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Cocoa Bean

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Di yinɛ Wikipiidia
cocoa bean
product, goods, raw material, commodity
Subclass ofintermediate good, seed Dɛmisim gbɛlima
Part offair trade Dɛmisim gbɛlima
Has usecurrency, food industry Dɛmisim gbɛlima
Indigenous toAmazon rainforest Dɛmisim gbɛlima
Natural product of taxonKookoo Dɛmisim gbɛlima
Connects withIndigenous Cacao Dɛmisim gbɛlima

Cocoa Bean ka ba mɛ buon ye cocoa (/ˈkoʊ.koʊ/) bɛɛ cacao (/kəˈkaʊ/),[1] la anɛ Kooko biili kanɛ ka ba pin' ka di mi'ig ka li yadigi kʋdʋg. Kooko tiis la ni ka ti paamɛt laad banɛ ka nɔk Kooko maal nɛ di kpaam dinɛ ka buon ye cocoa butter la. Kooko tiis la pɛ'ɛsnɛ  Amazon rainforest ni. Dinɛ kpɛlim an' chocolate nyan'ar nɛ  dama nɛ diib banɛ wʋsa ka cocoa gɛndig la.

Kooko tiig la kena wʋʋ yʋʋma tusa anu nɛ kɔbistan banɛ gaad la  (5,300 )dɔlisid  Mayo-Chinchipe buudi kanɛ bɛ  South America la ka di yaan paae Mesoamerica.[2]  Pre-Hispanic dim da dɛŋim mɔrnɛ kooko maanɛ ba malima , ka di biis la nwenɛ ligidi bɛɛ linɛ ka ba na nyaŋi nɔki da' siel  Mesoamerica sʋ'ʋlʋm. Di kae zin'ig fann ka kooko tiis la siakida. Ninsbilis teŋin wʋʋ West Africa sʋŋid nɛ kooko kuob kɔbiga pʋʋgin  pisnii nɛ ayinnɛ dunia la wʋsa zʋʋd namin. Kooko mɔr buudi atan. Ba anɛ, Forastero, Criollo, nɛ Trinitario, ka Forastero la ka ba kuod bɛdigʋ.

Yʋʋm 2024 la ni, kooko kuob dunia la wʋsa daa anɛ  5.8 million tonnes, Ivory Coast daa mɔrnɛ kɔbiga pʋʋgin pistan nɛ anii (38%) ka Ghana dɔl nɛ Indonesia. Kooko biIili, kooko kpaam, nɛ  kooko zɔ'ɔm la ba kuosidi li nɛ da'asin, ka  London dim nini nɛ bɛ West Africa dim kooko nɛ New York dinɛ an' Southeast Asian dim kooko la ni. Zin'is bɛdigʋ mukidnɛ ye ba sʋŋ ka Kooko nɔbig.La'am nɛ Swiss Platform for Sustainable Cocoa (SWISSCO),  German Initiative on Sustainable Cocoa (GISCO), nɛ Belgium's Beyond Chocolate. Dunia wʋsa kooko sʋŋid nɛ kɔbiga pʋʋgin pisi nɛ awai chocolate yisibin yʋʋm 2016 la. Di nar ka ba kpɛlim sɛɛt Kooko tiis ka di sʋŋ ka Kooko kuob lalig. Tiis banɛ ka ba waan'ad bɛɛ kʋʋd West Africa la mɔrnɛ daan'ʋŋ pamm na tisid cocoa kuob. Kooko sʋŋid nɛ ligidi zin'igin wʋʋ   Nigeria dim la bɔɔd laad banɛ ka ba nɔk kooko maal siem la. Kooko nɔbignɛ kɔbiga pʋʋgin atan pɛ'ɛs yʋʋm 2008 la ni.

Cocoa mɔr laad nam wʋʋ flavanols, procyanidins, nɛ flavonoids, nɛ flavanol-rich chocolate nɛ Kooko la'ad la sieba mɔr sieli di ni ka di na tʋne  sie zidʋtʋm. Di mɛ lɛn mɔr  theobromine nɛ caffeine biela. Cocoa tiig la nɔkidnɛ wʋʋ yʋma anu nɔbigid tituaa ka na tʋne yuugi paae yʋma kɔbiga.

Sin’iŋir

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Kooko anɛ cacao buudi, din tun’e an ye di yinɛ pian’ʋk coco zug.[3] Di yinɛ kakaw(a) ni, amaa pian’ʋk la yinɛ Nahuatl bɛɛ Mixe-Zoquean buudi pian’ad ni la anɛ nᴐŋgbannwa’ar bɛ buudi pian’ad nam ni.[3][4]

Kooko biili da pin’ili yinɛ 19th century la ni; 18th century la saŋa ba da buoni banɛ chocolate nuts, cocoa nuts bɛɛ kooko.[5]

Labakʋda

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]

Kooko tiig anɛ dinɛ yi Amazon rainforest ni. Ba da mᴐri li kul yin nwɛnɛ yʋma tusa anu nɛ kᴐbistan’ banɛ gaad la saŋa bɛ equatorial South America. Ba da mᴐri li yinɛ Santa Ana-La Florida (SALF) site dinɛ yʋ’ʋm bɛ Ecuador (Zamora-Chinchipe Province)Ya-tun Nya’aŋ pʋ lal nɛ Mayo-Chinchipe, ka naan pin’il bɛ Mesoamerica.[2][6]

Nwɛnnɛ yʋma tusa atan’ (3,000) banɛ gaad  la, di anɛ bʋnkanɛ ka kʋdʋmin dim da diti li dᴐlisid Yucatán, la’an nɛ Maya dim buudi nam ni,[7] ka fʋ ya’a gᴐsi ,lɛb nya’aŋ nwɛnɛ Olmeca civilization[8] dinɛ ka ba da maan ka di an siigin malima.[9][10] Di mɛ da nᴐbʋgʋ bɛ foothills of Andes dinɛ bɛ Amazon region la nɛd the Orinoco basins dinɛ bɛ South America, nwɛnɛ Colombia nɛ Venezuela.[11][12] Mᴐᴐgʋn kooko da nᴐbʋgʋd anina.[13][14][15] Di da na zu’oe kʋdʋmin la gaad nananna: ka tiisi yʋ’ʋn nᴐbʋg la zug kɛ ka ti pʋ lɛnm nyɛt ban da an si’em ka naan paae Spanish naa.[16]

Gbanvɛɛnsa

[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]
  1. ↑ "Cacao". Free Dictionary. Retrieved 17 February 2015.
  2. ↑ 2.0 2.1 Zarrillo, Sonia; Gaikwad, Nilesh; Lanaud, Claire; Powis, Terry; Viot, Christopher; et al. (29 October 2018). "The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon". Nature Ecology & Evolution. 2 (12): 1879–1888. Bibcode:2018NatEE...2.1879Z. doi:10.1038/s41559-018-0697-x. ISSN 2397-334X. PMID 30374172. S2CID 53099825.
  3. ↑ 3.0 3.1 Swanton 2024, p. 23
  4. ↑ Dakin & Wichmann 2000, p. 56.
  5. ↑ Gay 2009, p. 284.
  6. ↑ "Sweet discovery pushes back the origins of chocolate: Researchers find cacao originated 1,500 years earlier than previously thought". ScienceDaily. Retrieved 13 November 2018.
  7. ↑ Scapagnini, Giovanni; Davinelli, Sergio; Di Renzo, Laura; Antonino, de Lorenzo; Olarte, Hector Hugo; Micali, Giuseppe; Cicero, Arrigo F.; Gonzalez, Salvado (2014). "Cocoa bioactive compounds: significance and potential for the maintenance of skin health". Nutrients. 6 (8): 3203. doi:10.3390/nu6083202. PMC 4145303. PMID 25116848 – via citeseerx.ist.psu.edu.
  8. ↑ Powis, Terry G.; Hurst, W. Jeffrey; del Carmen Rodríguez, María; Ponciano, Ortíz C.; Blake, Michael; Cheetham, David; Coe, Michael D.; Hodgson, John G. (2008). "The Origins of Cacao Use in Mesoamerica". Mexicon. 30 (2): 38. ISSN 0720-5988. JSTOR 23759545.
  9. ↑ Staller, John E. (2010). Chapter 2: Ethnohistoric sources on foodways, feasts, and festivals in Mesoamerica (PDF). New York: Springer. p. 48. ISBN 978-1-4419-0470-6.
  10. ↑ Prufer, Keith M.; Hurst, W. Jeffrey (2007). "Chocolate in the Underworld Space of Death: Cacao Seeds from an Early Classic Mortuary Cave". Ethnohistory. 54 (2): 2740. doi:10.1215/00141801-2006-063 – via Researchgate.net.
  11. ↑ González-Orozco, Carlos E.; Pesca, Allende (9 June 2022). "Regionalization of Cacao (Theobroma cacao L.) in Colombia". Frontiers in Sustainable Food Systems. 6: 1, 7, 9. Bibcode:2022FrSFS...625800G. doi:10.3389/fsufs.2022.925800. ISSN 2571-581X.
  12. ↑ Gutiérrez Garcia, Gustavo Adolfo; Gutiérrez-Montes, Isabel; Suárez Salazar, Juan Carlos; Casanoves, Fernando; Gutiérrez Suárez, David Ricardo; Hernández-Núñez, Héctor Eduardo; Flora, Cornelia Butler; Sibelet, Nicole (22 November 2024). "Contribution of local knowledge in cocoa (Theobroma cacao L.) to the well‑being of cocoa families in Colombia: a response from the relationship". Agriculture and Human Values. 42: 461–484. doi:10.1007/s10460-024-10623-x. ISSN 1572-8366.
  13. ↑ González-Orozco, Carlos E.; Sánchez Galán, Angela A.; Ramos, Pablo E.; Yockteng, Roxana (2020). "Exploring the diversity and distribution of crop wild relatives of cacao (Theobroma cacao L.) in Colombia" (PDF). Genetic Resources and Crop Evolution. 67 (8): 2071. Bibcode:2020GRCEv..67.2071G. doi:10.1007/s10722-020-00960-1 – via Springer.
  14. ↑ Tezara, Wilmer; Urich, Rosa; Jaimez, Ramón; Coronel, Ilsa; Araque, Osmary; Azócar, Carmen; Chacón, Iraima (September 2016). "Does Criollo cocoa have the same exophysiological characteristics as Forastero?". Botanical Sciences. 94 (3): 563–574. doi:10.17129/botsci.552. ISSN 2007-4298.
  15. ↑ Dias, Luiz Antônio dos Santos; Pontes Barriga, Júlio; Kageyama, Paulo Yoshio; Vasconcellos, Caio Márcio (2003). "Variation and its distribution in wild cacao populations from the Brazilian Amazon" (PDF). Brazilian Archives of Biology and Technology. 46 (4): 507–514. doi:10.1590/S1516-89132003000400003. Archived from the original on 30 October 2018. Retrieved 23 December 2024 – via web.archive.org.
  16. ↑ Matheus, Colli-Silva; Richardson, James Edward; Figuerira, Antonio; Pirani, José Rubens (2024). "Human influence on the distribution of cacao: insights from remote sensing and biogeography". Biodiversity and Conservation. 33 (3): 1015. Bibcode:2024BiCon..33.1009C. doi:10.1007/s10531-023-02777-7 – via Researchgate.net.
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