1 Chocolate comes from the cacao tree.

2 Some coffee and cacao are grown for export.

3 They say that yields of corn, cacao and fruit have dropped dramatically since the oil started gushing.

4 Agriculture: sugarcane, coffee, cotton, cacao; cattle.

5 Chocolate is a product of the tropical cacao tree.

6 EXP: petroleum, lumber, plywood, sugar,[] cacao.

7 Agriculture: coffee , cacao, cotton, rubber; livestock; timber.

8 But farmers can also grow criollo or cacao plants.

9 Exports: crude oil and petroleum products, lumber, cacao, aluminum.

10 Exports: cotton, crude oil, palm products, cacao.

11 They valued the cacao tree.

12 The higher the percentage of cacao, the better.

13 Find an island which is fertile for cacao.

14 Exports: petroleum, bananas, shrimp, coffee, cacao.

15 To become chocolate, cacao seeds go through a long production process in a factory.

16 Wealthy people drank cacao and said it was good for the digestion.

17 The seeds from the tree known as Theobroma cacao make up chocolates.

18 Theobroma cacao The cocoa tree, indigenous to tropical Central and South America, produces 50-60 pods containing 20-40 cocoa beans each.

19 Raw chocolate—the unrefined fruit of the cacao tree, without added sugar, milk or vegetable fat—is nutritionally superior to even the highest quality dark chocolate.

20 Cacao Nibs: Nibs are pieces of cacao beans, pictured above, the source of cocoa powder, and contain large amounts of magnesium, as well as having the highest antioxidant concentration of any food.

21 In the Aztec empire it was so valuable that cacao beans had a higher value than gold.

22 Chemical analysis of residues found on fragments of pottery vessels recovered from the site tested positive for theobromine, a compound found in cacao trees that were limited to Central America.

23 Regardless of the type, processing begins by extracting, fermenting, drying, and roasting the cacao seeds (also called beans), removing the shell and skin, and leaving the tasty nibs .

24 Main ingredients: VE, shea butter, collagen, jojoba oil, squalane, cacao butter, Macadamia nut oil, sweet almond oil, beeswax, algal polysaccharides, etc.

25 One sun-drenched day in July, some members sprawled in the shade near the church patio where cacao has been dried for centuries, taking a nap.

26 Football-shaped pods —striped in yellow and green and orange and brown —jut out from the trunks and branches of the cacao trees.

27 Nearly all the fragments tested had the fingerprint compound for cacao, theobromine.

28 To reduce that disparity, Mars helped fund a project to sequence the genome of the cacao tree.

29 Ruby red color with violaceous hues. It has cherry, pepper and soft cacao aromas. Elegant, round palate with good body and persistence.

30 In a second, they unravelled the DNA code of the cacao tree responsible for producing the world’s best quality chocolate.

1 Some coffee and cacao are grown for export.

31 Combine and sift the powdered sugar and cacao powder into a mixing bowl. Drop the extract.

32 The Aztecs saw the potential of the cacao tree to invigorate wealth as well as strength so their god name Quetzalcoatl was assigned to guard it.

33 He owns a cacao plantation in this swath of untamed cloud forest in northern Venezuela, where ocelots dart under towering saman trees and howler monkeys shriek at visitors.

34 Cacao nibs are unsweetened, somewhat unusual in taste and can be found in better health food stores.

35 Discovered by the ancient Mayans , the seeds of the cacao tree have long been perceived as an energy source.

36 Many growers prefer to keep hybrid cacao trees that are tougher but produce lower-quality chocolate than the Criollo tree, which was domesticated 3,[http:///cacao.html] 000 years ago.

37 While most of us probably wouldn't settle for33) a chocolate paycheck these days, statistics show that the humble cacao bean is still a powerful economic force.

38 Cacao and chocolate were an important part of Maya culture.

39 The production of flowers and fruits on the older branches or trunks of woody plants, such as the redbud, and many mostly tropical plants, including cacao.

40 These beverages were around 500 years earlier than the frothy chocolate-flavored drink made from the seed of the cacao tree that was such an important feature of later Mesoamerican culture.

41 Mix Amaretto, schnapps and creme de cacao in tall shot glass. Carefully layer Irish cream on top.

42 A bitter, colorless alkaloid, C7H8N4O2, derived from the cacao bean, found in chocolate products and used in medicine as a diuretic, vasodilator , and myocardial stimulant.

43 While most of us probably wouldn't settle for a chocolate paycheck these days, statistics show that the humble cacao bean is still a powerful economic force.

44 The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.

45 Few people get to sample the fruit of the cacao tree. It was mild tasting, with a subtle, bittersweet chocolate flavor.

46 The spread of the cacao tree started during the age of Colonialism, as did the spread of cacao beans, and of chocolate itself.

47 Archaeologists found traces of cacao use at an Olmec site in Honduras, dating to 1100-1400 B. C. The Maya of 250-900 A.

48 And what about the fat found in the cacao bean?

49 Confusingly enough, there was also a liqueur named pousse-cafe flavoured with cacao, anisette and curacao.

50 Study on Somatic Embryogenesis and Plant Regeneration of Theobroma Cacao L.

51 Shapiro says the average West African cacao tree farmer produces only about 400 kilograms of cocoa beans per hectare.

52 On one of our expeditions , our guide pointed out a cacao tree growing wild in the jungle. I had never seen one before.

53 Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death.

54 Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties18), suitable for use in the most sacred19) rituals of birth, marriage and death.

55 Finally, there is the Trinitario variety of cacao, which is a cross between Criollo and Forastero.

56 You would be surprised to learn that chocolates actually grow on trees known as the, "Cacao Tree".

57 When the Spaniards came to Mexico in the sixteenth century, they started drinking cacao too.

58 By 1500 B. C. , they were refining chocolate from the cacao bean and using it in religious ceremonies.

59 The health benefits of chocolate come from flavonoids, a type of phytochemical found in the cacao bean.

60 The only difference between the two versions of creme de cacao is color.

61 But, the cacao plant could not grow in the area where the Aztecs lived.

62 Lay the creme de cacao, kirsch and smirnoff vodka blue, on the bed of a pre-chilled shot glass. Serve suggestively with a Cadburys chocolate finger.

63 It traces its roots from the ancient culture of the Aztecs wherein the cacao tree has been widely venerated while the beans were utilized as some kind of currency.

64 The chocolate enjoyed by later Mesoamerican civilizations like the Maya and Aztecs was made from ground cacao seeds with added seasonings, producing a spicy, frothy drink.

65 Agriculture: bananas, coffee , cacao, rice; cattle; balsa wood; fish.

66 Twenty years later, however, Spanish conquistador Hernando Cortez is said to have brought back three chests full of cacao beans.

67 Other than color, what is the principle difference between white and dark creme de cacao?

68 The cacao bean played an important role in Mesoamerican civilisation, the native civilisation in parts of Mexico and Central America prior to the Spanish exploration and conquest of the 16th century.