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Home > Art, Film & Photography > Crops Originating from Colombia: Arracacha, Bixa Orellana, Brazil Nut, Cashew, Cocoa Bean, Fique, Juglans Neotropica, Manilkara Chicle, Mashua, Mounta
Crops Originating from Colombia: Arracacha, Bixa Orellana, Brazil Nut, Cashew, Cocoa Bean, Fique, Juglans Neotropica, Manilkara Chicle, Mashua, Mounta

Crops Originating from Colombia: Arracacha, Bixa Orellana, Brazil Nut, Cashew, Cocoa Bean, Fique, Juglans Neotropica, Manilkara Chicle, Mashua, Mounta


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About the Book

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Arracacha, Bixa orellana, Brazil nut, Cashew, Cocoa bean, Fique, Juglans neotropica, Manilkara chicle, Mashua, Mountain papaya, Physalis peruviana, Piper auritum, Platonia, Pouteria caimito, Quararibea cordata, Solanum pseudolulo, Solanum quitoense, Solanum vestissimum, Theobroma cacao, Ulluco, Wild Cashew. Excerpt: Cacao bean (also cocoa bean, often simply cocoa and cacao; Mayan: kakaw; Nahuatl: cacahuatl . Cocoa ) is the dried and fully fermented fatty bean of Theobroma cacao," from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate. A cocoa pod (fruit) has a rough and leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white but it can be rainbow as well. Historically, white cacao was cultivated by the Rama people of Nicaragua. The word cocoa is derivative of "cacao." Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter. The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current day Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in...


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Product Details
  • ISBN-13: 9781230824895
  • Publisher: Booksllc.Net
  • Publisher Imprint: Booksllc.Net
  • Height: 246 mm
  • No of Pages: 32
  • Spine Width: 2 mm
  • Weight: 77 gr
  • ISBN-10: 1230824898
  • Publisher Date: 13 Sep 2013
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Arracacha, Bixa Orellana, Brazil Nut, Cashew, Cocoa Bean, Fique, Juglans Neotropica, Manilkara Chicle, Mashua, Mounta
  • Width: 189 mm


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