‘Stressed out” Cocoa trees can produce more delicious chocolate: study

‘Stressed out’ Cocoa trees can produce more delicious chocolate: study

Chocolates are unstable, and many health experts have called them healthy in some ways or others. However, it seems scientists have found a way to make chocolate a little tasty. According to a study published in the Journal of the Agricultural and Food Chemistry of the American Chemical Society, a better version of chocolate can be introduced in different situations, which put pressure on cocoa trees. Cocoa trees grow in hot and humid climate near the equator. Traditionally, these trees are mixed with other types of trees and plants together in mixed growth, which can cool the air and provide significant shade. A system called Agriforrhea provides low-stressed environments, enhances the nutrients in the soil and helps in maintaining the groundwater level.


However, to achieve high yields, sometimes growers use cocoa trees alone, ‘monocultural’ grooves in which the trees come in front of stressful conditions. In response to stress, trees produce antioxidants which can potentially lead to loss, but these compounds can also change the quality of beans.

‘Stressed out’ Cocoa trees can produce more delicious chocolate: study

Researchers harvested harvest from the five cocoa tree farms in Bolivia at the beginning and end of the season, which runs from April to September. The trees were raised in the entire monoculture grove or Agroforest settings. Beans were fermented and dried, then analyzed. During the same weather conditions, the research team found only minor differences in chemical composition of beans harvested from fields. A little more phenol and other antioxidant compounds were compared to the seeds taken from monocotyledons trees, which were produced from the trees produced from those trees, but the differences were not necessary.


The major contributor to the chemical composition was the weather. Overall, the increase in antioxidant content and the amount of fat of beans decreased during the dry season because the temperature increased and soil moisture decreased.


‘Stressed out’ Cocoa trees can produce more delicious chocolate: study

Updated: December 13, 2017 — 6:28 pm

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