Love Water for Chocolate
As Valentine’s Day approaches, no doubt many of us have chocolate on our minds and taste buds.
Delicious, dark, tempting chocolate that, eaten in moderation, may even be good for us. As we’ve learned in recent years, the cocoa beans that give chocolate its main ingredient contain flavanols, which scientists have discovered may reduce the risk of heart disease.
More love for chocolate.
But there’s a hidden ingredient of chocolate we might also give more love to – and that’s water.
It takes an astonishing 450 gallons (1700 liters) of water to make a typical 3.5-ounce (100-gram) chocolate bar. That’s about ten bathtubs of water for one bar of chocolate.
Most of those gallons are consumed by the cocoa plants in the field. As with other products of the land – from coffee to cotton shirts – it’s the water needed for plant growth that typically accounts for the biggest portion of that item’s water footprint.
In the case of chocolate, where does that water come from?
The most ideal climate and growing conditions for cocoa (or cacao) plants occur within a 10-degree latitude band around the equator. The West African —> Read More Here