Theobroma cacao - Wikipedia
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 ...
Cacao | Description, Cultivation, Pests, & Diseases | Britannica
2024年10月7日 · Asian cacao trees are affected by a fungus (Oncobasidium theobroma) that causes the tree to dry out, starting from the branch tips—a condition called vascular streak dieback. Swollen shoot is a viral disease transmitted to the plant by mealybugs that has devastated Ghanaian and Nigerian cocoa crops.
Cocoa bean - Wikipedia
The cocoa bean, also known simply 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: Benefits of Raw Form, Cocoa Differences, Recipes
2023年5月19日 · The cacao tree (Theobroma cacao) produces fruit which houses the substance that later becomes chocolate or cocoa. Find out why the raw form is so healthy.
Cacao tree - Theobroma cacao | Plants - Kew
Plant description. An evergreen tree with shiny, leathery, egg-shaped leaves that start red and turn green. The young leaves are red and droop to deter herbivores. It is cauliflorous, meaning the tiny, yellowish-white to pale pink flowers grow in clusters …
Theobroma Cacao - an overview | ScienceDirect Topics
Cocoa (Theobroma cacao L.) is native to South (Amazon forest) and Central Americas. It has been known and cultivated by the Mayas and the Atzeques for about 2000 years. The crop was first moved from its area of origin and expanded throughout Mexico by the Atzeques.
Cocoa bean | Description, History, Cultivation, Processing ...
2024年10月9日 · Cocoa bean, seed of the cacao tree (Theobroma cacao), which is used to create cocoa and cocoa butter, key ingredients of chocolate. The beans themselves can be crushed or chopped into “nibs” for a variety of culinary uses, from salad dressing to ice cream toppings; they can also add thickness to a.
Theobroma Cacao: Food of the Gods - Cornell University
Theobroma Cacao: Food of the Gods. The story of chocolate begins with a tree, a small tree of the tropical understory. In 1735 Linnaeus designated this tree Theobroma cacao, a scientific name that handily links two ancient cultures a world apart.
Theobroma cacao - Plant Finder - Missouri Botanical Garden
Theobroma cacao is a small, wide-branching, evergreen tree that is native to tropical rainforest areas of Central and South America. It typically grows in the wild to 20-30' tall with glossy, oblong, drooping, bright green leaves (4-8" long).
Theobroma cacao L. | Plants of the World Online | Kew Science
The edible properties of Theobroma cacao were discovered over 2,000 years ago by the local people of Central America living deep in the tropical rainforests. In the year 2008-2009 world cocoa production was 3,515,000 tonnes.