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Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...
A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections ...
Cocoa beans naturally contain approximately 1% theobromine. [18] Plant species and components with substantial amounts of theobromine are: [19] [20] Theobroma cacao – seed and seed coat; Theobroma bicolor – seed coat; Ilex paraguariensis – leaf; Ilex guayusa – leaf; Ilex vomitoria – leaf; Camellia sinensis – leaf
The seeds of the cacao tree (Theobroma cacao), the best known species of the genus, are used for making chocolate. Cupuaçu (Theobroma grandiflorum), mocambo (Theobroma bicolor) and capacui (Theobroma speciosum) are also of economic importance.
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
Theobroma speciosum is an arboriform species of ... In Peru it is called cacaoy, cacaoíllo, cacau-rana, cacao biaro, cupuyh ... Leaf arrangement is distichous ...
Theobroma cacao, the source of chocolate. Flowering plant families ; Early-diverging flowering plants: ... and the maple leaf is the country's national symbol. [12]
However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The cocoa trees are also called Cacao trees. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees