COCA

Coca refers to several species of the Erythroxylum genus, most notably Erythroxylum coca and Erythroxylum novogranatense. These evergreen shrubs are native to the Andean region of South America and are cultivated in countries such as Peru, Bolivia, and Colombia. The leaves are small and oval and contain a group of alkaloids, of which cocaine is the best known.

Traditionally, coca leaves have been chewed or brewed into tea by Andean communities for centuries. The practice is commonly associated with mitigation of hunger and fatigue and with aiding adaptation to high altitudes. Coca chewing is often done with an alkaline substance such as lime to slow the release of alkaloids and reduce irritation, and it plays a role in social and ceremonial contexts as well as everyday life.

Cocaine is the principal alkaloid in coca leaves and acts as a stimulant and local anesthetic. When leaves are chewed, the release of alkaloids is gradual, producing milder effects than refined cocaine. Coca chewing carries health risks, including cardiovascular strain and potential dependence, and effects can vary based on preparation and use. The cultivation and processing of coca for cocaine production contribute to international concerns about illegal drug trafficking and public health.

Legal and economic contexts vary. International narcotics treaties regulate coca cultivation, but controlled forms are permitted in some Andean countries where coca has cultural significance and provides livelihoods. Coca leaves are also the source of pharmaceutical cocaine in regulated settings. In modern beverages, companies such as Coca-Cola use decocainized coca leaf extract, claiming the product contains no cocaine.