Forum Activity for @Adeir Boida de Andrade

History of the disease witch broom in Bahia's cacao

Posted in: History of Chocolate

Crime against the cacao and chocolate in Brazil.
Watch the film "O N, ato humano deliberado" that describes the terrible attack of biological terrorists that disseminated the disease witch of broom in the cacao plantations of the State of Bahia. The film has an English legend.

The film is in:O nó Ato humano deliberado

updated by @Adeir Boida de Andrade: 04/13/15 03:11:26

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

HI

My apologies but unhappily, I never used the cupuau. Nor the seeds, nor the pulp, nor the nectar.

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

The recipe below is in the site of CEPLAC (government company that researches cocoa plantations in Brazil). Unhappily all of the information are in Portuguese, but they can be translated with an electronic translator. There is, also, recipes for an alcoholic drink and home-made chocolate. See in:

http://www.ceplac.gov.br/radar/geleia_cacau.htm

"Filter 2 liters of cocoa nectar (or cocoa honey) in fine cloth and spill in a container of stainless steel or aluminum beating; Increase 1 Kg of refined and light sugar and put in the high fire, moving with a teflon spoon or of wood, until to boil and to dissolve the sugar completely; Let to boil from 10 to 20 minutes, to depend on the stove type and burners, until obtaining the point. Point: Dip a skimmer or spoon and soon afterwards, lift a height above the steams liberated by the heating of the mixture. Tilt to pick so that it allows to spill the jelly. In case it forms a fine layer (a small drop similar to bee honey) in the border of the skimmer, it is in the ideal point. At this time, add to the jelly lemon drops or citric acid solution. Move the mixture well and turn off the fire With the jelly hot. Put in packing that allows hermetic (without entrance of air) closing and remove the foam with a spoon. Close the pots tightly and leave capsized them from 3 to 5 minutes to guarantee the best conservation of the product. After this period, return the pots to the normal position".

Cocoa gelly taste very good and diferent from all the gelly you have tried in the past...

We sold cacao jelly through the internet to Brazil. We have pure jelly, with pepper, and with ginger. See in:

http://www.dietacrua.com.br/alimentos/geleias.html

Let me know if you need more information.

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

Sebastian,Congratulations for the information about the criminal introduction of witch's broom in Bahia/Brazil.Few people in the world know about this.I have copy of the report of the Federal Police of Brazil on this, and a heard that it was the first case in the world of biological terrorism against a agricultural activity (all of the previous cases were applied against the human life).All of brazilian farmers hope this subject make up the interest of the world press and that, in the future, we can have books, texts, films, etc, on this subject.Greetings

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Evert,If you squeeze the fresh seeds of cacao using a cloth, you will separate the liquid part, the nectar. The jelly may be obtained by cooking the nectar together sugar, until obtaining the ideal viscosity. It is very simple. If you want, I can translate the complete recipe for English...

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

For human consumption, the cocoa pulp should be extracted in the same day of the crop. The liquid contained in the pulp (cocoa nectar) is acid and soon becomes vinegar.Few people know that with the nectar (the liquid part of the pulp) it is possible to make a delicious jelly. See enclosed picture.For the best chocolate, however, the fruits should rest for 4 to 5 days, before they be cracked.