Human food is food which is fit for human consumption, and which humans willingly eat . Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger ; however, not all things that are edible constitute as human food.
108-460: Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador . Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate,
216-409: A selfservice approach to shopping using shopping carts and were able to offer quality food at a lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world. Unlike food processors, food retailing
324-461: A veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias , and fluid diuresis . A typical 20-kilogram (44 lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least
432-459: A 20-kilogram (44 lb) dog. In the 20th century, there were reports that mulch made from cocoa bean shells is dangerous to dogs and livestock. Commonly consumed chocolate is high in fat and sugar , which are associated with an increased risk for obesity when chocolate is consumed in excess. Overall evidence is insufficient to determine the relationship between chocolate consumption and acne . Various studies point not to chocolate, but to
540-561: A chocolate competition that started in 2005. Leading chocolatiers include Naomi Mizuno (Japan), Francisco Torreblanca (Spain), Pierre Marcolini (Belgium), Yvonnick Le Maux (France), and Carmelo Sciampagna (Italy). Mizuno won the World Chocolate Masters competition in 2007. The competition was judged in four different categories: molded pralines , hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece. At 28, Mizuno
648-524: A chocolate confection maker, is recorded from 1859. Evidence for the domestication of the cacao tree exists as early as 5300 BP in South America , before it was introduced to Mesoamerica . It is unknown when chocolate was first consumed as opposed to other cacao-based drinks, and there is evidence the Olmecs , the earliest known major Mesoamerican civilization, fermented the sweet pulp surrounding
756-443: A cosmopolitan exchange of different food traditions and practices. Today, the majority of the food energy required by the ever- increasing population of the world is supplied by the industrial food industry , which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels , which means that
864-528: A crystallize a small amount of fat in a particularly stable formation. Around this small amount of crystals, the rest of the fats crystallize, creating a glossy chocolate, with a crisp break. Chocolate is molded in different shapes for different uses: Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause
972-407: A different degree of saltiness, including sea salt , fleur de sel , kosher salt , mined salt, and grey salt. Other than enhancing flavour, salty foods are significant for body needs and maintaining a delicate electrolyte balance, which is the kidney 's function. Salt may be iodized , meaning iodine has been added to it. Iodine is a necessary nutrient for maintenance of thyroid function, and
1080-661: A dose as low as 12.5 mg was shown to have effects on cognitive performance. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus . Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling, and severe headache. Chocolate and cocoa contain moderate to high amounts of oxalate , which may increase
1188-610: A dramatic increase in trade liberalization . This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy , tariffs , import quotas , and settlement of trade disputes that cannot be bilaterally resolved. Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which
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#17327825367531296-662: A fishmonger. However, fish butchery may be done on board a fishing vessel and quick-frozen for the preservation of the quality. Certain cultures highlight animal and vegetable foods in a raw state . Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes , brioche , or frites . In Italy, carpaccio
1404-514: A half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual , approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in
1512-593: A marked change from the usual basic eateries such as inns and taverns, and some had developed from early Parisian cafés , such as Café Procope , by first serving bouillon, then adding other cooked food to their menus. Commercial eateries existed during the Roman period , with evidence of 150 "thermopolia", a form of fast food restaurant, found in Pompeii , and urban sales of prepared foods may have existed in China during
1620-575: A radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open-pit barbecue in the American south is one example along with the American-style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking. A Mexican style of barbecue is called barbacoa , which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for "grilled")
1728-445: A short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit. Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases or enhances cognitive abilities . While daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function, there
1836-424: A single high temperature. Western kitchens use variable temperature convection ovens , conventional ovens, toaster ovens , or non-radiant heat ovens like the microwave oven . Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas , electric, or oil-fired. Various types of cooktops are used as well. They carry the same variations of fuel types as
1944-412: A smooth topping, such as jam or butter. Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavours as sweetness and saltiness tend to go well together, as in kettle corn and nuts . While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability , texture , or flavour . At
2052-542: A specific application are you considered a chocolatier. Continuing education and courses can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces. Programs of study at such institutions can include topics like: Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier. The best of these compete in The World Chocolate Masters,
2160-648: A type of simple sugar such as glucose or fructose , or disaccharides such as sucrose , a molecule combining glucose and fructose. Complex carbohydrates are long chains and do not have a sweet taste. In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density , while bitterness tends to indicate toxicity . The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting (and energy-dense) foods and avoid bitter-tasting foods. Artificial sweeteners such as sucralose are used to mimic
2268-644: A variety of culinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts in Canada, and The Chocolate Academy by Callebaut , with over 20 different schools around the world. The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade. In order to become a chocolatier, a person must first of all learn how to make chocolate. With increasing levels of difficulty, they learn
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#17327825367532376-450: A warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product. One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of caffeine and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a single 7 oz. (200 ml) serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and
2484-431: A whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish between different types of bloom, one can rub
2592-422: A wide range of well-known food brands. There also exists a wide array of small local or national food processing companies. Advanced technologies have also come to change food manufacturing. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety , and reduce costs. The World Bank reported that
2700-506: Is cacahuatl meaning "cacao water", which chocolate does not immediately derive from. Despite theories that chocolate is derived from xocoatl meaning "bitter drink" or chocolatl meaning "hot water" and uncertainty around the Nahuatl origin, there is a consensus that it likely derives from chicolatl . Whether chicolatl means "cacao beater", however, is contested, due to difficulty knowing what chico means. The term " chocolatier ", for
2808-475: Is ceviche , a Latin American dish made with raw meat that is "cooked" from the highly acidic citric juice from lemons and limes along with other aromatics such as garlic. The term " cooking " encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavour or digestibility of food. Cooking technique, known as culinary art , generally requires the selection, measurement, and combining of ingredients in an ordered procedure to achieve
2916-498: Is a " human right " derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living , including adequate food", as well as the " fundamental right to be free from hunger ". Because of these fundamental rights, food security is often a priority international policy activity; for example Sustainable Development Goal 2 "Zero hunger"
3024-410: Is a dish of very thinly sliced raw beef , drizzled with a vinaigrette made with olive oil. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above 118 °F (47.8 °C). An example of a raw meat dish
3132-403: Is a person or company who makes confectioneries from chocolate . Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in
3240-595: Is a sensation often considered unpleasant and characterized by having a sharp, pungent taste. Unsweetened dark chocolate , caffeine , lemon rind, and some types of fruit are known to be bitter. Umami has been described as savoury and is characteristic of broths and cooked meats. Foods that have a strong umami flavor include meats, shellfish , fish (including fish sauce and preserved fish such as Maldives fish , sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein , meat extract , yeast extract , cheeses, and soy sauce . Many scholars claim that
3348-421: Is a two-tier market in which a small number of very large companies control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than 10% of consumer spending on food goes to farmers, with larger percentages going to advertising , transportation, and intermediate corporations. Access to food
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3456-580: Is a variant of cacao, likely arising from a confusion with the word coco . Through cacao, 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. Chocolate is a Spanish loanword, first recorded in English in 1604, and first recorded in Spanish in 1579. The word for chocolate drink in early Nahuatl texts
3564-492: Is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as crème de cacao . Although cocoa originated in the Americas, West African countries , particularly Ivory Coast and Ghana , are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. A 2020 report estimated that more than 1.5 million children are involved in
3672-569: Is an economical and a sociological issue. Disadvantaged people typically live further away from providers of healthy food than the middle class . A study of 94 million visits to food retailers showed that Americans travel a median distance of 5.95 km (3.7 miles) each time they buy food. Chocolatier A chocolatier ( / ˌ tʃ ɒ k əl ə ˈ t ɪər , ˈ tʃ ɒ k əl ə t ɪər / CHOK -əl-ə- TEER , -teer , UK also / ˌ tʃ ɒ k ə ˈ l æ t ɪər / CHOK -ə- LAT -eer , French: [ʃɔkɔlatje] )
3780-407: Is called chocolate liquor . The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter . Baking chocolate , also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any added sugar . Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa . Much of
3888-404: Is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm ) and reduces rough edges, hence the smooth feel in
3996-482: Is evolutionarily significant as it is a sign of food that may have gone rancid due to bacteria. Many foods, however, are slightly acidic and help stimulate the taste buds and enhance flavour. Saltiness is the taste of alkali metal ions such as sodium and potassium . It is found in almost every food in low to moderate proportions to enhance flavour, although eating pure salt is regarded as highly unpleasant. There are many different types of salt, with each having
4104-458: Is grown (20 degrees north and south of the equator ), the commercial company Mars, Incorporated and the University of California, Berkeley , are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates. The three main varieties of cocoa beans used in chocolate are criollo , forastero, and trinitario. Cocoa pods are harvested by cutting them from
4212-461: Is little scientific evidence that such effects are consistent among all chocolate consumers. If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the stimulant effects of its constituents, such as caffeine, theobromine, or their parent molecule, methylxanthine . A 2019 review reported that chocolate consumption does not improve depressive mood . Reviews support
4320-467: Is made by incorporating nut paste (typically hazelnut) to the chocolate paste. Other types of chocolate are used in baking and confectionery. These include baking chocolate (often unsweetened), couverture chocolate (used for coating), compound chocolate (a lower-cost alternative) and modeling chocolate . Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup , glucose syrup , or golden syrup . Chocolate
4428-503: Is made from cocoa beans, the dried and fermented seeds of the cacao tree ( Theobroma cacao ), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what
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4536-543: Is meant to eliminate hunger by 2030. Food safety and food security are monitored by international agencies like the International Association for Food Protection , World Resources Institute , World Food Programme , Food and Agriculture Organization , and International Food Information Council , and are often subject to national regulation by institutions, such as the Food and Drug Administration in
4644-401: Is no good evidence to indicate an effect on heart attacks or strokes . Research has also shown that consuming dark chocolate does not substantially affect blood pressure . Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in
4752-561: Is no longer restricted by the diversity of locally grown food or the limitations of the local growing season. Between 1961 and 1999, there was a 400% increase in worldwide food exports. Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports. In 1994, over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in
4860-406: Is now Venezuela . The scientific name, Theobroma , means "food of the gods ". The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of
4968-481: Is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled. Restaurants employ chefs to prepare the food, and waiters to serve customers at the table. The term restaurant comes from an old term for a restorative meat broth ; this broth (or bouillon) was served in elegant outlets in Paris from the mid 18th century. These refined "restaurants" were
5076-469: Is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavour, even if unsatisfactory. Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yoghurt , adding croutons to a salad or soup , and toasting bread to enhance its crunchiness for
5184-466: Is usually made with a slightly higher proportion of cocoa butter. It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids . In white chocolate, they are all replaced by milk solids, hence its ivory color. Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate . An additional popular form of eating chocolate, gianduja ,
5292-634: The Song dynasty . In 2005, the population of the United States spent $ 496 billion on out-of-home dining. Expenditures by type of out-of-home dining were as follows: 40% in full-service restaurants, 37.2% in limited-service restaurants ( fast food ), 6.6% in schools or colleges, 5.4% in bars and vending machines , 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in others, which includes military bases. Food systems have complex economic and social value chains that effect many parts of
5400-872: The World Trade Organization and Common Agricultural Policy ), national government policy (or law), and war. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP , well-managed agroecosystems not only provide food, fibre and animal products, they also provide services such as flood mitigation , groundwater recharge , erosion control and habitats for plants, birds, fish and other animals. Packaged foods are manufactured outside
5508-559: The amino acids essential for the human body. Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that contain ingredients from an animal source. Fish and other marine animals are harvested from lakes, rivers, wetlands, inland waters, coasts, estuaries, mangroves, near-shore areas, and marine and ocean waters. Although aquatic foods contribute significantly to
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#17327825367535616-440: The 10th millennium BC with the introduction of pottery . There are many different types of equipment used for cooking. Ovens are mostly hollow devices that get very hot, up to 500 °F (260 °C), and are used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at
5724-603: The 19th century, including the melanger (a mixing machine), modern milk chocolate , the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution , and chocolate became a food to be eaten rather than drunk. As production moved from the Americas to Asia and Africa, mass markets in Western nations for chocolate opened up. In
5832-436: The 19th century. This development took advantage of new mass markets and emerging technology, such as milling , preservation, packaging and labeling , and transportation. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants. At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling
5940-520: The 20th century, chocolate production further developed, with development of the tempering technique to improve the snap and gloss of chocolate and the addition of lecithin to improve texture and consistency. White and couverture chocolate were developed in the 20th century and the bean-to-bar trade model began. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of
6048-707: The European Union was the top food importer in 2005, followed at a distance by the US and Japan. Britain 's need for food was especially well-illustrated in World War II . Despite the implementation of food rationing , Britain remained dependent on food imports and the result was a long-term engagement in the Battle of the Atlantic . Food is traded and marketed on a global basis. The variety and availability of food
6156-601: The German Confectionery Industry (ZDS) in Solingen offers further education and training. Traditionally, chocolatiers, especially in Europe, are trained through an apprenticeship with other chocolatiers. It is now common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting
6264-688: The United States established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter following religious law, such as kosher , shechita , and dhabīḥah halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut. On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by
6372-505: The United States. Humans are omnivores finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize) , wheat , and rice account for 87% of all grain production worldwide. Just over half of the world's crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for biofuels . Fungi and bacteria are also used in
6480-449: The addition of iodine to salt became a public-health practice in the mid 20th century to prevent iodine deficiency and related diseases such as endemic goitre . Some canned foods, notably soups or packaged broths , tend to be high in salt as a means of preserving the food longer. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety. Bitterness
6588-439: The agriculture opportunities in their region of the world. Geographic and cultural differences have led to the creation of numerous cuisines and culinary arts , including a wide array of ingredients , herbs , spices , techniques , and dishes . As cultures have mixed through forces like international trade and globalization , ingredients have become more widely available beyond their geographic and cultural origins, creating
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#17327825367536696-411: The art of working with chocolate to create desserts as well as skillfully creating pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice. There are
6804-1108: The bar, not just the percentage of cocoa solids. The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate. A long-standing dispute between Britain on the one hand and Belgium and France over British use of vegetable fats in chocolate ended in 2000 with the adoption of new standards which permitted the use of up to five percent vegetable fats in clearly labelled products. This British style of chocolate has sometimes been pejoratively referred to as "vegelate". Human food Humans eat various substances for energy, enjoyment and nutritional support. These are usually of plant, animal, or fungal origin, and contain essential nutrients , such as carbohydrates , fats , proteins , vitamins , and minerals . Humans are highly adaptable omnivores , and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture . As agricultural technologies improved, humans settled into agriculture lifestyles with diets shaped by
6912-475: The beans are dried without fermentation. The nibs are then removed and hydrated in an acidic solution. They are heated for 72 hours and dried again. Gas chromatography / mass spectrometry showed that the incubated chocolate had higher levels of Strecker aldehydes , and lower levels of pyrazines . The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted , and graded. Next,
7020-447: The body. It is unlikely that chocolate consumption in small amounts causes lead poisoning . Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process. One study showed the mean lead level in milk chocolate candy bars was 0.027 μg lead per gram of candy; another study found that some chocolate purchased at U.S. supermarkets contained up to 0.965 μg per gram, close to
7128-618: The cacao beans into an alcoholic beverage . Chocolate was extremely important to several Mesoamerican societies, and cacao was considered a gift from the gods by the Mayans and the Aztecs . The cocoa bean was used as a currency across civilizations and was used in ceremonies, as a tribute to leaders and gods and as a medicine. Chocolate in Mesoamerica was a bitter drink, flavored with additives such as vanilla , earflower and chili , and
7236-915: The chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder . White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , brownies , and chocolate chip cookies . Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah . Chocolate
7344-436: The chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar . The traditional types of chocolate are dark , milk and white . All of them contain cocoa butter , which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor , although
7452-557: The chocolate industry they are sometimes referred to derisively as "melters". In the food industry , it is mostly food technologists or food technology engineers (FH) who deal with the development and further development of chocolate products in large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to train people as specialists in confectionery technology. The Central Technical School of
7560-484: The chocolate taste. After fermentation, the beans must be dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. In some growing regions (for example, Tobago ), the dried beans are then polished for sale by "dancing the cocoa": spreading the beans onto a floor, adding oil or water, and shuffling the beans against each other using bare feet. In an alternative process known as moist incubation,
7668-457: The companies that transport the ingredients and those that print labels and manufacture cans. The food marketing system is the largest direct and indirect non-government employer in the United States. In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers. With
7776-449: The correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and whether it was stored well. One hundred grams of milk chocolate supplies 540 calories . It is 59% carbohydrates (52% as sugar and 3% as dietary fiber ), 30% fat and 8% protein (table). Approximately 65% of
7884-440: The daily lead oral limit. "Moreover chocolate may not be the only source of lead in their nutrition" and "chocolate might be a significant source of cadmium and lead ingestion, particularly for children." According to a 2005 study, the average lead concentration of cocoa beans is ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food. However, during cultivation and production, chocolate may absorb lead from
7992-415: The desired result. Constraints on success include the variability of ingredients, ambient conditions, tools , and the skill of the individual cook. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it. Cooking requires applying heat to a food which usually, though not always, chemically changes
8100-535: The early 20th century, British chocolate producers including Cadbury and Fry's faced controversy over the labor conditions in the Portuguese cacao industry in Africa. A 1908 report by a Cadbury agent described conditions as "de facto slavery." While conditions somewhat improved with a boycott by chocolate makers, slave labor among African cacao growers again gained public attention in the early 21st century. During
8208-487: The environment (such as in atmospheric emissions of now unused leaded gasoline). The European Food Safety Authority recommended a tolerable weekly intake for cadmium of 2.5 micrograms per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten. Maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014. 1986 California Proposition 65 requires
8316-484: The environment, ferment the pectin -containing material. Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid . In some cocoa-producing regions an association between filamentous fungi and bacteria (called "cocobiota") acts to produce metabolites beneficial to human health when consumed. The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide
8424-416: The equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F). The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa
8532-464: The farming of cocoa in Côte d'Ivoire and Ghana. Child slavery and trafficking associated with the cocoa trade remain major concerns. A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor. Cocoa
8640-782: The fat in milk chocolate is saturated , mainly palmitic acid and stearic acid , while the predominant unsaturated fat is oleic acid (table). 100-grams of milk chocolate is an excellent source (over 19% of the Daily Value , DV) of riboflavin , vitamin B12 and the dietary minerals , manganese , phosphorus and zinc . Chocolate is a good source (10–19% DV) of calcium , magnesium and iron . Chocolate contains polyphenols , especially flavan-3-ols (catechins) and smaller amounts of other flavonoids . It also contains alkaloids , such as theobromine , phenethylamine , and caffeine , which are under study for their potential effects in
8748-551: The food and agricultural system is one of the major contributors to climate change , accountable for as much as 37% of the total greenhouse gas emissions . Addressing the carbon intensity of the food system and food waste are important mitigation measures in the global response to climate change. The food system has significant impacts on a wide range of other social and political issues, including: sustainability , biological diversity , economics , population growth , water supply , and access to food . The right to food
8856-481: The food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place. The preparation of animal-based food usually involves slaughter , evisceration , hanging, portioning, and rendering . In developed countries, this is usually done outside the home in slaughterhouses , which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example,
8964-454: The global economy. Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture , there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity , local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g.
9072-650: The health of billions of people around the world, they tend to be undervalued nutritionally, primarily because their diversity is framed in a monolithic way as "seafood or fish." Worldwide, aquatic foods are available every season and are produced in a wide variety. Over 2,370 species are harvested from wild fisheries, and about 624 are farmed in aquaculture. Fish powder for infants, fish wafers for snacks, and fish chutneys have all been developed because marine foods are nutrient-dense. Some animals, specifically humans, have five different types of tastes: sweet , sour , salty , bitter , and umami . As such animals have evolved ,
9180-488: The high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne, along with other possible dietary factors. Food, including chocolate, is not typically viewed as addictive . Some people, however, may want or crave chocolate, leading to a self-described term, chocoholic . By some popular myths , chocolate is considered to be a mood enhancer , such as by increasing sex drive or stimulating cognition , but there
9288-407: The home for purchase. This can be as simple as a butcher preparing meat or as complex as a modern international food industry . Early food processing techniques were limited by available food preservation, packaging, and transportation. This mainly involved salting , curing , curdling, drying , pickling , fermenting , and smoking . Food manufacturing arose during the Industrial Revolution in
9396-428: The international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 μg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of
9504-413: The molecules, thus changing its flavour, texture , appearance, and nutritional properties. Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to become firm. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago. Boiling as a means of cooking requires a container, and has been practised at least since
9612-425: The mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing. After conching, chocolate is tempered. This process aims to create
9720-402: The onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shopkeeper what they wanted so that the shopkeeper could get it for them. In the 20th century, supermarkets were born. Supermarkets brought with them
9828-487: The ovens mentioned above. Cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan , sauce pot, frying pan , or pressure cooker . These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming , simmering , boiling , and poaching for moist methods, while the dry methods include sautéing , pan frying , and deep-frying . In addition, many cultures use grills for cooking. A grill operates with
9936-853: The preparation of fermented foods like bread, wine, cheese and yogurt . Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms , of which perhaps 7,000 are often eaten. Most human plant-based food calories come from maize, rice, and wheat. Plants can be processed into bread, pasta, cereals, juices and jams, or raw ingredients such as sugar, herbs, spices and oils can be extracted. Oilseeds are often pressed to produce rich oils: sunflower , flaxseed , rapeseed (including canola oil ) and sesame . Animals may be used as food either directly or indirectly. This includes meat, eggs, shellfish and dairy products like milk and cheese. They are an important source of protein and are considered complete proteins for human consumption, as (unlike plant proteins) they contain all
10044-479: The rhetorical function of food is to represent the culture of a country and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an ethnic culture to be lost". Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a combination of flavours unique to that culture, which evolves. Other differences include preferences (hot or cold, spicy, etc.) and practices,
10152-462: The risk of kidney stones . In sufficient amounts, the theobromine found in chocolate is toxic to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to metabolize the chemical effectively. If animals are fed chocolate, the theobromine may remain in the circulation for up to 20 hours, possibly causing epileptic seizures , heart attacks , internal bleeding , and eventually death. Medical treatment performed by
10260-582: The shell of each bean is removed to extract the nib. The nibs are ground and liquefied, resulting in pure chocolate liquor . The liquor can be further processed into cocoa solids and cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. The penultimate process
10368-402: The simplest level, this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking , fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen . Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve
10476-463: The study of which is known as gastronomy . Many cultures have diversified their foods by utilizing preparation, cooking methods, and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by way of food, not just by consumption. Some popular types of ethnic foods include Italian , French , Japanese , Chinese , American , Cajun , Thai , African , Indian and Nepalese . Various cultures throughout
10584-429: The sugar molecule, creating the sensation of sweetness, without the energy. The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar. Sourness is caused by the taste of acids , such as vinegar in alcoholic beverages. Sour foods include citrus , specifically lemons , limes , and to a lesser degree oranges . Sour
10692-551: The surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste is unaffected. Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with
10800-405: The tastes that provide the most energy ( sugar and fats ) are the most pleasant to eat while others, such as bitter , are not enjoyable. Water, while important for survival, has no taste. Fats, on the other hand, especially saturated fats , are thicker and rich and are thus considered more enjoyable to eat. Generally regarded as the most pleasant taste, sweetness is almost always provided by
10908-453: The tree using a machete , or by knocking them off the tree using a stick. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or low sugar content, reducing the ultimate flavor. The beans (which are sterile within their pods) and their surrounding pulp are removed from the pods and placed in piles or bins to ferment. Micro-organisms , present naturally in
11016-470: The way it had been produced by the Aztecs. Starting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed, and in 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa . This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of chocolate. Other developments in
11124-559: The working techniques for creating handmade works of art, which above all have to taste good. Training usually begins with how to make chocolate from a variety of ingredients. Once trainees have learned how to make chocolate and begin to understand the physical and chemical aspects of chocolate, they can work with chocolate in many different applications. Since chocolate is a versatile food, various courses offer knowledge about different techniques for processing chocolate. Only when you are well trained in all uses of chocolate or have specialized in
11232-579: The world study the dietary analysis of food habits . While evolutionarily speaking, as opposed to culturally, humans are omnivores , religion and social constructs such as morality , activism , or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste , the perception of flavour from eating and drinking. Certain tastes are more enjoyable than others, for evolutionary purposes. Aesthetically pleasing and eye-appealing food presentations can encourage people to consume food. A common saying
11340-405: Was believed to be an aphrodisiac and medicine, and spread across Europe in the 17th century, sweetened, served warm and flavored with familiar spices. It was initially primarily consumed by the elite, with expensive cocoa supplied by colonial plantations in the Americas. In the 18th century, it was considered southern European, aristocratic and Catholic and was still produced in a similar way to
11448-403: Was capped with a dark brown foam created by pouring the liquid from a height between containers. While Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Moctezuma II in 1520, it proved to be an acquired taste, and it took until 1585 for the first official recording of a shipment of cocoa beans to Europe. Chocolate
11556-659: Was founded in 1962 by the United Nations Food and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade. Food marketing brings together the producer and the consumer. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, 56 companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also
11664-400: Was introduced to Europe in the 16th century. The seeds of the cacao tree ( Theobroma cacao ) have an intense bitter taste and must be fermented to develop the flavor. After fermentation , the seeds are dried, cleaned, and roasted. The shell is removed to produce nibs, which are then ground to cocoa mass , unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it
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