Cacao Swollen Shoot CE Virus
Cacao is the seed from which cocoa and chocolate are made, from Spanish cacao, an adaptation of Nahuatl cacaua, the root form of cacahuatl ("bean of the cocoa-tree"). It may also refer to: Plants *''Theobroma cacao'', a tropical evergreen tree **Cocoa bean, the seed from the tree used to make chocolate **Cacao paste, ground cacao beans. The mass is melted and separated into: ***Cocoa butter, a pale, yellow, edible fat; and ***Cocoa solids, the dark, bitter mass that contains most of cacao's notable phytochemicals, including caffeine and theobromine. Places *Cacao, French Guiana *Cacao, Carolina, Puerto Rico *Cacao, Quebradillas, Puerto Rico *Cacao Alto, Patillas, Puerto Rico *Cacao Bajo, Patillas, Puerto Rico *Hacienda Cacao, Yucatán, Mexico Other uses *Maria Cacao, a mountain goddess in the Philippines See also

*Cacau (other) *Cocoa (other) *Coca (other) *Kakao - a Korean messenger app company named after the cocoa or cacao seed {{disambiguation ...
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Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ...
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