cacao

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Related to cacao bean: Cocoa beans

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 ?
Each one is wrapped in simple brown packaging and lists the origin of the cacao bean, the percentage of cocoa in the bar and, when appropriate, any additional ingredients.
The government was not interested in caring for this crop," said Orellana, whose plant has two and a hall acres of drying space for cacao beans.
Brazil annually exports about $100 million worth of cacao beans to the United States and traditionally has been the top South American cacao exporter.
Cacao beans account for only about 20 to 30 percent of the ingredients in milk chocolate.
Cacao bean husk extract mouthrinse was prepared from ground husks of cacao beans and was obtained from CAMPCO factory, Puttur, Dakshin Karnataka, (India) according to the method described by Matsumoto et al.
M&M Mars and other importers of cacao beans are concerned that West African countries, the current major exporters of cocoa, cannot handle alone the world's growing appetite for chocolate.
Currently Indonesia is the world's third largest producer of cacao beans after the Ivory Coast and Ghana in Africa.
Volume 2, with the general title Food composition, covers baking chemicals, distilled liquors, malt beverages, wines, non alcoholic beverages, coffee and tea, cacao bean, cereal foods, dairy products, eggs and egg products, fish and other marine products, fruits and fruit products, gelatin - dessert preparations, meat and meat products, natural poisons, nuts and nut products, vegetable products - processed, oils and fats, flavours, colour additives, food additives - direct, food additives - indirect, spices and other condiments, sugars and sugar products, and vitamins.
Shortfall in supply is predicted to result in a surge in cacao bean price to US$ 2,645 per ton in 2013, from US$ 2,418 per ton by the end of 2012.
In April 2011, the government raised the export tax on cacao bean from 10% to 15% and the export benchmark price was set at US$ 3,203 per ton.
Controlling the product starts with the hand-selection of the cacao bean, purchased directly from Peruvian growers, climate-controlled bean storage, and continues with individual monitoring and testing at every step of the chocolate manufacturing process, and careful environmental packaging and shipping of the finished product.
Presilla, which is filled with the rich history and science of the cacao bean.