Sangre Grande is the largest town in northeastern Trinidad and Tobago . It is located east of Arima and southwest of the village of Toco . It is the seat of the Sangre Grande Regional Corporation and capital of the region.
102-457: The name Sangre Grande means "big blood", and it has been suggested that the town was named for a battle that took place between the native Amerindians and the Spanish settlers. However, this interpretation is not supported by historical records. The true origin of the name refers to when, in the late 1770s, Spanish surveyors who were charting the island for the purposes of creating a map, found that
204-461: A barrier to small farmers, and particularly, female farmers. The primary benefits to certification include improving conservation practices and reducing the use of agrochemicals, business support through cooperatives and resource sharing, and a higher price for cocoa beans which can improve the standard of living for farmers. Fair trade cocoa producer groups are established in Belize, Bolivia, Cameroon,
306-465: A botanical basis. They are still used frequently in marketing material. Criollo has traditionally been the most prized variety. Believed to have been native to South America, by the time of the Spanish conquest they were grown in Mesoamerica. After European colonization, disease and population decrease led to the Spanish and Portuguese using different cacao varieties from South America. Different from
408-573: A class action lawsuit filed by eight former children from Mali who alleged that the companies aided and abetted their enslavement on cocoa plantations in Ivory Coast . The suit accused Barry Callebaut , Cargill , The Hershey Company , Mars , Mondelez , Nestlé , and Olam International , of knowingly engaging in forced labour , and the plaintiffs sought damages for unjust enrichment , negligent supervision , and intentional infliction of emotional distress . In 2022, world production of cocoa beans
510-443: A decline in suitable areas for cocoa production as global temperatures rise by up to 2 °C by 2050. Fermentation Fermentation is a type of redox metabolism carried out in the absence of oxygen . During fermentation, organic molecules (e.g., glucose ) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate ) are formed. Because oxygen
612-400: A large scale in the 1980s and 1990s as a fuel additive to gasoline, due to government regulations. Today, ethanol continues to be explored as a sustainable and renewable fuel source, with researchers developing new technologies and biomass sources for its production. Homolactic fermentation (producing only lactic acid) is the simplest type of fermentation. Pyruvate from glycolysis undergoes
714-453: A lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes
816-619: A limited geographical zone; today, West Africa produces nearly 81% of the world's crop. The three main varieties of cocoa plant are Forastero , Criollo, and Trinitario; Forastero is the most widely used. In 2020, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading at 38% of the total, followed by Ghana and Indonesia . Cocoa beans, cocoa butter, and cocoa powder are traded on futures markets, with London focusing on West African cocoa and New York on Southeast Asian cocoa. Various international and national initiatives aim to support sustainable cocoa production, including
918-555: A maximum of around 30 °C throughout the year, hovering at a low of around 23 °C at night in summer and 19 °C in winter. Temperatures outside of the immediate town center are usually around 2-3 °C lower due to abundant moisture and cloud clover of the lush surrounding forest. Rainfall is heavy all year, but especially so June through December, peaking in November at 342mm, and being at its driest in March with 88mm. Sangre Grande
1020-662: A process formerly thought to be merely a chemical change. His work in identifying the role of microorganisms in food spoilage led to the process of pasteurization . In 1877, working to improve the French brewing industry , Pasteur published his famous paper on fermentation, " Etudes sur la Bière ", which was translated into English in 1879 as "Studies on fermentation". He defined fermentation (incorrectly) as "Life without air", yet he correctly showed how specific types of microorganisms cause specific types of fermentations and specific end-products. Although showing fermentation resulted from
1122-557: A public-private partnership with the governments of Ghana and Côte d'Ivoire to address child labor practices in the cocoa industry. As of 2017, approximately 2.1 million children in Ghana and Côte d'Ivoire were involved in harvesting cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides. According to Sona Ebai, the former secretary general of the Alliance of Cocoa Producing Countries: "I think child labor cannot be just
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#17331145553521224-466: A rapid rail whose first stage of development will stretch from Sangre Grande to Port of Spain. Buses still ply the routes in and out of Sangre Grande. The bus terminus in the heart of Sangre Grande was recently upgraded. Maxi taxis as well as traditional taxis service Sangre Grande. The Maxi taxis were first situated in the vicinity of the PTSC bus terminus, however the busyness of this location combined with
1326-585: A redox cofactor , which in turn transfers them to an organic compound. ATP is generated in the process, and it can be formed by substrate-level phosphorylation or by ATP synthase. When glucose is fermented, it enters glycolysis or the pentose phosphate pathway and is converted to pyruvate. From pyruvate, pathways branch out to form a number of end products (e.g. lactate). At several points, electrons are released and accepted by redox cofactors ( NAD and ferredoxin ). At later points, these cofactors donate electrons to their final acceptor and become oxidized. ATP
1428-469: A religious significance in Judaism and Christianity . The Baltic god Rugutis was worshiped as the agent of fermentation. In alchemy , fermentation ("putrefaction") was symbolized by Capricorn [REDACTED] ♑︎ . In 1837, Charles Cagniard de la Tour , Theodor Schwann and Friedrich Traugott Kützing independently published papers concluding, as a result of microscopic investigations, that yeast
1530-443: A ship's hold or in containers, is still common. Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to order at tiendas de chocolate , or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon , chili peppers , almonds , vanilla , and other spices to create drinking chocolate . The ground cocoa
1632-530: A simple redox reaction, forming lactic acid . Overall, one molecule of glucose (or any six-carbon sugar) is converted to two molecules of lactic acid: It occurs in the muscles of animals when they need energy faster than the blood can supply oxygen. It also occurs in some kinds of bacteria (such as lactobacilli ) and some fungi . It is the type of bacteria that convert lactose into lactic acid in yogurt , giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation , where
1734-519: A small blood pressure lowering effect. The beans also contain theobromine and a small amount of caffeine . The tree takes five years to grow and has a typical lifespan of 100 years. Cocoa is a variant of cacao, likely due to confusion with the word coco . It is ultimately derived from kakaw(a) , but whether that word originates in Nahuatl or a Mixe-Zoquean language is the subject of substantial linguistic debate. The term cocoa beans originated in
1836-532: A stationary phase after most of the nutrients have been consumed, and then the cells die. Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase. Fed-batch operations are often sandwiched between batch operations. The high cost of sterilizing
1938-850: A steady state and avoid contamination, and the design tends to be complex. Typically the fermentor must run for over 500 hours to be more economical than batch processors. The use of fermentation, particularly for beverages , has existed since the Neolithic and has been documented dating from 7000 to 6600 BCE in Jiahu , China , 5000 BCE in India , Ayurveda mentions many Medicated Wines, 6000 BCE in Georgia, 3150 BCE in ancient Egypt , 3000 BCE in Babylon , 2000 BCE in pre-Hispanic Mexico, and 1500 BC in Sudan . Fermented foods have
2040-580: A sugar solution, forming carbon dioxide and alcohol much like living yeasts. Buechner's results are considered to mark the birth of biochemistry. The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood fermentation is caused by enzymes produced by microorganisms. In 1907, Buechner won the Nobel Prize in chemistry for his work. Advances in microbiology and fermentation technology have continued steadily up until
2142-594: A temperature of 70 °C. This is just below its boiling point (78 °C), making it easy to extract. Halophilic bacteria can produce bioplastics in hypersaline conditions. Solid-state fermentation adds a small amount of water to a solid substrate; it is widely used in the food industry to produce flavors, enzymes and organic acids. In continuous fermentation, substrates are added and final products removed continuously. There are three varieties: chemostats , which hold nutrient levels constant; turbidostats , which keep cell mass constant; and plug flow reactors in which
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#17331145553522244-423: A tree rather than from the end of a branch, similar to jackfruit . This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from
2346-798: A vat instead of meat. Industrial fermentation can be used for enzyme production, where proteins with catalytic activity are produced and secreted by microorganisms. The development of fermentation processes, microbial strain engineering and recombinant gene technologies has enabled the commercialization of a wide range of enzymes. Enzymes are used in all kinds of industrial segments, such as food (lactose removal, cheese flavor), beverage (juice treatment), baking (bread softness, dough conditioning), animal feed, detergents (protein, starch and lipid stain removal), textile, personal care and pulp and paper industries. Most industrial fermentation uses batch or fed-batch procedures, although continuous fermentation can be more economical if various challenges, particularly
2448-418: A wide range of consumer goods, from food and drink to industrial chemicals and pharmaceuticals. Since its early beginnings in ancient civilizations, the use of fermentation has continued to evolve and expand, with new techniques and technologies driving advances in product quality, yield, and efficiency. The period from the 1930s onward saw a number of significant advancements in fermentation technology, including
2550-502: Is 9–10% of the total weight in the pod. One person can separate the beans from about 2000 pods per day. The wet beans are then transported to a facility so they can be fermented and dried. The farmer removes the beans from the pods, packs them into boxes or heap them into piles, then covers them with mats or banana leaves for three to seven days. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water
2652-439: Is a substrate for methanogens and sulfate reducers , which keep the concentration of hydrogen low and favor the production of such an energy-rich compound, but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus . For example, Clostridium pasteurianum ferments glucose to butyrate , acetate , carbon dioxide, and hydrogen gas: The reaction leading to acetate is: Glyoxylate fermentation
2754-400: Is a living organism that reproduces by budding . Schwann boiled grape juice to kill the yeast and found that no fermentation would occur until new yeast was added. However, a lot of chemists, including Antoine Lavoisier , continued to view fermentation as a simple chemical reaction and rejected the notion that living organisms could be involved. This was seen as a reversion to vitalism and
2856-465: Is a type of fermentation used by microbes that are able to utilize glyoxylate as a nitrogen source. Other types of fermentation include mixed acid fermentation , butanediol fermentation , butyrate fermentation , caproate fermentation , and acetone–butanol–ethanol fermentation . In food and industrial contexts, any chemical modification performed by a living being in a controlled container can be termed "fermentation". The following do not fall into
2958-536: Is also an important ingredient in tejate . The first allegations that child slavery is used in cocoa production appeared in 1998. In late 2000, a BBC documentary reported the use of enslaved children in the production of cocoa in West Africa. Other media followed by reporting widespread child slavery and child trafficking in the production of cocoa. The cocoa industry was accused of profiting from child slavery and trafficking. The Harkin–Engel Protocol
3060-458: Is also formed at several points in the pathway. While fermentation is simple in overview, its details are more complex. Across organisms, fermentation of glucose involves over 120 different biochemical reactions. Further, multiple pathways can be responsible for forming the same product. For forming acetate from its immediate precursor (pyruvate or acetyl-CoA), six separate pathways have been found. In ethanol fermentation, one glucose molecule
3162-664: Is an effort to end these practices. In 2001, it was signed and witnessed by the heads of eight major chocolate companies, US senators Tom Harkin and Herb Kohl , US Representative Eliot Engel , the ambassador of the Ivory Coast, the director of the International Programme on the Elimination of Child Labor, and others. It has, however, been criticized by some groups including the International Labor Rights Forum as an industry initiative which falls short, as
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3264-501: Is converted into two ethanol molecules and two carbon dioxide (CO 2 ) molecules. It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. Fermentation of feedstocks, including sugarcane , maize , and sugar beets , produces ethanol that is added to gasoline . In some species of fish, including goldfish and carp , it provides energy when oxygen
3366-655: Is engaged in projects around the world to support sustainable cocoa production and provide current information on the world cocoa market. Cocoa is one of seven commodities included in the EU Regulation on Deforestation-free products (EUDR), which aims to guarantee that the products European Union (EU) citizens consume do not contribute to deforestation or forest degradation worldwide. There are numerous voluntary certifications including Fairtrade and UTZ (now part of Rainforest Alliance ) for cocoa which aim to differentiate between conventional cocoa production and that which
3468-643: Is home to many sports teams that take part in national competition such as the North East Stars football team and the Sangre Grande All Stars basketball team, Team Elite Karate. Sangre Grande is also home to the Sangre Grande Cordettes which has been a mainstay panside in the area for many years. The band often makes the national finals of the Panorama competition, where it currently competes in
3570-403: Is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation . Reasons to go further and convert lactic acid into something else include: Hydrogen gas is produced in many types of fermentation as a way to regenerate NAD from NADH. Electrons are transferred to ferredoxin , which in turn is oxidized by hydrogenase , producing H 2 . Hydrogen gas
3672-505: Is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew . Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 30 to 40 beans and about 400 dried beans are required to make 1 pound (450 g) of chocolate. Cocoa pods weigh an average of 400 g (14 oz) and each one yields 35 to 40 g (1.2 to 1.4 oz) dried beans; this yield
3774-459: Is known to survive without oxygen. Fermentation uses a range of substrates and forms a variety of metabolic end products. Of the 55 end products formed, the most common are acetate and lactate. Of the 46 chemically-defined substrates that have been reported, the most common are glucose and other sugars. When an organic compound is fermented, it is broken down to a simpler molecule and releases electrons. The electrons are transferred to
3876-487: Is more developed than its surrounding areas. Many residents from surrounding areas depend on Sangre Grande for Government facilities as well as for shopping. Many residents in surrounding villages also come to Sangre Grande as a means of getting transportation to larger towns for example Arima and Port of Spain. Sangre Grande has both a Government hospital (located on Ojoe Road) and a Government Health Clinic. The Eastern Main Road
3978-419: Is more sustainable in terms of social, economic and environmental concerns. As of 2016, at least 29% of global cocoa production was compliant with voluntary sustainability standards. However, among the different certifications there are significant differences in their goals and approaches, and a lack of data to show and compare the results on the farm level. While certifications can lead to increased farm income,
4080-498: Is most common in the phylum Bacillota , and it is least common in Actinomycetota . Their most common habitat is host-associated ones, such as the gut. Animals, including humans, also carry out fermentation. The product of fermentation in humans is lactate, and it is formed during anaerobic exercise or in cancerous cells . No animal is known to survive on fermentation alone, even as one parasitic animal ( Henneguya zschokkei )
4182-457: Is not required, it is an alternative to aerobic respiration . Over 25% of bacteria and archaea carry out fermentation. They live in the gut , sediments , food , and other environments. Eukaryotes, including humans and other animals, also carry out fermentation. Fermentation is important in several areas of human society. Humans have used fermentation in production of food for 13,000 years. Humans and their livestock have microbes in
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4284-489: Is often addition of small quantities of chemicals to control the pH or suppress foaming. Batch fermentation goes through a series of phases. There is a lag phase in which cells adjust to their environment; then a phase in which exponential growth occurs. Once many of the nutrients have been consumed, the growth slows and becomes non-exponential, but production of secondary metabolites (including commercially important antibiotics and enzymes) accelerates. This continues through
4386-491: Is reduced into ethanol using the energy and hydrogen from NADH, and the NADH is oxidized into NAD so that the cycle may repeat. The reaction is catalyzed by the enzymes pyruvate decarboxylase and alcohol dehydrogenase. The history of ethanol as a fuel spans several centuries and is marked by a series of significant milestones. Samuel Morey , an American inventor, was the first to produce ethanol by fermenting corn in 1826. However, it
4488-426: Is scarce (along with lactic acid fermentation). Before fermentation, a glucose molecule breaks down into two pyruvate molecules ( glycolysis ). The energy from this exothermic reaction is used to bind inorganic phosphates to ADP, which converts it to ATP, and convert NAD to NADH. The pyruvates break down into two acetaldehyde molecules and give off two carbon dioxide molecules as waste products. The acetaldehyde
4590-412: Is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor. The beans should be dry for shipment, which is usually by sea. Traditionally exported in jute bags, over
4692-626: Is the most important road leading into Sangre Grande as the Churchill Roosevelt Highway ends in Wallerfield. The Eastern Main Road connects Sangre Grande to the east to Sangre Chiquito and Manzanilla and to the west to Arima and Port of Spain. The second major road in Toco Road connects Sangre Grande to villages in the northeast, for example Toco and Matelot. The railways in Trinidad closed in
4794-435: Is the world's smallest soft commodity market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor . Cocoa futures traded on
4896-596: The Amazon rainforest . They are the basis of chocolate and Mesoamerican foods including tejate , an indigenous Mexican drink. The cacao tree was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America, before it was introduced in Mesoamerica. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. The cacao tree grows in
4998-515: The railroad . Construction of the railroad caused the town to migrate down the hill to meet the railroad. When the town relocated to the foot of the hill, the name Sangre Grande moved with it. As a result, the name of the pre-existing village, Cunapo , was largely, but not entirely, lost. Sangre Grande has a tropical rainforest climate according to the Köppen climate classification , characterized by high temperatures and rainfall. Temperatures climb to
5100-417: The rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating
5202-575: The 19th century; during the 18th century they were called chocolate nuts , cocoa nuts or just cocoa . The cacao tree is native to the Amazon rainforest. It was first domesticated at least 5,300 years ago, in equatorial South America from the Santa Ana-La Florida (SALF) site in what is present-day southeast Ecuador ( Zamora-Chinchipe Province ) by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. More than 4,000 years ago, it
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#17331145553525304-606: The Congo, Costa Rica, the Dominican Republic, Ecuador, Ghana, Haiti, India, Ivory Coast, Nicaragua, Panama, Paraguay, Peru, Sierra Leone, and São Tomé and Príncipe. In 2018, the Beyond Chocolate partnership was created between multiple stakeholders in the global cocoa industry to decrease deforestation and provide a living income for cocoa farmers. The many international companies are currently participating in this agreement and
5406-668: The Criollo beans, these new beans were named Forastero, which can be translated as strange or foreign . They are generally of the Amelonado type and are associated with West Africa. Any hybrid between Criollo and Forastero. The Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru. Some experts in the 21st century had formerly considered the Nacional bean to be extinct after an abrupt end in 1916, when an outbreak of witch's broom disease devastated
5508-598: The ICE Futures US Softs exchange, are valued at 10 Tonnes per contract with a tick size of 1 and tick value of US$ 10. Multiple international and national initiatives collaborate to support sustainable cocoa production. These include the Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative on Sustainable Cocoa (GISCO), and Beyond Chocolate, Belgium. A memorandum between these three initiatives
5610-517: The Nacional variety throughout these countries. Pure genotypes of the bean are rare because most Nacional varieties have been interbred with other cocoa bean varieties. A cocoa pod (fruit) is about 17 to 20 cm (6.7 to 7.9 in) long and has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (varying with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with
5712-745: The Swiss Platform for Sustainable Cocoa (SWISSCO), the German Initiative on Sustainable Cocoa (GISCO), and Belgium's Beyond Chocolate. At least 29% of global cocoa production was compliant with voluntary sustainability standards in 2016. Deforestation due to cocoa production remains a concern, especially in West Africa. Sustainable agricultural practices, such as agroforestry , can support cocoa production while conserving biodiversity. Cocoa contributes significantly to economies such as Nigeria 's, and demand for cocoa products continues to grow steadily at over 3% annually since 2008. Cocoa contains phytochemicals like flavanols , procyanidins , and other flavonoids , and flavanol-rich chocolate and cocoa products may have
5814-527: The action of living microorganisms was a breakthrough, it did not explain the basic nature of fermentation; nor did it prove it is caused by microorganisms which appear to be always present. Many scientists, including Pasteur, had unsuccessfully attempted to extract the fermentation enzyme from yeast . Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement this "dead" liquid would ferment
5916-405: The application of pyrenoids , as well as hermetic storage in sealed bags or containers with lowered oxygen concentrations. Safe long-term storage facilitates the trading of cocoa products at commodity exchanges. Cocoa beans, cocoa butter and cocoa powder are traded on futures markets. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa
6018-544: The area also participate in the school panorama competition every year. 10°34′00″N 61°08′00″W / 10.56667°N 61.13333°W / 10.56667; -61.13333 Cacao bean The cocoa bean , also known simply as cocoa ( / ˈ k oʊ . k oʊ / ) or cacao ( / k ə ˈ k aʊ / ), is the dried and fully fermented seed of Theobroma cacao , the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to
6120-692: The biochemical sense, but are called fermentation in the larger sense: Fermentation can be used to make alternative protein sources. It is commonly used to modify existing protein foods, including plant-based ones such as soy, into more flavorful forms such as tempeh and fermented tofu . More modern "fermentation" makes recombinant protein to help produce meat analogue , milk substitute , cheese analogues , and egg substitutes . Some examples are: Heme proteins such as myoglobin and hemoglobin give meat its characteristic texture, flavor, color, and aroma. The myoglobin and leghemoglobin ingredients can be used to replicate this property, despite them coming from
6222-405: The culture medium flows steadily through a tube while the cells are recycled from the outlet to the inlet. If the process works well, there is a steady flow of feed and effluent and the costs of repeatedly setting up a batch are avoided. Also, it can prolong the exponential growth phase and avoid byproducts that inhibit the reactions by continuously removing them. However, it is difficult to maintain
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#17331145553526324-494: The development of new processes for producing high-value products like antibiotics and enzymes, the increasing importance of fermentation in the production of bulk chemicals, and a growing interest in the use of fermentation for the production of functional foods and nutraceuticals. The 1950s and 1960s saw the development of new fermentation technologies, such as the use of immobilized cells and enzymes, which allowed for more precise control over fermentation processes and increased
6426-473: The difficulty of maintaining sterility, can be met. In a batch process, all the ingredients are combined and the reactions proceed without any further input. Batch fermentation has been used for millennia to make bread and alcoholic beverages, and it is still a common method, especially when the process is not well understood. However, it can be expensive because the fermentor must be sterilized using high pressure steam between batches. Strictly speaking, there
6528-440: The discovery of anaerobic respiration. Later, it had been defined as catabolism that forms ATP through only substrate-level phosphorylation . However, several pathways of fermentation have been discovered to form ATP through an electron transport chain and ATP synthase , also. Some sources define fermentation loosely as any large-scale biological manufacturing process. See Industrial fermentation . This definition focuses on
6630-524: The dried remains of the fruity pulp. This skin is released easily by winnowing after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Cacao trees grow in hot, rainy tropical areas within 20° of latitude from the Equator . Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of
6732-403: The educational and financial resources provided are more readily available to male farmers versus female farmers. Access to credit is important for cocoa farmers, as it allows them to implement sustainable practices, such as agroforestry, and provide a financial buffer in case disasters like pest or weather patterns decrease crop yield. Cocoa production is likely to be affected in various ways by
6834-462: The electron donor and acceptor. A common electron donor is glucose , and pyruvate is a common electron acceptor. This definition distinguishes fermentation from aerobic respiration , where oxygen is the acceptor, and types of anaerobic respiration where inorganic compound is the acceptor. Fermentation had been defined differently in the past. In 1876, Louis Pasteur defined it as "la vie sans air" (life without air). This definition came before
6936-411: The end-product is mostly lactic acid, or heterolactic fermentation , where some lactate is further metabolized to ethanol and carbon dioxide (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): Heterolactic fermentation
7038-440: The expected effects of global warming . Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans. The International Center for Tropical Agriculture warned in a paper published in 2013 that Ghana and Côte d'Ivoire, the world's two top cocoa growers, will experience
7140-663: The felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. However, deforestation due to cocoa production is still a major concern in parts of West Africa. In Côte d'Ivoire and Ghana, barriers to land ownership have led migrant workers and farmers without financial resources to buy land to illegally expand their cocoa farming in protected forests. Many cocoa farmers in this region continue to prioritize expansion of their cocoa production, which often leads to deforestation. Sustainable agricultural practices such as utilizing cover crops to prepare
7242-462: The fermentor between batches can be avoided using various open fermentation approaches that are able to resist contamination. One is to use a naturally evolved mixed culture. This is particularly favored in wastewater treatment, since mixed populations can adapt to a wide variety of wastes. Thermophilic bacteria can produce lactic acid at temperatures of around 50 °Celsius, sufficient to discourage microbial contamination; and ethanol has been produced at
7344-533: The flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5.34% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest. The bean was utilized in pre-modern Latin America to purchase small items such as tamales and rabbit dinners. A greater quantity of cocoa beans
7446-402: The following voluntary certification programs are also partners in the Beyond Chocolate initiative: Rainforest Alliance, Fairtrade , ISEAL, BioForum Vlaanderen. Many major chocolate production companies around the world have started to prioritize buying fair trade cocoa by investing in fair trade cocoa production, improving fair trade cocoa supply chains and setting purchasing goals to increase
7548-410: The goal to eliminate the "worst forms of child labor" from cocoa production by 2005 was not reached. The deadline was extended multiple times and the goal changed to a 70% child labor reduction. Child labour was growing in some West African countries in 2008–09 when it was estimated that 819,921 children worked on cocoa farms in Ivory Coast alone; by 2013–14, the number went up to 1,303,009. During
7650-520: The gods") cacao . Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was on Hernan Cortés ' side during the conquest of the Aztec Empire tells that when Moctezuma II , emperor of the Aztecs , dined, he took no other beverage than chocolate , served in a golden goblet. Flavored with vanilla or other spices , his chocolate was whipped into a froth that dissolved in
7752-737: The growing number of Maxi taxis had exacerbated traffic problems in the area and the old PTSC service station and washing bay on Brierly Street was converted to a maxi taxi hub instead. Here, Maxi taxis heading to both Arima and Port of Spain can be found. As in the rest of the country, Sangre Grande is home to primary and secondary schools which fall into three categories: Government-run, Government-assisted and private. In Sangre Grande there are 2 private secondary schools and one private primary school. Government-run primary schools: Government-assisted primary schools: Private Primary Schools: Government-run secondary schools: Private secondary schools: Government-assisted Secondary Schools: Sangre Grande
7854-425: The gut that carry out fermentation, releasing products used by the host for energy. Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate. In total, fermentation forms more than 50 metabolic end products with a wide range of uses. The definition of fermentation has evolved over the years. The most modern definition is catabolism where organic compounds are both
7956-412: The last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or standardized to 62.5 kilograms (138 lb) per bag and 200 (12.5 metric tons (12.3 long tons; 13.8 short tons)) or 240 (15 metric tons (15 long tons; 17 short tons)) bags per 20 feet (6.1 m) container. Shipping in bulk significantly reduces handling costs. Shipment in bags, either in
8058-427: The late 20th century, but many traces of the railroad's passage through Sangre Grande still exist. The current Public Transport Service Corporation (PTSC) terminal was formerly the train station. Additionally, tracks leading into Sangre Grande have been converted into roads, although it still bears the name of Railway Road. However, with growing road traffic congestion on the nation's roads, there are plans in to introduce
8160-468: The medium band category. The band's music used to be arranged by one of the most famous pan arrangers in Trinidad, Jit Samaroo. For the past few years, the band has had a new secret weapon, choosing the wildcard arranger from Denmark, Anders Kappel to carry it forward into the panorama competition. Other bands exist in the area, including the Tamana Pioneers (small band category). Several schoolbands in
8262-572: The mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court. Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. Venezuela became the largest producer of cocoa beans in the world. Spaniards also introduced the cacao tree into the West Indies and the Philippines. It
8364-586: The premium price paid for certified cocoa by consumers is not always reflected proportionally in the income for farmers. In 2012 the ICCO found that farm size mattered significantly when determining the benefits of certifications, and that farms an area less than 1ha were less likely to benefit from such programs, while those with slightly larger farms as well as access to member co-ops and the ability to improve productivity were most likely to benefit from certification. Certification often requires high up-front costs, which are
8466-407: The present. For example, in the 1930s, it was discovered microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium. Strain selection and hybridization developed as well, affecting most modern food fermentations. The field of fermentation has been critical to the production of
8568-523: The process of manufacturing rather than metabolic details. Fermentation is used by organisms to generate ATP energy for metabolism. One advantage is that it requires no oxygen or other external electron acceptors, and thus it can be carried out when those electron acceptors are absent. A disadvantage is that it produces relatively little ATP, yielding only between 2 and 4.5 per glucose compared to 32 for aerobic respiration. Over 25% of bacteria and archaea carry out fermentation. This type of metabolism
8670-403: The production of high-value products like antibiotics and enzymes. In the 1970s and 1980s, fermentation became increasingly important in the production of bulk chemicals like ethanol, lactic acid, and citric acid. This led to the development of new fermentation techniques and the use of genetically engineered microorganisms to improve yields and reduce production costs. In the 1990s and 2000s, there
8772-704: The proportion of fair trade chocolate available in the global market. The Rainforest Alliance lists the following goals as part of their certification program: The UTZ Certified-program (now part of Rainforest Alliance) included counteracting against child labor and exploitation of cocoa workers, requiring a code of conduct in relation to social and environmentally friendly factors, and improvement of farming methods to increase profits and salaries of farmers and distributors. The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after
8874-477: The responsibility of industry to solve. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector. And there, you really need leadership." As Reported in 2018, a 3-year pilot program , conducted by Nestlé with 26,000 farmers mostly located in Côte d'Ivoire, observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming. In 2021, several companies were named in
8976-534: The same period in Ghana, the estimated number of children working on cocoa farms was 957,398 children. The 2010 documentary The Dark Side of Chocolate revealed that children smuggled from Mali to the Ivory Coast were forced to earn income for their parents, while others were sold as slaves for €230. In 2010, the US Department of Labor formed the Child Labor Cocoa Coordinating Group as
9078-475: The soil before planting and intercropping cocoa seedlings with companion plants can support cocoa production and benefit the farm ecosystem. Prior to planting cocoa, leguminous cover crops can improve the soil nutrients and structure, which are important in areas where cocoa is produced due to high heat and rainfall which can diminish soil quality . Plantains are often intercropped with cocoa to provide shade to young seedlings and improve drought resilience of
9180-541: The soil. If the soil lacks essential nutrients, compost or animal manure can improve soil fertility and help with water retention. The use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment. While governments and NGOs have made efforts to help cocoa farmers in Ghana and Côte d'Ivoire sustainably improve crop yields, many of
9282-794: The tree in these areas since long before the Spanish arrived. As of 2018, evidence suggests that cacao was first domesticated in equatorial South America, before being domesticated in Central America roughly 1,500 years later. Artifacts found at Santa-Ana-La Florida, in Ecuador, indicate that the Mayo-Chinchipe people were cultivating cacao as long as 5,300 years ago. Chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras , indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before
9384-424: The trunk and branches of the cacao tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day. The harvested pods are opened, typically with a machete , to expose the beans. The pulp and cocoa seeds are removed and
9486-407: The waters of two of the tributaries of the nearby Oropouche River were red as blood, hence the name. Similarly, the neighbouring town is called Sangre Chiquito ("small blood") is named for the presence of a smaller, similarly colored river in that town. Sangre Grande grew as a result of the growth of cacao cultivation in the late nineteenth century. It grew further when it became the terminus of
9588-405: The year. Pesticides are often applied to the trees to combat capsid bugs , and fungicides to fight black pod disease . Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of
9690-403: Was 5.87 million tonnes , led by Ivory Coast with 38% of the total, while secondary producers were Ghana and Indonesia (table). Cocoa beans are traditionally shipped and stored in burlap sacks , in which the beans are susceptible to pest attacks. Fumigation with methyl bromide was to be phased out globally by 2015. Additional cocoa protection techniques for shipping and storage include
9792-419: Was a growing interest in the use of fermentation for the production of functional foods and nutraceuticals, which have potential health benefits beyond basic nutrition. This led to the development of new fermentation processes and the use of probiotics and other functional ingredients. Overall, the period from 1930 onward saw significant advancements in the use of fermentation for industrial purposes, leading to
9894-564: Was also introduced into the rest of Asia, South Asia and into West Africa by Europeans. In the Gold Coast , modern Ghana , cacao was introduced by a Ghanaian, Tetteh Quarshie . Cocoa beans are traditionally classified into three main varieties : Forastero, Criollo and Trinitario. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as having
9996-605: Was consumed by pre-Hispanic cultures along the Yucatán, including the Maya, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America , in Colombia and Venezuela . Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of
10098-443: Was lampooned in an anonymous publication by Justus von Liebig and Friedrich Wöhler . The turning point came when Louis Pasteur (1822–1895), during the 1850s and 1860s, repeated Schwann's experiments and showed fermentation is initiated by living organisms in a series of investigations. In 1857, Pasteur showed lactic acid fermentation is caused by living organisms. In 1860, he demonstrated how bacteria cause souring in milk,
10200-585: Was not until the California Gold Rush in the 1850s that ethanol was first used as a fuel in the United States. Rudolf Diesel demonstrated his engine, which could run on vegetable oils and ethanol, in 1895, but the widespread use of petroleum-based diesel engines made ethanol less popular as a fuel. In the 1970s, the oil crisis reignited interest in ethanol, and Brazil became a leader in ethanol production and use. The United States began producing ethanol on
10302-601: Was signed in 2020 to measure and address issues including child labor, living income, deforestation and supply chain transparency. Similar partnerships between cocoa producing and consuming countries are being developed, such as the cooperation between the International Cocoa Organization (ICCO) and the Ghanaian Cocoa Authority , who aim to increase the proportion of sustainable cocoa being imported from Ghana to Switzerland to 80% by 2025. The ICCO
10404-459: Was used to purchase turkey hens and other large items. Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, where he called it Theobroma ("food of
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