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  2. Cocoa bean - Wikipedia

    en.wikipedia.org/wiki/Cocoa_bean

    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.

  3. Theobroma cacao - Wikipedia

    en.wikipedia.org/wiki/Theobroma_cacao

    Toasted cacao beans, ready for use. In 2016, cocoa beans were cultivated on roughly 10,200,000 hectares (25,000,000 acres) worldwide. [15] Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. [16] A tree begins to bear when it is four or five ...

  4. File:World production of cocoa beans (1900–2016), by region ...

    en.wikipedia.org/wiki/File:World_production_of...

    English: Source: Mitchell (2007a, 2007b, and 2007c) and FAOSTAT (2013a and 2018). For the Asian region no data was available in Mitchellʼs historical statistics. Therefore, Mitchellʼs historical statistics were combined with data from FAOSTAT, available from 196

  5. Chocolate, but without the guilt? Why lab-grown cocoa and ...

    www.aol.com/chocolate-without-guilt-why-lab...

    Fava beans also have nutritional advantages, according to Newton, as they are higher in protein and lower in fat compared to cocoa powder, and because of their ability to fix nitrogen in the soil ...

  6. How to Eat Cocoa Nibs, According to a Pastry Chef and ... - AOL

    www.aol.com/eat-cocoa-nibs-according-pastry...

    Cocoa nibs, more properly known as cacao nibs, come from the beans (or seeds) of the cacao tree. The fruit of the tree is the cacao pod; each pod contains about 20 to 50 cacao beans.

  7. Types of cocoa beans - Wikipedia

    en.wikipedia.org/wiki/Types_of_cocoa_beans

    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 ...

  8. History of chocolate - Wikipedia

    en.wikipedia.org/wiki/History_of_chocolate

    Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".

  9. Outline of chocolate - Wikipedia

    en.wikipedia.org/wiki/Outline_of_chocolate

    Cacao bean – Fatty seed of Theobroma cacao Chocolate liquor, also known as chocolate mass – Pure cocoa mass in solid or semi-solid form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean; Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans