Cakulan ya zama abin cin nama, shahararren kuma mai amfani ga fiye da shekaru 2,000. Daga kwalliyar sarƙaƙƙiya zuwa milkshakes, kofi don kwayoyin, amfani da shi yayi amfani da gaske a gamuwa. Wadansu suna la'akari da irin wannan kyakkyawar magani don zama likitan kwalliya; wasu zance zuwa ga halaye na likitanci. A kwanan nan, daga Jami'ar Ostiraliya ta Australia, a gaskiya, ya gano cewa amfani da cakulan zai taimaka wajen rage yawan cutar cututtuka.
Tarihi
Cakulan ya fito ne daga tsaba daga cikin itatuwan cacao wadda ta samo asali daga cikin raguna na tsakiya na tsakiya da na tsakiya. Maya da Aztec sun fara amfani da tsaba ta hanyar latsa su a cikin abincin daji, m, da abin sha. A cikin shekarun 1500, masu binciken Mutanen Espanya sun kawo tsaba daga tafiya zuwa Spain inda gilashin cakulan suka zama abin sha'awa ga masu arziki da sarauta. Bayan kimanin shekaru 100 daga baya, wannan abincin da aka zaɓa - abin da yake da tsada da kuma aiki mai tsanani don samarwa - an gabatar da shi ga masu arziki a wasu ƙasashen Turai.
Abin takaici, shine juyin juya halin masana'antu - da kuma sababbin magunguna a 1828 - wanda ya taimaka wajen kawo cakulan ga jama'a. Hanyoyin da ba su da tsada masu yawa sun ba da damar cakulan su zama samfuri a cikin ƙari mai mahimmanci. Har ila yau, a cikin 1875, Daniyel Daniel Nestlé ya gabatar da madara mai raɗaɗin gauraya, samar da kirim mai tsami, mai laushi "cakulan madara." A farkon farkon karni na 1900 an yadu ga kowa da kowa.
A yau, cakulan wani ɓangare ne na tattalin arzikin duniya.
A Chocolate Tree
Cacao bishiyoyi ne mafi ƙanƙanta, "ƙananan bishiyoyi" da suke girma a ƙarƙashin kasa na sama da katako inda zasu iya samun daidaitattun daidaituwa na inuwa, zafi, da kayan abinci. Ƙananan kwari, ba mai girma fiye da kai na tsuntsaye, wanda ake kira midges, suna rayuwa a cikin tarkacewar tsire-tsire masu tsire-tsire, kuma suna shafan furannin katako, wanda zai haifar da furotin cike da tsaba 50 a kowace!
Yana daukan lokaci, furanni suna bayyana akan itacen cacao bayan kimanin shekaru biyar na girma.
Daga Itace zuwa Tabbinka
Duk da sababbin fasahar fasaha, ana amfani da tsaba na launi har yanzu, sunyi fure-daga cikin bango-da kuma bushe da hannu. Yawancin cacao suna girma da manoma a rainforests a kusa da ma'auni kuma ana sayar da su a cikin kamfanonin cakulan a ko'ina cikin duniya.
Sau ɗaya a cikin tsararren ginin masana'antu, tsaba suna da gasassun, sa'annan aka karya don buɗe sassan '' '' '' ', wanda aka lalace don yin abincin giya (cakuda ba tare da giya na ruwa da cakulan ruwa da daskararru) ba. Na gaba, dangane da samfurin karshe, ana sayar da giya da madara da sukari da karin man shanu, sa'an nan kuma tsabtace shi a cikin tsari.
Haɗuwa da nau'o'in cacao daban-daban suna hade don samar da dandano mai dadi, irin su cakulan cakulan, wanda ya ƙunshi akalla 35% cakulan cakulan, cakulan cakulan, wanda ya ƙunshi 15% zuwa 35% giya, da kuma cakulan madara, wanda ya ƙunshi ƙasa da 15% giya. White cakulan ya ƙunshi koko man shanu, amma babu abincin giya.
Yawancin cakulan ya fito ne daga nau'o'in cacao - forastero daban-daban (wanda ke da asalin 90% na cakulan duniya), criollo (da wuya a yi girma amma yana da ƙanshi mai ƙanshi fiye da forastero) da kuma trinitario (haɗuwa da forastero andcriollo).
Abin takaici, yawancin cacao na yau suna ci gaba da girma akan "rudun rana," da aka bari, wuraren da ba su da kyau wanda ke kara girma da kuma samar da yawancin caca na gajeren lokaci. Cire kauyen daji ba wai kawai ya rushe rassan cacao ba, amma kuma yana damu da daidaitattun kulawar daji. Bugu da ƙari, itatuwan cacao da suke girma a kan rassan itatuwa sun fi dacewa da kwari kuma suna buƙatar amfani da magungunan kashe qwari da taki.
Abin farin ciki, aikin gona na ciyayi da ke ci gaba yana faruwa a cikin tsaunukan halittu da suka bambanta. Akwai wadatar da yawa tare da samun karin kuɗi daga gyaran amfanin gona, ƙananan farashin kayan aiki, da inganta tsawon lokaci.
Amfanin lafiya
Akwai fiye da 300 sunadarai a cikin cakulan, kuma masana kimiyya suna gano sababbin bayanai game da su da yadda suke aiki a jikin mutum.
Cibiyar binciken likita na Mayo, alal misali, sun gano cewa cakulan yana dauke da kwayar stearic, wanda shine mai tsaka tsaki wanda bazai ƙara LDL cholesterol ba. Sauran binciken da aka gano sun nuna magungunan kwakwalwa da magungunan kwalliya. Abincin jiki, aikin da ake samu na madarar cakulan lita 1.5 yana dauke da nau'in nau'o'in gina jiki guda uku, da ƙananan riboflavin, calcium, da baƙin ƙarfe. 100 grams na koko ya ƙunshi ƙarfin haɓakar ƙwararrun ƙwayar ƙarancin ƙarfe 13,120 (ORAC), ma'auni na iyawar antioxidant. Antioxidants suna da damar inganta lafiyar gaba daya, jinkirta farkon fararen cututtukan da suka shafi shekarun haihuwa, rage haɗarin wasu cututtuka, inganta aikin kwakwalwa, da sauransu.
Karin bayani a kan Chocolate da Sakamakon Ayyuka
Cin cin cakulan zai iya taimakawa mu rike kai tsaye a cikin tsufa, in ji wani binciken, wanda aka buga a mujallar Hauhawar jini. Binciken ya gwada tsammanin cewa flavanols abincin abincin (daga cakulan) zai iya inganta aikin haɓaka a cikin tsofaffi tsofaffi tare da rashin tausayi mai laushi (MCI), wanda zai iya haɗa wahalar da ƙwaƙwalwar ajiya, harshe, tunani, ko hukunci.
Masu bincike sun gano cewa wadanda suka cinye manyan tsaunuka na flacols na koko har tsawon watanni 2 sun sami cigaba a kan wasu gwaje-gwaje na gwagwarmaya, tare da raguwar haɓakar insulin, watau inganta tsarin sulhu na jini, da inganta cigaba da jini, idan aka kwatanta da wadanda suka cinye kawai ƙananan kuɗi.
Flavanols ne irin flavonoid, da phytochemical ko gina jiki na gina jiki hade da yawancin lafiyar amfani da koko. Flavonoids suna samuwa a yawancin 'ya'yan itatuwa da kayan marmari masu yawa. daban-daban nazarin ya nuna cewa flavonoids kuma suna da anti-inflammatory, anti-microbial, da kuma maganin ciwon daji.
Cakulan da Jirgin Ruwanka
Wani bincike-bincike, wanda aka buga a Cibiyar Cochrane, ya dubi bayanai daga nazarin 20 da aka buga a cikin shekaru goma da suka gabata, kuma ya gano cewa wadanda suka ci kayan cin abinci masu cin nama na flavanol a kowace rana, don 'yan makonni, sun ga yaduwar jini daga kimanin biyu ko maki uku, wanda, a hade tare da cikakken abinci mai kyau da salon rayuwa zai iya zama babban bambanci ga lafiyarka.
Ƙarin Amfani da Lafiya na Lafiya
Binciken da aka tsara na yau da kullum da aka tsara a farkon shekara ta 2011, sannan kuma wani binciken da aka buga a American Journal of Clinical Nutrition a watan Janairu na wannan shekarar, ya biyo bayan binciken, "yayi la'akari da sakamakon koko mai arzikin flavonoid da dukkan manyan cututtuka na zuciya. " Binciken binciken da aka yi na jaridu 24 tare da mambobin 1106, kamar yadda aka ruwaito a Journal of Nutrition, ya nuna cewa amfani da koko ya inganta karfin jini, haɓakar insulin, labarun lipid da farfadowa na jijiyoyin jini. Babban layi? Dukkan labarai masu ban sha'awa ga tsarin mu na jini. Kuma a sakamakon haka, akwai wasu abubuwa da yawa da ke yayyafa cakulan a matsayin sabon abincin.
Chocolate for Brain Lafiya
Bincike daga Makarantar Ilimin Kimiyya na Cibiyar Ilimin Karatu da Cibiyar Harkokin Harshe a Birtaniya ta gano cewa cinyewa na flacolan koko zai iya inganta sifofin ido da aikin kwakwalwa. Nazarin ya dubi mai amfani da koko na dandalin koko na koko koko sannan ya gwada hangen nesa da fahimta da kuma gane cewa an inganta su duka.
Ku kasance a cikin Mind
Yawancin bincike da ke nuna alamar kiwon lafiya na kiwon lafiya yana da alaƙa ga lafiyar lafiya, amma yana da mahimmanci a fahimta cewa ba dukkanin kayayyakin cakulan suna daidaita ba. Duk da yake duk cakulan ya ƙunshi wasu flavonoids, minimally sarrafa dark cakulan da caca abun ciki sama na 70 bisa dari ne mafi kyau zabi. Yawanci yawan koko na koko, yawancin flavanols da antioxidants ya ƙunshi. Zaka kuma iya sayan caca ko koko foda wanda za'a iya amfani dashi a hanyoyi da dama.
Don sanya shi a cikin hangen zaman gaba, don samun amfani da zuciya na zuciya daga koko flavanols za ku ci naman gilashi madara 33 a rana! Bishara? Sauyawa zuwa duhu cakulan yana nufin kawai ci takwas zuwa tara bars kowace rana. Wink, wink!
Ka tuna cewa abun da sukari na sukarin gine-gine zai ba da dama ga wadatar amfani - don haka ka yi tunani game da ƙara kananan koko foda zuwa sassan layi, kogin yogurt, kofarka na yau da kullum ko cuku, kuma me yasa ba sa asalin kaza ba, Mexican na gargajiya tasa da ya hada da miya da aka yi da koko foda. Ko kuma za ku iya kokarin yin kwaskwarima da cakulan banana, avocado, koko foda kuma ko dai kwanakin ko stevia.
Kullum, cinye cakulan lokacin da aka sarrafa shi da tsabta, zai iya ƙara yawan amfanin lafiyarka zuwa yau da kullum.