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: Benefits of Raw Form, Cocoa Differences, Recipes
May 19, 2023 · 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 | Description, Cultivation, Pests, & Diseases | Britannica
Dec 3, 2024 · 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.
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.
Cacao Powder: Health Benefits, Nutrients, Risks, and Usage
Oct 17, 2023 · Cacao is the name of the small tree native to the Amazon basin that grows cacao, or cocoa, beans. Its scientific name, Theobroma cacao, translates to "food of the Gods." The ancient Mayans and...
Cacao tree - Theobroma cacao | Plants - Kew
The Olmecs in Mexico cultivated the cacao tree for its beans as long ago as 400 BCE. The cacao tree is unusual because it produces flowers directly on its trunk and branches, rather than on new shoots. This flowering method is called cauliflory. The Latin name Theobroma means 'food of …
Cocoa tree characteristics (Theobroma cacao) - Botanical online
Jan 9, 2022 · There are approximately 20 species of the genus Theobroma, among them the most important because of its commercial value is cocoa (Theobroma cacao) because from their seeds are obtained products as appreciated as cocoa powder or cocoa butter, from which chocolate is made.
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