During 1977, the world produce of cacao beans rose to record heights reaching approximately three times the price prevailing three years earlier.
Ingredient cost consideration and limited availability of cocoa beans has generated interest in cocoa powder extenders and replacers. Cocoa powder extender is similar to cocoa powder in appearance and taste. The extenders are often used in chocolate, biscuit, confectionary etc.
Blends of spray-dried malted barley and roasted barley or other roasted grains are used in some cases at a rate of 35-50% as a replacement for cocoa powders.
The roasted seeds of the locust bean pod, which when pulverized, can be used as an extender to chocolate or cocoa.
Cocoa powder extender
The word chocolate is derived from the Aztecs names for the tree, and for the drink they prepared from the beans. These words live on in Mexican today as ‘choclatl’ for the drink and ‘cacauatl’ for the tree. Chocolate was first cultivated as a crop, by ancient Mesoamerican peoples. They used cacao beans to create a frothy chocolate drink flavored with spices.
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