Chocolate: Cocoa

Cocoa is made from the beans of the cacao tree, native to the Americas. The beans are fermented, dried, roasted, and then ground into a paste called chocolate liquor. This liquor is then processed to separate cocoa solids (cocoa powder) and cocoa butter, which are used in various food products.

Cocoa is primarily used to provide a rich chocolate flavor and color in a wide variety of foods. It's a key ingredient in baked goods like cakes and cookies, as well as in chocolate bars, ice cream, and beverages. Manufacturers use it to create the characteristic taste and appearance of chocolate-flavored products.

Cocoa and its derivatives are generally recognized as safe (GRAS) by the FDA for use in food. The FDA has not set specific upper intake limits for cocoa itself. Cocoa contains flavanols, which are plant compounds that may have antioxidant properties. Some research suggests potential benefits for heart health, but more studies are needed. JECFA has evaluated cocoa and cocoa products, but did not set a numeric limit (ADI not specified).