AGRI/IE 116 1st Edition Lecture 16Outline of Last Lecture Class was cancelledOutline of Current Lecture ChocolateI. Biology a. Growing conditionsb. From pod to LiquorII. Historya. Olmec b. Mayanc. AztecIII. 4 theories of AddictionCurrent LectureI. BiologyTheobroma Cacao – “Food of the Gods”- origins thought to be in tropical forests of South America (with much debate): amazonian drainage basins- A tree can grow 50-60 feet tall, pruned around 15 feet. Keep them short for harvestinga. Growing conditions – finicky: needs specific water levels and conditions- Restricted to areas with 80degree F temperature- At least 50 inches of rain per year- Cacao trees are restricted up to 20 degrees north and south of the equator.- Grows as an understory tree, beneath the tree canopy, with lots of moisture.- Cauliflory – the flowers bud from little cushions on the trunk or large branch. Too heavy to flower normally.- If needs aren’t met, it will shed leaves and die in protest.- Each flower can produce a fruit: filled with 50-100 seeds, that can be refined into chocolate.- Goop around bean is VERY SWEET, bean is bitter and gross.- Pod weight mean: 338 gramsHas specific needs because: they are pollinated by very specific bug called MIDGES (small flies).- When moved from shady damp area, the midges can’t pollinate, thus they bear no fruit.- Can be hand pollinated, but it’s taskingb. From Pod to liquorStep 1: Harvest- Gather pods, open and scrape out seeds.Step 2- Fermentationo Pulp becomes liquid and drains outo Seeds briefly germinate – The germination process adds the chocolate flavor to the end productStep 3- Dryingo Beans lose ½ weighto Outer shells loosen Step 4 - Roasting (Toasting)o Refines chocolate flavor (dark, light, etc) Step 5- Winnowingo Remove outer shellII. HISTORYa. Olmec- Start: Roughly 1400 BC – 400BC- Didn’t eat, but used in drink alongside water, chili, and herbs- May have been the first to domesticate the cacao – Language (No archeological evidence, yet)- Kakawa: Bitter water or God Foodb. Mayan- Had many domesticated crops- Coined Cacao- Used as food, trade, and currencyGods gave cacao to man from the mountain of sustenance- Christopher Columbusc. Aztec- Quetzalcoatl (keh-tsal-ko-at)o Aztec god that gave chocolate to the peopleo Described as benevolent, wise, bearded, pale skin.]Before he left, he promised toreturn at “one reed”, every 52 years.- Funny enough, Hernando Cortex arrived in Mexico in 1519, pale, bearded, etc.o Aztecs believed he was god, though he hated the cacao they threw at him.III. 4 theories on the addictionTheory 1 – Caffeine and theobromine- Both are stimulants- Humans are less sensitive to theobromine- Small physical responses – inhibits sensory nerve activation (Stops coughing etc)- ANIMALS ARE REDICULOUSLY SENSITIVE TO THEOBROMINE – can succumb to poisoning.- DISCREDITED: Both amounts are minimalTheory 2 – Cannabinoid Mimics- Three substances in chocolate at mimic cannabinoid by activating receptors or increasinganandamide levels- Anandamide is a lipid that binds to cannabinoidTheory 3 – Phenethylamines “chocolate theory of love”- Pleasure chemicals associated with loveo Rapidly metabolized by an enzyme on the way to the brain.o Dopamine releases- HEAVILY DISCREDITED because they don’t make it to the brain in any significant concentrationTheory 4 – serotonin- Produced by hypothalamus (limbic system)o Has some credit: can be converted to melatonin which DECREASES sex drive.Recently found that a compound in cocoa that can reverse age-related memory loss in LARGE