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Chocolate Good for American Agriculture and Consumers

© Rena Larranaga

The Aztecs of Mexico called cacao beans "the food of the gods." They used the beans in religious services, as currency and as gifts. Roasted and ground, the beans were mixed with water and maize to make "chocolatl," an essential drink.

Today, the world consumes about 3 million tons of cacao beans annually in the form of chocolate. Americans devour more than $12 billion worth of chocolate each year -- about 12 pounds per person.

So, what does this mean for American agriculture? Cacao beans account for only 20 to 30 percent of the ingredients in milk chocolate. Milk solids make up 20 to 30 percent, and sucrose makes up 40 to 50 percent. Few people realize that transforming imported cacao beans into chocolate is among the largest industries supporting American agriculture. According to the U.S. Department of Agriculture's Agriculture Research Service, for every dollar of cacao imports, about $1.50 in other agricultural commodities are used to make chocolate confections.

Each year, U.S. chocolate manufacturers use about 250,000 tons of dry milk, 400,000 tons of sugar and 350,000 tons of peanuts to make their products. According to the American Cocoa Research Institute in McLean, Virginia, the United States exports more than $600 million work of chocolate products each year.

Cacao beans are grown in South America, Africa and Asia, by some 5 to 6 million small farmers. The beans grow on tropical cacao trees, between about 20 degrees north and south of the Equator. Due to problems with disease and pests, long-term cacao bean production currently lags behind consumption by about 3 percent. Supplies are fine for the short term, but if cacao supplies don't increase, there could be shortages 5 to 6 years from now.

Not only is cacao good for the American farmer, it's also proving to be good for the consumer. Recent USDA studies show that chocolate may be a good source of phytochemicals and essential micronutrients that contribute to cardiovascular health. In addition to carbohydrates, fats and protein, chocolate contains iron, potassium, zinc, magnesium, copper and manganese. Also present are B vitamins -- riboflavin and niacin.

Cocoa butter, comprised of stearic and oleic acids, has been shown to have no effect on blood cholesterol levels in humans. Cocoa also is packed with antioxidants that may help cut the risk of developing cancer and heart disease.

Give your taste buds and thrill and support the American farmer. Go out and buy the biggest chocolate bar you can find!

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