James Etegene, a father of two, is in the habit of indulging his children, both of whom are under the age of seven. That explains why toys, dolls and a host of edibles are never in short supply at his home. But the rather overindulgent dad draws the line at chocolates and candies however much his kids may crave them. He feels the consumption of such cocoa products comes with negative health implications, among which are tooth decay, heart disease and obesity.
Etegene is not alone, because research reveals that such beliefs are shared by many individuals and families across Africa; hence the low consumption of cocoa on the continent. For instance, Africa is said to account for 70 percent of global cocoa output; while it consumes a paltry 3 percent of the commodity. But recent findings reveal there is a lot more to processed cocoa than just fat and sugar. This is because it is rich in flavonoids, a group of chemical compounds with antioxidant properties found in a variety of plants which have been shown to build the cardiovascular system, inhibit aggregation of blood platelets (which produces stroke and heart attack) and decrease the body’s inflammatory immune responses that result in arteriosclerosis.
“In the past 10-15 years, there have been solid scientific studies by chocolate manufacturers, research facilities and major universities showing that there are nutritional benefits from the consumption of cocoa,” disclosed Sona Ebai, secretary general, Cocoa Producers’ Alliance (COPAL), an intergovernmental organisation comprising 10 cocoa-producing countries, at a recent media briefing in Lagos. “An ongoing study at Georgetown University, USA reveals that a tiny quantity of Pentameric acid which is found in the cocoa bean…can identify (breast cancer) cells and stop their replication.”
Thankfully, the cocoa benefits do not exclude the tropics (a region which includes Nigeria) where the incidence of malaria is particularly high, like Ebai explained: “There’s an ongoing study at the University of Ghana Medical School which has shown with good scientific evidence that the regular consumption of cocoa serves as a malaria prophylaxis. Liquid from the cocoa bean kills the malaria parasite. There was literature even before the study which showed that this could be a possibility. This is news that people need to know, and it is what we feel will boost the consumption of cocoa…”
Besides flavonol, cocoa is also said to contain over 300 chemically identifiable compounds, among them magnesium, theobromine and cocoa butter, catechin, fibre, B vitamins and carbohydrates. Cocoa butter eliminates stretch marks (thus promoting longevity) and fights tooth decay; while magnesium is crucial to the health of sickle cell patients.
The benefits of cocoa consumption may be numerous, but not many people are adequately informed in that regard, which is why COPAL has scheduled a Chocolate Village Fair from April 1 to 3, 2010 at the Expo Centre, Eko Hotel and Suites, Lagos. According to the organisers, the fair, which would be held annually henceforth, will feature nutritional feedback about cocoa from researchers across the world, including lectures and exhibitions by cocoa-producing countries and manufacturers.
“There’ll be an exhibition of companies that produce or manufacture products derived from cocoa. Anything from cocoa butter to chocolates, beverages and more,” said Frances Eza of Connect Marketing, the firm which is charged with publicising the event. “We want to create an atmosphere that will welcome families and individuals from all walks of life. Let them come and learn different attributes of cocoa that they probably never knew before.”
A sweet tooth may not always be the best trait to imbibe, especially when it is left unchecked. But if the habit comes with several health benefits as well, like researchers insist, maybe parents in the mould of Etegene would be forced to make a U-turn and hand down a chocolaty but healthy legacy to their children in the long run.