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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.
Fermented cocoa beans, drying in the sun. Cocoa growers sell beans 'wet' and 'dry'. [35] When selling beans wet, farmers remove beans from pods and almost immediately sell them to a buyer. That buyer collects beans from multiple farms, and takes them to a central location, called a fermentary, where they are fermented and dried.
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 crop is grown in Ivory Coast mostly by smallholder farmers planting on 1 to 3 hectares. [10] The pods containing the beans are harvested when a sufficient number are ripe, opened to separate the seeds and pulp from the outer rind, and the seeds and pulp are usually allowed to ferment somewhere on the farm, before the seeds are dried in a central location.
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.
On the other hand, Netherlands and United States of America are the largest consumers of cocoa beans; both consuming billions of U.S dollars' worth of the product. [1] According to the United Nations Commodity Trade Statistics Database, the Philippines has shifted from a massive importer of cocoa beans into a steady exporter of the bean.
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 ...
This may involve harvesting beans, possibly several times; take note of the order in which beans are planted into fields if there are more types of beans being planted than fields they are being planted into. The player ends their turn by drawing cards from the deck, one by one, and placing them at the back of their hand (so they get played last).