|
Post by You Must Enter A Name on May 20, 2014 20:24:25 GMT 10
My girlfriend buys these 1kg bags of fair trade (We try to make ethical purchases as often as possible) Raw Organic Cacoa, everything I have read on the internet suggests that cocoa will last for up to three years if kept in an airtight container and in a cool dry place, oddly enough rice is similar but as has been demonstrated white rice stored prepperly (new word?) could probably outlast me.
I was wondering if I stored a few kilos of this cacoa in vacuum sealed mylar bags with 02 absorbers could anyone with a better understanding of organics give me some insight into the longevity of this?
Lately I have been rethinking my entire food storage solution and have been working through my canned goods which I painstakingly sealed in wax, cataloged and stored and have decided to add some morale boosting treats which could also serve as trade items.
|
|
myrrph
VIP Member
trying to figure out how to change my nick :P
Posts: 1,075
Likes: 1,232
|
Post by myrrph on May 21, 2014 11:07:26 GMT 10
read somewhere that all rice _except_ brown rice can be kept for 30 years or more. Reason is because of the oils in brown rice. Cocoa could have the same problem? Google it and you will know
|
|
|
Post by You Must Enter A Name on May 21, 2014 12:33:08 GMT 10
have had a look around google, I was hoping someone here would have some first hand experience, besides that If we google everything and never ask each other than it might get a little quite around here
|
|
myrrph
VIP Member
trying to figure out how to change my nick :P
Posts: 1,075
Likes: 1,232
|
Post by myrrph on May 21, 2014 12:57:54 GMT 10
nono.. placeholder here and google the info.
Then share it. everyone has an idea each and the forum would be full...
|
|
|
Post by You Must Enter A Name on May 21, 2014 15:06:30 GMT 10
i'll post the info I found when I get home, for now though has anyone had first hand experience?
|
|
|
Post by You Must Enter A Name on May 21, 2014 17:10:49 GMT 10
|
|
|
Post by You Must Enter A Name on May 21, 2014 17:16:19 GMT 10
|
|
myrrph
VIP Member
trying to figure out how to change my nick :P
Posts: 1,075
Likes: 1,232
|
Post by myrrph on May 21, 2014 19:58:11 GMT 10
good stuff!
|
|
Deleted
Deleted Member
Posts: 0
Likes:
|
Post by Deleted on May 21, 2014 20:17:46 GMT 10
Raw cacao can be stored in normal jute and plastic lined bags (Normal bulk storage from growers) with no ill effects for two years! Sealed in Mylar with O2 absorbers will give you 6-10 years with out loss of nutrients!
I store green coffee beans as they will store for 10years in Mylar, where processed(Cooked) beans will only last a short time and loose flavor!
Some Extra Info:
What is the difference between cocoa and cacao? Other than a few rearranged letters, at first glance your answer might be “not much.” I have spent more than a few trips to the grocery store scratching my head, wondering if the more cost-efficient cocoa was really the same as the more expensive cacao.
Well, here’s the answer: cacao and cocoa are the same thing. Yet very different.
The technical difference
The Cacao Tree (Theobroma cacao if you’re into botany-speak) is the tree from which the cacao bean comes. Cacao beans are found inside the “fruit” of the tree, in football-sized pods. When we see “cacao nibs” or “powdered cacao” for sale, we are seeing the bean in its raw state, uncooked and unprocessed. After the beans are cleaned, roasted and processed, they are called “cocoa.”
The nutritional difference
Cacao and cocoa are both antioxidant powerhouses, though cacao is significantly more powerful. ORAC (oxygen radical absorbance capacity) is a method of measuring antioxidants in biological samples. It is likely not something you typically consider as much as calories or other nutritional facts, but it is useful when comparing apples to oranges. Or, er, cocoa to cacao. Per 100 grams:
Raw cacao powder has an ORAC value of 95,500 Raw cacao nibs have an ORAC value of 62,100 Roasted cocoa powder as an ORAC value of 26,000
Raw cacao powder therefore has significantly more antioxidant power. To boot, raw cacao is an excellent source of essential fatty acids, fiber, iron, copper, zinc, magnesium, calcium and sulfur. Unfortunately, once roasted and processed, cacao, now cocoa, loses much of its nutritional benefits.
|
|
|
Post by You Must Enter A Name on May 21, 2014 20:48:33 GMT 10
Thats allot of good information there Gaz and exactly what I was after, so ideally raw cacao can be stored for up to ten years? thats effing fantastic! ill be storing several kilos of raw organic fair trade as soon as funds allow.
|
|