Chocolate

Migraine is a highly prevalent condition and an important cause of disability. Although the pathogenesis of this condition is complex and multifaceted, several environmental factors have been associated with development and aggravation of headache attacks. Among the various foods that have been implicated in migraine, chocolate has been regarded as detrimental on the basis of old and mostly anecdotal evidence. Therefore, this article is aimed to provide an overview on the current scientific evidence about the relationship between chocolate and migraine. Taken together, the information gathered from epidemiological and provocative studies attests that the potential causal association between chocolate and migraine remains largely enigmatic. The analysis of epidemiological surveys reveals a highly heterogeneous picture, with frequency of migraine episodes attributable to chocolate ranging from 0 to 22.5%. Even in those studies reporting a more convincing association, the risk of migra...

Vent'anni fa, alla fondazione, nel 1989, l'impegno di Agivi era migliorare la preparazione delle aziende per renderle più competitive sul mercato globale, oggi è trasmettere ai consumatori, soprattutto ai giovani, la cultura del bere consapevole. Durante l'evento organizzato al Lotvs di Milano per festeggiare i 20 anni, il Presidente Enrico Drei Donà ha lanciato questo appello "Siamo favorevoli all'estensione ed all'ampliamento di tutti i controlli su strada, portandoli a livello di altri paesi europei, come la Francia, dove si effettuano 10 volte più controlli che in Italia. Queste sono azioni concrete che limiterebbero le problematiche, abbassare il limite alcolemico consentito servirebbe a poco, poichè chi eccede sente che essere controllati è una casualità e non una costante. Il consumo eccessivo di alcol è inoltre sintomo di un disagio che parte da cause ben più profonde. L'educazione al bere responsabile è, a nostro avviso, l'unica via e vogliamo essere i primi a combattere l'abuso, perché il nostro cliente non è chi esce ubriaco dalle discoteche alle 3 di mattina. Noi ci rivolgiamo ai giovani che considerano il vino parte della propria socialità, un valore positivo e un elemento della identità del nostro Paese. Per bere vino ci vuole cultura. Abbiamo quindi ideato, ancora sei anni fa, il Wine Bar del BereGiovane, degustazione dei giovani produttori rivolta ai giovani consumatori e, soprattutto, da un anno a questa parte, abbiamo introdotto nel nostro protocollo di degustazione, che in ogni evento avvenga la consegna di un etilometro tascabile a ogni visitatore. Un piccolo gesto, certo, ma un gesto veramente concreto per promuovere l'autocontrollo. In questa azione ci stiamo muovendo con le nostre forze, perché non veniamo ancora ascoltati come vorremmo dal mondo istituzionale, ma ci auguriamo che questo avvenga presto." Accanto al bere consapevole, Agivi continua ad investire anche nella formazione dei manager. L'associazione, sin dagli esordi, è stata infatti una palestra per gli imprenditori del vino e la formazione di figure importanti per il settore, come ricordato da Andrea Sartori, Presidente di UIV. In questi anni Agivi ha saputo anche introdurre una nuova mentalità, dove le aziende vitivinicole di tutta Italia si vedono come colleghe e non come avversarie, dove lavorare insieme è meglio che da soli.

In the 1970s, Steve Beckett demonstrated that without careful quality control, measurements of asbestos in air were subject to huge errors.  He co-designed an eyepiece graticule which helped make the measurements more accurate, and this continues to be used world-wide.  He then changed career and became a expert of chocolate technology, and the editor of a book on the subject which is similarly world-famous. Steve died in January 2020, and this note summarises his contribution to occupational hygiene.

This paper examines chocolate use in nineteenth century America, focusing on three main areas: food, drink, and medicine. It pays special attention to chocolate use during the Civil War, which remained constant despite the lack of food for soldiers on the front lines and Southerners living behind the lines. It concludes that chocolate served as an inexpensive luxury good for most Americans. Additionally, the paper examines ways that living history museum staff can demonstrate chocolate to their visitors. Finally, the paper features a lengthy appendix containing many recipes from the period.
This paper was written for Genesee Country Village & Museum, located in Mumford, NY, as part of a grant.

"Rarely does religious history figure so prominently in a study of commodity culture as it does in Marcy Norton’s Sacred Gifts, Profane Pleasures. The very title of the book points to the central paradox at the heart of this book: tobacco and chocolate were used in Amerindian societies for primarily religious purposes before their contact with the Spanish and other European empires, but over the course of the three centuries after the first Columbian contact between the old world and the new, tobacco and chocolate came to be understood as commodities which could be consumed as secularised luxury products. Norton’s book traces the odd journey from ‘sacred gifts’ to ‘profane pleasures’ taken by tobacco and chocolate in the early modern Iberian Atlantic world. In so doing, she offers not just a ‘revisionist account of how Europeans assimilated tobacco and chocolate,’ (p. 7) but also a new perspective on the nature of cross-cultural exchange and the cultures of empire in the early modern Atlantic.

Norton argues that the pre-Columbian meanings attached to tobacco and chocolate were not entirely effaced by their Iberian appropriators in the post-Columbian centuries. She places great significance on anxieties exhibited by the Roman Catholic Church about the appropriateness of consuming tobacco or chocolate during religious fasts, by priests, or in churches, and she notes that tobacco retained diabolical associations for centuries after it was introduced to Europeans, just as chocolate continued to be thought of as a divine drink. Even as they were commodified and ‘secularised’ as goods which could be bought, sold and consumed without any obvious religious significance, tobacco and chocolate remained distinctive due to the ways in which consuming them took on the characteristics of religious ritual and thus served to ‘consecrate’ “bonds of caste, trust, and intimacy, surpassing even food and drink as objects of commensality.” (p. 174)

This analysis works well for understanding the ways in which tobacco and chocolate were received in the counter-reformation religious cultures of the Iberian Atlantic empires, where these new exotic commodities were encountered by Europeans for the first time, and where sacred ritual and priestly intercession with the divine (particularly through the doctrine of Real Presence in the Eucharist) played a much more prominent role than they did in the largely Protestant cultures of northern Europeans, especially the Dutch and the British.

Norton’s deeply researched and insightful work offers a salutary reminder that the Spanish and Portuguese empires were the first to encounter and assimilate exotic commodities such as tobacco and chocolate into their consumption repertoires, and it should provoke scholars of the Protestant Atlantic world to consider and compare the ways in which these new goods were assimilated into the very different mercantile and religious cultures of the Dutch and British empires. Studies of this sort might complicate the author’s suggestion that chocolate served as a ‘gateway’ drug which laid the framework for the later development of a taste for coffee and tea (pp. 259-62), and they could shed further light on the remarkable worldwide spread of tobacco consumption well beyond the Iberian Atlantic in the seventeenth century."

Why is chocolate such a popular metaphor in the construction of blackness in various spheres of (popular) culture? Why are metaphors for edibility that also work as sexual allusions used in reference to blackness? This book looks at chocolate and blackness from different angles: it provides a material analysis that takes the colonial production process of cocoa into account; it explores the semantics of chocolate and its visual representations in European and US advertisements and offers a discursive analysis of the connections between cocoa and race in various (African) American spheres of cultural production.

Here we investigate associations between complex auditory and complex taste stimuli. A novel piece of music was composed and recorded in four different styles of musical articula-tion to reflect the four basic tastes groups (sweet, sour, salty, bitter). In Experiment 1, participants performed above chance at pairing the music clips with corresponding taste words. Experiment 2 uses multidimensional scaling to interpret how participants categorize these musical stimuli, and to show that auditory categories can be organized in a similar manner as taste categories. Experiment 3 introduces four different flavors of custom-made chocolate ganache and shows that participants can match music clips with the corresponding taste stimuli with above-chance accuracy. Experiment 4 demonstrates the partial role of pleasantness in crossmodal mappings between sound and taste. The present findings confirm that individuals are able to make crossmodal associations between complex auditory and gusta-tory stimuli, and that valence may mediate multisensory integration in the general population.

Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bittern...

A computational model is developed to predict the temperature in chocolate as a function of space and time during a new tempering process where pellets of seed crystals of form V are added to the melted chocolate. The model, a refined version of a previous one (Debaste et al., J Food Eng. 2008, 88, 568–575) including a new expression for the heat sink, is based on the energy equation, simplified by the use of an effective thermal conductivity. A shrinking core model is used to express the heat sink term associated with the melting of pellets. The width of the limit layer around the pellets is the fitting parameter. The model is validated on experimental temperature profiles in bowls and compared to a previous kinetic model. The quality of tempering is then assessed by differential scanning calorimetry. Combining this information with the model, the quality of tempering based on the initial experimental conditions is predicted.

Introduction: Most electronic cigarettes (e-cigarettes) contain a solution of propylene glycol/glycerin and nicotine, as well as flavors. E-cigarettes and their associated e-liquids are available in numerous flavor varieties. A subset of the flavor varieties include coffee, tea, chocolate, and energy drink, which, in beverage form, are commonly recognized sources of caffeine. Recently, some manufacturers have begun marketing e-liquid products as energy enhancers that contain caffeine as an additive. Methods: A Gas Chromatography-Mass Spectrometry (GC-MS) method for the quantitation of caffeine in e-liquids was developed, optimized and validated. The method was then applied to assess caffeine concentrations in 44 flavored e-liquids from cartridges, disposables, and refill solutions. Products chosen were flavors traditionally associated with caffeine (ie, coffee, tea, chocolate, and energy drink), marketed as energy boosters, or labeled as caffeine-containing by the manufacturer. Results: Caffeine was detected in 42% of coffee-flavored products, 66% of tea-flavored products, and 50% of chocolate-flavored e-liquids (limit of detection [LOD]-0.04 µg/g). Detectable caffeine concentrations ranged from 3.3 µg/g to 703 µg/g. Energy drink-flavored products did not contain detectable concentrations of caffeine. Eleven of 12 products marketed as energy enhancers contained caffeine, though in widely varying concentrations (31.7 µg/g to 9290 µg/g). Conclusions: E-liquid flavors commonly associated with caffeine content like coffee, tea, chocolate, and energy drink often contained caffeine, but at concentrations significantly lower than their dietary counterparts. Estimated daily exposures from all e-cigarette products containing caffeine were much less than ingestion of traditional caffeinated beverages like coffee. Implications: This study presents an optimized and validated method for the measurement of caffeine in e-liquids. The method is applicable to all e-liquid matrices and could potentially be used to ensure regulatory compliance for those geographic regions that forbid caffeine in e-cigarette products. The application of the method shows that caffeine concentrations and estimated total caffeine exposure from e-cigarette products is significantly lower than oral intake from beverages. However, because very little is known about the effects of caffeine inhalation, e-cigarette users should proceed with caution when using caffeine containing e-cigarette products. Further research is necessary to determine associated effects from inhaling caffeine.

Chocolate is a unique flavoured food used in our society for more than 2000 years. From the fresh aroma to the brownish colour and the melting sensation that is felt in mouth after consumption makes it most likely food that is passed on, on occasion, loved by kids and making it one of the most major product of food industry. This research tries to put a glimpse on positive impacts as well as toxic impact of chocolate consumption by estimating various parameters about nutrients such as protein, fat, sugar, caffeine and antioxidant contents. Certain other parameters like pH and conductance are also observed. The chocolate samples used in this research are three of types that is dark, milk and white. These are collected from a variety of sources like retail market, home-made brands, cacao chocolate, organic chocolate and lastly pure form of ingredients (cocoa powder, cacao powder and cocoa butter /Theobroma oil). Results are obtained for all 14 samples, individual result of nutrient parameter will help the consumer to understand the parameter better and focus on comparison of one particular parameter in variety of chocolate. This results from the research states that dark chocolate is the most preferable and nutrient rich as compared to other chocolates. Cacao chocolate and organic chocolates can at times be a more preferable due to their nutrient value. Therefore, it is important to choose chocolates wisely as health should not be compromised because of taste.

En el siguiente realizamos 4 diferentes informes que conllevan al estudio de un producto elegido, en este caso: el Chocolate Carlos V.
Esto con el fin de que se logrará entender cada una de las 4P's que forman parte del mix mercadologico los cuales son: producto, plaza, promoción y precio.
Desarrollando cada punto que se nos indicaba  para obetener mejores resultados y la importante que este tiene. Esperamos que sea de su comprensión y agrado.

Según la Norma CODEX STAN 87-1981, el chocolate (en algunas regiones también descrito como chocolate amargo, chocolate semidulce, chocolate oscuro o “chocolat fondant”) deberá contener, referido al extracto seco, no menos del 35% de extracto seco total de cacao, del cual el 18%, por lo menos, será manteca de cacao y el 14%, por lo menos, extracto seco magro de cacao. El chocolate es un producto del procesamiento de los granos de cacao tostados con azúcar.

Dependiendo de la formulación y el método de procesamiento del chocolate se divide en chocolate de barra, cobertura, relleno, etc. Para diferentes categorías de consumidores se producen diferentes variedades de chocolate. Entonces, para los niños producen chocolate con una proporción reducida de masa de cacao, pero con una introducción significativa de leche y otros productos lácteos. Las recetas proporcionan la liberación del chocolate completamente sin el licor de cacao con la introducción de más de 20% de leche en polvo. 

El chocolate es prácticamente un alimento único ya que se encuentra en estado sólido a temperatura ambiente, pero se funde rápidamente dentro de la boca. Esto se debe a que la grasa que contiene la manteca de cacao, se encuentra en su mayor parte en estado sólido a temperaturas inferiores a 25 °C lo que mantiene unidas al azúcar y las partículas de cacao, ambos en estado sólido. Sin embargo, la grasa se encuentra casi al completo en estado líquido a la temperatura del cuerpo humano lo que permite que las partículas fluyan de modo que el chocolate pasa a ser un líquido suave cuando se calienta en la boca. 

Detrás de una barra de chocolate implica el balance adecuado de ingredientes así como la optimización de procesos, para el desarrollo del color, sabor y aroma del chocolate, por lo cual como toda ciencia está en continua innovación para asegurar la consistencia de calidad.

The chocolate tempering process based on seeding the melted chocolate with the solid chocolate grains is studied. A model is developed to enhance the understanding and the control of the process. This model aims to predict temperature field during melting and crystallization of the product. The heat transfer problem is simplified by using an effective thermal conductivity for modeling the mixing obtained with a newly designed stirrer. The parameter value is fitted on the experimental results. The heat conduction equation is solved using Comsol. The melting of cocoa butter particles serving as seeds is added to the model using a sink term having the form of a kinetic reaction whose parameters are identified from an adiabatic melting experiment. The resulting model gives an accurate prediction of the cooling rate and the temperature field within the melted chocolate seeded with small solid grains.

Environment friendly liquid and powder detergents with better technical performance, have been formulated using Pumpkin (Cucurbita maxima, cucurbitaceae] and Watermelon [Cucumismelo, cucurbitaceae] seedde oil cake protein concentrates of Central India region,for possibly substituting petroleum based ingredients such as acid slurry.The prepared liquid and powder detergent formulations had good cleaning properties and compared well with commercial detergents. Comparable results have been obtained by using protein concentrates of pumpkin seed followed by watermelonde- oil cakes.

Keywords: detergents,protein concentrates, seedde- oil cakes.

Esta investigación se inició en el tiempo en que aún no se descubría y aceptaba que el origen del cacao está en amazonia ecuatoriana.

El cacao, fruto sagrado precolombino, alimento selecto de monarcas, materia prima de
bombones; ha sido para el Ecuador fuente de riqueza, causa de pobreza y tal vez razón
de orgullo. Hoy en día, el mundo entero valora y se deleita con los derivados de estas
especiales semillas provenientes de nuestro trópico, que a más de generar importantes
movimientos económicos, producen bienestar e incluso mejoría en la salud de quienes
los consumen en forma de chocolate.

Un delicioso negocio sin duda, que tiene lugar principalmente en los países
ricos, los cuales importan las semillas de cacao sin procesar de los países pobres, para
convertirlas en un delicado y suculento manjar que se vende en alto precio, a todas
partes del mundo incluyendo el Ecuador.

Pero… ¿Será posible que nuestro país pueda pasar de ser exportador del mejor
cacao del mundo a exportador del mejor chocolate del mundo? Es la pregunta que se
intenta responder a lo largo de este trabajo de investigación que consta de seis capítulos.

As consumers, we play a very vital role in the health of the economy local, national or international. The decision we make concerning our consumption behavior affect the demand for the basic raw materials, for the transportation, for the banking, for the production; they effect the employment of workers and deployment of resources and success of some industries and failures of others. Thus marketer must understand this. In order to become a successful marketer, he must know the liking or disliking of the customers. He must also know the time and the quantity of goods and services, a consumer may purchase, so that he may store the goods or provide the services according to the likings of the consumers. Based on the attribute that different buyer seeks while making purchase decision, marketers has to device appropriate marketing mix to position their product in the targeted market(s).

El Cacao: de los dioses para el mundo
América Malbrán Porto P.  9

Rituales de las láminas 15 a 17 del Códice Borgia:
¿Nacimiento del tlamacazqui?
Ofelia Márquez Huitzil P. 43           

Abrigo Rincón Mariano, un álbum de trabajo
Enrique Méndez Torres P. 115

Capítulo del libro: Consumos globales: de México para el mundo; coordinado por Carmen Bueno Castellanos y Stefan Ayora Díaz y publicado en México, por la Universidad Iberoamericana AC y la Universidad Autónoma de Yucatán, 2010: 37-65.
En el se hace un breve recuento histórico del cacao en México para pasar a la producción local de cacao -en especial de la manta de cacao- en Tabasco. Con un estudio realizado en la Chontalpa y la producción de pequeña escala en los cacaotales, que incluye la dirección de su producción y la venta a los acaparadores regionales.

Form and shape are often confused with each other, as they vaguely seem to convey similar meanings or expressions. We can see this in a very common notion about the airplane which is reflected in this quote from the September 17, 1973 issue of the New Yorker Magazine: “The jet airplane is perhaps the most beautiful of contemporary forms, and it derives its beauty from the immutable relationship between its form and its function - a plane flies because of its shape.” The statement clearly contradicts itself by confusing both terms. The distinction between form and shape and their subsequent relevance to traditional and contemporary construction methods is not only crucial in today’s discourse on architecture but also to our efforts in examining the current state of our built environment. While this discourse has almost disappeared from today’s architectural education and is often reduced to a two dimensional versus three dimensional distinction, very few are able to explore the relationship between its critical importance and the current status of our built environment. This short article begins to investigate the position of both traditional and contemporary Turkish religious architecture in light of the discourse on form and shape.

The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice
mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0–100%)
were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed
shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations
containing the highest maltitol substitution resulted in similar flow properties compared to those of the control
and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol
and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

"Over the years research on raw materials used by Paleolithic communities has
identified different kinds of siliceous rocks, both in primary deposits and secondary ones
of glacier-transported erratic concretions, commonly accessible on the surface. The
primary flint deposits are abundant in the uplands and mountains of southern Poland
penetrated by Magdalenian communities and were the object of special attention and
interest.
Chocolate flint which is connected with the eastern Łysogóry Mountains exploitation
district is residual in Maszycka cave, Brzoskwinia-Krzemionki 7 II/75 (Cracow-
Częstochowa Upland), Sromowce Wyżne-Kąty 1 (Orava-Podhale Depression) and Grzy -
bo wa Góra, site Rydno II/59 (Kielce Upland). A definitely larger share of this raw material
has been confirmed for the sites of Wilczyce 10, Antoniów Mały, Mosty 13 (Kielce
Upland) and Klementowice-Kolonia 20 (Lublin Upland). The surface collection from
Kolonia Seredzice 7 comprises material that testifies to the workshop character of the site.
The inventory from the Iłża 10 site was identified as much the same, combining the
functions of workshop and settlement camp.
Current identification and share of particular raw materials in the inventories of
Magdalenian sites in the territory of Poland confirm the principle of exploiting local
deposits for day-to-day production. The variety of flint and other rocks found on the sites
demonstrates excellent knowledge of the raw material conditions of the areas exploited by
these communities."

This paper employs a visual research method to examine how companies in Russia, both domestic and foreign, use packaging to construct their brand identity. We analyze the packaging of two product categories in particular, namely chocolate and vodka, and show how packaging is exploited to generate certain types of myths, both about the brand itself and – crucially – about Russia and Russianness. The paper’s contribution lies in the fact that its extends the pioneering work on packaging by Kniazeva and Belk into historical, cultural and anthropological realms. Adopting a pluridisiplinary approach, we draw on concepts from both semiotics (Roland Barthes’s ‘mythologies’) and literary criticism (Gérard Genette’s notion of the ‘palimpsest’). As we show, a large number of brands in Russia build their identity around images associated in one way or another with the country’s past. They do so primarily via packaging design. The visual codes used are predominantly those of Imperial Russia, although at times there are also allusions to much older iconographic systems. Each of the brands discussed participates in its own way in the construction of a myth, that of Great Russia. In the light of our findings, greater attention needs to be paid both to the role packaging plays in marketing, and to the socio-historical context in which marketing is itself conducted.

Según un estudio elaborado por la consultora AT Kearney basado en la opinión de ejecutivos de las principales compañías del mundo, Brasil es en este momento el cuarto país favorito para invertir. Por delante se sitúan China, EE UU e India, lo que deja patente una vez más el auge económico que durante los últimos años experimenta el denominado grupo BRIC (Brasil, Rusia, India y China). (p. 3)1 Brasil siempre ha atraído la atención del mundo, tanto por sus bellezas y recursos naturales abundantes, cuanto por su tamaño y la fuerza de consumo representada por su población. Un país cuya extensión equivale a 17 veces la de España, con más de 190 millones de habitantes y que se encuentra entre los pocos países que prevén un fuerte crecimiento económico para los próximos años, necesita una apuesta por las infraestructuras como pocos en el mundo. Los grandes grupos empresariales, de los más diversos sectores, tienen en Brasil un área estratégica para sus negocios. (p. 4) De acuerdo a lo expuesto en párrafos arriba, la economía real del país de Brasil, se destacan las industrias aeronáutica y automovilística, la cuarta y la sexta

PRINCIPIOS DE FORMULACIÓN DE UN CHOCOLATE DARK O CHOCOLATE AMARGO
El chocolate como emulsión compleja es un alimento de lujo que durante su consumo evoca una gama de estímulos que activan los centros de placer del cerebro humano.
Lo fundamental para la calidad del chocolate es un comportamiento de fusión apropiado que asegura que los productos sean sólidos a temperatura ambiente pero se derritan al ingerirlo para que se disuelva en la saliva oral, con una evaluación final de la textura después de la inversión de fase.

Durante la fabricación, varios factores juegan un papel importante en la configuración del comportamiento reológico del chocolate, propiedades de textura, características de fusión y percepción sensorial, pero la ciencia y las tecnologías involucradas son poco conocidas. 

La formulacion es una actividad critica en el proceso de produccion de un chocolate, implicando el balance adecuado de grasas y solidos, acordes a la composicion del producto final, el cual dependera de su vocacion de uso del chocolate.

Beja 2004 i Agradecimentos Para a realização deste Relatório de Projecto foram várias as pessoas que contribuíram no sentido de me proporcionar as melhores condições e recursos necessários para atingir o objectivo proposto. Como mostra da minha gratidão, gostaria de agradecer: Ao Sr. Victor Nunes da BakeMark, pela disponibilidade em me receber e fornecer alguma bibliografia; Ao Eng.º João Dias pela orientação, acompanhamento, pelos recursos materiais colocados à disposição e pela força e ânimo nos momentos mais difíceis; Ao Eng.º Nuno Bartolomeu Alvarenga, pela disponibilidade e apoio à parte experimental e no tratamento estatístico dos resultados; Ao Dr. João Canada, Presidente da Área Departamental de Ciência e Tecnologia dos Alimentos da Escola Superior Agrária de Beja (ESAB), pela disponibilização de material e local para a realização do projecto; Ao Dr. Pedro Oliveira e Silva, pelo apoio no tratamento estatístico dos resultados; Aos meus pais e irmã, pelo apoio incondicional em todas as ocasiões. da manteiga de cacau no ponto de fractura, diminuindo de 2.78N para 2.03N. A cor do chocolate foi igualmente influenciada pela adição da manteiga de cacau, alterando-a para uma região mais amarelada. Os resultados concluiram que os níveis testados de temperagem não apresentaram efeitos significativos sobre qualquer variável dependente. A evolução da cor durante o armazenamento apresentou uma diminuição sobre o parâmetro L*.

La llegada de productos americanos y sus consecuencias en Europa ha sido estudiada desde diferentes puntos de vista y se ha empleado para ello gran diversidad de fuentes. En este estudio se propone analizar y reflexionar sobre la función documental del arte para conocer dicho fenómeno. Para ello se presenta el reflejo de dos de los productos que mayor éxito alcanzaron, el pavo y el chocolate, en el Arte de la Edad Moderna y en otras fuentes coetáneas, a fin de comprobar las posibilidades del arte como fuente para conocer un hecho que transformó para siempre la alimentación europea

El interés actual en torno al cacao es notorio. Su consumo reciente a nivel mundial es significativo, no solo como chocolate, sino también como ingrediente básico —dada la revaloración de la exquisitez de sus granos— para una alimentación saludable. En el ámbito sudamericano no son pocos los proyectos contemporáneos que ya se han emprendido en su nombre, como los de La ruta del cacao en Venezuela y Ecuador, o el evento Salón del Chocolate, en Perú, Ecuador y Colombia. Sin embargo, existe todavía un gran vacío en cuanto a las investigaciones históricas en torno al cacao y al chocolate de las actuales zonas amazónicas, en ciertos puntos: sus orígenes exactos y su adaptación y expansión hacia otras geografías, su presencia en las culturas prehispánicas que ocuparon esos territorios, sus viejas variedades y su clasificación moderna, su despunte actual como producto alimenticio de exportación, etc. Es por ello que el libro aquí reseñado, "Cacao. Producción, consumo y comercio. Del período prehispánico a la actualidad en América Latina", constituye un gran incentivo al respecto.
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Huamanchumo, Ofelia (2017) Reseña «Laura CASO BARRERA (Coord.) Cacao. Producción, consumo y comercio. Del período prehispánico a la actualidad en América Latina.  Madrid – Frankfurt am Main: Iberoamericana – Vervuert, Colección Tiempo Emulado, Historia de América y España 48, 2016; 408 pp.», Fronteras de la Historia, Revista de Historia Colonial Latinoamericana, vol. 22-1, ene-jun 2017, pp. 237-242. (ISNN 2027-4688). Colombia.
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VER: https://revistas.icanh.gov.co/index.php/fh/article/view/21/20