Cocoa bean

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Cocoa bean

Cocoa bean (/ˈkoʊ.koʊ biːn/), also known as cacao bean or simply cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.

Etymology

The word "cocoa" comes from the Spanish word cacao, which was derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, was borrowed from a similar word in an Uto-Aztecan language.

Related terms

  • Cocoa solids: The mixture of many substances remaining after cocoa butter is extracted from cacao beans.
  • Cocoa butter: A pale-yellow, edible fat extracted from the cocoa bean.
  • Theobroma cacao: The taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is native to the deep tropical regions of Mesoamerica.
  • Fermentation (food): The process used to produce cocoa beans involves a form of this process.
  • Mesoamerica: The region and cultural area in the Americas, extending approximately from central Mexico to Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica, where pre-Columbian societies flourished before the Spanish colonization of the Americas in the 15th and 16th centuries.

See also

  • Chocolate: A range of foods derived from cocoa (cacao), mixed with fat (such as cocoa butter) and finely powdered sugar to produce a solid confectionery.
  • Cocoa production in a nutshell: An overview of the steps that are involved in the production of cocoa.

External links

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