One of the many cool facts about chocolate is that it is one of the most loved and highly craved foods on the planet!
This page is a compilation of research and chocolate facts from a variety of sources that include: Chocolate Museum; Candy USA; World Cocoa Foundation; Healthy Chocolate Desk Reference; Success From Home Magazine, August 2008; Nutrition Facts from side panel of Canadian Xocai Nuggets box and Breakthroughs in Health magazine, February 2007.
Confused about when to use the word cocoa and when to use cacao?
The fact is, they are generally considered interchangeable and for this list of cool facts about chocolate, I kept whatever spelling was used in the source.
Cool Facts About Chocolate: The Numbers
100 grams of unprocessed cocoa powder has
ORAC values
of 26,000 (100 grams of broccoli has an ORAC value of 890)
65% of American chocolate eaters prefer milk chocolate
67% of all the important flavonoids in cacao are typically lost during the alkalization and fermentation process that commercial chocolate undergoes
9 out of 10 people crave chocolate & 50% can't live without it!
Cocoa farming, manufacturing and selling chocolate employs hundreds of thousands of people across the globe.
90% of all people love chocolate, and the other 10% are lying (OK…this one may not be “fact”)
Chocolate is America's favourite flavour. A recent survey revealed that in fact a full 52 percent of U.S. adults said they like chocolate best. The second favourite flavour as a tie (at 12 percent each) between berry flavours and vanilla
Chocolate is the number one craved food in the world
Consumption of dark chocolate rose 43% in 2007
One billion people ate chocolate today
The melting point of cocoa butter is just below the human body temperature (98.6 degrees) — which is why it literally melts in your mouth!
U.S. chocolate manufacturers currently use 40 percent of the almonds produced in the United States and 25 percent of domestic peanuts
U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate
We each consume nearly 12 pounds of chocolate annually
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Cool Facts About Chocolate: Production
A good cacao tree produces about two thousand pods a year
A good worker can open by hand (and machete) about 500 cacao pods an hour
About 300-600 seeds (ten pods) are required to produce about two pounds of cocoa paste
Annual cocoa production, worldwide: 3 million tons
Annual increase in demand for cocoa: 3 percent per year, for the past 100 years
Cacao pods grow straight out of the trunk of the tree, unlike most other fruits
Cocoa growing regions: Africa, Asia, Central America, South America (all within 20 degrees of the equator)
Current global market value of annual cocoa crop: $5.1 billion
Duration of “peak growing period” for the average cocoa tree: 10 years
For various reasons (mainly the fact that ripe pods are intermixed with developing ones), cacao pods are cut off of the tree by hand
Length of time required for a cocoa tree to produce its first beans (pods): five years
Number of cocoa farmers, worldwide: 5-6 million
Number of people who depend upon cocoa for their livelihood, worldwide: 40-50 million
Percentage of cocoa that comes from West Africa: 70 percent
The cacao beans vary in colour depending on the variety. The forastero beans are close to purple, while the criollo beans are whitish-pink
The Ivory Coast is among the world’s leading producers of cacao and the crop comprises 40% of the country’s export earnings annually
The pulp found inside cacao pods is sweet, tart and sticky, and has been eaten by humans for thousands of years
The pulp found inside cacao pods is also consumed by various animals native to the same equatorial regions
Cool Facts About Chocolate: History
At Christmas 1932, Ganong introduced a heart-shaped box to hold chocolates - now the symbol of Valentine's Day
Cacao was a preferred method of payment for the Aztec
Chocolate didn’t find a mainstream audience until mass-produced candies appeared in the 19th century
European explorers introduced cacao to the world at large in the 1500s
Ganong invented and introduced the first chocolate nut bar in North America
In 1910 Ganong introduced the first 5 cent chocolate bar
Mayans were drinking chocolate in 500 B.C. It is believed cacao dates back to the Olmecs
The Aztec word Xocolatl – meaning bitter water – transformed into the European word xocolate and later into the modern English word chocolate
The cocoa bean has been used for generations in various cultures as a traditional medicine for diarrhea, dysentery and related conditions
Find chocolate, recipe books and anti inflammatory foods and supplements through Amazon.com. They are full of great products for fighting inflammation.
Cool Facts About Chocolate: Nutrients and Other Good Stuff
Carbohydrates in chocolate appear to promote euphoria and calm by boosting the “feel-good” chemicals in the brain (endorphins and serotonin)
Chocolate contains a broad spectrum of antioxidants
Chocolate contains antibacterial agents that may discourage – not promote – tooth decay
Chocolate has chemicals that block the cravings for sweets
Chocolate produces a feeling of pleasure by releasing endorphins, hormone-like natural substance
Cocoa bean contains fibre which helps lower cholesterol levels
Cocoa butter accounts for 50 percent of a cocoa bean’s weight
Cocoa contains calcium, critical for maintaining strong, flexible bones and connective tissue
Cocoa contains manganese which is crucial for healthy skin, bone and cartilage formation, as well as for glucose tolerance
Cocoa polyphenols decrease the risk of certain diabetic side effects and increase insulin sensitivity
Contains a variety of antioxidants and other nutrients that may fight the effects of cardiovascular disease
Dark chocolate contains more polyphenols because of its higher percentage of cocoa solids
Dark chocolate is one of the few foods with a high content of chromium, thought to help control blood sugar
Decreases the size of the prostate
Drinking a cup of hot chocolate before meals may actually diminish appetite
Flavonol-rich chocolate improves blood flow to the brain, resulting in potential improvements in cognitive tasks
High in flavonoids
Over 300 chemically identifiable compounds in chocolate
Phytonutrients in cocoa regulate the genes involved in the metabolism of fats, aiding in weight loss
Polyphenols in cocoa can minimize muscle and tissue damage
Polyphenols in cocoa can relieve inflammation and lower the risk of certain diseases because of this anti-inflammatory capability
Prevents the formation of blood clots which can lead to heart attacks and strokes
Prevents urinary tract infections
Protects brain cells from plaque build-up
Protects smokers from free radical damage
Significantly higher than green tea and red wine in antioxidant content
The average serving of chocolate has less caffeine than a cup of decaffeinated coffee
The cocoa butter in chocolate contains oleic acid, a monounsaturated fat that may raise good cholesterol
The flavonoids in chocolate may help keep blood vessels elastic, which can lower blood pressure and decrease the stress on the heart
The scientific name for the cacao tree is Theobroma cacao – “food of the gods”
The smell of chocolate may increase theta brain waves, resulting in relaxation
8.4 g Cocoa bean powder listed as a medicinal ingredient on a chocolate nuggets product
Source of antioxidants to support good health
Helps to maintain circulatory and cardiovascular health
Helps support healthy blood pressure
Reduces low-density lipoprotein oxidative susceptibility and increases serum high-density lipoprotein concentrations to support good health (reduces bad cholesterol and increases good cholesterol)
Reduces platelet aggregation for the maintenance of good health
The chocolate facts don't lie....a billion people ate chocolate today and a billion more will eat it tomorrow. Chocolate is the most loved and craved food on the planet. We’ll update this list as we come across interesting and cool facts about chocolate.
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