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Cacao

Of tropical American origin Sterculiaceae (Sterculiaceae or Byttneriaceae) tree, scientific name Theobroma cacao. By fermentation and fruit after baking cocoa powder and chocolate system.
As early as before Columbus arrived in the United States, residents of tropical Central America, especially the Mayans and Aztecs, are known to use cocoa beans, cocoa beans will be made not only drinks, but also used as a medium of exchange. Cocoa beans into the 16th century Europe, refined into cocoa powder and chocolate; more to extract the cocoa butter (cocoa butter).
Cocoa tree all over the humid tropical lowlands, commonly found in high shade tree Agency. Solid tree, to 12 meters high (40 feet), and its oval-shaped leather-like leaves were long and 30 centimeters (1 foot), stretching, such as canopy. Pollen red, small and smell, direct the students in the branches. Follicle follicle fruit 35 cm long, 12 cm in diameter, were oval, the surface of ridge 10, yellow-brown to purple, fruit containing the seeds of cocoa (cocoa beans) 20 ~ 40. Beans about 2.5 centimeters, including in pink are the pulp viscosity. Cultivation of cocoa trees 4 years later, annual production podiform 60 to 70. After harvest, remove the beans from the pod in, a number of days of fermentation, after a series of processing procedures, including dry, dust, baking and grinding, as a paste is called chocolate paste; be squeezed out cocoa butter and cocoa powder, or plus cocoa butter and other ingredients, made from a variety of chocolate. Of tropical American origin Sterculiaceae (Sterculiaceae or Byttneriaceae) tree, scientific name Theobroma cacao. By fermentation and fruit after baking cocoa powder and chocolate system.
As early as before Columbus arrived in the United States, residents of tropical Central America, especially the Mayans and Aztecs, are known to use cocoa beans, cocoa beans will be made not only drinks, but also used as a medium of exchange. Cocoa beans into the 16th century Europe, refined into cocoa powder and chocolate; more to extract the cocoa butter (cocoa butter).
Cocoa tree all over the humid tropical lowlands, commonly found in high shade tree Agency. Solid tree, to 12 meters high (40 feet), and its oval-shaped leather-like leaves were long and 30 centimeters (1 foot), stretching, such as canopy. Pollen red, small and smell, direct the students in the branches. Follicle follicle fruit 35 cm long, 12 cm in diameter, were oval, the surface of ridge 10, yellow-brown to purple, fruit containing the seeds of cocoa (cocoa beans) 20 ~ 40. Beans about 2.5 centimeters, including in pink are the pulp viscosity. Cultivation of cocoa trees 4 years later, annual production podiform 60 ~ 70. After harvest, remove the beans from the pod in, a number of days of fermentation, after a series of processing procedures, including dry, dust, baking and grinding, as a paste is called chocolate paste; be squeezed out cocoa butter and cocoa powder, or plus cocoa butter and other ingredients, made from a variety of chocolate.

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