January 31, 2024

Cocoa nibs: why it is good for you and how to consume it

By Naturale Bio

Cocoa nibs are the first product obtained from the processing of cocoa.

These are cocoa beans which are crushed into small pieces after processing.

Not being added to other ingredients, the grain retains intact all the nutritional characteristics of broad beans.

Even better if it's grains cocoa raw, whose long and complex processing involves production methods that aim to preserve the precious nutritional qualities of cocoa intact.

Let's see in detail how cocoa nibs are processed, why they are good for you and how to consume them.

From plantation to fruit

The cocoa plant, Theobroma cacao, is a tropical tree whose natural habitat is found in the lower layer of the rainforest.

All cocoa species require high temperatures and humidity, heavy rainfall and a shady environment.

A cocoa tree has an average life of about 25 years, the difficulties in cultivation, in addition to plant diseases, are also the presence of animals and fruit thieves.

It takes approximately 160 days for the fruit to ripen and there is no spontaneous mechanism for their opening.

In nature there are monkeys who love the pulp of cocoa and, to eat it, they open the fruit and scatter the seeds in the ground.

Once pollinated the flower produces the fruit in about 5-6 months, an average cocoa tree yields 1 kg of cocoa per year, about 15-20 fruits.

The cocoa fruit is oblong in shape and grows directly on the trunk and branches. It contains from 20 to 50 beans, approximately 3 cm long and approximately 1 cm thick.

There is no ripening season, the fruits are harvested only once ripe, therefore a lot of experience is needed to recognize when the fruit has reached maturity.

The harvest is done manually, with machetes when the fruits are reachable, or a long stick with a pointed blade is used if they are high up.

Each fruit has a hard shell that must be opened with a clean blow of a machete. The opening process is also very important because you have to be careful not to damage the beans.

Fermentation

Once the fruits are harvested and opened, the beans separate from the bunch to which they are attached.

They are completely covered in a white, gelatinous substance, thanks to which fermentation begins.

It is a biochemical process, very similar to other fruit fermentation processes, such as grapes for example.

The beans are positioned inside large containers, called fermentation boxes, positioned inside dark, well-ventilated rooms.

In this way, all the climatic conditions are reproduced to allow a spontaneous fermentation process: heat, humidity, yeasts, sugars (of the white pulp), acidity and little oxygen.

Fermentation is certainly the most important processing phase, in which all the aromas of the cocoa and also the precursors of the aromas, which will become real aromas during the subsequent processing phases.

Drying and cleaning

Then, the cocoa is dried in the sun, to suddenly stop the fermentation process.

This slow and natural drying reduces humidity and evaporates acetic acid, which could negatively affect the flavor of the cocoa.

Drying lasts approximately 3-4 days and takes place in completely natural methods, the beans are spread out on tarpaulins and placed in the sun.

The beans are cleaned using a machine made up of cylinders, sieves and brushes through which they are passed, eliminating dust, pebbles and other impurities.

Finally, they are divided according to their size and are thus ready to be processed as grains or reduced into cocoa powder.

The Cocoa Nibs

The cocoa beans, at this point, are stripped of the film that surrounds them and finally crushed.

This is how we obtain cocoa nibs, which is the first product of cocoa processing.

The grain is very pure from a nutritional and aromatic point of view, and keeps all the characteristics of broad beans intact.

Contains numerous beneficial substances and all those hints that make cocoa truly special.

Benefits of cocoa nibs

Cocoa nibs have great beneficial properties for our body.

Contains a large amount of antioxidantssuch as polyphenols which would be able to protect against degenerative processes and help promote blood circulation.

In general, cocoa would be able to give feelings of well-being to our body, alleviate depressive states, improve and support mood thanks to the production of endorphins.

In fact, chocolate is prepared with cocoa... and who doesn't love chocolate and doesn't immediately feel satisfied after tasting a piece of it? And in this period ofEaster eggs, the attention towards the quality of this food is certainly even higher. Our organic eggs are proof of this!

Finally, it would be able to increase energy and help memory.

Not only that, our Natural Organic Cocoa Granules also contains precious minerals such as phosphorus and magnesium and, in percentage terms, a good dose of proteins compared to other types of cocoa on the market.

How to take cocoa nibs

To fully enjoy all the beneficial properties of cocoa, you can consume the grains raw, as a tasty daily snack instead of dried fruit.

It is used a lot by athletes, as it allows you to fill up on energy for training.

It can be consumed raw, in drinks or smoothies or it can be added to your favorite milk or yogurt.

For a rich and nutritious breakfast, you can mix the grains with oat porridge or any vegetable drink such as soy, rice or almonds.

If you want a balanced sweet-bitter balance, you can combine cocoa nibs with fresh fruit and honey and it is ideal to add to musli.

To take advantage of the crunchy consistency of the grain, however, it is possible to use it as a topping for ice cream and mousse or simply sprinkle it as a garnish on cakes or desserts.

Some scientific studies on cocoa and its benefits: