DOCSLIB.ORG

Rabot Menu Spring19 V7.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rabot Menu Spring19 V7.Indd Cacao grower in Saint Lucia and cacao roaster in Borough Market Welcome to ‘cacao cuisine’ Rabot Menu_Spring19_V7.indd 1 28/01/2019 09:40 When we flung open the doors to Rabot 1745 in 2013 it was a grand experiment: was London ready for West Indian cacao cuisine with an eccentric British twist? Since then our chic wood-paneled eatery, a contemporary take on a Caribbean plantation house, has become an icon in its own right. Rabot Menu_Spring19_V7.indd 2 28/01/2019 09:40 Rabot Menu_Spring19_V7.indd 3 28/01/2019 09:40 Our Rabot Estate dates from 1745 – hence the name here. It’s the oldest and most beautiful cocoa estate in Saint Lucia set in a UNESCO site of natural beauty. Come and stay at our eco-hotel, set in the middle of the cocoa. hotelchocolat.com/Boucan Rabot Menu_Spring19_V7.indd 4 28/01/2019 09:40 STARTERS Goat’s Cheese, Black Olive & Rye £7 Assiette of Cacao £6 Light goat’s cheese whipped with floral edge Chocolate balsamic reduction, of cacao pulp. Super-smooth meets sourdough cacao pesto, nib butter, freshly crunch elevated with apple purée, lightly pickled baked sourdough. (V, N) beetroot, crushed black olive, Scandinavian rye bread and cacao nibs. Works so well. (V) Pulled Pork Piton £8 The Pitons are two astonishingly Salmon Ceviche & Cacao Pulp Sorbet £9 symmetrical sea mountains in Saint Fresh Scottish salmon Ceviche, a cocoa pulp Lucia. Rising above a rainforest canopy and lime zesty marinade. Atop avocado and of foliage, they overlook our island hide- tomato, a delicate lychee-like cacao pulp sorbet. away and cocoa plantation. Here our ‘Serve chilled’ made exceptional. Spoon or fork? pulled pork Piton-style is slow-cooked and tender in apple and potato with a Ti’ Jardin, Seasonal Vegetables, crisp breadcrumb and cocoa nib coating. Velvety Roast Onion Purée £7 Ti’ Jardin (little garden’ in Saint Lucian creole) is Jerusalem Artichoke Soup, a terroir within our cocoa estate. Ours grows Mushroom Dumplings £7.50 spectacularly with seasonal vegetables unfurling Rising from intensely smooth Jerusalem from a velvety bed of, sage and onion purée. artichoke soup, dumpling-like mushroom Freshly cultivated with a slight cocoa nib crunch. duxelle with a savoury edge of cacao (VE) nibs. Fresh herb oil to taste. (V) Hereford Beef Yorkshire Pudding £9 Seared Scallops & Parsley £11 A starter that boasts a roast. Yorkshire pudding Flash-seared king scallops cooked in on a velvety cacao-red wine reduction, filled cocoa butter for that ‘melt in your with white chocolate mash. 24-hour cacao nib mouth’ texture. Fresh parsley foam marinated Hereford flank beef is seared rare cuts through. Served on a bed of for exceptional flavour. (A) celeriac cream. (SF) Cacao Panko Crumb Oyster £11 Sharing Platter £24 How to capture the freshest oysters from Pulled Pork Bonbon, Salmon Ceviche, Ireland’s Carlingford lough? Rich and distinctive, Goat Cheese. we lightly coat in savoury cacao nib panko bread crumbs. Ta-ta, tartare, we opt for yuzu mayonnaise. A must-try. (SF) DIETARY INFORMATION (V) Vegetarian, (VE) Vegan, (A) contains Alcohol, (SF) Shellfish, (N) Nuts. *Alcohol can be removed from some of our dishes. ALLERGEN INFORMATION For any dietary requirements please ask a member of staff. Ask a member of our team if your are avoiding wheat or gluten. If you have any additional questions or requirements please ask a member of our team. Rabot Menu_Spring19_V7.indd 5 28/01/2019 09:40 MAINS Cornish Halibut From The Market £18 Borough halibut marinated in citrus-like cacao pulp. Fresh, flash seared then roasted. Sea salt notes cut through our pineapple and papaya compote. Served with a cacao and coconut lime infusion. A breakthrough in flavour play. 12-hour Marinated ‘Bois Bandé’ Chicken £16.50 Bois Bandé (pronounced Bwah Bonday) or West Indian ‘bush magic; rum has been loved for centuries by the local communities around our cocoa estate. A riot of spice We are part of and sweetness, with notes of cinnamon, star Hotel Chocolat, anise and nutmeg and one special ingredient – the bark of tropical tree Richeria Grandis. the British luxury Works so well with chicken. Sweet potato served two ways and a rum peppercorn jus. chocolatiers and it (A) was co-founders Venison Fillet Steak, Cocoa Herb Crust Angus Thirlwell & Braised Trimmings £26 Flash-seared highland venison fillet steak. and Peter Harris Pair with herb crusted venison braised trimmings, infused with the smoky depth of who discovered cacao nibs. Ready to pour, our velvety red wine reduction. Served with celeriac purée, Rabot Estate. spring onion and caramelised almonds. (A, N) Vegetarian Trilogy Artichoke soup, ‘Inside-out’ Aubergine Curry, Feta & Leek Parcel £18 Three, served as one. Jerusalem artichoke soup with dumpling-like mushroom duxelle, spiced aubergine curry, feta and leek parcel with pickled market vegetables. A veritable vegetarian feast. (V) Rabot Menu_Spring19_V7.indd 6 28/01/2019 09:40 Hereford Beef Chateaubriand: Seafood Cacao Bouillabaisse £18 cocoa pièce de résistance £65 We spend hours making the silken broth For two to share, served medium rare for our much-loved bouillabaisse. Grass-fed prime beef, 24-hour cocoa nib It bubbles slowly, brimming with cacao marinated, taste matched with our unique nibs, fresh tomatoes, herbs and fennel. plantation sauce and Himalayan salted, We spike it with cayenne and saffron Ecuador 90% cacao savoury ganache. before adding the freshest fish and Pickled market vegetables of the season. shellfish. (A, SF) With chips? Of course. The King of Burgers £15 Perfect with a bottle of our vintage red: - Add bacon £1.50 Chateau Chocolat, £35 Aged Cheddar, triple cooked chips, cacao Creole chutney, 70% ganache. (A*) Plancha Seared Cornish Hake £19 It took us a long time to create our Seared to seal in the succulence, with a signature burger. We settled on chopped fresh herb and cocoa nib crust, served rump steak, with only a smattering of with spaghetti-like spirals of courgette and other ingredients and side of our melting a side of seafood bisque. (A*, SF) 70% dark chocolate ganache. We think we’ve nailed it. Slow-cooked Hereford Beef £21 Feather blade cut, marinated in cocoa nibs Mac & Cheese £14 for 24 hours, then slow-cooked. Glaze of London’s best mac and cheese, reborn. beef stock, red wine, 70% dark chocolate We heighten flavour with a hint of and balsamic. (A*) mushroom in creamy, melted mature cheddar. So moreish, you’ll want to eat Leek And Feta Parcels £15 the bowl, which you can, it’s puff pastry So good, they need no ‘puff’. Sleek pastry kneaded with cocoa nibs. Served with parcels with a leek and onion feta fondue a whirl of smoked paprika coleslaw. (V) and cocoa nibs. Arrives with a colourful riot of seasonal vegetables. (V) Inside-out’ Aubergine Curry £12 Delicately spiced aubergine with coconut Salt Marsh Lamb £25 yoghurt and sundried tomato concasse. Our medium rare masterpiece, 24-hour Crowned with market vegetables cocoa nib marinated salt marsh lamb punctuated with carta di musica, rump with a velvety reduced stock and amazingly thin, crisp sheets of unleavened chocolate demi-glace. Pea purée bread. A towering tribute. (V, VE). and chargrilled baby gem. - Add chicken £6 Wonderful interplay. (A*) - Add monkfish £10 Rabot Menu_Spring19_V7.indd 7 28/01/2019 09:40 Engaged Ethics is the name we coined for our direct program to create sustainable cocoa growing. It’s a roll up the sleeves, take risks, long term approach, which has led to a remarkable set of results so far. Rabot Menu_Spring19_V7.indd 8 28/01/2019 09:40 SIDES £4 White Chocolate Mash Shouldn’t work, but it does. Addictive. (V) Caribbean Sweet Potato Chips With cacao barbecue sauce. (V, VE) Sautéed Market Spinach With cacao nib butter. (V) Garden Vegetables Green beans, sugar snap and peas. (V) Cauliflower Gratin (V) Potato Chips With cacao ketchup. (V, VE) SALADS Avocado, Tomato & Zesty Lime £7 / £12 Spiced lime cacao dressing, red onions, cherry tomatoes. (V, VE) Superfood Seeded Salad £7 / 12 Earthy, crunchy, packed full of the good things – quinoa, cacao nibs, saffron-poached fennel, pumpkin seeds, pistachios, cranberries. Moreishly good. Sensational when teamed with our secret-recipe orange tahini dressing. Fly solo or order as a table sharer. (V, VE) Cocoa Caesar £12 - Add cacao crust chicken breast £6 - Add cacao pulp marinated monkfish £10 With roast sweet potato, soft-boiled egg, cacao nib croutons. Rabot Menu_Spring19_V7.indd 9 28/01/2019 09:40 The cacao tree has (deservedly) the best ever name in the plant kingdom: literally “Food of the Gods” (Theobroma Cacao) Sun-ripened, shade- grown, sustainable supercrop. Rabot Menu_Spring19_V7.indd 10 28/01/2019 09:40 DESSERTS Lights, cameras, spoons Double Shot Rum Baba £11 What do Dame Helen Mirren and Gary No half measures. Light baba cake sponge Oldman have in common? They’ve shared served with a double shot of Appleton our A-list BAFTA dessert. For eight years Estate Jamaican rum. Pour over to let the running our show-stopping desserts graced honeyed notes soak gloriously in. Next? the spoons of countless celebrities. Cocoa nib infused whipped cream by the spoonful. So simple, yet oh so good. The BAFTA 2018 dessert £10 (V, A*) The winner is... cocoa. Nicaragua 76% Supermilk takes centre stage in our The Rabot Mousse Seduction £10 cocoa-rich milk chocolate mousse. Single origin chocolate three ways: Starring our salted caramel ganache, 65% Supermilk, 70% dark, 90% dark. crispy sesame and nigella seed fascinator Work your way up. (V, N) and dark chocolate flourish. (N) Crumbly Blackberry & Chocolat £9 Molten Chocolate Lava £9 We recreate that crumble crunch with Made on-site daily from cocoa beans grown grated coconut, almond frangipane and on our Saint Lucian plantation, served with 70% dark chocolate melted into the Rabot nib-infused ice cream.
Load more

Recommended publications
  • Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
    nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications.
    [Show full text]
  • Recommended International Code of Practice
    CAC/RCP 72-2013 Page 1 of 9 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF OCHRATOXIN A CONTAMINATION IN COCOA (CAC/RCP 72-2013) 1. INTRODUCTION 1. This document is intended to provide guidance for all interested parties producing and handling cocoa beans for human consumption. All cocoa beans should be prepared and handled in accordance with the General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. This code of practice indicates the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption. 2. Ochratoxin A (OTA) is a toxic fungal metabolite classified by the International Agency for Research on Cancer as a possible human carcinogen (group 2B). JECFA established a PTWI of 100 ng/kg bodyweight for OTA. OTA is produced by a few species in the genera Aspergillus and Penicillium. In cocoa beans, the studies have shown that only Aspergillus species, specifically A. carbonarius and A. niger agregate, with lower numbers of A. westerdijkiae, A. ochraceus and A. melleus are involved. OTA is produced when favourable conditions of water activity, nutrition and temperature required for growth of fungi and OTA biosynthesis are present. 3. The fruit of cocoa derived from the cocoa tree, Theobroma cacao L., is composed of pericarp, tissue that arises from the ripened ovary wall of a fruit, and the ovary. When the fruit is ripe the external tissue, also known as the pod, consisting of thick and hard organic material, could be used as compost, animal feed and a source of potash.
    [Show full text]
  • Chocolate, Theobromine, Dogs, and Other Great Stuff
    Nancy Lowry, Professor of Chemistry, Hampshire College, Amherst, MA [email protected] Chocolate, Theobromine, Dogs, and Other Great Stuff. Chocolate is now considered a health food, according to many news reports. It provides a goodly dose of antioxidants, prolongs the lives of Dutch men, contains compounds that chemically echo tetrahydocannabinoid and encourage feelings of love, and it even “may halve the risk of dying,” according to a recent headline in the New Scientist. On the other hand, if chocolate is included in the diet in therapeutic doses, it will also most assuredly lead to obesity. Furthermore, the amounts of anandamide (the THC mimic) and phenylethylamine (the so-called “love” compound) are present in chocolate in very, very low amounts. And finally, we all have a 100% chance of dying at some time, so a headline that talks about cutting our chance of dying in half makes no sense. Nevertheless, chocolate is great stuff. It comes in many varieties. One end of the spectrum is bitter baking chocolate; adding sugar provides chocolate of various degrees of sweetness. Adding milk finally brings us to milk chocolate, which many people consider barely makes it over the line into chocolate. White chocolate is only cocoa butter fat, and really isn’t chocolate at all. Over 600 different molecules contribute to the taste of chocolate. Many people talk about the caffeine in chocolate, but there is relatively very little caffeine in chocolate; the compound that particularly characterizes chocolate is theobromine, a very close relative of caffeine. There is six to ten times more theobromine in chocolate than caffeine.
    [Show full text]
  • The Dark, the Milk, the White Chocolate Recipes from Around the World Pdf, Epub, Ebook
    CHOCOLATE IS THE NEW SEXY : THE DARK, THE MILK, THE WHITE CHOCOLATE RECIPES FROM AROUND THE WORLD PDF, EPUB, EBOOK Clydex | 54 pages | 24 Nov 2014 | Createspace Independent Publishing Platform | 9781976580192 | English | none Chocolate is The New Sexy : The Dark, The Milk, The White Chocolate recipes from around the world PDF Book I could find nothing to dispute what I had written on semi-sweet chocolate. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a wiseGEEK researcher and writer. Cocoa powder is made when the cacao liquor is pressed to remove the cocoa butter, resulting in a fine, unsweetened powder. They even say it has some health benefits, so you don't have to feel bad when you indulge. If it feels gritty or rough, you're feeling the sugar crystals and it's moisture bloom. All products linked here have been independently selected by our editors. For bakers, chocolate is one hell of a complicated ingredient—over volatile compounds contribute to its aroma and flavor. Rhonda Ward December 20, Tony Buys would do you share your recipes? Milk Chocolate : All of the above, plus milk solids. Its bitterness comes from pure nibs, the finely ground centers of roasted cocoa beans. Name required. Sugar and vanilla are also added to make this chocolate creamy and to enhance the flavor. Season to taste with additional salt or vanilla, and serve hot. Also called "drinking chocolate," many of the most luscious recipes melt real chocolate into warm milk, creating the ultimate comfort drinks.
    [Show full text]
  • UHPLC-HRMS Analysis of Theobromine in Theobroma Cacao
    ition & F tr oo u d N f S o c Mladenovic et al., J Nutr Food Sci 2018, 8:6 l i e a n n r c DOI: 10.4172/2155-9600.1000737 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access UHPLC-HRMS Analysis of Theobromine in Theobroma cacao and its Products Katarina Mladenovic, Yuriko Root and Dilrukshi Ramanathan* New Jersey Center for Science, Technology and Mathematics, Kean University, USA Abstract Theobroma cacao seed is the major ingredient in all types of chocolate products and contains Theobromine. Theobromine is a bitter alkaloid beneficial in the treatment of hypertension, arteriosclerosis and angina pectoris. Of all chocolate brand samples, Sample J containing 70% Cacao had the highest amount of theobromine. Sample A containing 11% Cacao had the least amount of theobromine. The 100% Cacao Chocolate Bar had the highest concentration of theobromine in comparison to roasted cocoa having the lowest concentration of theobromine. Quantitative analysis of Theobromine was completed on the Thermo Scientific UHPLC and LTQ Orbit rap Discovery equipped with an ESI ion source. A three-minute gradient method with a flow rate of 300 μL/min was developed on the UHPLC-HRMS using HPLC-grade water and acetonitrile. Ethyl ether was used to remove cacao fats and water was used to isolate theobromine. To obtain the precision of the theobromine extraction process, the recovery analysis was 86%. Keywords: Theobromine cacao; Hypertension; Smooth muscle; Frosty Pod Rot (Moniliasis) devastated Theobroma cacao species in Psychological effects; Carbohydrates Central/South America by 80% [9].
    [Show full text]
  • Pharmacological Research Theobroma Cacao L., the Food Of
    Pharmacological Research 61 (2010) 5–13 Contents lists available at ScienceDirect Pharmacological Research journal homepage: www.elsevier.com/locate/yphrs Review Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims M. Rusconi ∗, A. Conti Alpine Foundation for Life Sciences (AFLS), 6718 Olivone, Switzerland article info abstract Article history: Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean Received 2 June 2009 and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of Received in revised form 30 August 2009 antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa Accepted 31 August 2009 processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Keywords: Moreover, before claiming any healthy properties to a plant, natural product or food item on human Theobroma cacao L. subject, a basic research project approved by scientific and ethical commissions has to be performed. Chocolate Polyphenols Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa Health claims and chocolate products in Europe, are regulated by “Directive 2000/36/EC of the European parliament and of the council”. The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate.
    [Show full text]
  • 2 Cocoa Plants Purpose • Students Know the History of the Cocoa Plant
    2 Cocoa Plants Purpose • Students know the history of the cocoa plant. • Students can name botanical characteristics of cocoa plants. • Students can name factors which are important for the growth of cocoa plants and describe diseases and pests of the plant. Overview • Basic historical, botanical and ecological knowledge about the cocoa plant. Time • 90-135 minutes Material • Printed pictures of the history of the cocoa plant • Cocoa pod • Cocoa tree (or pictures of a cocoa tree) • Handouts for each student Teachers Support Procedure: O) Preparation Order (Homework Task) • Give the students this worksheet a week in advance as a preparatory homework assignment. Students interview someone they know and that has cocoa farm about growth factors and diseases of cocoa trees. The results are used in C) Ecology and cocoa cultivation. ( Through the interview, the students establish a connection between the topic of the teaching unit and the world in which they live. In addition, the interview provides the opportunity to acquire specialist knowledge.) A) History of cocoa tree • Show a cocoa pod (or a picture of a cocoa tree) and ask the students where the cocoa plant has its origin (e.g. individual students answer / individual students show their guess on a map / the teacher names continents and the students raise their hand at their guess). • Form groups and distribute pictures of the history of the cocoa tree to groups. • Draw a timeline on the blackboard (4000 BC – today). Each group briefly discusses what their picture might represent, what it might have to do with the history of the cocoa tree and what time it alludes to.
    [Show full text]
  • Lonely Planet's Global Chocolate Tour 1 Preview
    CONTENTS Introduction 3 Costa Rica 60 Europe 146 The Beans 4 Cuba 64 Austria 148 Cacao to Chocolate 6 Ecuador 66 Belgium 152 INTRODUCTION Types of Chocolate 8 Honduras 70 Eastern Europe 160 From camel milk chocolate in Dubai to honeycomb We couldn't cover every worthy Swiss chocolatier or Glossary 11 Mexico 72 France 164 chocolate in Australia, single-origin chocolate ice incredible Parisian chocolate boutique, but we included Nicaragua 80 Germany 176 cream in San Francisco and chocolate-covered blueberries favourites from Lonely Planet writers across the world. The Africa & The Middle East 12 Peru 82 Iceland 184 from Trappist Monks in Quebec, the world of chocolate has major cacao-growing countries are represented as well, Cote d’Ivoire 14 Chocomuseos 84 Ireland 186 never been more diverse...or more delectable. Innovative often with tours of cacao farms where it's possible to see Ghana 16 USA 86 Italy 188 chocolatiers are thinking up novel ingredient combinations the crop as it's grown and harvested. While most production Israel & Palestinian Territories 18 Top Chocolate Festivals 116 Netherlands 194 from Ho Chi Minh City to Texas and finding new means of of chocolate is done elsewhere and growers in places like São Tomé & Príncipe 22 Portugal 200 sourcing from and supporting small cacao farmers in the Côte d'Ivoire and Costa Rica primarily export the raw crop South Africa 24 Asia 118 Spain 202 race to elevate each bite into chocolate heaven. Yet not without much in-country chocolate production of their own, United Arab Emirates 30 India 120 Switzerland 206 every chocolate destination in this book is a craft bean-to- new bar-makers are popping up all over to challenge the Top Hot Chocolates 32 Indonesia 122 United Kingdom 212 bar maker; beloved Hershey's Chocolate World, chocolate- traditional paradigm and capture more of the revenue from Japan 124 Top Flavour Pairings 228 themed hotels and classic old-world cafes serving famous the chocolate trade domestically.
    [Show full text]
  • About Theobroma Cacao
    Overview 3 Chocolate Trees: All About Theobroma Cacao How much water does a cacao tree need? Sources Cacao trees cannot survive in very dry International Cocoa Or- weather and thrive in climates with high ganization. www.icco.org/ humidity and rainfall. These moisture-lov- about/growing.aspx ing plants grow best in areas that receive approximately 60 to 80 inches (1,500 to American Museum of 2,000 mm) of rain per year and cannot sur- Natural History. vive in regions that consistently receive www.amnh.org/ less than four inches (100 mm) of rain per sciencebulletins/ month. biobulletin/biobulletin/ story720.html How many beans are needed to make chocolate? American Museum of On average: Natural History. • Each tree will yield 20 to 30 pods per www.amnh.org/ year. sciencebulletins/ • Each pod contains 20 to 40 beans. biobulletin/biobulletin/ • Approximately 400 beans are required story669.html to make one pound of chocolate. by their natural predators, but on an World Agroforestry Centre. How much space does a cacao tree need open plantation they can decimate a www.worldagroforestry. to grow? cacao crop. org/ Cacao trees grow 15 to 25 feet (4.5 – 6 m) • Rainforests meet the shade require- tall and need an area of about 15 square ments of cacao trees and provide the feet (1.4 square meters). high humidity, rainfall and soil condi- tions necessary for continued growth. What kind of soil is best? Cacao trees grown in the shade and Cacao needs soil that is nutrient-rich, humidity of a forest produce far more retains water well and has good drainage.
    [Show full text]
  • Complex Origin of Trinitario-Type Theobroma Cacao (Malvaceae) from Trinidad and Tobago Revealed Using Plastid Genomics
    Tree Genetics & Genomes DOI 10.1007/s11295-013-0601-4 ORIGINAL PAPER Complex origin of Trinitario-type Theobroma cacao (Malvaceae) from Trinidad and Tobago revealed using plastid genomics Ji Yong Yang & Moira Scascitelli & Lambert A. Motilal & Saemundur Sveinsson & Johannes M. M. Engels & Nolan C. Kane & Hannes Dempewolf & Dapeng Zhang & Kamaldeo Maharaj & Quentin C. B. Cronk Received: 5 July 2012 /Revised: 19 December 2012 /Accepted: 9 January 2013 # Springer-Verlag Berlin Heidelberg 2013 Abstract Trinidad and Tobago has a long history of produc- one outgroup, T. grandiflorum (Willd. ex Spreng.) Schum). ing high-quality cacao (Theobroma cacao L.). Cacao geno- Only three cpSNP haplotypes were present in the Trinitario types in Trinidad and Tobago are of a highly distinctive kind, cultivars sampled, each highly distinctive and corresponding the so-called “Trinitario” cultivar group, widely considered to to reference genotypes for the Criollo (CRI), Upper Amazon be of elite quality. The origin of Trinitario cacao is unclear, Forastero (UAF) and Lower Amazon Forastero (LAF) varietal although it is generally considered to be of hybrid origin. We groups. These three cpSNP haplotypes likely represent the used massive parallel sequencing to identify polymorphic founding lineages of cacao to Trinidad and Tobago. The plastidic single nucleotide polymorphisms (cpSNPs) and cpSSRs were more variable with eight haplotypes, but these polymorphic plastidic simple sequence repeats (cpSSRs) in clustered into three groups corresponding to the three cpSNP order to determine the origin of the Trinitario cultivar group by haplotypes. The most common haplotype found in farms of comparing patterns of polymorphism to a reference set of ten Trinidad and Tobago was LAF, followed by UAF and then completely sequenced chloroplast genomes (nine T.
    [Show full text]
  • Clovamide and Phenolics from Cocoa Beans (Theobroma Cacao L.) Inhibit Lipid Peroxidation in Liposomal Systems
    Food Research International 50 (2013) 129–134 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems Monica Locatelli ⁎, Fabiano Travaglia, Lorella Giovannelli, Jean Daniel Coïsson, Matteo Bordiga, Franco Pattarino, Marco Arlorio Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, 28100, Novara, Italy article info abstract Article history: Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for Received 8 August 2012 their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solu- Accepted 10 October 2012 tions, and then on liposomal systems prepared by high pressure homogenization process. Antioxidants Available online 17 October 2012 were added to liposomal system following two different protocols (before and after the homogenization treatment) and their protective action was evaluated monitoring the oxidative status of liposomes (exposed Keywords: to light at room temperature or heated at 40 °C) over three weeks. The results confirmed a significant protec- Clovamide Theobroma cacao tive effect of clovamide on liposomal model systems and, in a minor extent, also of cocoa extract. The capacity Liposomes of phosphatidylcholine liposomes to incorporate clovamide was also evaluated; it was shown that more than Lipid peroxidation 50% of clovamide was englobed in liposomes, although the addition of clovamide solution before the homog- Antioxidant activity enization process led to the isomerization of the molecule from trans to cis form. © 2012 Elsevier Ltd. All rights reserved. 1. Introduction (ranging from 1.36 up to 2.64 mg/kg in unroasted fermented beans, dry weight), and is drastically reduced after roasting process (Arlorio et al., Naturally occurring polyphenolic compounds have been widely 2008).
    [Show full text]
  • Theobroma Cacao Cacao
    Did You Know? Theobroma cacao Cacao • The cacao or cocoa tree is a tropical tree native to Central and South America rainforests, where it grows in the understory. • The Latin name for the genus Theobroma means “food of the gods”. • The tiny flowers develop in clusters along the trunk of the tree and once pollinated, develop into very large fruits. • The fruits, also known as a cacao pod, range in color from red, yellow, purple to brown. 20 to 60 seeds, or cacao beans, are contained in each pod, which are then dried and fermented in the sun. • Once fermented, the seeds are roasted, cracked and ground to produce a paste called mass. Fat is expressed from the mass, producing solids and butter. The solids are further ground, blended, and finally tempered to produce the smooth chocolate or ground and blended into cocoa powder. • Cocoa butter, cocoa solids, chocolate liquor and chocolate are all made from cacao beans. • A cacao tree typically produces about 40 pods annually. Seven to 14 cacao pods are needed to produce one pound of dry cacao beans. And, about 400 cacao beans are required to make one pound of chocolate. • Many differentiate cacao as referring to the plant and products made from non-roasted seeds. This includes a cacao powder made by cold pressing non-roasted beans. Cocoa usually refers to products made from roasted seeds, and includes the hot drink made from cocoa powder as well as products made from cocoa butter. • Africa grows the majority of the cacao grown today. • It is estimated that the Mayan civilization in Mexico and Central America first cultivated the Cacao tree in 250 to 900 CE, though it is likely that it has been consumed by humans since 600 to 200 BCE.
    [Show full text]