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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 ...
The cocoa bean, also known simply 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.
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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 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).
The three traditional varieties: Forastero, Trinitario, and Criollo. Cocoa beans are traditionally classified into three main varieties: Forastero, Criollo and Trinitario.. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as ...
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Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.