Search results
Results From The WOW.Com Content Network
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.
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 ...
However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes. The cocoa trees are also called Cacao trees. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees
Starting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed, [38] [39] and in 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa. This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of ...
Hoping to generate more income from the colony, the colonial administrators introduced to the islands the coffee plant in 1780 and the cocoa tree in 1819. [1] [3] Cocoa tree seedlings were brought to São Tomé and Príncipe from Brazil, marking the arrival of cocoa in Africa. [4] [5] The first cocoa tree to fully grow in the colony was on the ...
Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [2]
Cacao seed in the fruit or pocha from the Theobroma cacao tree Cocoa seeds being dried before roasting Cocoa seeds being roasted. Fair trade cocoa is an agricultural product harvested from a cocoa tree using a certified process which is followed by cocoa farmers, buyers, and chocolate manufacturers, and is designed to create sustainable incomes for farmers and their families.
When the tree matures, the bases of the laterals form a single ring. [2] Subsequently, the tree development produce chupons from below the first jorquette to form another storey of fan branches from a second jorquette, a process which may be repeated. Selective pruning seeks for the jorquettes to achieve maximum light absorption efficiency. [1]