Theobroma cacao
Theobroma cacao
Theobroma cacao (/θiːəˈbroʊmə kəˈkaʊ/), also known as the cacao tree and cocoa tree, is a small (4–8 m (13–26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make cocoa products and, of course, chocolate.
Etymology
The genus name Theobroma originates from the Greek words θεός (theos), meaning "god," and βρῶμα (broma), meaning "food," translating to "food of the gods." Cacao is derived from the Nahuatl word cacahuatl, which was borrowed by the Spanish as cacao.
Description
Theobroma cacao is a tropical tree which prefers humid conditions. The tree produces large, pod-like fruits, each containing 20–60 beans embedded in a sticky, sweet-sour pulp. These beans are the principal ingredient in chocolate.
Cultivation and Harvest
Cacao trees are usually grown in the tropics, in a band between 20 degrees north and 20 degrees south of the Equator. The trees are typically harvested twice a year, and the beans are fermented, dried, and often roasted.
Uses
The most well-known product derived from Theobroma cacao is chocolate. The beans are also used to produce cocoa butter, a rich moisturizer used in skincare products, and cocoa powder, used in baking and cooking.
Related Terms
External links
- Medical encyclopedia article on Theobroma cacao
- Wikipedia's article - Theobroma cacao
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