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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.
Dried cocoa beans are displayed at the National Cocoa and Chocolate Day in Abidjan, Cote d'Ivoire, on Sept. 28, 2024. - Laurent Idibouo/Xinhua/Getty Images The Ivory Coast and Ghana produce 70% of ...
Toasted cacao beans, ready for use. In 2016, cocoa beans were cultivated on roughly 10,200,000 hectares (25,000,000 acres) worldwide. [16] Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. [17] A tree begins to bear when it is four or five ...
The cocoa beans for each truffle is sourced from just one location, which gives it a unique flavor, and the box includes a tasting guide that helps you identify the nuanced differences between the ...
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 ...
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.
The picture of the day (POTD) is a section on the English Wikipedia's Main Page that is automatically updated every day with one or more featured pictures, accompanied by a blurb. Although it is generally scheduled and edited by a small group of regular editors, anyone can contribute.
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.