Cacao

The name of both the cacao tree (Theobroma cacao) - a native of South America - and the unprocessed beans (seeds) from which chocolate is made. Theobroma cacao is now commercially grown worldwide in tropical rainforests within 20° latitude of the equator.

The word comes from the Olmec, a highly cultured civilisation that preceded the Maya in the southern Gulf of Mexico area from 1,500 and 500 BC. Legend says us that the Aztec god Quetzalcoatl bestowed cacao beans on mankind via his messenger Cacaoti, for whom cacao is named.

Cacao is divided by quality: either fine or flavour, or sweet or special cacao, and bulk cacao. The seeds, or beans, are located inside the white, pulpy fruit. The pod containing the beans is fermented, then the beans are removed, cured and roasted. Cacao has a high fat, carbohydrate and protein content. Besides chocolate, cacao is used in the preparation of cosmetics and medicines.