What is IFT FIRST IFT
What is IFT FIRST IFT FIRST means Food Improved by Research, Science, and Technology and it’s THE premier annual food system event. Registration Opens in March food Marketing & Technology • April 2025
Editorial A Superfood for Nerves and Well-being Many people are convinced that chocolate makes them happy. I may possibly be one of them. Chocolate is sometimes known as nerve food. The slightly stimulating effect of cocoa comes from the plant substance theobromine, the “caffeine” in cocoa. It has a stimulating effect on the nervous system and boosts circulation. The secondary plant substances, the flavanoids, in cocoa are also said to have blood pressure-lowering properties and a positive effect on the blood vessels. Cocoa is also said to make you happy. This is due to the amino acid tryptophan, which is converted into the happiness hormone serotonin in the brain. As I tried to find out more about this so-called superfood, I came across the IPD in Germany. The Import Promotion Desk (IPD), a project of the German Federal Ministry for Economic Cooperation and Development (BMZ), supports cocoa producers from Ecuador, Colombia, Peru, Ivory Coast, Ghana and Madagascar. “In the current demand situation, there are great opportunities in direct trade with cocoa producers”, says María Paula Gomez, expert for sourcing + markets at IPD. “The current cocoa supply is characterised by poor harvests, increased demand and rising cocoa prices. New sources of supply and direct purchasing from small and medium-sized producers can be an alternative to the usual trade with international trading companies.” Other fascinating background info to chocolate production made me value the end product just a little more: the cocoa tree grows in warm and humid regions south and north of the equator in a cocoa belt around the globe. The farmers closely control the fermentation process so that the beans reach the optimum degree of fermentation. A speciality of Ghanaian cocoa, for example, is that it is traditionally fermented under banana leaves for five to seven days. Among other things, this method gives it its special flavour and sets it apart from less fermented varieties. After fermentation, the beans are dried. Only then are they ready for roasting. During further processing, the beans are ground in special cocoa mills. This melts the cocoa butter in the beans and produces a liquid cocoa mass, which is the starting product for chocolate. If the cocoa mass is deoiled, cocoa butter is obtained. At the same time, a Ian Healey Editor-in-Chief press cake is produced which can be further processed into cocoa powder. The flavour of cocoa can vary greatly depending on the type of cocoa and how it is processed. Cocoa can have earthy, fruity, nutty or floral flavours. The flavour is based on plant genetics, climatic conditions, soil conditions, but above all on the various stages of processing - fermentation, drying, roasting. My next bite will certainly be a more conscious one. My happiness is a long process and I am grateful to those who make it possible. Cheers HYGIENIC SECURE Discover our outstanding new vacuum industrial bowl cutters for your outstanding products. Made in Germany! I F F A 2 0 2 5 If you like it – subscribe! food Marketing & Technology • December 2024 food Marketing & Technology • April 32025 www.kgwetter.de H A L L 8 . 0 , B O O T H D 9 6
