
	Where results make sense

Topic: Theobroma cacao

Related Topics

Cacao

Durio

In the News (Mon 13 Feb 12)

EXECUTIVE POWER

Iran

ANALYSIS

Pakistan

Family compact

	Cacao - Wikipedia, the free encyclopedia
		Cacao (Theobroma cacao) is a small (4-8 m tall) evergreen tree in the family Malvaceae (formerly Sterculiaceae), native to tropical South America, but now cultivated throughout the tropics.
		The fruit, called a cacao pod, is ovoid, 15-30 cm long and 8-10 cm wide, ripening yellow to orange, and weighs about 500 g when ripe.
		Cacao beans were commonly used as currency in Pre-Columbian Mesoamerica.
	en.wikipedia.org /wiki/Cacao (444 words)

	Chapter 5: Tree Fruits & Nuts and Exotic Tree Fruits & Nuts
		The cacao flowers arise in groups directly from old wood of the main stem or older branches at points which were originally leaf axils (fig.
		Although midges seem to get the most credit as pollinators of cacao, there is clearly a lack of knowledge as to which insects are responsible in the different areas for the commercial set of fruit of this important crop.
		Quite conceivably, however, honey bee colonies could be concentrated in numbers sufficient to exhaust the supply of pollen and nectar on competing plants and the bees induced to visit the flowers of this important crop for pollen and increase the percentage of cross- pollination and fruit set.
	gears.tucson.ars.ag.gov /book/chap5/cacao.html (1559 words)

	Cacao
		Cacao, a small evergreen tree native to the lower eastern slope of the Andes in South America, is the source of cocoa and chocolate.
		Cacao grows in partial shade at very low elevations between 20 degrees north and south latitude, where the average temperature is 25.5 degrees C (this species tolerates 15 to 35 degrees C), and the plants receive one to more than three meters of annual precipitation.
		Cacao was cultivated eventually in western Africa, and in 1878-79 introduced on the mainland by free Portuguese laborers.
	www.botgard.ucla.edu /html/botanytextbooks/economicbotany/Theobroma (735 words)

	Cocoa Butter-Theobroma Picture Monograph
		Theobroma oil is usually employed as the basis for suppositories and pessaries.
		Theobroma oil is sometimes an ingredient of emollient ointments and it is also used as a lubricant in massage.
		Cacao butter consists chiefly of the glycerides of stearic, palmitic, and lauric acids, with small quantities of the glycerides of arachidic, linoleic, formic, acetic, and butyric acids.
	www.herbdatanz.com /cocoa_butter-theobroma_picture_monograph.htm (797 words)

	Theobroma cacao chocolate powder 25gram (Site not responding. Last check: 2007-10-06)
		The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology, meaning "bitter water".
		Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties.
		After the cacao beans are removed from the fruit, they undergo fermentation, a process that reduces their bitterness and helps develop their heady aroma.
	www.naturensdroger.nu /sv/p_713.html (1664 words)

	Theobroma cacao
		Cacao seeds are the source of commercial cocoa, chocolate, and cocoa butter.
		Reported to be antiseptic, diuretic, ecbolic, emmenagogue, and parasiticide, cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds (Duke and Wain, 1981).
		Cacao is of ten intercropped with other trees of economic value, as bananas, rubber, oil palm, or coconut.
	www.hort.purdue.edu /newcrop/duke_energy/Theobroma_cacao.html (2360 words)

	Chocolate Facts & History - Cocoa & Chocolate Information and Facts
		Theobroma Cacao is the official scientific name given to cacao by Swedish Botanist Carolus Linnaeus in the 18 th century.
		The word for cacao (cocoa in Spanishi) is thought to have been created by the Olmec Indians whom historical linguistical investigations indicate may have been using the term around 1000 BC Mayan Indians were the first to create a beverage from cocoa.
		Cacao then began to be planted in Africa and later in other parts of the world such as Singapore, Fiji, Samoa and Madagascar.
	www.yachanagourmet.com /about_chocolate.htm (1627 words)

	Searching Dataset GLOBAL
		The ineffectiveness of the stingless bee Trigona jaty (Hymenoptera: Apidae: Meliponinae) as a pollinator of cocoa (Theobroma cacao L.).
		Ultrastructure of cocoa fruits (Theobroma cacao) of cultivars with contrasting susceptibility to Moniliophthora roreri.
		Population dynamics of epiphytic mycoparasites of the genera Clonostachys and Fusarium for the biocontrol of fl pod (Phytophthora palmivora) and moniliasis (Moniliophthora roreri) on cocoa (Theobroma cacao).
	www.ots.ac.cr /rdmcnfs/datasets/exsrch.phtml?ds=global&qbe=7625 (3903 words)

	Cacaoyer - Wikipédia
		Aussi appelé cacao ou cacaotier, le cacaoyer (Theobroma cacao) est un petit arbre à feuilles persistantes du genre Theobroma et de la famille des Sterculiacées, selon la classification classique, ou des Malvacées, selon la classification phylogénétique.
		Ses fruits, les « cabosses », sont de grosses baies allongées dont la pulpe contient de nombreuses graines (entre 25 et 75) appelées fèves de cacao riches en amidon, en matières grasses et en alcaloïdes.
		Après fermentation et torréfaction, ces graines sont utilisées pour la fabrication du cacao et du chocolat.
	fr.wikipedia.org /wiki/Cacaoyer (136 words)

	Cacao - Food of the Gods (Site not responding. Last check: 2007-10-06)
		Cacao, the precursor of cocoa and chocolate is a product from Theobroma cacao (literally meaning ‘food of the gods’), a rainforest tree occurring naturally in the Amazon basin.
		Cacao has been appreciated and revered for centuries, and the story surrounding cacao development is one that is steeped in the history and movements of the people of South America.
		Firstly, cacao spread to Trinidad and other islands in the Caribbean from where it was taken furthur to the Philipines and the East Indies, and then to Sri Lanka, Brazil and West Africa.
	www.anu.edu.au /Forestry/wood/nwfp/cacao/cacao.html (825 words)

	AllRefer.com - cacao, Plant (Plants) - Encyclopedia
		cacao[kukA´O, –kA´–] Pronunciation Key, 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.
		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.
	reference.allrefer.com /encyclopedia/C/cacao.html (269 words)

	Database Entry for CACAO - Chocolate - Theobroma cacao, CACAO - Chocolate - Theobroma cacao, CACAO - Chocolate - ...
		Cacao seeds are prepared for commerce either by simple drying, in which case they retain their bitterness and astringency; or they are cured by a sweating process by which their bitter and astringent properties are much modified, and the color of the seed changed.
		The seeds are placed into closed boxes for a certain length of time, or buried in the ground for a few days; the best process is to allow the seeds to lie for a week in heaps covered with green leaves, such as plantain leaves, etc., after which time they are dried.
		BUTTER OF CACAO is a bland article, rather agreeable to the taste, and highly nutritious; it has been used as a substitute for, or an alternate with, cod-liver oil, and as an article of diet during the last days of pregnancy.
	www.rain-tree.com /chocolate.htm (1498 words)

	Raw Cacao - Raw Organic Cacao Beans(Raw Chocolate) Information
		The cacao bean is the seed of the fruit often thought of as a culinary nut.
		Cacao seeds contain fat, usually around 40%, consisting of oil of cacao, cacao butter, theobromine (.9% to 2.35%), small quantities of theine (.05 to.37%), starch, ash and protein matter (6% to 17%).
		The scientific name of the cacao tree's fruit is "Theobroma Cacao" which means "food of the gods." In fact, the cacao bean was worshipped as an idol by the Mayan Indians over 2,000 years ago.
	www.rawcacao.com (2372 words)

	Cacao (Site not responding. Last check: 2007-10-06)
		The Cacao tree (Theobroma cacao) is a small (4.5-7.5 m), evergreen tree in the Family Sterculiaceae, native to South America and Central America.
		The seeds, usually called "beans", come in a large fruit called a cacao pod that grows directly from the stem of the tree, is ovoid, 15-30 cm long, and 8-10 cm wide.
		The cacao bean in 80% of chocolate is the Forastero.
	www.brainyencyclopedia.com /encyclopedia/c/ca/cacao.html (326 words)

	* Cacao - (Plants): Definition
		(kkä´, -k´-), tropical tree (Theobroma cacao) of the family Sterculiaceae (family), native to South America, where it was first domesticated and was highly prized by the Aztecs...
		The cacao plant (Theobroma cacao) is a evergreen flowering tree native to wet, warm forests of South and Central America.
		Economic uses, etc. Chocolate (cacao) is obtained from the fermented seeds (‘beans') of Theobroma cacao.
	en.mimi.hu /plants/cacao.html (205 words)

	Ethnobotanical Leaflets
		The first growers of the cacao pods were probably the people who entered the lowland rain forests of the Amazon Basin between 10,000 and 200 B.P. The full name of the cacao tree is Theobroma cacao.
		Cacao was not been selected for its seeds, but instead for the pulp surrounding them.
		Cacao cultivation by the Indians, notably the Aztecs of Mexico and Mayas in Central America was established before the New World was discovered.
	www.siu.edu /~ebl/leaflets/chocolat.htm (1802 words)

	Theobroma cacao
		The cacao plant is a wide-branching evergreen tree, reaching 20-25 feet in height.The plant is "cauliflorous" with flowers (and later fruits) protruding directly from the woody branches and trunk.The fruit, or "pod", reaches to one foot long and 2-4 inches in diameter.
		Cacao beans contain the caffeine alkaloid Theobromine, which is a mild stimulant.
		Cacao is the source of chocolate, which is obtained by roasting and grinding the seeds.
	botit.botany.wisc.edu /courses/tour/Roomeight-Th.html (193 words)

	King's American Dispensatory, 1898: Theobroma (Site not responding. Last check: 2007-10-06)
		Chocolate is prepared by first roasting the seed, then removing their husks as soon as the requisite degree of aroma and of friability is obtained, allowed to cool, and cracked or ground between heated stones, which causes them to assume the consistence of paste, which is molded into rectangular cakes.
		Cacao shells are also an article of commerce, being used in preparing a table beverage resembling chocolate or cocoa in taste, but being naturally weaker than these.
		Knebel (1892), the presence of cacao-red is due to the decomposition of a glucosid under the influence of a diastatic ferment, resulting in dextrose, cacao-red.
	www.ibiblio.org /herbmed/eclectic/kings/theobroma.html (1247 words)

	Directory - Science: Biology: Flora and Fauna: Plantae: Magnoliophyta: Magnoliopsida: Sterculiaceae: Theobroma
		Theobroma cacao · cached · Uses, cultivation, chemistry, toxicity, economics, and biotic factors.
		Cacao, Theobroma cacao · History and facts from UC Davis.
		Theobroma cacao · iweb · cached · Description and uses from King's American Dispensatory.
	www.incywincy.com /default?p=71003 (127 words)

	Theobroma cacao (Site not responding. Last check: 2007-10-06)
		Theobroma cacao is an important sustainable tree crop in tropical regions.
		Theobroma cacao is grown throughout the wet, lowland tropics, especially in south-east Asia, South America, and West Africa.Theobroma is from the Greek and literally means "food of the gods".
		A genetic linkage map of theobroma cacao l based on isozymes, rflps, and rapdS markers - Abstract from Plant Genome III Conference.
	www.genomelink.org /theobroma (519 words)

	All about Chocolate -- production (Site not responding. Last check: 2007-10-06)
		The dried, fermented Cacao seeds are carefully shipped from their country of origin to the Chocolate manufacturing countries.
		Domori which is very, very creamy, and claims to be 78% Cacao Mass and 45% (of the mass or the bar is not explained) Cocoa Butter, also implies in their extremely flowery prose that there is no added Cocoa butter...
		To make Cocoa Powder the pure Cacao Mass (no sugar or extra Cocoa Butter) is put into a press at 425 kg/sq cm which removes some or all of the fat (depending on the time pressed).
	www.mrkland.com /fun/xocoatl/prod.htm (983 words)

	Cacao, Chocolate Tree - Theobroma cacao (Site not responding. Last check: 2007-10-06)
		Cacao beans were once used as a currency.
		Cacao trees are strictly tropical and are usually killed if temperatures drop even briefly below 40F, or above 100F.
		Calabicillo cacao is native to the Amazon and Orinoco river region, while Criollo cacao is native to Southern Mexico, Guatemala, and Belize.
	www.bonus.com /contour/tropicalfr_db/http@@/www.tradewindsfruit.com/cacao.htm (314 words)

	Cafedirect : Types of Cocoa, Criollo, Forastero and Trinitario (Site not responding. Last check: 2007-10-06)
		Cocoa beans are the seeds of the cacao tree species Theobroma cacao.
		There are several species of cacao tree, but Theobroma cacao is the only one farmed commercially.
		This is a highly-prized cacao, noted for the richness, intensity and subtlety of its flavours.
	www.cafedirect.co.uk /products/cocoa_types.php (219 words)

	Theobroma cacao L.- Cacao
		Cacao, also called "food of the Gods", is a small evergreen tropical tree native to South America; no more than 30 feet tall, with large glossy drooping leaves.
		The fruit of the cacao grows directly on the trunk of the tree and main branches.
		The cacao pulp is composed of parenchymatous cells containing cell sap rich in sugars, pentosans, citric acid and salts for application of cacao.
	www.tropilab.com /cacao.html (271 words)

	Theobroma Cacao...Commonly Known As Chocolate
		Theobroma which means “food of the gods” grows wild in the tropical rainforests of the world.
		Theobroma is an under story tree that prefers the shade and the rich debris from the decaying leaves and other rainforest floor materials.
		The perfect growing environment for Theobroma is hot humid air with temperatures around 80 degrees F and a humidity level of 90%.
	www.suite101.com /article.cfm/3311/89501 (520 words)

	Open Directory - Science: Biology: Flora and Fauna: Plantae: Magnoliophyta: Magnoliopsida: Sterculiaceae: Theobroma (Site not responding. Last check: 2007-10-06)
		Cacao, Theobroma cacao - History and facts from UC Davis.
		Theobroma - Species list with common names, origin, and uses; descriptions and images for T. bicolor, T. cacao, and T. grandiflorum.
		Theobroma cacao - Uses, cultivation, chemistry, toxicity, economics, and biotic factors.
	dmoz.org /Science/Biology/Flora_and_Fauna/Plantae/Magnoliophyta/Magnoliopsida/Sterculiaceae/Theobroma (168 words)

Try your search on: Qwika (all wikis)