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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 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 ...
Cocoa trees grow about 20 degrees north and south of the equator in regions with warm weather and abundant rain, including West Africa and South America. Climate change is expected to dry out the ...
Cocoa farming can only occur 15 degrees north or south of the Equator. It can take approximately three years after planting for the trees to be fruitful enough to harvest the pods. [2] Cocoa pods are pollinated by tiny flies called midges. Ripe cocoa pods, which are yellow in colour, are then cut down from the trees using a machete.
Theobroma cacao is shade-loving tree native to the understory of rainforests, growing at low elevation in the foothills of the Andes, and the great South American equatorial river basins the Amazon River Basin, and the Orinoco River Basin. The tree is a choice crop for areas of Zulu with low to slight elevations, good soils, and the constant ...
The trees that grow the beans need specific conditions. They can only thrive about 20 degrees north and south of the Earth’s equator, in high humidity and the tropical conditions of the rainforests.
The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of the equator because they need about 2000 mm of ...
Just days after Israel's agriculture research centre, the Volcani Institute, sent 140 seedlings to a facility in southern Israel to study how this tropical plant could be grown in dry conditions ...
Celleste Bio is taking cocoa bean cells and growing them indoors to produce cocoa powder and cocoa butter, said co-founder Hanne Volpin. In a few years, the company expects to be able to produce cocoa regardless of the impact of climate change and disease — an effort that has drawn interest from Mondelez, the maker of Cadbury chocolate.