cacao

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ca·ca·o

(kă-ka'ō),
Prepared cacao, or cocoa, a powder prepared from the roasted cured kernels of the ripe seed of Theobroma cacao Linné (family Sterculiaceae); the tree yields a fat, theobroma oil.
Synonym(s): theobroma
[native Mexican origin]

cacao

[kəkā′ō]
1 cocoa.
2 the substance Theobroma cacao.
3 the seeds of Theobroma cacao.

ca·ca·o

(kă-kah'ō)
Prepared cacao, or cocoa, a powder prepared from the roasted cured kernels of the ripe seed of Theobroma cacao Linné.
[native Mexican origin]

cacao,

n Latin name:
Theobroma cacao; part used: seeds; uses: diuretics, cardiac stimulant, nervous system stimulant (not used by herbalists); precautions: pregnancy, lactation, children, colitis. Also called
cacao, cocoa, or
cocoa butter.

cacao

References in periodicals archive ?
The research team used genetic sleuthing techniques to trace the fungus to its ancestral home and to reveal new clues about its genetic diversity and ability to adapt to changes in the environment and its host, the cacao tree.
As Max's mother explores with a chocolatier friend the possibility to obtain Guatemalan cacao, the real and legendary worlds start to blend, such that something going awry at the Sacred Cacao Tree might affect worldwide chocolate supply.
max]), classes of soil fertility and of nutrition of cacao tree seedlings for Zn were established for soils 2 and 3 (Table 2).
Usually, cacao trees are found along rivers, but these gems were found at a higher altitude than normal, and in Peru instead of Ecuador or Venezuela.
By assembling the sequence fragments into the complete genome sequence and developing a detailed genetic map, we can help maximize the potential yield and income for cocoa farmers and catalyze future research and endeavors involving the cacao tree.
The noble's ability to transend between the earthly world and the supernatural world establishes the balance between life and death, symbolized by the fertility of the cacao tree which continues the cycle of rebirth.
1 : a brown powder that is made from the roasted seeds (cocoa beans ) of the cacao tree after some of its fat is removed and that is used to make chocolate
Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree.
The cacao tree, which produces cocoa beans, grows naturally in the shade and rainforest climate.
Light intensity influence on the characteristic of photosynthetic apparatus of cacao tree during leaf development.
As worldwide demand for chocolate grows, so does the temptation among growers to clear more and more rainforest to accommodate high-yield monocultural (single-crop) cacao tree plantations.