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]

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]
References in periodicals archive ?
Each team was required to buy at least three different cacao ingredients from different suppliers of Cacao City.
Unfortunately, this was the time when the market for cacao plummeted, leaving them no choice but to reduce their cacao farm to half a hectare.
Dar said DA will strengthen the cacao industry roadmap with DTI so that they will further institutionalize the value chain system.
We had a very good discussion on the increasing demand in Russia for these products, particularly coffee and cacao and how we can work together to promote our brands in Russia, Ambassador Sorreta said, adding Russia imports almost all of its coffee and cacao needs and I believe our coffee and cacao will be able to find their place in the Russian market.
According to Grace Gutierrez, CPAR coordinator of DA-RFO 11, they chose cacao because it is one of the major crops being grown in the Calinan District.
Every month, the company manufactures 500 kilos of processed cacao, 95 percent of which comes from the Philippines.
Polot sources her cacao beans from small farmers from the towns of Calape, Carmen, Pilar, Sierra Bullones and Jagna.
Theobroma cacao L., es una especie tropical de naturaleza diploide.
'This is the first time that we have looked at the impact of large amounts of cacao in doses as small as a regular-sized chocolate bar in humans over short or long periods of time, and are encouraged by the findings,' Berk added.
The flavonoids found in cacao are extremely potent antioxidants and anti-inflammatory agents, with known mechanisms beneficial for brain and cardiovascular health.
Famous for its floral aroma and complex flavor profile, Nacional was the most highly-coveted variety of cacao in the 18th and 19th centuries, when chocolate first started taking Europe by storm.
Historicamente, la comunidad de Panaquire, se ha identificado con el uso y manejo de sus espacios territoriales a traves de la produccion de cacao, constituyendo una de sus principales actividades economicas.