Cacao Fruit

      Cacao fruit     

     Cocoa -  theobroma cacao

     ( same as Cocoa fruit - Chocolate fruit )

Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8 m tall) evergreen tree, native to the deep tropical regions. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, with 40% of the world total.

Cocoa fruit scientific name theobroma cacao means “food of the gods” in Greek. Cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. 

The dried, fermented and roasted seeds of this plant, called cacao beans, are the source of cocoa, chocolate and cocoa butter. These are widely used in the confectionery industry to made chocolate confections, cakes, ice cream, drinks etc. The somewhat bitter flavour is usually moderated by adding sugar or other sweeteners. The seed contains up to 50% fat. 

The ripe seeds are cured by pressing, fermenting and then drying them. The cured seeds are then roasted and ground into a powder to make cocoa. A butter-like fat (called cocoa butter) is extracted from the seeds.  The fruit contains about 20 - 40 seeds surrounded by a thin, succulent pulp with a slightly sweet flavour. This pulp is sucked as a sweet snack. It can be made into juices and jellies.  The seed contains a pigment that is said to be useful as a food colouring. 

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