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cacao

 
(kə-kou', -kā'ō) pronunciation
n., pl., -os.
  1. An evergreen tropical American tree (Theobroma cacao) having leathery, ellipsoid, ten-ribbed fruits borne on the trunks and older branches. Also called chocolate tree.
  2. The seed of this plant, used in making chocolate, cocoa, and cocoa butter. Also called cacao bean, cocoa bean.

[Spanish, from Nahuatl cacahuatl.]


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is a seed pod (or its tree) from which cocoa and chocolate are made, and should not be confused with the word cocoa itself. Cacao comes from a Nahuatl (Native Central American) word.

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Tropical New World tree (Theobroma cacao) of the chocolate family (Sterculiaceae). Its seeds, after fermentation and roasting, yield cocoa and chocolate. Cocoa butter is extracted from the seed. The tree is grown throughout the wet lowland tropics, often in the shade of taller trees. Its thick trunk supports a canopy of large, leathery, oblong leaves. The small, foul-smelling, pinkish flowers are borne directly on the branches and trunk; they are followed by the fruit, or pods, each yielding 20 – 40 seeds, or cocoa beans.

For more information on cacao, visit Britannica.com.

Theobroma cacao, a small tropical tree (see illustration) that is cultivated for the almond-shaped seeds which are used to make chocolate. The species is native to the rainforest of the Amazon basin, and two regions of distribution in pre-Columbian times are recognized. The crop was first cultivated in Central America and northern South America, the varieties found there being known as Criollos. The second region comprises the Amazon and Orinoco basins, where the cacao populations are known as Amazonian Forastero. The second type is more commonly cultivated, particularly in Brazil, Ivory Coast, Ghana, and Nigeria.

Cacao (<i>Theobroma cacao</i>). (<i>USDA</i>)
Cacao (Theobroma cacao). (USDA)

The produce is generally exported in the form of dry beans. The farmers' production is purchased by dealers and exported by registered exporters or government marketing boards. Sales are effected through contracts or futures markets, principally in New York and London. The market distinguishes between bulk and fine cocoas. The latter have preferred flavor or other characteristics and receive a price premium.


[kah-KAY-oh; kah-KAH-oh] The tropical, evergreen cacao tree is cultivated for its seeds (also called beans), from which cocoa butter, chocolate and cocoa powder are produced.


[Sp]

Seed pod from an evergreen tree (Theobroma cacao) native to the tropical lowlands of South and Central America from which chocolate is made. Cacao attained importance as a luxury commodity among Maya, Teotihuacán, and Aztec nobility.

cacao (kəkä'ō, -kā'-), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculia family), native to South America, where it was first domesticated and was highly prized by the Aztecs. It has been extensively cultivated in the Old World since the Spanish conquest. The fruit is a pod containing a sweetish pulp in which are embedded rows of seeds, the cocoa "beans" of commerce. To obtain cocoa, the harvested pods are fermented by naturally occurring bacteria and yeasts to eliminate their bitter, astringent quality. The seeds are then cured and roasted. The clean kernels, called cocoa nibs, are manufactured into various products. Their large percentage of fat, removed by pressure, is the so-called cocoa butter used in fine soaps and cosmetics and in medicine for emollients and suppositories; the residue is ground to a powder (cocoa) and used for beverages and flavoring. Chocolate is a product in which the cocoa butter has been retained. Cacao products have a high food value because of the large proportion of fat, carbohydrates, and protein. Cacao is classified in the division Magnoliophyta, class Magnoliopsida, order Malvales, family Sterculiaceae.


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cacao

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IN BRIEF: n. - Tropical American tree producing certain beans.

Tutor's tip: "Cacao" is a South American tree that produces seeds which are dried and used in making "cocoa," "coco" is the nut from the coconut tree, "cocoa" is a chocolate drink prepared from "cacao" beans, while a "koko" is a honey-eating bird of New Zealand.

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Related topics:
cocoa
crème de cacao (brownish liqueur with a chocolate flavor)
cacaine

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