Cacao tree

Cacao Tree

The Cacao Tree (Theobroma cacao), also known as the Cocoa Tree, is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.

Pronunciation

Cacao Tree: /kəˈkaʊ/

Etymology

The genus name Theobroma originates from the Greek words θεός (theos), meaning "god," and βρῶμα (broma), meaning "food." It translates to "food of the gods." Cacao is derived from the Nahuatl word cacahuatl, which was borrowed by the Spanish as cacao.

Description

The Cacao Tree grows to 4–8 m (13–26 ft) tall. The leaves are alternate, entire, unlobed, 10–40 cm (4–16 in) long and 5–20 cm (2–8 in) broad. The flowers are produced in clusters directly on the trunk and older branches; this is known as Cauliflory. The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.

Cultivation and Use

The Cacao Tree is cultivated for its seeds (also called cacao beans), from which cocoa solids and cocoa butter are extracted, used in the manufacture of chocolate, as well as some ointments and toiletries. The tree is grown commercially in many countries in South America, Central America, Africa, and parts of Asia.

Related Terms

• Cocoa mass
• Cocoa powder
• Confectionery
• Ganache
• Chocolate
• Cauliflory

External links

• Medical encyclopedia article on Cacao tree
• Wikipedia's article - Cacao tree

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