Cocoa is a source of biologically active compounds, especially flavonoids such as
epicatechin, catechin and procyanidin monomers, which positively affect health and aging, reduce the
risk of chronic diseases such as cardiovascular diseases, metabolic disorders and cancer, as well as
containing it vitamins, minerals, fats, proteins, stimulants and organic acids. Cocoa trees are classified
into Forastero, Criollo, Trinitario and Nacional, differing from each other in the shape and color of the
pods, the type and flavor of the cocoa produced from them, with different chemical composition.
Fermentation, drying, roasting and alkalization are the most commonly used processing steps in the
cocoa industry. Depending on the alkaline treatment, different types of modified and natural cocoa
powders are produced that differ among themselves in color, taste, solubility and purpose of use. They
may be used in the manufacture of many types of chocolate, including milk, dark and white chocolate,
Nutella, cakes, pastries, hot drinks, ice cream and others. Cocoa butter is produced from a mixture of
saturated (palmitic and stearic) and unsaturated (oleic) fatty acids. Its quantity and its melting or
hardening properties depend on the type of cocoa bean, fermentation and drying conditions and
environmental conditions.