Cocoa, The Real Golden Pod

A GNA Feature by Maxwell Awumah

Hohoe (V/R), Oct. 20, GNA - Theobroma cacao, simply called cocoa
has been described as the "food of the gods" because there is growing
evidence of the immense health benefits humans derive in its consumption
and the pivotal role it plays in the creation of wealth and the rural
transformation process.

It is one of the major crops identified to enhance health and
create wealth towards alleviating poverty to meet the United Nations
Millennium Development Goals (MDGs).
Cocoa, the real golden pod, is a major source of revenue for the
economies and accounted for financing several economic and social
development activities such as the provision of infrastructure,
education, health and entertainment facilities as well as employing
millions of people directly or indirectly in all the 10 Cocoa Producers'
Alliance (COPAL) member countries.
Cocoa has been the mainstay especially of the Ghanaian economy for
many years, contributing about six per cent to the Gross Domestic
Products GDP); providing livelihoods to thousands of households and this
would continue for many years to come, the discovery of oil in
commercial quantities in the country, notwithstanding.
Various scientific researches have established that the consumption
of cocoa products equips the human body to fight cancer; stroke; heart
attack; hypertension; aging and dysfunctional erection because it is a
storehouse of antioxidants.
The consumption and use of products of the golden pod could
prevent or cure the current upsurge in non-communicable diseases in the
country. It is, therefore, prudent to take advantage of research
findings that are coming out and resort to the consumption of cocoa
products, perhaps like what we do with fufu, banku, ampesi, to derive
medicinal benefits and save hard-earned money, which is otherwise spent
on the treatment of diseases.
According to Mr Kwame Agyente-Badu, Acting Head of the New Products
Development Unit of Cocoa Research Institute of Ghana (CRIG), cocoa
products such as cocoa powder should be consumed naturally without
addictives like sugar and milk for quick effect.
He said these addictives interfered with the flow of antioxidants,
substances that prevent damage to the body cells, emphasizing that
regular intake of natural cocoa drink helps to reduce asthmatic attacks
and persistent cough.
Mr Agyente-Badu stated: "Cocoa is a natural source of dietary
magnesium, which research has shown to be effective in treating
epilepsy, menstrual pains, diabetes and migraine."
He said research has revealed that cocoa has about 300 elements and
with the highest levels of antioxidants.
A study by Italian researchers at the University of L'Aquila
corroborated this finding that dark chocolate could help to lower blood
pressure. This study also found that dark chocolate helped to boost the
body's ability to metabolize sugar from food, a finding that could have
implications for the treatment of diabetes.
Other studies recorded in the Journal of the American Medical
Association have found that dark chocolate can improve cardiovascular
health; as well as thin the blood, in much the same way that aspirin
does, thus cutting the risk of clots.
COPAL member countries, which include Ghana; Nigeria; Gabon; Cote
D'Ivoire; Brazil and Malaysia account for approximately 75 per cent of
total world cocoa production but with a domestic consumption of only 5.7
per cent in 2007/08, having increased by 31.6 per cent from the previous
year.
The average per capita consumption for the world is estimated to be
0.614 kilograms with Brazil and Malaysia having per capita consumption
rates above the world average.
Africa, which accounts for 70 per cent of total cocoa production,
consumes a mere 3.0 per cent of apparent domestic consumption with per
capita consumption of the Continent falling below the world average.
The estimated consumption per capita in Ghana is 0.548 kg per head
and efforts are underway to increase it to one kilogram per head in the
medium term.
Resulting from the above, a Council of Ministers of COPAL, in 2003
recommended that all member countries initiate a sustained activity
towards the consumption of cocoa products with a National Promotion
Committee.
In Ghana, President John Evans Attah Mills has directed that cocoa
drink should be promoted and served at public functions. The possibility
of incorporating cocoa consumption into the school feeding programme
should also be explored, he said.
Mr Anthony Fofie, Chief Executive of Ghana Cocoa Board (COCOBOD),
described cocoa as having high food value of protein, carbohydrates and
fat and is mildly stimulating due to the presence of theobromine, an
alkaloid that is closely related to caffeine.
He said during value addition process, fat is separated and small
percentage of various substances may be added, such as starch to prevent
caking or potassium bicarbonate to neutralize the natural acids and
astringents to make cocoa easy to dissolve in liquids.
The beauty of the golden pod has lived up to its billing, as its
by-products have been utilized judiciously. Products from the cocoa
husks are transformed into animal feed and potash and potash fertilizer.
Cocoa pulp juice comes in as fresh drink. The beans could be
processed into jams/jelly; pastries; wine; vinegar; gin/brandy;
moisturizing creams and soap.

Heads of African countries has no other alternative than to
mainstream the consumption of cocoa products for health and wealth.
Rarely, in the limelight, cocoa needs a little help to step out of
the shadows and become the actual golden pod, consistently through
science, technology and research.

Cocoa has its origins in the lower Amazon, Brazil and was brought
to Ghana from Fernando Po by Tetteh Quashie in 1879.