate
Bali Cocoa is an annual plant (perennial) in the form of a tree, in nature can reach a height of 10m. Nevertheless, in the cultivation the high made no more than 5m but with extends in sideways. This is done to increase the productive branches. Flowers cocoa, as well as members of other Sterculiaceae, grows directly from the trunk (cauliflorous). Perfect flowers are small (maximum diameter 3cm), a single, but seems strung because often a number of flower buds emerge from a single point. Pollination of flowers carried by insects (especially small flies (midge) Forcipomyia, winged ants, aphids, and some bee Trigona) that usually occurs at night. Pollinated flowers ready within a few days.
The fruit grows from the pollinated flowers. Fruit size is much larger than the flowers, and a round to elongated. The fruit consists of 5 fuit leaves and has a space inside for the beans. Fruit color changes. When young green to purple. Once mature, the outer skin is usually yellow fruit. On the inside, the beans are protected by a seed coat (aryl) white soft sweet and slightly sour. In terms of agriculture called pulp. This Endospermia seed has fat with high enough levels. In the post-harvest processing, pulp fermented for three days and then the beans will dried in the sun.
Bali Cacao beans are one of the trading commodities have the opportunity to be developed in order to attempt increasing the income of cocoa farmers. Indonesian cocoa production is significantly increasing, but the quality of the resulting very low and varied, because of less fermented, not quite dry, seed size is not seem, high-grade skin, high acidity, taste is very varied and inconsistent. This is reflected in the price of Indonesian cocoa beans are relatively low and charged discounted price compared to similar products from other producing countries. On the other side, Indonesian cocoa also has the advantage that has much fat and can produce cocoa powder with good quality.
Cocoa as a commodity trading is usually divided into two major groups: Mulia cocoa (cacao edel) and Curah cocoa (cacao bulk). In Indonesia, the precious cocoa produced by some old plantations in Java. This varieties derived from Breeding is done in the Dutch colonial period, and is known from its name beginning with `DR` (eg DR-38) were taken from the abbreviation of the name of the plantation where he did a selection (Djati Roenggo, in Ungaran, Central Java).
The benefits of cocoa that has been processed into chocolate are:
- Increases blood flow to the brain.
- People who eat dark chocolate before eating can obtain 15 percent fewer calories.
- The content of the phenethylamine in chocolate can trigger to release the endorphins, which is similar to the feeling when people fall in love.
- In chocolate contains of anandamine that can activate receptors in the brain, causing a happy effect.
In 2009 Bali Province based on statistical, the area of cacao (cocoa bulk) in 12,850 with production reaching 6,825.979 tons, in other words the productivity is 772 kg / ha.
Plants of Cocoa Bali usually can be found in the mountains of Bali. During the tour in Bali, if you want to see this tree, just take to Agro Tourism in Bali along the Kintamani street.