Cocoa, or scientifically known as Theobroma Cacao which translates as, “food of the gods” in Greek, has been enjoyed throughout history ever since its discovery by the Mayan and Aztec people before its rapid dissemination throughout the western world because of its unique and favourable taste.
Here in Malaysia, cocoa is considered to be the 3rd largest commodity other than palm oil and rice. In Sarawak, cocoa initially began in small clusters by independent farmers who at time did not have the right amount of knowledge and technology to help them increase their yield. Furthermore, cocoa trees unlike others, are very sensitive to environmental factors and fluctuations as well as prone to diseases; therefore, making its cultivation an arduous task.
However, it is only recently that Sarawak has began opening its horizon to the mass cultivation of cocoa trees as well as conducting research and development to enhance the quality of local cocoa produce, and providing the necessary training, logistics and technology all for the betterment of the cocoa industry in Malaysia.
Export revenue on cocoa based products towards importers
| Product | Net Tonne | Net Trade |
| Cocoa beans | 17,927 ton | RM116.3 mil |
| Cocoa fat | 103,635 ton | RM1.557 mil |
| Cocoa paste | 19,479 ton | RM184.6 mil |
| Cocoa cakes | 9,881 ton | RM30.9 mil |
| Cocoa powder | 116,881 ton | RM476.1 mil |
| Chocolates | 24,254 ton | RM220.9 mil |
| Cocoa rinds | 8,517 ton | RM2.06 mil |
(Source : Malaysian Cocoa Board,2008)
Processed cocoa has been commonly used as ingredients in a wide variety of foods as well as drinks. However, cocoa as consumables are only a small portion of its overall beneficial potential.
Scientific research has shown that cocoa contains a powerful antioxidant that is famous for its anti-aging properties; as well as polyphenol, catechin, and other vitamins and minerals that are all in all beneficial to human health.
Cocoa is also proved to have a positive effect on human physiological and psychological functions in which regular consumption would lower one’s risk of succumbing to cardiovascular diseases as well as being less stressful due to the fact that polyphenols are known to counteract emotional distress.
Having said that, processed cocoa have been utilized in pharmaceutical products such as dietary supplements and other cosmetic products such as soaps, moisturizing creams and shower gels. In addition, Tannins found in cocoa based shower gels have shown to have anti-bacterial attribute which is effective in negating bacteria such as Micrococcus luteus and Staphylococcus aureus from spreading on the surface of the skin.
It is an undeniable fact that cocoa laden goods are irresistible and that the mere smell of its warm and flavourful aroma is enough to invigorate any individual in its vicinity. Perhaps it is not really a myth that cocoa is considered by the ancient Mayans and Aztecs to be “food from the gods” because it is so rich in natural goodness that it is worthy of a place in the pantheon of nature’s host of earthly blessings.
