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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 ...
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.
The history of chocolate dates back more than 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon after domestication, the tree was introduced to Mesoamerica , where cacao drinks gained significance as an elite beverage among different cultures including the Maya and the Aztecs .
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening. Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas.
Gliricidia sepium, often simply referred to as gliricidia or by its Spanish common name madre de cacao (calque of Nahuatl cacahuanāntli [2]; also anglicized as mother of cocoa), [3] is a medium size leguminous tree belonging to the family Fabaceae.
It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. [3] The seeds of the cacao tree (Theobroma cacao), the best known species of the genus, are used for making chocolate.
Theobroma bicolor, known commonly as the mocambo tree, jaguar tree, balamte, [2] or pataxte [pronunciation?], among various other common names, is a tree in the genus Theobroma (family Malvaceae), which also contains the better-known Theobroma cacao (cocoa tree).