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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 ...
Cacao flowers profusely. Midges in the family Ceratopogonidae are believed to be the most important pollinators of cacao globally, particularly the larger members of the family. The tree flowers profusely but few flowers set, particularly in the dry season; when the tree is under water stress all flowers are dropped within about five days.
Gliricidia sepium is a medium-sized tree that grows 10–12 m (33–39 ft) high. The bark is smooth, and its color can range from a whitish gray to deep red-brown. The flowers are located on the end of branches that have no leaves. These flowers have a bright pink to lilac color that is tinged with white.
Cacao is commercially valued as the source of cocoa and chocolate. [10] 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.
Gyotaku (魚拓, from gyo "fish" + taku "stone impression", fish print(ing)) is the traditional Japanese method of printing fish, a practice which dates back to the mid-1800s. This form of nature printing , where ink is applied to a fish which is then pressed onto paper, was used by fishermen to record their catches, but has also become an art ...
Frescography (from Latin fresco – painting onto "fresh" plaster + Greek graphein – to write) is a method for producing murals digitally on paper, canvas, glass or tiles, invented in 1998 by German muralist Rainer Maria Latzke. [1] Frescography uses CAM and digital printing methods to create murals. With CAM-program created Frescography
Theobroma bicolor, known commonly as the mocambo tree, jaguar tree, balamte, [2] or pataxte, among various other common names, is a tree in the genus Theobroma (family Malvaceae), which also contains the better-known Theobroma cacao (cocoa tree).
Chocolate – raw or processed food produced from the seed of the tropical Theobroma cacao tree. [1] The seeds of the cacao tree have an intense bitter taste, and must be fermented to improve the flavour. Chocolate is a popular ingredient in confectionery items and candies.