cacao

(redirected from cacao bean)
Also found in: Dictionary, Thesaurus, Medical.
Related to cacao bean: Cocoa beans

cacao

(kəkä`ō, –kā`–), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculiasterculia
, common name for some members of the Sterculiaceae, a family of herbs, shrubs, and trees of tropical and subtropical regions. The most important members of the family are the cacao, source of cocoa and chocolate, and the cola, the caffeine-rich seeds of which are used
..... Click the link for more information.
 family), native to South America, where it was first domesticated and was highly prized by the Aztecs. It has been extensively cultivated in the Old World since the Spanish conquest. The fruit is a pod containing a sweetish pulp in which are embedded rows of seeds, the cocoa "beans" of commerce. To obtain cocoa, the harvested pods are fermented by naturally occurring bacteria and yeasts to eliminate their bitter, astringent quality. The seeds are then cured and roasted. The clean kernels, called cocoa nibs, are manufactured into various products. Their large percentage of fat, removed by pressure, is the so-called cocoa butter used in fine soaps and cosmetics and in medicine for emollients and suppositories; the residue is ground to a powder (cocoa) and used for beverages and flavoring. Chocolatechocolate,
general term for the products of the seeds of the cacao or chocolate tree, used for making beverages or confectionery. The flavor of chocolate depends not only on the quality of the cocoa nibs (the remainder after the seeds are fermented, dried, and roasted) and the
..... Click the link for more information.
 is a product in which the cocoa butter has been retained. Cacao products have a high food value because of the large proportion of fat, carbohydrates, and protein. Cacao is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information.
, class Magnoliopsida, order Malvales, family Sterculiaceae.

Cacao

 

(1) a plant of the genus Theobroma of the family Sterculiaceae and (2) the food product obtained from the seeds of that plant [in English, the term “cocoa” is more commonly used for the food product].

The seeds of cacao beans have a bitter astringent taste, which is caused by the presence of tanins and theobromine, and do not have the aroma and taste characteristic of chocolate products. The color of the beans ranges from violet to gray and white. In order to improve their flavor, freshly picked beans separated from the pulp are fermented for two to seven days. As a result of complex biochemical processes, the beans turn various shades of brown and acquire a pleasant aroma and taste. Next the beans are dried in the sun on plantations or are dried by heated air.

Cacao is a valuable food raw material. The average composition of the kernel (evaluation of the dry substance) is water, 4—6 percent; fat, cocoa butter, 51-54 percent; starch, 7-10 percent; glucose, fructose, 1-2 percent; protein, 10-12 percent; theobromine, caffeine, 1-1.5 percent; tannins, 4-7 percent; acids, 1-2 percent; and mineral substances, 2-3 percent.

After the beans are cleaned, sorted, and thermally treated, they are broken into nibs and finely ground to make ground cacao, which in turn is used to make cocoa butter and chocolate. Cocoa butter is made by pressing the ground cacao. The remaining cake is coarsely broken and pulverized to make cocoa powder, which is used to prepare the beverage cocoa.

cacao

[kə′kau̇]
(botany)
Theobroma cacao. A small tropical tree of the order Theales that bears capsular fruits which are a source of cocoa powder and chocolate. Also known as chocolate tree.

cacao

1. a small tropical American evergreen tree, Theobroma cacao, having yellowish flowers and reddish-brown seed pods from which cocoa and chocolate are prepared: family Sterculiaceae
2. cacao bean another name for cocoa bean
References in periodicals archive ?
Cacao mass, the first liquid stage of processing cacao beans, blends into a braise of Penang curry beef representing the pod stage.
Four free-stall surfaces were tested over the following periods: control (no bedding materials), November 4 to 10; cacao bean husk, November 11 to 17; sawdust, November 18 to 24; and chopped wheat straw, November 25 to December 1.
2001] reported that 50% ethanol extract of cacao bean husk (CBH50) inhibited the glucan synthesis of glycosal transferase B by 57% and reduced the colony forming units of MS MT8148R cell suspension by 77% at a concentration of 1mg/ml.
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.
This decision keeps the ingredient list limited to just a few items and the final product as simple and wholly connected to the cacao bean as possible.
The Aztecs of Mexico called cacao beans "the food of the gods.
Christopher Columbus brought the cacao bean back to Spain, but no one knew how to use it.
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.
These ITDI-developed technologies, namely cacao (tablea) processing and cacao bean roaster, speed up production time and improve the quality of cacao-based chocolate.
The government policy slapping export tax on cacao bean has resulted in the expansion of cacao processing industry in the country.