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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 cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate; Cacao paste, ground cacao beans. The mass is melted and separated into: Cocoa butter, a pale, yellow, edible fat; and; Cocoa solids, the dark, bitter mass that contains most of cacao's notable phytochemicals, including caffeine and theobromine.
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [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 ...
Milk chocolate. Milk chocolate has to be made from at least 10% cocoa (meaning the liquor, solids and/or butter mixture defined above) and at least 12% milk solids, according to the FDA.Since it ...
Cocoa is a variant of cacao, likely arising from a confusion with the word coco. [2] Through cacao, it is ultimately derived from kakaw(a), but whether that word originates in Nahuatl or a Mixe-Zoquean language is the subject of substantial linguistic debate.
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Cacao is commercially valued as the source of cocoa and chocolate. [8] Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus. The larvae of another moth, Hypercompe muzina, feed exclusively on Theobroma cacao.
Common names of Gliricidia sepium in English include: gliricidia, Mexican lilac, mother of cocoa (in India and Ghana), Nicaraguan cocoashade (in Trinidad and Tobago), quickstick (in Guyana and Jamaica), Aaron's rod (in Jamaica), and St. Vincent plum, among other common names.