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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 ...
Cacao is commercially valued as the source of cocoa and chocolate. [ 10 ] Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita , including E. chalybeatus , E. damor , E. hosei and E. sericeus .
Theobroma bicolor, known commonly as the mocambo tree, jaguar tree, balamte, [2] or pataxte [pronunciation?], among various other common names, is a tree in the genus Theobroma (family Malvaceae), which also contains the better-known Theobroma cacao (cocoa tree).
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 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 ...
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 speciosum has a number of common names: [7] In Bolivia it is called chocolatillo; In Brazil it is called cacauí or cacau de macaco [8] In Peru it is called cacaoy, cacaoíllo, cacau-rana, cacao biaro, cupuyh or cacao sacha
A cup of hot chocolate with whipped cream and cocoa powder. This is a list of notable chocolate drinks. Chocolate is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use is by the Olmecs of south central Mexico around 1100 BC.