Cacao bean (also cocoa bean, often simply cocoa is the dried
and fully fermented fatty seed of
Theobroma cacao, from which
cocoa solids and cocoa butter are
extracted. They are the basis of
chocolate, as well as many
Mesoamerican foods such as mole
sauce and tejate. A cocoa pod (fruit) has a rough
leathery rind about 3 cm thick
(this varies with the origin and
variety of pod). It is filled with
sweet, mucilaginous pulp (called
'baba de cacao' in South America) enclosing 30 to 50 large seeds
that are fairly soft and white to a
pale lavender color. While seeds
are usually white, they become
violet or reddish brown during
the drying process. The exception
is rare varieties of white cacao, in
which the seeds remain white.[2]
[3] Historically, white cacao was
cultivated by the Rama people of
Nicaragua.
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