Where Is Cocoa From? Exploring Cocoa Then And Now

Cocoa, derived from the cacao tree (Theobroma cacao), has a storied past that spans millennia. Here are some key moments in its history:

1. Early Consumption: As far back as 5,000 years ago, evidence suggests that humans in Ecuador were already enjoying cocoa. The Maya, Toltec, and Aztec civilizations cultivated cocoa more than 3,000 years ago. They prepared a beverage from the cacao bean, considering it a sacred drink fit for gods. Cocoa beans even served as currency in their societies.
2. European Introduction: In 1502, Christopher Columbus brought cocoa beans to Spain after his voyages. However, it was the Spanish conquistadors who truly embraced chocolate when they arrived in Mexico in 1519. The Aztecs prepared a cocoa beverage, and this encounter marked the beginning of chocolate’s European journey.

A key breakthrough in cocoa processing occurred in 1828, thanks to Dutch chemist C.J. van Houten. His patented process involved pressing cocoa liquor through a hydraulic press, extracting some of the cocoa butter. The result? A fine powder known as cocoa powder. Here’s why cocoa powder’s history matters:

1. Reduced Fat Content: 

   By removing cocoa butter, cocoa powder had a lower fat content than the original liquor.

2. Alkalization: 

   Van Houten’s Dutching process helped develop a range of bolder chocolatey flavors and darker colors.

3. Versatility: Unlike the traditional beverage, cocoa powder could be used in various culinary applications.

Cocoa powder’s versatility extends far beyond hot chocolate.

1. Baking and Confectionery: 

   Cocoa powder is a staple in baking. It adds depth and richness to cakes, brownies, cookies, and pastries. Its intense flavor enhances chocolate desserts.

2. Beverages: 

   Besides hot cocoa, cocoa powder is a star player in milkshakes, smoothies, and even mochas. Its earthy notes complement coffee and create delightful iced beverages.

3. Savory Dishes: Chefs experiment with cocoa powder in savory dishes, where it adds complexity to chili, marinades, and spice rubs.
4. Potential Health Benefits: Cocoa powder contains antioxidants and flavonoids, and there is ongoing discussion in popular media re: the potential benefits of these phytochemicals.

Now, let’s focus on deZaan cocoa. Founded in 1911, deZaan has been a trailblazer in cocoa innovation. From sites in the Netherlands, Germany, and Singapore, they produce top-tier cocoa powders, butters, and liquors.

Notable milestones in deZaan’s journey:

• 1950s: deZaan introduced the popular Zaan chocolate sprinkles.
• 1960s: Offices opened in New York and Hamburg.
• 1980s: Acquired by American company W.R. Grace & Co., expanding globally.
• 2015:  ofi (formally Olam food ingredients) acquired ADM’s cocoa business, combining expertise in cocoa bean origination and processing.

Today, deZaan continues to lead the industry in premium cocoa innovation and production, upholding a quality standard based on more than 110 years of excellence. Its more sustainable practices and dedication to excellence ensure that every bite of products with cocoa carries a legacy of centuries-old cacao cultivation and modern innovation.

Plus deZaan’s tightly controlled quality specifications mean reliability in taste, texture and color across its range of cocoa powders. The result is rich cocoa and chocolate flavor and color in consumer products, as well as the potential to optimize usage levels and reduce costs.

So, the next time you savor a piece of chocolate, remember that you’re partaking in a rich legacy—a journey from ancient civilizations to modern indulgence that continues to evolve, guided in part by the expertise and history of the largest global originator of cocoa, ofi, and deZaan.