Theobroma cacao
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Scan day: 05 March 2014 UTC
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Description: Uses, cultivation, chemistry, toxicity, economics, and biotic factors.
Source: James A. Duke. 1983. Handbook of Energy Crops. unpublished. Cacao seeds are the source of commercial cocoa, chocolate, and cocoa butter. Fermented seeds are roasted, cracked and ground to give a powdery mass from which fat is expressed. This is the cocoa from which a popular beverage is prepared. In the preparation of chocolate, this mass is mixed with sugar, flavoring, and extra cocoa fat. Milk chocolate incorporates milk as well. Cocoa butter is used in confections and in manufacture of tobacco, soap, and cosmetics. Cocoa butter has been described as the world's most expensive fat, used rather extensively in the emollient "bullets" used for hemorrhoids.
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WEBSITE Info
| Page title: | Theobroma cacao |
| Keywords: | |
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| IP-address: | 128.210.161.215 |
WHOIS Info
| NS | Name Servers: NS.PURDUE.EDU 128.210.11.5 NS1.RICE.EDU |
| WHOIS | |
| Date | activated: 24-Apr-1985 last updated: 11-Nov-2010 expires: 31-Jul-2014 |