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Theobroma Cacao

Theobroma cacao is also called the cacao tree. It is a small evergreen tree native to South America. Its seeds are used to make cocoa powder and chocolate. It is economically important as cocoa butter extracted from the seeds is widely used in the confectionery industry.

         It is part of the family: Malvaceae,kingdom: Plantae, order: Malvales and species : T.cacao


It only grows 4 – 8 meters in height. Chocolate comes from the fruit of the kakaw tree. Kakaw’s scientific name “Theobroma” means “Food for the gods”, derived from the Greek words Theo (god) and (drink). In the Aztec language, the drink was called chocolate. Cacao contains a high level of antioxidants, minerals, theobromine and has a modulating effect on your neurotransmitters.

The three main varieties of the cocoa tree are Forastero, Criollo and Trinitario

Forastero: It is approximately 95 % of the Worlds production and is considered an ordinary cocoa called “bulk Cocoa” or “consumer cocoa”. It is originally from Amazonia but mainly grown in West Africa and Brazil. The exception is in Ecuador, the froastero is grown under the designation nacional and is considered a fine or aromatic cocoa.

Criollo: Criollo is less than 1% of the world's production. It is considered a fine or aromatic cocoa. Indigenous to Venezuela, grown in Latin America (the Caribbean, Mexico, Venezuela, Colombia, and Peru). The finest and most aromatic, mild, and slightly bitter

Trinitario: Approximately 5% of the world's production is Trinitario. It is considered as a fine flavored cocoa. A Hybrid of the latter two varieties which appeared in the 18th century on the island of Trinidad to compensate for major durance damage to the more fragile criollo trees. Grown in Trinidad, Venezuela, Papua, New Guinea, Sri Lanka, East Timor, Java, and Madagascar. The exception is in Cameroon, cocoa from the Trinitario variety of trees is considered an ordinary bulk.


Credits: Pooja


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