Express love to your partner with a reward box of chocolates. In addition to delicious, chocolate is known bermanfat to health.
There have been many studies that prove that chocolate has health benefits. Bio-active substances in the form of anti-oxidants are believed to be beneficial in terms of medical, psychological and eating chocolate can cause a sense of comfort.
However, so do not be deluded by the efficacy of these delicious sweets nan. It is better to consider longer or even be wise to choose chocolate products, because it is not impossible you will only get the losses rather than the expected benefits from these foods.
The importance to consider more chocolate as a snack came after a leading medical journal in the latest edition states that the efficacy of chocolate now many "abused".
Is the journal Lancet reported that many chocolate manufacturers are now actually eliminate flavanols content because it tastes bitter. As a result, many chocolate products on the market currently dominated by just fat and sugar. Though both of these substances is precisely the enemy for the heart and blood vessels.
Many studies have found that eating chocolate can reduce the risk of heart disease, lowering blood pressure and relieve fatigue. But according to an article written in the journal Lancet, chocolate can actually deceptive.
"When companies make sugar-brown sugar, natural brown solid materials which make the colors become more black and flavanols that tastes bitter, it was removed. Hence, the visible black-brown can be contain no flavanols.
"Consumers will always be blind to the flavanol content of chocolate because manufacturers rarely provide information concerning this information in their products," wrote the Lancet.
The Journal also pointed out that although flavanols contained in a product chocolate, chocolate lovers must remain alert to substances or other content.
"The devil in dark chocolate is the fat, sugar and calories contained in it. To get the properties for health, for which love to eat dark chocolate in moderation should balance it by reducing the intake of other foods. This job is not easy even for a diligent keeping your calorie intake even, "said Lancet.
Kamis, 16 Desember 2010
Benefits and Dangers of Chocolate
Benefits and Dangers of Chocolate
May 31st, 2008
Chocolate is usually used to express affection for the pair. In addition to delicious, chocolate is known bermanfat to health.
Research and research of many that prove that chocolate has health benefits. Bio-active substances in the form of anti-oxidants are believed to be beneficial in terms of medical, psychological and eating chocolate can cause a sense of comfort.
Even so do not be deluded by the efficacy of these delicious sweets nan. It is better to consider longer or even be wise to choose chocolate products, because it is not impossible you will only get the losses rather than the expected benefits from these foods.
Chocolate as a snack came after a leading medical journal in the latest edition states that the efficacy of chocolate now many "abused". For that to be considered again.
In the journal Lancet reported that many chocolate manufacturers are now actually removes the content of flavanols that it tastes bitter. As a result, many chocolate products on the market currently dominated by just fat and sugar. Though both of these substances is precisely the enemy for the heart and blood vessels.
Many studies have found that eating chocolate can reduce the risk of heart disease, lowering blood pressure and relieve fatigue. But according to an article written in the journal Lancet, chocolate can actually deceptive.
"When companies make sugar-brown sugar, natural brown solid materials which make the colors become more black and flavanols that tastes bitter, it is omitted. Therefore, the visible black-brown can be contain no flavanols.
"Consumers will always be blind to the flavanol content of chocolate because manufacturers rarely provide information concerning this information in their products," wrote the Lancet. The Journal also pointed out that although flavanols contained in a product chocolate, chocolate lovers must remain alert to substances or other content.
"The devil in dark chocolate is the fat, sugar and calories contained in it. To get the properties for health, for which love to eat dark chocolate in moderation should balance it by reducing the intake of other foods. This job is not easy even for a diligent guard though caloric intake, "said Lancet
May 31st, 2008
Chocolate is usually used to express affection for the pair. In addition to delicious, chocolate is known bermanfat to health.
Research and research of many that prove that chocolate has health benefits. Bio-active substances in the form of anti-oxidants are believed to be beneficial in terms of medical, psychological and eating chocolate can cause a sense of comfort.
Even so do not be deluded by the efficacy of these delicious sweets nan. It is better to consider longer or even be wise to choose chocolate products, because it is not impossible you will only get the losses rather than the expected benefits from these foods.
Chocolate as a snack came after a leading medical journal in the latest edition states that the efficacy of chocolate now many "abused". For that to be considered again.
In the journal Lancet reported that many chocolate manufacturers are now actually removes the content of flavanols that it tastes bitter. As a result, many chocolate products on the market currently dominated by just fat and sugar. Though both of these substances is precisely the enemy for the heart and blood vessels.
Many studies have found that eating chocolate can reduce the risk of heart disease, lowering blood pressure and relieve fatigue. But according to an article written in the journal Lancet, chocolate can actually deceptive.
"When companies make sugar-brown sugar, natural brown solid materials which make the colors become more black and flavanols that tastes bitter, it is omitted. Therefore, the visible black-brown can be contain no flavanols.
"Consumers will always be blind to the flavanol content of chocolate because manufacturers rarely provide information concerning this information in their products," wrote the Lancet. The Journal also pointed out that although flavanols contained in a product chocolate, chocolate lovers must remain alert to substances or other content.
"The devil in dark chocolate is the fat, sugar and calories contained in it. To get the properties for health, for which love to eat dark chocolate in moderation should balance it by reducing the intake of other foods. This job is not easy even for a diligent guard though caloric intake, "said Lancet
chocolate for health
Family Health Articles
Chocolate for Health Benefits
The word chocolate comes from xocoatl (Aztec language) which means a bitter drink. Aztecs and Maya in Mexico believe that the god of Agriculture has sent a chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spaniards bitter drink was mixed with sugar, so it feels more comfortable. Brown then spread to France, Holland and England. In the year 1765 chocolate factory was established in Massachusetts, USA.
In the development chocolate is not only a beverage but also become the preferred snack of children, adolescents, and adults. Besides it feels good, chocolate was nutritious to make age a person becomes longer. An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students.
By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat candy / chocolate age older than one year are not eating. Allegedly phenol antioxidants contained in chocolate is the reason why they can outlive. Phenol is also found in red wine that is well known as the drink is good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and cancer.
So far, there is the notion that chocolate causes of dental caries and may also be responsible for the problem of obesity. Undeniable that obesity is one risk factor for degenerative diseases. But a study at Harvard University shows that if you balance the consumption of chocolate candy with enough physical activity and eat a balanced diet, then the negative effects of chocolate candy need not worry.
According to Mayan belief, chocolate is the food of the gods. Original flavor from the cocoa bean is actually a bitter alkaloid content, but after going through the engineering process to produce chocolate as the food liked by anyone. Cocoa beans contain 31% fat, carbohydrate 14% and 9% protein. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosine. Although chocolate contains high fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which functions as an antioxidant deterrent.
Chocolate consumption in the United States contributes only 1% of total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat which does not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and consume mebatasi supplement or other food containing catechins such as apple and tea.
In research involving human subjects, found that consumption of brown fat to produce total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So even though both contain saturated fat but the effect was produced different cholesterol. High stearate content of the chocolate is suppose to be the reason why brown fat is not as bad as animal fat. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less.
One third of fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of olive oil is oleic acid oleic concluded positive effect on heart health.
Often the question arises how much we may mengkonsusmi chocolate? There are no definitive recommendations for this nutrient, however, 2-3 times a week eating chocolate or drinking chocolate milk every day would still be acceptable. Principles of nutrition that is actually easy to eat all kinds of food are moderate. Nutritional problems generally arise when we eat too much or too little.
Eating chocolate will not cause addiction, but for some delicious chocolate taste that may cause the desire to consume them again. This is called a chocolate craving. The impact of chocolate on behavior and mood (mood) is closely associated with chocolate craving. Brown could miss because of the aroma, texture, sweet-bitter and so on. It is also often associated with the content of phenylethylamine which is a substance similar amphetanine which can increase absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is the show feeling happy and mood improvement. Phenylethylamine is also considered to have aphrodisiac properties that gave rise to a feeling like someone in love (heart flowers). It is said that King Montezuma in ancient times was always drunk chocolate before rotating harem-harem different every night.
Catechins are powerful antioxidants contained in chocolate. One of the functions of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though the amount is not high on chocolate. Parents are often ancient practice with a water wash of tea because it can make facial skin glowing and youthful. If they know that chocolate contains catechins is higher than the tea, maybe they'll suggest a shower scrub with brown.
Chocolate also contains theobromine and caffeine. Both substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again.
Fairly wide range of chocolate products. For example, there is a milk chocolate is sweet chocolate dough, cocoa butter, sugar and milk. In addition there is also a bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate products can be found in some chocolate bars. Nutritional content of chocolate can be seen in the table.
Substance Bitter Chocolate Milk Chocolate Nutrition
Energy (Cal) 381 504
Protein (g) 9 5.5
Fat (g) 35.9 52.9
Calcium (mg) 200 1998
Phosphorus (mg) 200 446
Vit A (SI) 30 60
There is no evidence that chocolate causes acne. Brown also can not be said to be a major cause of dental plaque due to the emergence of dental plaque can also occur in people who consume regular meals daily. It's just chocolate should really pay attention, especially for vulnerable people who suffer from kidney stones. 100 g chocolate consumption will increase the excretion of calcium oxalate and tripled. Therefore healthy tips that can be recommended is to drink plenty of water after eating chocolate.
Source:
kolom.pacific.net.id and the Indonesian Heart Foundation
Chocolate for Health Benefits
The word chocolate comes from xocoatl (Aztec language) which means a bitter drink. Aztecs and Maya in Mexico believe that the god of Agriculture has sent a chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spaniards bitter drink was mixed with sugar, so it feels more comfortable. Brown then spread to France, Holland and England. In the year 1765 chocolate factory was established in Massachusetts, USA.
In the development chocolate is not only a beverage but also become the preferred snack of children, adolescents, and adults. Besides it feels good, chocolate was nutritious to make age a person becomes longer. An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students.
By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat candy / chocolate age older than one year are not eating. Allegedly phenol antioxidants contained in chocolate is the reason why they can outlive. Phenol is also found in red wine that is well known as the drink is good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and cancer.
So far, there is the notion that chocolate causes of dental caries and may also be responsible for the problem of obesity. Undeniable that obesity is one risk factor for degenerative diseases. But a study at Harvard University shows that if you balance the consumption of chocolate candy with enough physical activity and eat a balanced diet, then the negative effects of chocolate candy need not worry.
According to Mayan belief, chocolate is the food of the gods. Original flavor from the cocoa bean is actually a bitter alkaloid content, but after going through the engineering process to produce chocolate as the food liked by anyone. Cocoa beans contain 31% fat, carbohydrate 14% and 9% protein. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosine. Although chocolate contains high fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which functions as an antioxidant deterrent.
Chocolate consumption in the United States contributes only 1% of total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat which does not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and consume mebatasi supplement or other food containing catechins such as apple and tea.
In research involving human subjects, found that consumption of brown fat to produce total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So even though both contain saturated fat but the effect was produced different cholesterol. High stearate content of the chocolate is suppose to be the reason why brown fat is not as bad as animal fat. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less.
One third of fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of olive oil is oleic acid oleic concluded positive effect on heart health.
Often the question arises how much we may mengkonsusmi chocolate? There are no definitive recommendations for this nutrient, however, 2-3 times a week eating chocolate or drinking chocolate milk every day would still be acceptable. Principles of nutrition that is actually easy to eat all kinds of food are moderate. Nutritional problems generally arise when we eat too much or too little.
Eating chocolate will not cause addiction, but for some delicious chocolate taste that may cause the desire to consume them again. This is called a chocolate craving. The impact of chocolate on behavior and mood (mood) is closely associated with chocolate craving. Brown could miss because of the aroma, texture, sweet-bitter and so on. It is also often associated with the content of phenylethylamine which is a substance similar amphetanine which can increase absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is the show feeling happy and mood improvement. Phenylethylamine is also considered to have aphrodisiac properties that gave rise to a feeling like someone in love (heart flowers). It is said that King Montezuma in ancient times was always drunk chocolate before rotating harem-harem different every night.
Catechins are powerful antioxidants contained in chocolate. One of the functions of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though the amount is not high on chocolate. Parents are often ancient practice with a water wash of tea because it can make facial skin glowing and youthful. If they know that chocolate contains catechins is higher than the tea, maybe they'll suggest a shower scrub with brown.
Chocolate also contains theobromine and caffeine. Both substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again.
Fairly wide range of chocolate products. For example, there is a milk chocolate is sweet chocolate dough, cocoa butter, sugar and milk. In addition there is also a bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate products can be found in some chocolate bars. Nutritional content of chocolate can be seen in the table.
Substance Bitter Chocolate Milk Chocolate Nutrition
Energy (Cal) 381 504
Protein (g) 9 5.5
Fat (g) 35.9 52.9
Calcium (mg) 200 1998
Phosphorus (mg) 200 446
Vit A (SI) 30 60
There is no evidence that chocolate causes acne. Brown also can not be said to be a major cause of dental plaque due to the emergence of dental plaque can also occur in people who consume regular meals daily. It's just chocolate should really pay attention, especially for vulnerable people who suffer from kidney stones. 100 g chocolate consumption will increase the excretion of calcium oxalate and tripled. Therefore healthy tips that can be recommended is to drink plenty of water after eating chocolate.
Source:
kolom.pacific.net.id and the Indonesian Heart Foundation
success
success in agribusiness
cocoa crop prospects
SEED CHOCOLATE (cocoa beans)
INTRODUCTION
cocoa plantation Kmerupakan one commodity that is one mainstay of non-oil exports of Indonesia. in Indonesia was first cultivated in 1921 and developed rapidly in areas of Java island. Now the chocolate plant has spread throughout Indonesia. The development of brown very rapidly, because of the increasing need for plant species, both for domestic consumption and export
In 1997, cocoa exports from Indonesia are estimated to have reached U.S. $ 378 million. Although this value is still an estimated figure, but the value is higher than the previous year which reached U.S. $ 377.5 million. Starting in 1995-2000 Indonesia is the largest supplier in the world's number three after the country Cote d'Ivoire (Ivory Coast) and Ghana.
Type of cocoa in Indonesia is the most cultivated species:
Criollo (criollo Central America and South America) which produces very good quality cocoa beans and is known as the noble cocoa, fine flavor cocoa, Edel choiced cocoa or cocoa.
Forastero which produces medium-quality cocoa beans and is known as bulk cocoa or ordinary cocoa.
Trinitario which is a natural hybrid of criollo and Forastero to produce cocoa beans that can include fine flavor cocoa cocoa or bulk. Trinitario types of widely planted in Indonesia is the Hybrid Djati Runggo (DR) and Uppertimazone Hybrida (Cocoa lindak).
Chocolate or cocoa products processed from fruit is a healthy food. Cocoa tree which produces fruit which then processed into chocolate consists of three kinds, namely criollo, forastero and trinitario. Cacao criollo types have a complex and delicate flavor, but tastes less strong chocolatenya souvenirs, while forastero wedding chocolate taste is strong. While trinitario menupakan result of cross between criollo and forastero.
Savor chocolate from the chocolate shop for health is as antioxidants, the antioxidants in chocolate for chocolate souvenirs derived from cocoa beans that contain antioxidant flavonoids that are useful to keep free radicals. Efficacy of antioxidants contained in cocoa flavonoids in apples comparable with 6 or 4.5 cups of tea.
In addition to being antioxidants, chocolate also helps the body relax efficacious or reduce insomnia. Efficacy is contained in the proteins contained in cocoa beans, which are rich in protein amino acid tryptophan, phenylalanine and tyrosine.
Savor the other is capable of supplying chocolate calcium and magnesium for the body. Therefore chocolate is useful to make your courage again. So savor chocolate for your health, namely:
1. Antioxidants to prevent free radical
2. Helping the body to rest or reduce insomnia
3. Making back vibrant
But the chocolate that has been mixed with milk tends to produce much fat, which is why chocolate bars with high milk content be avoided because it can cause obesity. After eating chocolate you should consume lots of water to avoid the risk of kidney stones.
Prospect Great Chocolate Plant Cultivation
Terms grow
If we want to develop the cultivation of chocolate to note is that the plant height is not more than 800 meters above sea level, with a temperature of 30 º C - 32 º C (maximum) and 18 º C - 21 º C (minimum) with a pH of 5.6 - 7.2 and periodic rainfall areas 1100 mm / year - 3000 mm / year.
Nurseries
Seeds should be derived from a healthy tree, high production, and fruit throughout the year. Seeds taken from the center of the fruit and the pulp is not dry. If the pulp is dry usually already germinated seeds in the fruit and should not be used as plant material.
Before dikecambahkan seed must be cleaned of pulp attached by way of rubbing the seeds mixed with ash kitchen. This is to prevent the growth of fungi and insects ants. After the seeds dried in the sun but do not get wrinkled. Dikecambahkan seeds in nursery beds at 20 cm-thick sand media that are 1.5 cm tall shade on the east side and 2 cm on the west side.
Harvest
Since the growth phase until it becomes ripe fruit takes approximately 5 months. Ripe fruit is characterized by changes in skin color of fruits and seeds are released from the inner skin. When the fruit is usually sounded shaken. Changes in color and color grouping classes see table fruit ripeness.
Change Color Part Pods Experiencing Change Color Class Maturity Fruit Yellow In the groove fruit C Yellow In the groove and back flow of fruit B Yellow On the whole surface of the fruit of A Yellow Old On the whole surface of the fruit of A + At the time of harvesting the fruit should be sought so as not to injure the stem or branch is overgrown with fruit and cut right to the fruit stalk. Wounds on the trunk and branches resulting rate does not grow again in the next period.
Disease
The existence of small black spots irregularly and cause drying and pengeriputan autumn leaves, at the end of the shoot causes the growth of many young shoots with short segments. In young fruit brown spots visible symptoms followed by the odd shape of fruit growth. Infection starts from the tip or base of the fruit. A few days later the fruit will dry out and die. Control by using fungsida and environmental sanitation, and provide full line of rubber planting area
Source:
http://www.pakkatnews.com/budidaya-tanaman-coklat.html
cocoa crop prospects
SEED CHOCOLATE (cocoa beans)
INTRODUCTION
cocoa plantation Kmerupakan one commodity that is one mainstay of non-oil exports of Indonesia. in Indonesia was first cultivated in 1921 and developed rapidly in areas of Java island. Now the chocolate plant has spread throughout Indonesia. The development of brown very rapidly, because of the increasing need for plant species, both for domestic consumption and export
In 1997, cocoa exports from Indonesia are estimated to have reached U.S. $ 378 million. Although this value is still an estimated figure, but the value is higher than the previous year which reached U.S. $ 377.5 million. Starting in 1995-2000 Indonesia is the largest supplier in the world's number three after the country Cote d'Ivoire (Ivory Coast) and Ghana.
Type of cocoa in Indonesia is the most cultivated species:
Criollo (criollo Central America and South America) which produces very good quality cocoa beans and is known as the noble cocoa, fine flavor cocoa, Edel choiced cocoa or cocoa.
Forastero which produces medium-quality cocoa beans and is known as bulk cocoa or ordinary cocoa.
Trinitario which is a natural hybrid of criollo and Forastero to produce cocoa beans that can include fine flavor cocoa cocoa or bulk. Trinitario types of widely planted in Indonesia is the Hybrid Djati Runggo (DR) and Uppertimazone Hybrida (Cocoa lindak).
Chocolate or cocoa products processed from fruit is a healthy food. Cocoa tree which produces fruit which then processed into chocolate consists of three kinds, namely criollo, forastero and trinitario. Cacao criollo types have a complex and delicate flavor, but tastes less strong chocolatenya souvenirs, while forastero wedding chocolate taste is strong. While trinitario menupakan result of cross between criollo and forastero.
Savor chocolate from the chocolate shop for health is as antioxidants, the antioxidants in chocolate for chocolate souvenirs derived from cocoa beans that contain antioxidant flavonoids that are useful to keep free radicals. Efficacy of antioxidants contained in cocoa flavonoids in apples comparable with 6 or 4.5 cups of tea.
In addition to being antioxidants, chocolate also helps the body relax efficacious or reduce insomnia. Efficacy is contained in the proteins contained in cocoa beans, which are rich in protein amino acid tryptophan, phenylalanine and tyrosine.
Savor the other is capable of supplying chocolate calcium and magnesium for the body. Therefore chocolate is useful to make your courage again. So savor chocolate for your health, namely:
1. Antioxidants to prevent free radical
2. Helping the body to rest or reduce insomnia
3. Making back vibrant
But the chocolate that has been mixed with milk tends to produce much fat, which is why chocolate bars with high milk content be avoided because it can cause obesity. After eating chocolate you should consume lots of water to avoid the risk of kidney stones.
Prospect Great Chocolate Plant Cultivation
Terms grow
If we want to develop the cultivation of chocolate to note is that the plant height is not more than 800 meters above sea level, with a temperature of 30 º C - 32 º C (maximum) and 18 º C - 21 º C (minimum) with a pH of 5.6 - 7.2 and periodic rainfall areas 1100 mm / year - 3000 mm / year.
Nurseries
Seeds should be derived from a healthy tree, high production, and fruit throughout the year. Seeds taken from the center of the fruit and the pulp is not dry. If the pulp is dry usually already germinated seeds in the fruit and should not be used as plant material.
Before dikecambahkan seed must be cleaned of pulp attached by way of rubbing the seeds mixed with ash kitchen. This is to prevent the growth of fungi and insects ants. After the seeds dried in the sun but do not get wrinkled. Dikecambahkan seeds in nursery beds at 20 cm-thick sand media that are 1.5 cm tall shade on the east side and 2 cm on the west side.
Harvest
Since the growth phase until it becomes ripe fruit takes approximately 5 months. Ripe fruit is characterized by changes in skin color of fruits and seeds are released from the inner skin. When the fruit is usually sounded shaken. Changes in color and color grouping classes see table fruit ripeness.
Change Color Part Pods Experiencing Change Color Class Maturity Fruit Yellow In the groove fruit C Yellow In the groove and back flow of fruit B Yellow On the whole surface of the fruit of A Yellow Old On the whole surface of the fruit of A + At the time of harvesting the fruit should be sought so as not to injure the stem or branch is overgrown with fruit and cut right to the fruit stalk. Wounds on the trunk and branches resulting rate does not grow again in the next period.
Disease
The existence of small black spots irregularly and cause drying and pengeriputan autumn leaves, at the end of the shoot causes the growth of many young shoots with short segments. In young fruit brown spots visible symptoms followed by the odd shape of fruit growth. Infection starts from the tip or base of the fruit. A few days later the fruit will dry out and die. Control by using fungsida and environmental sanitation, and provide full line of rubber planting area
Source:
http://www.pakkatnews.com/budidaya-tanaman-coklat.html
Chocolate Plant Not Affected by Global Crisis
Chocolate Plant Not Affected by Global Crisis
Sunday, 15 March 2009 08:47
The assertion was submitted Regent M. Sadiq Pasadigoe front of the South Batipuah Baiang Malalo district, when a speech in the inauguration mushalla Nurul Ikhwan Tigo Tumpuak Baiang Malalo Thursday (12 / 3).
Since the world hit by global crisis many export commodity prices tumbled, due to lack of purchasing power of consumers to particular products. But, Alhamdulillah chocolate fruit crop prices persist, even these days is very encouraging at all, reach Rp.28.000, - per Kg.
To the community Baiang Malalo, Regent Sadiq asked to develop the cocoa crop in the use of vacant land. Problems of seed farmers do not have to worry about the cost, because the Department of Forestry and Plantations Plains each year to provide free seedlings.
"For 2009 we also membibitkan pretty much expected around October 2009 has to be asked to the Department of Forestry and Plantations, the records must be submitted via a written request in advance," said M. Sadiq Pasadigoe added.
Ask the District Head of Regional Head of South Batipuah Drs.Mukhlis order to help deliver a written request from people who want this brown seeds. If each resident came to Batusangkar, in addition to time-consuming also have to spend quite large.
When the petition has been signed, the Department of Forestry and Plantations Plains will lead to the location. In other words, people do not have to pick up into the nursery, just accept an agreed location.
"Why would I recommend developing the cocoa plant? Because in addition to high and stable prices will also help the father and ibuk in continuing education of children in the future, "said Sadiq Regent while introducing a number of officials who attended the occasion.
Speaking of education, Regional Head Baiang ask the community for serious concern. The problems of poor families, but his son received at the State University Tingggi termuka like, UI, ITB, Padjadjaran University, Gadjah Mada University and Andalas, not to worry because Pemkab Tanah Datar is ready to finance.
Chief Executive Brett mushalla Nurul Anwar Ali, BA in the opportunity to report, mushalla which was built about 4 years ago had already spent approximately Rp.50, - million and up to now still due Rp.2, 5 million. Funds obtained apart from the nomads and pilgrims also come from Parliament anggot Plains Amigo Rinaldi Dt.Penghulu Sutan for Rp.4, - million. Regent on the occasion also pledged Rp.5, - million for the development of TPA Nurul Ikhsan Tigo mushalla Tumpuak Baiang Malalo. (PR / WD)
Sunday, 15 March 2009 08:47
The assertion was submitted Regent M. Sadiq Pasadigoe front of the South Batipuah Baiang Malalo district, when a speech in the inauguration mushalla Nurul Ikhwan Tigo Tumpuak Baiang Malalo Thursday (12 / 3).
Since the world hit by global crisis many export commodity prices tumbled, due to lack of purchasing power of consumers to particular products. But, Alhamdulillah chocolate fruit crop prices persist, even these days is very encouraging at all, reach Rp.28.000, - per Kg.
To the community Baiang Malalo, Regent Sadiq asked to develop the cocoa crop in the use of vacant land. Problems of seed farmers do not have to worry about the cost, because the Department of Forestry and Plantations Plains each year to provide free seedlings.
"For 2009 we also membibitkan pretty much expected around October 2009 has to be asked to the Department of Forestry and Plantations, the records must be submitted via a written request in advance," said M. Sadiq Pasadigoe added.
Ask the District Head of Regional Head of South Batipuah Drs.Mukhlis order to help deliver a written request from people who want this brown seeds. If each resident came to Batusangkar, in addition to time-consuming also have to spend quite large.
When the petition has been signed, the Department of Forestry and Plantations Plains will lead to the location. In other words, people do not have to pick up into the nursery, just accept an agreed location.
"Why would I recommend developing the cocoa plant? Because in addition to high and stable prices will also help the father and ibuk in continuing education of children in the future, "said Sadiq Regent while introducing a number of officials who attended the occasion.
Speaking of education, Regional Head Baiang ask the community for serious concern. The problems of poor families, but his son received at the State University Tingggi termuka like, UI, ITB, Padjadjaran University, Gadjah Mada University and Andalas, not to worry because Pemkab Tanah Datar is ready to finance.
Chief Executive Brett mushalla Nurul Anwar Ali, BA in the opportunity to report, mushalla which was built about 4 years ago had already spent approximately Rp.50, - million and up to now still due Rp.2, 5 million. Funds obtained apart from the nomads and pilgrims also come from Parliament anggot Plains Amigo Rinaldi Dt.Penghulu Sutan for Rp.4, - million. Regent on the occasion also pledged Rp.5, - million for the development of TPA Nurul Ikhsan Tigo mushalla Tumpuak Baiang Malalo. (PR / WD)
Chocolate Types
Most Healthy Chocolate Types
Many types of chocolate are available in the market. There are expensive, some are cheap. What are the differences? Here is a comparison type of chocolate and benefits of each.
• Dark Chocolate
Dark Chocolate contains cocoa beans (cocoa), the highest of at least 70% containing cocoa. Dark chocolate contains cocoa or chocolate beans ever, without a lot of sugar and no trans fats or hydrogenated vegetable oils (HVO).
• White Chocolate
While white chocolate has only 33% content of chocolate or cocoa, the rest is sugar, milk and vanilla. The content of this sugar which can give negative effects, such as tooth decay and diabetes.
• Milk Chocolate or Chocolate Milk
Milk chocolate or chocolate milk is a mixture of cocoa with milk and sugar added. This type of chocolate is also very popular because it tastes delicious.
Any careful Eat Chocolate
Mistakes are often made when selecting chocolate is to choose a chocolate "branded" a cheap or very cheap. Thus has a cocoa content of chocolate (cocoa beans) are on average slightly less than 20%, some even less than 7%. This type of chocolate also contains high sugar, high saturated fat content and other evils such as hydrogenated vegetable oils (HVO), resulting in tooth damage and health problems like diabetes.
Other chocolate products are also dangerous and bad for health, especially in the form of fondant (usually used to decorate cakes) and praline. Fondant actually contains 100% sweetener and pralines are also just as bad.
Wherever possible choose a chocolate with a little sugar content so you can enjoy the great benefits that have chocolate. You will feel the benefits if you are consuming chocolate containing cocoa or chocolate beans is high. Enjoy your chocolate!
Many types of chocolate are available in the market. There are expensive, some are cheap. What are the differences? Here is a comparison type of chocolate and benefits of each.
• Dark Chocolate
Dark Chocolate contains cocoa beans (cocoa), the highest of at least 70% containing cocoa. Dark chocolate contains cocoa or chocolate beans ever, without a lot of sugar and no trans fats or hydrogenated vegetable oils (HVO).
• White Chocolate
While white chocolate has only 33% content of chocolate or cocoa, the rest is sugar, milk and vanilla. The content of this sugar which can give negative effects, such as tooth decay and diabetes.
• Milk Chocolate or Chocolate Milk
Milk chocolate or chocolate milk is a mixture of cocoa with milk and sugar added. This type of chocolate is also very popular because it tastes delicious.
Any careful Eat Chocolate
Mistakes are often made when selecting chocolate is to choose a chocolate "branded" a cheap or very cheap. Thus has a cocoa content of chocolate (cocoa beans) are on average slightly less than 20%, some even less than 7%. This type of chocolate also contains high sugar, high saturated fat content and other evils such as hydrogenated vegetable oils (HVO), resulting in tooth damage and health problems like diabetes.
Other chocolate products are also dangerous and bad for health, especially in the form of fondant (usually used to decorate cakes) and praline. Fondant actually contains 100% sweetener and pralines are also just as bad.
Wherever possible choose a chocolate with a little sugar content so you can enjoy the great benefits that have chocolate. You will feel the benefits if you are consuming chocolate containing cocoa or chocolate beans is high. Enjoy your chocolate!
benefits of chocolate
Chocolate for Health Benefits
Chocolate containing cocoa (chocolate beans) are more than 70% also have benefits for health, because chocolate is rich in the antioxidant content of phenols and flavonoids. With the presence of antioxidants, will be able to capture free radicals in the body. The amount of the antioxidant content is even 3 times more than green tea, drink very often regarded as a source of antioxidants.
With the presence of antioxidants, making the chocolate into one health drink. Phenol, an antioxidant capable of reducing cholesterol in the blood so it can reduce your risk of heart attack are also useful to prevent cancer in the body, preventing the occurrence of stroke and high blood. In addition, the fat content in chocolate high quality proven cholesterol-free and does not clog arteries.
Chocolate also contains some vitamins are useful for the body such as vitamin A, vitamin B1, vitamin C, vitamin D, and vitamin E. In addition, chocolate also contains substances and nutrients essential for the body such as iron, potassium and calcium. Cocoa itself is the highest natural source of magnesium. If someone is magnesium deficiency, can cause hypertension, heart disease, diabetes, joint pain and problems that a woman's monthly pre-menstrual (PMS). By eating chocolate will add magnesium in daily nutrient intake that causes increased levels of progesterone in women. This reduces the negative effects of PMS.
Chocolate for Beauty
Other benefits of chocolate is to beauty, because antioxidants and catechins are present in it to prevent premature aging, so do not be surprised if at this time developed a very good chocolate body scrub for skin beauty.
Chocolate containing cocoa (chocolate beans) are more than 70% also have benefits for health, because chocolate is rich in the antioxidant content of phenols and flavonoids. With the presence of antioxidants, will be able to capture free radicals in the body. The amount of the antioxidant content is even 3 times more than green tea, drink very often regarded as a source of antioxidants.
With the presence of antioxidants, making the chocolate into one health drink. Phenol, an antioxidant capable of reducing cholesterol in the blood so it can reduce your risk of heart attack are also useful to prevent cancer in the body, preventing the occurrence of stroke and high blood. In addition, the fat content in chocolate high quality proven cholesterol-free and does not clog arteries.
Chocolate also contains some vitamins are useful for the body such as vitamin A, vitamin B1, vitamin C, vitamin D, and vitamin E. In addition, chocolate also contains substances and nutrients essential for the body such as iron, potassium and calcium. Cocoa itself is the highest natural source of magnesium. If someone is magnesium deficiency, can cause hypertension, heart disease, diabetes, joint pain and problems that a woman's monthly pre-menstrual (PMS). By eating chocolate will add magnesium in daily nutrient intake that causes increased levels of progesterone in women. This reduces the negative effects of PMS.
Chocolate for Beauty
Other benefits of chocolate is to beauty, because antioxidants and catechins are present in it to prevent premature aging, so do not be surprised if at this time developed a very good chocolate body scrub for skin beauty.
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