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The cocoa bean, also known simply as cocoa (/ ˈkoʊ.koʊ /) or cacao (/ kəˈkaʊ /), [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. They are the basis of ...
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the words origins beyond this are contentious. While it is popularly believed that chocolate derives from the Nahuatl word chocolatl (the language of the Aztecs), early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
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. Later, Mesoamerican civilizations consumed ...
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] Native to the tropics of the Americas, the largest producer of cocoa beans in 2018 was Ivory Coast, at
White chocolate. White chocolate is a form of chocolate typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. [1] It is solid at room temperature (25 °C (77 °F)) because the melting point of cocoa butter, the only white cocoa ...
Tetteh Quarshie (c. 1842 – 25 December 1892) was a agriculturalist in the British Colony of Gold Coast and the person directly responsible for the introduction of cocoa crops to Gold Coast, which today constitute one of the major export crops of the Ghanaian economy, the country Gold Coast became in 1957. Quarshie travelled to the island of ...
Belgian chocolate (French: Chocolat Belge, German: Belgische Schokolade, Dutch: Belgische Chocolade) is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture. The raw materials used in chocolate production do not originate in Belgium; most cocoa is produced ...
Cocoa beans and cocoa harvest processing. Ghana's cocoa production grew an average of 16 per cent between 2000 and 2003. [18] Cocoa has a long production cycle, far longer than many other tropical crops, and new hybrid varieties need over five years to come into production, and a further 10 to 15 years for the tree to reach its full bearing potential.