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The generic name Theobroma is derived from the Greek for "food of the gods"; from θεός (theos), meaning 'god' or 'divine', and βρῶμα (broma), meaning 'food'. The specific name cacao is the Hispanization of the name given to the plant in indigenous Mesoamerican languages such as kakaw in Tzeltal, Kʼicheʼ and Classic Maya; kagaw in ...
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.
In 1753, Swedish biologist Carl Linnaeus gave cacao its genus name: Theobroma, meaning "food of the gods". [88] Medical opinion of this time held that chocolate was medically beneficial if not consumed in excess. [89] In Spain, Jesuits were prominent in importing and drinking chocolate until Charles III expelled them in 1767. The upper and ...
A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections.
The scientific name, Theobroma, means "food of the gods". [56] The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils.
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.
Theobromine is derived from Theobroma, the name of the genus of the cacao tree, with the suffix -ine given to alkaloids and other basic nitrogen-containing compounds. [13] That name in turn is made up of the Greek roots theo ("god") and broma ("food"), meaning "food of the gods".
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.