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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.
As of 2022, the Ivory Coast was the world's largest exporter of cocoa beans, with exports totaling $3.33 billion. The leading markets for Ivorian cocoa beans were the Netherlands, Belgium, the United States, Malaysia, and Germany. Notably, Brazil, Canada, and Mexico emerged as the fastest-growing export markets between 2021 and 2022.
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]
A cup of roasted cocoa beans, sold at a café in Mé-Zóchi District. São Toméan cocoa producers of the 21st century have gradually shifted their focus to promoting the quality of their product. Some cocoa farmers have oriented their operations towards eco-friendly cocoa, that is, cocoa grown without the use of fertilisers or herbicides.
One way to tackle these problems is to make chocolate without using cocoa beans — the fermented seed of the cacao tree. Cocoa-free chocolate is already available but scientists around the world ...
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
It took a little less than 10 minutes to cut the pods and pluck all the beans out. From Cacao Pod to Chocolate Bar - How I Made Chocolate From Scratch Skip to main content
Cocoa's social and religious significance motivated rich hobbyist gardeners to cultivate it in Yucatán, despite the challenging growing conditions. Nevertheless, most cocoa consumed was imported, primarily from Chontalpa, Tabasco. [25] To make chocolate, cacao beans were fermented, dried and roasted.