Cocoa
THEOBROMA CACAO L.
The cocoa tree grows in the Peruvian Amazon and needs both humidity and heat. These trees grow between 4m to 8m tall; but in its wild form they reach up to 15 m.
Among their main characteristics, they develop small pale yellow to pink flowers that are grouped in clusters and grow directly from the trunk. The fruit is a fleshy cob, cylindrical or spherical in shape, which contains between 30 and 40 seeds embedded in a mass of pulp developed from the outer layers of the head.
Regarding the cocoa harvest, it is carried out throughout the year. The fermentation process lasts between 3 and 7 days. During drying, the seeds are spread out in the sun for 7 days, where their aroma is concentrated and they darken.
VARIETIES &
PROPERTIES
They come in 3 varieties: criollo, foreigner and trinitarian.
Contains theobrina: natural diuretic medicine that also stimulates the nervous system.
Cocoa beans are rich in fat and albumin.
APPLICATIONS
OF COCOA
It is well known for its application in the food industry, but it is also very useful in the pharmaceutical field.
The seeds, dried and ground, make up cocoa powder and are the basis of chocolate.
