Theobromis cacao
The Cacao tree grows in tropical regions and was originally a native of the Amazon, but now grows in many different countries around the world. Cocoa butter is the rich solid fat from the bean of the fruit, separated during the manufacture of cocoa and chocolate products.
Theobroma translates as ‘food of the gods’ from the Greek theos meaning god and broma, food
High in the mono-unsaturated fatty acid oleic acid, it helps to maintain suppleness and flexibility and has been used traditionally during pregnancy to prevent and repair stretch marks. Oleic acid also has anti-inflammatory and regenerative properties.
Rich in saturated fatty acids, stearic and palmitic, cocoa butter is solid at room temperature, but melts at body temperature. It is prized for its emollient properties that leave a fine lipid barrier on the surface of the skin preventing water loss.
Historically the cocoa tree has been a significant source of tropical deforestation, at the same time it is a crop on which many conservationists base their hopes for an agricultural industry that not only provides a livelihood for tropical farmers but also helps to conserve biodiversity in tropical regions.
To this end, I was very mindful when sourcing cocoa butter for Lusan. Our butter comes from a Fairtrade and sustainable programme in Ghana and is of course organically certified.
