cocoa

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Related to cocoa bean: cacao bean

co·coa

(kō'kō),
A powder prepared from the roasted kernels of the ripe seed of Theobroma cacao (family Sterculiaceae); used in the preparation of cocoa syrup, a flavoring agent.
See also: cacao.
References in periodicals archive ?
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.
Cocoa beans (Theobroma cacao L.) roasting modifies the precursor compounds of flavor and aromas of origin, those formed during fermentation and drying (postharvest treatment).
Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters.
Among the problems is the high content of cocoa beans which were not fermented, insect contamination, defective seed content, and quality instability [13,16,17].
The main flavan-3-ol is (-)-epicatechin and makes up 35% of the polyphenol content in the cocoa beans [1].
And only a little over three years ago hedge fund manager Anthony Ward--christened "Chocfinger" for his bold moves in the chocolate market--practically cornered the market on cocoa beans, buying up 7% of 2010's yield and sending prices soaring to what was then a 33-year high on the London market.
After this the cocoa beans, as they are now called, are dried before they are ready for export.
Providing cocoa beans which are unfermented, and/or fermented for up to and including four days, wherein the cocoa beans are de-hulled cocoa beans:
Made from cocoa bean husks, it does look good and will smother weeds.
According to Kennedy, manufacturers are now fighting for the rest of the world's sustainable cocoa bean stock.