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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 (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 ...
Theobroma is a genus of flowering plants in the mallow family, Malvaceae. It was previously classified as a member of Sterculiaceae, which has been incorporated into Malvaceae to make it monophyletic. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. [2]
This is the result of cocoa farmers illegally encroaching upon these forests, clearing the underbrush, planting cocoa, and then lighting the roots of the taller trees on fire so that they can be destroyed and more sunlight can be afforded to the cocoa plants. Cocoa production and the taking over of many of the rainforests in the Ivory Coast has ...
Cocoa nibs, more properly known as cacao nibs, come from the beans (or seeds) of the cacao tree. The fruit of the tree is the cacao pod; each pod contains about 20 to 50 cacao beans. "As the name ...
To produce two tons of cocoa butter traditionally, Beressi Golomb said, four tons of cocoa pods are required, using 2,000 trees and over 100,000 square feet (9,290 square meters) of land.
Theobroma bicolor can reach a height of 3–8 metres in open fields, although in the understories of forests it can grow to 25–30 metres. [3] It is a slow-growing tree and grows best in loose, unconsolidated soils. It is adapted to survive flooding at a minimal level, but can sometimes last in deeper floods. [5]
Cocoa, chocolate, and other flavonoids. ... while root vegetables and fruiting vegetables (like bell peppers) ... a naturally occurring plant chemical with antioxidant effects.