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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".
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
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 ...
The three main 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 having a ...
The gel, when added to the cocoa beans to make chocolate, eliminates the need for sugar. Mr Mishra sees his invention as the latest in a long line of innovations by Swiss chocolate producers.
West Africa collectively supplies two thirds of the world's cocoa crop, with Ivory Coast leading production at 1.8 million tonnes as of 2017, and nearby Ghana, Nigeria, Cameroon and Togo producing additional 1.55 million tonnes. [4][5][6] Ivory Coast overtook Ghana as the world's leading producer of cocoa beans in 1978, and today is highly ...
Historically flavor beans were used by chocolatiers in Western Europe, Japan and parts of Latin America. As of 2018, they were increasingly used in the US. [ 9 ] Ecuador as of 2017 was the largest exporter of fine cocoa, constituting 75% of cocoa exports.