Cocoa is a tree of the Trom family, native to Central America. In Vietnam, cocoa is grown in the Central Highlands and some southern provinces. They grow naturally up to 8-10m high with large, whole, pointed oval leaves. Flowers are small, growing directly on large branches or on the trunk, in between fallen leaves. Flower pattern 5, including white or light red corolla, 5 unfertilized stamens, 5 pairs of fertile stamens, gourd with 5 connected compartments, the wall of the gourd will disappear during fruit formation.
In Vietnam, cocoa is grown in the Central Highlands and some southern provinces.
When the plant is about 2 and a half years old, it can give fruit, but usually from 3 to 4 years, the fruit after about 6 months from the date of fertilization will ripen and start harvesting. Ms. Poland (29 years old, Dak Lak) said: “Depending on the land, cocoa bears fruit in 1 season or 2 seasons, in the Central Highlands, the tree usually produces only 1 fruit, but the product quality is highly appreciated. compared to cocoa growing regions.
Cocoa has two times of flowering and fruiting, which is about April to May, will be harvested in October – November and flowers from October to November will be harvested in March – June. But depending on conditions Caring for each family, the annual weather in each region, cocoa flowers will come out sooner or later than 1 month”.
Depending on the land where cocoa produces fruit in 1 or 2 seasons, in the Central Highlands, the tree usually produces only 1 fruit, but the product quality is most appreciated compared to cocoa growing areas.
When the cocoa fruit begins to ripen, the green color of the pod turns yellow and then orange. People will pick when the fruit is really ripe, it should not be too late because the seeds can germinate inside the fruit. If picked too early, it can lead to low yield and low product quality.
“After picking the fruit, the people in their hometown will carry out the work of threshing the beans because the longer the cocoa is left, the taste will be lost. Since ancient times, the world has used cocoa beans to ferment into cocoa powder, into chocolate powder. In the Central Highlands, people grow cocoa to export to foreign countries or make fresh cocoa beans, which can only be found in their hometown. Currently on the market, fresh cocoa is retailed from 120,000 to 150,000 VND/kg, but there are few places to sell it,” said Ms. Poland.
In the Central Highlands, people grow cocoa to export to foreign countries or make fresh cocoa beans, which can only be found in their hometown.
Also according to Ms. Poland, to process cocoa beans, there is no need for sophisticated processing. Accordingly, those who do not like sweet should choose yellow-skinned fruit, and those who like moderate sweetness should choose red-skinned fruit. The cocoa fruit is cut across, hooked all the seeds, removed the flesh (next to the shell) and mixed with sugar and crushed ice. If you like it sweeter and richer, add a piece of sweetened condensed milk. When mixed well, you will smell a very fragrant, slightly strong smell of fresh resin.
The outer part of the grain is sweet, chewy, and slightly sticky to the teeth. You have to eat and release the seeds at the same time, similar to eating a bowl. The beans are then dried, roasted, and then ground to a fine powder, and you always have pure cocoa powder. This iced cocoa is often loved by women, especially when reading the newspaper or watching TV while sipping the sweet and cool taste of a cup of cocoa.
at Blogtuan.info – Source: Eva.vn – Read the original article here