Course Description
A study abroad program at UGA Costa Rica that includes the historical and cultural significance of cacao production, growing conditions, socio-economic impact, hands-on manufacture of chocolate from dry cocoa beans, experiential assessment of quality characteristics and sensory properties, and their relationship to the chemistry and biochemistry of cacao.
Additional Requirements for Graduate Students:
Graduate students will be required to prepare and deliver a
15-minute PowerPoint presentation to the class on a selected
topic pertaining to cacao production or chocolate processing
technology before going on the study abroad experience.
Depending on the selected topic, the presentation will include
historical and geographical context, technological relevance,
environmental impact and/or economical relevance. This
presentation will be graded based on content, quality of visual
aids, and topic analysis using a critical thinking rubric. The
presentation will represent a third of the graduate students'
final class grade.
Athena Title
Culture of Chocolate
Non-Traditional Format
The course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Traditional lectures will be complemented with presentations during tours to cacao farms in the Upala region north of the country, visits to artisanal and industrial chocolate processing facilities, as well as with a workshop on chocolate and truffle confection in Monteverde. Students will also experience a hands-on workshop on chocolate manufacture from bean to bar. Required readings and other assignments will further supplement classroom instruction. The class will meet at least two 50-minute sessions before traveling to Costa Rica. The total contact hours for the course will be approximately 35 (based on the formula of 1 credit hour per 50 minute lecture and 1 credit hour per 2-hour field trip).
Prerequisite
(BIOL 1103 and BIOL 1103L) or (BIOL 1107 and BIOL 1107L) or (BIOL 1108 and BIOL 1108L)
Semester Course Offered
Offered summer semester every year.
Grading System
A - F (Traditional)
Course Objectives
Upon successful completion of this program, students should be able to: 1. Describe the horticultural practices for growing cacao in Costa Rica. 2. Contrast a small and a large cacao farm, the yield per tree. 3. Name the three main cacao cultivars and explain their basic differences. 4. State the main components and composition of cacao pods and beans. 5. Identify the challenges and limitations faced by cacao farmers in raising their crop. 6. Describe the impact of cacao bean fermentation as it relates to the generation of flavor of chocolate. 7. Describe the impact of cacao bean roasting as it relates to the generation of flavor and aroma of chocolate. 8. Recognize the desirable sensory attributes of quality cacao. 9. Explain cocoa fat polymorphism and its impact in chocolate quality. 10. Demonstrate an understanding of the complexity of the production, processing, and distribution pattern of cocoa from the Costa Rican processing plant to the consumer. 11. Prepare chocolate from fermented cacao beans. 12. Discuss the positive and negative health consequences of chocolate consumption based on current scientific literature. 13. Discuss the sustainability of small privately-owned cacao farms operations in Costa Rica. 14. Analyze the socio-economic impact of the added value chain of cocoa in both the U.S. and Costa Rica. 15. Narrate the history of chocolate.
Topical Outline
Brief history of cacao and chocolate Cacao growing regions of the world Cacao horticultural practices Organic cacao production Cacao sustainability in Costa Rica Cacao bean harvest and post-harvest Cacao bean fermentation: microbiology and biochemistry Unit operations in chocolate manufacture • Roasting • Shelling • Winnowing • Grinding • Conching • Pressing • Formulation (dark, milk, and white chocolate) • Tempering Desirable and undesirable flavor characteristics of chocolate Sensory analysis of chocolate Health benefits and risks of chocolate consumption Social and economic impact of cacao production and chocolate manufacture