1. NAME: MOHD KHAIRUL NIZAM BIN SHAHRIN CLASS: MV 2’A’ TOPIC: CHOCOLATE

2. INTRODUCTION Chocolate comes from the seeds of the cacao plant, which is native to South America's tropical rain forest. Cacao is now grown all over the world, which annually consumes more than a million tons of processed chocolate. Plantations are also plagued by diseases, expensive to run, and consume precious rain forest. Scientists have recently learned that cacao flowers are pollinated exclusively by midges which prefer moist rain forest to sunny plantations.rain forest

3. The source of chocolate, the seeds of the cacao tree, have figured prominently in many different cultures, first in prehistoric Central America, then in Mayan and Aztec civilization, then around the world, spread by the great colonial powers. Chocolate lovers might swear that the cacao tree's major contribution has been gastronomic, but it has also played an important part in religious, medical, economic, and social history. The first known picture of a chocolate drink being made, which dates from 750 AD, shows the liquid being poured from one vessel to another to raise foam. The foam was considered the choicest part of the drink.

4. CACAO BEAN Preparing these beverages was an elaborate and labor- intensive process. The drinks played an important role. Chocolate is actually a valuable energy source. A single chocolate chip can provide enough energy for an adult human to walk 150 ft. Rich in carbohydrates, chocolate is an excellent source of quick energy however it also contains minute amounts of the stimulating alkaloids and other chemically active ingredients which could lead to the "feel good" feeling and cravings associated with chocolate.

5. The abroma cacao The cacao treeRaw cacao

6. In this review, we attempt to place these issues in perspective and to provide the reader with an extensive summary of the literature on chocolate and cocoa and their potential mechanisms of action with respect to human health. Never the less, some people are so attracted to the flavor that compulsive or obsessive use has resulted in the newly coined term chocoholic. Some scientists are researching the phenyl thy la mine in chocolate as the factor that encourages compulsive chocolate ingestion. FROM : ZANA,FRIEND