Theobroma cacao
Cocoa Tree
Type | Description | Download |
Image: | Leaves and fruit | 60KB |
Southern Group: Present Makatea: | ||||||||
RR |
MG |
AT |
MK |
MT |
AK |
PL |
TK |
MN |
- |
- |
- |
- |
- |
- |
Northern Group: | |||||
TN |
MH |
RK |
PK |
NS |
SW |
- |
- |
- |
- |
- |
- |
Theobroma cacao Linnaeus
SYNONYMS: Theobroma cacao cacao
TAXONOMY: PLANTAE; ANTHOPHYTA (=Angiospermae); MAGNOLIOPSIDA (=Dicotyledones); DILLENIIDAE; Malvales; STERCULIACEAE
SIGNIFICANCE NOTES -
POSITIVE SIGNIFICANCE: Beverage (Fruit 0+). Comments: Seeds can be home processed to make a chocolate drink - popular in Samoa. Commercially the seeds provide cocoa (for cocoa drinks) and cocoa butter (for solid chocolate).
GENERAL NOTE: In Central America the favourite drink of the Aztec nobles was 'chocolatl', a chocolate drink prepared by crushing cocoa-seeds with vanilla beans. Cocoa-seeds were introduced to Spain by the Spaniard Cortes in 1526, and used to make a very popular chocolate drink. Three hundred years later, in 1828, a Dutchman removed the solid fat, cocoa butter, from the seeds to make de-fatted chocolate, the basis of the modern cocoa drink. In the 1840s the cocoa butter was used to make solid chocolate. In the 1870s milk was added to make the first milk chocolates, the finest quality being invented by the Swiss, Rudolp Lindt, in 1879. Cocoa seeds are mainly produced in Ghana, Nigeria and Brazil.
Vouchers:
None Recorded.
References:
p.576 Neal - In Gardens of Hawaii
p.477 Tropica
p.2/398 A.C.Smith - Flora Vitiensis Nova
p.75 Wilder - Flora of Rarotonga
p.370f Whistler - Ethnobotany of the Cook Islands
Data Update History (information):
zTX, zB02, zM03a, zD02
McCormack, Gerald (2007) Cook Islands Biodiversity Database, Version 2007.2. Cook Islands Natural Heritage Trust, Rarotonga. Online at http://cookislands.bishopmuseum.org.
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