aileen2929

[aileen2929]

Bibliography

Link to PDF format Bibliography:  Bibliography chocolate blog.pdf 

Brenner, Joel Glenn. The Emperors of Chocolate. Broadway Press, 1999.  file:///C:/Users/WEB/Downloads/Brenner,%20Emperors%20of%20Chocolate%20(1).pdf

Di Nunzio, Miriam. “Palmer House chocolate brownie recipe — Classic treat is easy to make at home.” Chicago Sun Times, Mar 30, 2020, https://chicago.suntimes.com/taste/2020/3/30/21194759/palmer-house-brownie-recipe-make-at-home-coronavirus-stay-at-home-baking-bertha-palmer.

Edgar, Blake. “The Power of Chocolate.” Archaeology, vol. 63, no. 6, 2010, pp. 20–25. JSTOR, www.jstor.org/stable/41780626.

Ferrero Rocher, "Food Of The Gods" TV Commercial. Directed by Gregg Masuak. Toast TV, 2010, https://www.youtube.com/watch?v=zcz_gVaEy-s&app=desktop.

Ferry, Robert J. “Encomienda, African Slavery, and Agriculture in Seventeenth-Century Caracas.” The Hispanic American Historical Review, vol. 61, no. 4, 1981, pp. 609–635. JSTOR, www.jstor.org/stable/2514606.

Hoppan, J.M. “The Maya: the First Chocolate Scholars.” Margarita de Orellana, September 2011, file:///C:/Users/WEB/Downloads/Cacao%20compilation%20%231%20(2).pdf .

JELL-O Mayan Ad. MarketwiredNewsVideo, 2012, https://www.youtube.com/watch?v=gvMHttk6Yp8&app=desktop.

Mancera, Sonia Corcuera.  “Chocolate: Tasty Treat or Grievous Moral Offense?” Margarita de Orellana, March 2012, file:///C:/Users/WEB/Downloads/Cacao%20compilation%20%232%20(1).pdf.

Martin, Carla.  “Brownies: The History of a Classic American Dessert.” U.S. History Scene, 2015 [?], https://ushistoryscene.com/article/brownies/.

Mccarthy, Erin. “Who Invented the Brownie?” Mental Floss, November 13th, 2014, https://www.mentalfloss.com/article/60011/who-invented-brownie.  

Nondedeo, Philippe. “Cacao in the Maya World: Feasts ana Rituals.” Margarita de Orellana, September 2011, file:///C:/Users/WEB/Downloads/Cacao%20compilation%20%231%20(4).pdf.

Nutter, Kathleen Banks. “From Romance to PMS: Images of Women and Chocolate in the Twentieth-Century America.” 2008 [?], file:///C:/Users/WEB/Downloads/Nutter,%20From%20Romace%20to%20PMS.pdf.

Prufer, Keith & Hurst, William. “Chocolate in the Underworld Space of Death: Cacao Seeds from an Early Classic Mortuary Cave.” Ethnohistory, April 2007, file:///C:/Users/WEB/Downloads/Prufer,%20Chocolate%20in%20the%20Underworld%20(2).pdf.

Snyder, Rodney; Bradley Foliart Olsen; and Laura Pallas Brindle. “The Evolution of Chocolate Manufacturing.” file:///C:/Users/WEB/Downloads/Snyder,%20Evolution%20of%20Chocolate%20(1).pdf.

“The Palmers.”, PBS.org, published [?] https://www.pbs.org/wgbh/americanexperience/features/chicago-palmers/.

Walker, Timothy. “Portuguese Cacao Cultivation in Brazil and the West Africa, Circa 1580-1912.” file:///C:/Users/WEB/Downloads/Timothy%20Walker%20-%20Establishing%20Cacao%20(1).pdf.

Westbrook, Nicholas. “Chocolate at the World’s Fairs 1851-1964.” John Wiley & Son, 2009 [?], file:///C:/Users/WEB/Downloads/Nicholas%20Westbrook%20-%20Chocolate%20world%20fairs%20(2).pdf.

Westbrook, Virginia. “Role of Trade Cards in Marketing Chocolate During the Late 19th Century.” John Wiley & Son, 2009 [?], file:///C:/Users/WEB/Downloads/Virginia%20Westbrook%20-%20Chocolate%20trade%20cards.pdf.

[aileen2929]

The Brownie

https://www.chocablog.com/reviews/blue-basil-brownie/

    The chocolate brownie has been a timeless chocolate dessert enjoyed by many. It is a cakey like pastry served in a bar form. It has a cakey texture but is also gooey and chewy as well. The chocolate brownie made its first appearance during the late 19th century and it grew in popularity during the 20th century. It was introduced as a new chocolate product during a World’s Fair where technological advances and new machinery were showcased. The chocolate brownie itself was an innovative, modern chocolate product. It grew in popularity as different variations were made and become a quick and efficient dessert to make.

           The Industrial Revolution during the 1800’s marked a period of great technological advances and new machinery that made the mass production of commodities such as chocolate possible. These new innovations also help create new products that could be sold. The first World Fair took place in 1851 in London. Every year companies came from all over to share their new inventions, machinery, and products at this exhibit. Chocolate producers made their way to these fairs and began showcasing not only their products, but their manufacturing process as well. In 1876, the World’s Fair was hosted by the U.S. in Philadelphia and contained chocolate exhibits. Manufacturer Stephen F. Whiteman and Son held an exhibit that contained a panning machine for chocolate-coating nuts and this was very popular (Westbrook, Nicholas 1). Soon other chocolate producers began showcasing their machines and manufacturing process.

           Not only was machinery and new technology being showcased at the exhibits but also new chocolate products such as the chocolate brownie. In the Chicago 1893 Columbian Exposition , socialite and philanthropist Bertha Potter Palmer helped organize the event and also introduced the first chocolate brownie. Bertha Potter was married to Potter Palmer who was a former dry-good seller turned luxury hotel builder (“The Palmers”). The couple owned the Palmer House Hotel in Chicago and Bertha Palmer and were part of the upper-class. She was not just a housewife but also a philanthropist and an activist for women’s and children’s rights (“The Palmers”). She was a member of the Chicago Woman's Club which was a “progressive organization that lobbied for fair treatment of women and children in hospitals, prisons, poorhouses and in the neighborhoods that received too little attention from city government” (“The Palmers”). Furthermore, Bertha used her status to help women factory workers to organize strikes (“The Palmers”). In 1893, Bertha Palmer was appointed chairwomen of the Columbian Exposition’s Board of Lady Managers. The pavilion she was responsible for was the Women’s Pavilion which celebrated the accomplishments of women around the world (“The Palmers”).

     At the exposition she was tasked with finding a suitable dessert for the ladies’ lunch. According to some sources, Mrs. Palmer came up with the idea of chocolate brownies when she requested that her chef from the Palmer House Hotel in Chicago “create a dessert that could be tucked into a box lunch so ladies could eat”  (Martin).[3] They were described as a “super-rich, fudgy-chocolate confection” and were a hit (Martin).  These, however, were not called brownies at the time and would not be until a few years later. Another chocolate product that was introduced at 1893 World’s Fair was the first American chocolate bar. It was debuted by the Boston-based chocolatier Walter M. Lowney (Martin). Unlike the chocolate bar, Bertha’s brownies were not meant to be mass produced nor were they created by a chocolate company. The brownies were created for the enjoyment of the women who partook in the fair. However, the fact that she decided to have a chocolate dessert made at the exposition where thousands of people visited speaks volumes of the popularity of chocolate during the time. Furthermore, the dessert was not just for anyone but rather created specifically for a group of important modern women.  The introduction of brownies at the World’s Fair associated chocolate with modernity and the first to enjoy them were modern women who were workers and activist.

     It was not until a couple years later that the term “brownie” was officially used and different variations of the recipe were published. The first time the word brownies was used was in a Fanny Farmer’s cookbook from 1896. The recipe was a variation of her cookie recipe but the cookie was rather baked in a rectangular pan. (Mccarthy). There was no chocolate in the recipe at all and this is actually what would be known as a blondie today. It was in the 1897 Sears and Roebuck catalog that a recipe for brownies included the use of chocolate, and in an 1898 issue of the Kansas City Journal, chocolate brownies were first advertised (Mccarthy). The first published recipe specifically for chocolate brownies appeared in an American cookbook called Machias Cookbook in 1899. The chocolate brownie recipe “featured chocolate, flour, milk, [and] baking soda”( Mccarthy). In 1906, Fanny Farmer published “an updated version of her cookbook that included a blondie recipe and a brownie recipe, both called brownies” (Mccarthy). Since its firs introduction at the World’s fair there was a brownie craze and new recipes were created. Some recipes varied in the number of eggs used and the amount of chocolate used (Nicholas Westbrook). Other brownie recipes included using a pinch of salt or vanilla (Martin).

     In the 18th century, there was not only a revolution in technology and machinery but also in the household as well. A new term was coined during the 18th century which was domestic science. Domestic science was the study of household skills such as sewing, home economics, and cooking. Women during the late 18th century and into the 19th century began experimenting with new cooking and baking techniques in their household. The advances of technology allowed for new ways to cook food and bake. The chocolate companies used this to their advantage and published new and various chocolate recipes that included chocolate brownies. Later into the 19th century new chocolate products such as chocolate cake and brownie mixes were introduced (Martin). In America, producers tried to eliminate the use of raw materials in their recipes and this was partially due to War World II when canned and dehydrated food became more available (Martin). Chocolate producers were able to make a brownie mix and advertised it as efficient and consistent which appealed to housewives (Martin).

   Today, the Palmer House Hotel continues to serve the famous chocolate brownie. It’s first introduction at the World’s Fair made it an instant modern hit. The Industrial Revolution brought about new machinery and ideas that helped create new chocolate products such as the chocolate brownie and chocolate bar. The chocolate brownie made its way into cookbooks at a time where domestic science was growing in the household. The brownie was later re-innovated into a chocolate mix that was easy to bake at home. Chocolate brownies are still a favorite dessert enjoyed today.

The Palmer House Chocolate Brownie Recipe

Ingredients:

14 oz. semi-sweet chocolate

1 lb. butter

12 oz. granulated sugar

4 oz. flour

8 eggs

12 oz. crushed walnuts

Vanilla Extract

Ingredients for Glaze:

1 c. water

1 c. apricot preserves

1 tsp. unflavored gelatin

Directions:

1. Preheat oven to 300 degrees.

2. Melt chocolate and butter in a double boiler. Mix the sugar and flour together in a bowl. Combine chocolate and flour mixtures. Stir 4 to 5 minutes. Add eggs and continue mixing. ​

3. Pour mixture into a 9x12 baking sheet. Sprinkle walnuts on top, pressing down slightly into the mixture with your hand. Bake 30-40 minutes. ​

4. Brownies are done when the edges begin to crisp and has risen about 1/4 of an inch. ​

Glaze:

5. Mix together water, apricot preserves, and unflavored gelatin in saucepan. Mix thoroughly and bring to a boil for two minutes.

6. Brush hot glaze on brownies while still warm.

Source: https://chicago.suntimes.com/taste/2020/3/30/21194759/palmer-house-brownie-recipe-make-at-home-coronavirus-stay-at-home-baking-bertha-palmer

[aileen2929]

Chocolate: Fair Trade & Sustainability

https://food.allwomenstalk.com/healthiest-dark-chocolate-bars/2/

   In modern times, the sustainability of chocolate and laborer’s rights have been in the spotlight. Consumers have become interested in how chocolate is made and who is making it and whether the system is sustainable and fair. Cacao production has a few challenges that include labor practices and environmental issues. At first, chocolate companies marketed their products in ways that erased the significance of the producers.  However, demand for fairer trading practices and consumers growing knowledge of chocolate production led to companies looking for ways to harvest cacao more humanely, fairly, and sustainably.

           Chocolate has been advertised through televisions, but these ads have often mocked and erased the importance of cacao producers. For example, one commercial from 2010 pokes fun of the Myth of Creation of the Mayans. The commercial shows the “gods” eating chocolate, but these gods are not the Mayans gods but rather the gods of Olympus (Ferrero Rocher: "Food Of The Gods"). [1]The commercial makes no acknowledgement of chocolate’s actual origins of Latin America and their gods. Another commercial is that produced by the company Jell-O which aired in 2012. In this commercials the Mayan’s are ridiculed for their religious beliefs and mocked. The chocolate product they advertise is chocolate Jell-O which they present to the Mayan gods as an offering (JELL-O Mayan Ad).[2] These advertisements erase the importance of cacao producers from chocolate. Keeping the producers out of sight and out of mind could help them avoid the issues related to cacao production and finding better ways to harvest the plant.

           Issues with cacao production include labor practices and sustainability which chocolate companies have attempted to address.  Harvesting cacao was very labor intensive, yet the laborers were paid little to nothing. This made the beans cheap to buy and therefore, cheaper to produce chocolate. Furthermore, child labor is another top issue with cacao production. Many cacao farms use child labor as they could pay them very little and children would not report on issues of abuse or illegal practices. Child labor in cacao production in now illegal but the issue is still prevalent today. One way chocolate companies attempt to address these issues is through programs and certifications such as Fair Trade. Fair Trade is a program that is supposed to ensure that chocolate companies are paying a fair-trade price for cacao. Chocolate producers have to earn and purchase this certification so that it can appear on their products. The Fair Trade also includes giving farmers the opportunity to teach their own kids how to produce cacao and learn the trade. Chocolate companies also started to buy their cacao directly so that they could ensure that illegal labor practices were not being used to harvest it. There are also organic certification programs that chocolate companies can participate in that ensures that chocolate is sustainable. These organic labels ensure that no pesticides are used in the chocolate. This also indirectly protects the harvesters of cacao who do not have to deal with inhaling and touching harmful chemicals.

    Chocolate companies have had to respond to the demand of a more fair and sustainable chocolate product. At first chocolate companies wanted to pay little attention to cacao producers and made them insignificant. However, the demand for a more humane chocolate has chocolate companies looking for ways to address issues related to its production. Certification such as Fair Trade and Organic has helped them address some of the issues. There is, however, more work to be done as illegal labor practices such as child labor continues today.

[aileen2929]

Chocolate’s New Identity & Expansion

First Image 

Second image 

     As chocolate production expanded, its image was re-invented in several ways so that producers could control the demand. Chocolate was a non-essential food, so producers had to find ways to keep people buying it. Furthermore, the mass production of chocolate created competition among chocolate companies. To compete, these companies re-invented the chocolate image through their marketing campaigns such as trade cards, print ads, and exhibits. Chocolate was marketed as a wholesome, nutritious, and a modern food that was essential to your daily diet.  

           Chocolate producers sought ways to attract customers and keep them buying their products with their marketing campaigns. Since the introduction of cacao to Europe, Chocolate has been controversial, sinful, and has been associated with idleness. However, during the 19th, this image was re-invented with the help of the trade cards. According to Westbrook, the first trade cards encompassed the name and location of the company or store (Westbrook 1). Chocolate companies used these trade cards and began encompassing illustrations on them. These trade cards often depicted images of innocent children or elegant women from the upper-middle class. For example, the image above is a trade card with an illustration of a proper middle-class women enjoying a chocolate beverage. She is dressed respectfully and most likely in the latest fashion and has a pleasant smile (Westbrook 3). Chocolate is not shown as a lustful commodity but as a polite, good drink enjoyed by the modern upper-class. The second image is that of a happy modern family enjoying chocolate as part of their meal (Westbrook 7). It is a very innocent picture that shows that chocolate is good for not only you but your whole family including your children. In addition, the trade cards incentivized buying as consumer wanted to collect the illustrations when they bought a box of chocolate. These illustrated cards could be used as decorations and be appreciated for the art. They also included recipes that people would use to bake.

           Eventually, trade cards fell out of fashion and in the 20th century, newspapers and magazines became the new way to advertise their products. It became cheaper to print illustrated adds on newspapers and magazine thanks to advance technology. Trade cards could be expensive to produce and only reached a limited audience whereas newspapers and magazines could be found in every household. The ads printed on newspaper often depicted a white middle-class woman holding out a box of chocolate. Most often these ads depict the modern woman at the time which was either a working woman or a housewife. Furthermore, ads described chocolate as wholesome, pure, and fresh to eliminate the worries of mass-produced chocolate. The New York and London Drug Company advertised their chocolate as the “ ‘very finest the very finest in pure food candies: no artificial coloring materials… ever fresh, ever wholesome’ ” (Nutter 4). They wanted to dismantle any worries that their consumers had on their product.

           Exhibits such as the World’s Fairs were an excellent way for chocolate manufacturers to market their chocolate products. The World’s Fairs were exhibits that gave companies the opportunity to show off their products and advance innovations. Thousands of people visited World Fairs which made it an ideal place to advertise the product. Chocolate producers could offer samples to their visitors and advertise their new products. For example, the 1893 Columbian Exposition introduced two chocolate products which were America’s first viable chocolate bar and the brownie (Westbrook Nicolas, 4). In addition, chocolate was showcased next to innovated machinery and new technology. This presented an image that chocolate was modern just like society.

           Producers attempted to keep demand of chocolate up by re-inventing the image of chocolate through their market campaigns that advertised it as wholesome and modern. One the earliest marketing campaigns were trade cards that depicted illustrations of good middle-class women and families enjoying chocolate. Chocolate is seen as good and innocent. These trade cards also incentivized people to buy their goods. In the 20th, advertisement moved to newspapers and magazine which also promoted chocolate as nutritious, but also modern. Producers pushed the idea of chocolate as modern by showcasing them in the World’s Fairs next to innovative technology. The exhibits also gave chocolate producers a chance to introduce their new products.  

[aileen2929]

Globalization of Cacao Production

https://www.nuttyhistory.com/scramble-for-africa.html 

   By the 19th century chocolate was in high demand as it became a staple food in Western culture. The technology advances brought on by the Industrial Revolution drove up consumption of cacao. The mass production of chocolate created a commodity that was easier to obtain and less expensive as well. In response to the increase demands, producers of cacao had to expand their operations to new areas near the equator. Decolonization in Latin America was also another reason as to why producers were looking for new areas to harvest cacao.  Furthermore, the production of cacao influenced political developments such as colonization of Africa. The Industrial Revolution led to an increase demand of cacao which led to the modernization and globalization of cacao production.

           The increase consumption of chocolate created an increase demand for cacao which meant that producers needed to look for new areas to harvest. Countries in Latin America, such as Ecuador and Venezuela continued to produce cacao, however, wars of independence ignited in Latin America. Cacao production was affected by these wars for independence as the bloodiest battles took place in Venezuela. By the 1800’s, most Spanish colonies abolished slavery and this type of cheap and free labor was no longer available. Producers had to look elsewhere for land, but it could not just be anywhere. Cacao had to be produce in a certain climate and near the equator. They soon turned their eyes to Africa as it was the perfect environment.

           In the late 1800’s, there was the Scramble for Africa which European nations quickly scrambled to colonize the continent. The land in Africa was perfect for harvesting cacao and provided another source of cheap labor. The first African region to be used to harvest cacao was San Tome. There was also Ghana and the Ivory Coast which later became popular places for cacao production. Forced labor was commonly used in cacao plantations like in San Tome. In British areas, a new system of slavery was introduced in Africa where contractors would find workers and sign contracts to work on cacao plantations. These contracts required that the laborers work for about five years or more, but often times the years were extended or the workers died due to exploitations. Forced labor in Africa greatly exploited the workers and they suffered severe abuse. In Ghana, however, slavery was illegal so producers relied on small farms to produce cacao and the region became the leading producer of cacao by the 1920’s.

           In addition to the globalization of cacao, the increase of demand also led to the modernization of cacao production. When slavery was abolished in Venezuela a new system took its place. Hacienda owners leased land to tenants who most were former slaves. Each tenant had to clear and tend each plot of land they leased which were called ahilados. The tenant would clear the land and plant rows of trees that provided shade for the cacao. Once the land was cleared and trees were planted then the cacao beans were planted. The tenants were then expected to stay to harvest the cacao and supply the landlord with a set number of cacao beans. Surplus beans could then be used by the tenant to sell and make some profit.

           The Industrial Revolution rose the demand for cacao and this demand led to the modernization and globalization of cacao production. Latin America saw civil unrest as many nations fought for independence from colonial rule. Furthermore, the Europeans needed new sources of labor and land to expand production. They found what they needed in Africa and there was a race to colonize Africa during the late 1800’s. In addition, countries like Venezuela modernized cacao production as new systems were implemented that reorganized labor and harvesting methods.

[aileen2929]

The Industrial Revolution & Chocolate

History Lessons | Stanford History Education Group - image 

  In the 18th and 19th century, there was an explosion of new technological inventions in Europe and the United states which became known as the Industrial Revolution. The Industrial Revolution had major consequences in the production of chocolate. It brought new technology that produced better quality chocolate and new products. During the Industrial Revolution, new techniques to mass produce goods and commodities were created. This included the mass production of chocolate. In addition, the product could be cheaper to produce with the new technology. The Industrial Revolution had a positive effect on the supply of chocolate as it created a better and cheaper product that could be mass produced.

           The new machinery that was invented during the Industrial Revolution helped to create chocolate that was better quality and also new types of chocolate products. In 1828, a Dutch chemist named Coenraad Van Houten invented a hand-operated cacao press that could squeeze out the heavy cacao paste which filtered out two-thirds of the cacao butter (Brenner  6). This left behind a “cake” that “could be pulverized into a fine powder” known as cocoa (Brenner 6). The chemist treated the cocoa with alkaline salts to make it more soluble in water and this made it easier to digest the chocolate and easier to prepare. The creation of this press also led to “rivers of creamy cocoa butter that was then used to make a smoother chocolate tablet (Brenner 6). In 1847, an English company known as the Bristol firm of Fry & Sons was the first to try this and introduced “the eating chocolate” (Brenner 6). Furthermore, the Swiss company, Nestle, worked to created a milk-based chocolate. Using the new technology Nestle invented condensed milk which they combined with the cocoa powder and sugar to create the infamous milk chocolate (Brenner 6). This led to a scramble of other chocolate manufactures to produce milk chocolate and soon they were different methods of creating it. Variations of milk chocolate sprung up and these were smoother and creamier than previously before.  The technological advances made during the Industrial Revolution made chocolate better than ever before.

           Not only did the Industrial Revolution aid in the creation of a better chocolate but it also led to its mass production and made chocolate cheaper. In the 18th century, the creation of the water engine helped power large mills. These mills carried large equipment that was needed to roast the cacao beans which was previously done by hand (Snyder 2). With the water engine large equipment could be powered and more cacao beans could be roasted at once increasing the production. Mechanized factories with new machines were also established that helped with the mass production of chocolate and made it cheaper to produce. Swiss man Fran ç ois - Louis Cailler established a mechanized factory and made his own equipment to improve the quality and reduce the cost of chocolate (Snyder 3). New inventions helped mass produce chocolate and also made it cheaper.

           The Industrial Revolution revolutionized chocolate production as it led to better chocolate that was cheaper to make and could now be mass produced. The creation of new machines helped make chocolate that was easier to digest but also tastier. The Industrial Revolution also led to new chocolate products such as cocoa powder and chocolate tablets. Furthermore, the expansion of factories with new machines made the production of chocolate less labor intensive and reduced the cost. It also made it possible for more chocolate to be create at once. The reduced cost and mass production made chocolate more available and cheaper to obtain. Chocolate was no longer a commodity that was enjoyed just by the rich but could be enjoyed by everyone. In a sense, another consequence of the Industrial Revolution was the democratized chocolate.

[aileen2929]

Cacao Production

https://s511901.wixsite.com/colonial-systems/single-post/2016/1/6/The-Encomienda-System\

    The Europeans developed a taste for chocolate and its popularity increased the demand for cacao. Cacao was at first commonly produced in Latin America and soon eventually became a cash crop. However, this cash crop was not produced the same way in every area. Land and labor were important aspects in the production of cacao and each region that produced it had varying ways of acquiring these important resources. Land was needed to produce cacao and one way that it was acquired was through the encomienda system which granted land rights and labor to Spaniards in the colonies. In addition, some areas used large plantations or land to produce cacao while others had smaller plantations. The labor used varied between native labor and slave labor, as well as local labor and labor brought from other countries. Lastly, different regions produced certain types of cacao in which some were rich and full of flavor while others were strong and bitter. Cacao was produced differently across Latin America and this is depicted in the land and labor used as well as the differences in the cacao taste and texture.

           Land was an important resource for harvesting cacao and each plot of land varied depending on the colony. Many Europeans who settled in Mexico and Venezuela obtained land through the encomienda system. The encomienda system was established by the Spanish crown who granted land rights and labor to conquistadores or Spanish colonist.  In Caracas, which is located in present-day Venezuela, the encomenderos with land grants had the greatest advantage during the early stages of the cacao trade (Ferry 7). In Venezuela, some of the land grants were turned into large plantations for cacao production. This was the same with Brazil who also had lager plantations for cacao production. In Mexico, however, the plantations varied in size as some were large while other were small.

           Labor was also another important aspect of the cacao production that varied among the different colonies. During the 17th century, areas such as Mexico and Venezuela relied on the natives for cacao production. The encomienda system granted colonial settlers natives as labor tribute, so they used them as free or cheap labor to harvest cacao.  In Venezuela, “3,328 Indian tributaries were to be found divided un- evenly among 100 encomiendas held by vecinos of three Spanish towns: Santiago de Leon de Caracas, Nueva Valencia del Rey, and San Sebastia'n de los Reyes” (Ferry 8). In Brazil, cacao was at first cultivated by the Jesuits who went into the cacao trading business. According to Walker, the very earliest cultivation of cacao as a commodity was done so by the Jesuits who in their missionary gardens” (Walker 2). In Brazil, there was later a switch to indigenous labor as it was cheaper. As time progressed, Venezuela and Brazil switched to African labor instead which was slave labor. This was due to the high mortality rate of the indigenous population brought on by the Europeans through disease and the encomienda system that treated the natives brutally. African slavery was widely used in Venezuela and Brazil to produce cacao on the large plantations. In Ecuador African slave labor was also used, but during the late18th century slaves that purchased their freedom were hired as cheap labor by the cacao plantations.

           Furthermore, different areas produced different type of cacao. Ecuador and Brazil produced a cheaper forastero variety of cacao beans. It was abundant, cheap, and inferior quality. The trees were hearty and produced more fruit than the criollo variety that Venezuela produced. The beans were large, dry, and bitter tasting. There cacao became known as the cacao of the poor and was often compared to that of Venezuela who was Ecuador’s top competitor. Venezuela produced a more desired criollo variety which was called porcellana. Their beans were less bitter and mildly acidic. The colonies produced different types of beans that produced either a “superior” or “inferior” bean.

           Colonial production of cacao was different among the colonies as the land and labor used varied as well as the cacao beans. In Mexico and Venezuela, the land acquired for cacao production came from land grants brought on by the encomienda system. In Venezuela and Brazil, the cacao plantations were large, whereas in Mexico they varied in size from small to big. The encomienda system also granted natives for labor as tribute to colonial settlers. In Brazil, the Jesuits cultivated the cacao but as the trade grew they began using the indigenous population for labor. However, as the native population dwindle some of the areas switched to African labor or slave labor to produce cacao. Lastly, the cacao beans would vary in taste as some colonies produced Forastero and others produced Criollo beans.  

[aileen2929]

Consumption of Chocolate: The Americas & Europe

https://mapsforyoufree.blogspot.com/2016/03/16th-century-map-of-europe.html 

    Cacao made its way first to Spain during the 16th century, but then later was introduced to France and England. In Europe, chocolate was mostly consumed by the elite and noble. It symbolized an elite status that only the wealthy and powerful could acquire and consume. This is like the Mesoamericans who also used cocoa and chocolate as a way to symbolize their wealth and high positions. Furthermore, both the Europeans and Mesoamericans used chocolate as medicine to help aid in digestions and cure other ailments. However, the spiritual value that the Mesoamericans tied to chocolate was not present with the Europeans. The Mesoamericans connected chocolate to their mighty gods and myths of origins. Europeans, on the other hand, stripped chocolate from its spiritual connection as it was only a commodity that was enjoyed by the elite and used for health.  There was continuity of how chocolate was consumed in the Mesoamerica society to later the European society, however, there was also a discontinuity as well.

     In Europe, chocolate symbolized an elite and noble status as it did in Mesoamerica. Chocolate was expensive to make and was therefore, expensive to purchase. Its main ingredient is cacao which is an imported good. Also, the traditional recipes for chocolate typically required spices that were imported too so this made it a luxury to buy and consume. According to the article “Chocolate: Tasty Treat or Grievous Moral Offense”,[1] a “host revealed his social status by serving [chocolate]…as it was an expensive luxury item, and…fairly difficult to get a hold of” (Mancera 73). Furthermore, the courts and those in high positions would sometimes designate a royal chocolatier in their household. This person’s job was to create food and drinks made with cacao or chocolate and serve them to members of the household and for guests. Not just anyone could have a designated chocolatier, but only the few. It was also commonly served during important social gatherings or meetings and enjoyed by the noblemen and noblewomen with pastries.  The natives also served cacao and chocolate during important social gatherings and also among chiefs and priests who were the elite. In the Mesoamerican society, cacao and chocolate also symbolized power and wealth as it was enjoyed by the elite.

   The Europeans associated Chocolate with health and used it for medicinal purposes which was also similar to the natives. The Europeans had a acquired a taste for chocolate, however, their new appetite for this tasteful treat needed to be justified as it came from an “exotic” nation and was also enjoyed by the “savage” natives. The Europeans justified their new taste for chocolate and cacao by associating it with their health. During the 17th century, health “experts” claimed that chocolate was good for one’s health if enjoyed moderately. In the 17th century, Antonio de Leon Pinelo published a book on advise about the consumption of chocolate and health. According to his book, he advised that “each drinker must choose the preparation of the [chocolate] beverage that most fits his physical type” (Mancera 4). If someone was phlegmatic or fat, pallid, lazy and have thin wispy hair, he recommend that the person drink chocolate with hot with much spices as it would give them a boost of energy (Mancera 5). Furthermore, chocolate was thought to help someone gain weight and in digestion and other stomach issues. This was also the case of the natives who also used chocolate to help one gain weight and with indigestion.  In addition, chocolate provided an extra boost in energy that was considered good for someone’s health especially soldiers or warriors and both the Europeans and natives used chocolate for this instance. The Europeans continued to use chocolate to help with their health’s as did the Mesoamericans did.

     However, the spiritual and religious connection that the Mesoamericans placed on cacao and chocolate was stripped when it was introduced to Europe. Chocolate was not associated with the God or held a spiritual connection in Europe. It was actually looked down upon among the religious communities in Europe and the priests. The Christian leaders and the Church condemned the consumption of chocolate and thought of it as sinful. They associated chocolate with lust and evil desires. In the eyes of the Church, those who consumed chocolate were greedy and consumed in their lust for this commodity. This is in sharp contrast to the Mesoamericans in which chocolate was an important part of their religion and connection to their gods. It also symbolized life the natives unlike the Europeans who saw it a s a sin. In addition, there was hardly or if any mention of the connection that Mesoamericans had with chocolate. Instead, chocolate was really valued as commodity was enjoyed by the elite and upper-class. During the 17th, chocolate houses began appearing and people from the upper middle-class and higher class would go and enjoy a cup of chocolate and discuss politics and other topics. The selling of chocolate continued to grow as other chocolate houses appeared and more chocolate variations and recipes were being made. For the Mesoamericans, chocolate held an important spiritual connection whereas in Europe there was no trace of this spiritual connection and was seen as only a commodity to be enjoyed.

     When chocolate was first introduced to Europe, the elite status and health values associated with it carried on throughout Europe, however, its spiritual value was lost. The Europeans continued to associate chocolate with the elite and powerful as it was difficult and expensive to get a hold of. Only the powerful, wealthy, and noble could really afford it. This was the same as the natives who symbolized chocolate with wealth and power as it was also mostly consumed by the elite. Chocolate was also used for medicinal purposes and to better one’ health. Both the Mesoamericans and Europeans used chocolate to increase one’s energy, weight, and help in digestion. However, when chocolate came to Europe the spiritual significance it had was lost. The Europeans did not associate chocolate with their God or their religion. They also did not acknowledge the spiritual connection that the Mesoamericans had with it. Instead, the Church denounced the consumption of chocolate sinful and it was only seen as commodity in Europe.

[aileen2929]

Mesoamerica & Cacao

https://i.pinimg.com/originals/09/46/e5/0946e5b58596f1df2db42c1c4cf8b274.jpg 

     Chocolate is a delightful treat and product enjoyed by many around the world. There is a wide variety of chocolate and over thousands of ways it is prepared and enjoyed. Though there are so many different chocolate treats and dishes, they all share a key component or ingredient which is cacao. Cacao comes from cacao beans which originated from Mesoamerica and is typically grown near the earth’s equator. The cacao tree was domesticated thousands of years ago in the Americas and was a vital part of the natives’ life. The natives prepared cacao in a variety of ways as well, but it had important values associated with it that go beyond consumption. Cacao was deeply rooted in their religion and was seen as a powerful creation and gift from the gods. Furthermore, cacao had a significant social value as it symbolized power and an elite status.  Lastly, the natives used cacao as a form of currency as it held economic value. For the native’s, cacao had religious, social, and economic values tied to it that were both materialistic and symbolic.

           Natives in the Americas made strong connections between cacao and religion. Cacao plays an important role in the Mayans’ myth of origin. The Mayans associated cacao with their gods and believed that it was one of the foods passed down from the gods to the humans. According to Blake Edgar, a sacred Mayan text known as the Popol Vuh states that the gods created man from cacao and other essential foods (Edgar 5). In addition, the cacao tree symbolizes life as it starts as a seed and then grows. In cacao growing regions, the Mayans see the cacao tree as sacred and a symbol of life. Mayan vessels and paintings depict this sacred tree and the spiritual value it holds for them. For these reasons, there is a symbolic connection between cacao, the gods, and divinity. Those who consume cacao are considered divine and chosen by god to perhaps lead or rule their people.

           This divinity placed on cacao is one of the reasons it had important social values placed on it. Cacao was divine and those who had the privilege in indulging in it were associated with a higher power as well. The elites typically possessed and consumed this beverage. It was seen as a luxury and only the few had access to it. Those who typically enjoyed the luxury of cacao were high priests and chiefs. However, on special occasions or holidays even the lower-class were able to enjoy cacao and its hot beverages.  These special occasions included marriages and rituals that were an important part of the natives’ culture. Cacao was also bestowed as gifts to chiefs and people of high power to forge alliances between elites. Cacao was an important aspect in the social aspect as it symbolized power and a higher status.

     Cacao’s social value also gives reason as to why it holds an economic value for the natives and was commonly used for trading. Dr. Prufer’s article discusses how the seeds were used as form of dowry when couples were married (Prufer 16). The seeds were presented by grooms to their wife as source of currency and sometimes the bride’s family presented cacao to the groom’s family as dowry.  Furthermore, these seeds were offered as a form of tribute “paid to sovereigns by their vassals and vanquished enemies” (Nondedeo 11). The beans were used as a way of payment and there were reasons as to why. The cacao bean was used as currency as it was difficult to counterfeit. It also had religious importance and held elite status as well.  This significance made it popular to trade and therefore, gave them economic value.

      Cacao was an important aspect in the natives’ lives as it had religious, social, and economic placed on it. Cacao was connected to their gods and the cocoa tree symbolized life to them. Furthermore, cacao was seen as a luxury that mostly the powerfully and elite possessed. There were occasions like holidays and rituals, however, in which the commoners enjoyed cacao as well. In addition, cacao was used as currency as it was traded with and used to pay people. In Mesoamerica, cacao was deeply rooted in the natives’ lives and was very sacred to them.

[aileen2929]

Origins of Cacao

https://www.ancient-origins.net/sites/default/files/field/image/mayan-glyphs-internet.JPG 

   Cacao has had a very long history that can be traced back over thousands of years. Various methods have been used to research the origins of the cacao plant and the first uses of cacao. Biochemist have been instrumental to locating the origins of cacao by studying the tree’s biology and chemical components.  Furthermore, archeologist and chemist studied artifacts to determine how long cacao has been used by the natives and also determine its uses. Archeologist and historians also analyzed glyphs or written content to draw conclusions about the history of cacao. Different methodologies such as chemistry and archeology have been used by biochemist, archeologist, and historians to study the origins and domestication of cacao.

           Chemistry was essential to studying the origin of the cacao tree and its domestication. Biochemist analyzed the genomes of over 200 cacao plants and then analyzed how each subspecies was related. They looked for signs of domestication which included reduction of genetic diversity. When a plant is domesticated people look for certain traits that they desire and breed that plant over and over again. So plants with less genetic diversity have most likely been domesticated. Using this method, researchers have deduced that the first domesticated cacao plant was the Criollo cacao in South America, specifically Ecuador. This was one theory of where cacao originated and where it was first domesticated. Furthermore, chemistry has been used to study the components of cacao. In 2006, a chemist named Jeffrey Hurst discovered that the compounds of cacao could be identified and furthered studied through chromatography and spectrometry. Cacao consisted of different alkaloids but the two most important alkaloids were theobromine and caffeine.  It is the only plant in Mesoamerica that contains both compounds. Using chromatography and spectrometry researchers can determine if theobromine and caffeine are present in the area. If they are, then that means cacao was there as well.  

           Historians and archeologists have studied the written language of the Mesoamericans to learn about the history of cacao and chocolate. The ancient Mayans are the first society to have a word for cacao which was kakaw. The inscription has existed since the Early Class Period in around 400 CE (Hoppan 9).  The ancient Mayans conducted the most writing and their glyphs have been engraved on fine crockery, stone monuments, vases, and artifacts. Archeologist and historians have analyzed artifacts such as stone bowls that have glyphs inscribed on them and discovered that the glyphs signify what the object was intended for. If the object had the word ka-ka-wa or kakaw and symbols that indicate drinking on it, then researchers knew that the object was used for drinking cacao (Hoppan, 9). Furthermore, researchers have discovered that Classic Mayan used a "fish" glyph to “not only to refer to chocolate but also to the payment of taxes with cacao beans” (Hoppna 9). The studying of the Mayans writing and glyphs also allowed researchers to analyze their trading system.  The “principal medium of exchange in ancient Mesoamerica” were cacao beans (Hoppan 9). In Mexico, researchers analyzed the Temple of Paintings at Bona and discovered “a bag set at the foot of a throne bears the inscription ‘five pik [of] cacao’ (or 5 x 8000 = 40,000 beans)” (Hoppan 9). This revealed that cacao beans had great economic value as it was used as currency and was an importance part of their culture.

Chemistry and archeology are the different methods used by biochemist, archeologist, and historians to study the origins and domestication of cacao. Using chemistry, biochemist analyzed the cacao plant and discovered that the Criollo cacao was the first to be domesticated in Salvador which is one theory. Furthermore, using chemistry they can look for certain compounds in chocolate to determine if chocolate was present. Historians and archeologist have studied the ancient writings of the Mayan civilization known as glyphs. These glyphs have helped researchers learn what objects were used for cacao and for drinking cacao. The glyphs have also showed the importance and great value that cacao was in their society as they were used as currency to trade.