Cocoa

Cacao , scientific name:Theobroma , is an evergreen small rees and fruit of the of the Theobroma ,the Malvaceae department native to tropical America. White florets have directly on the stem or branch at Tufts. In Japan, however, it seems to bloom around the year in greenhouses, and naturally in places like Okinawa, where the normal temperature is over 20 degrees Celsius, it blooms from August. Flowers from consists of fruit directly from the trunk, about six months after. Fruit has a spindle-shaped Groove vertically, and culminated in the spring. Fruit in the 20 to 60 seeds (cocoa beans) that actually performs the 5 columns. Chocolate and cocoa ingredients cocoa beans. Cacao paste is mashed, and roasted cacao beans. High-purity of solidified it mixing the pure chocolate. Add sugar, milk and flavoring it makes sweet-flavored chocolate and mixing cement. What "cacao fat" cocoa paste consisting of the base material of the suppository and cocoa seeds.

Common name: Cacao , scientific name: Theobroma cacao L. , origin: tropical America, growing distribution: world of tropical-subtropical region, also known as: cacaonoki, Chocolate tree, height: 6-8 m, leaf length: 20-30 cm, flower, white, flowering: local on the anniversary of the Japan greenhouse is anniversary of the natural flowering Okinawa in August-10 season from the fruiting period: March-June, fruit shape: portrait in Groove there is spindle-shaped, fruit length: 30 cm, Fruit diameter: 10 cm, fruit colors: green, Brown, yellow, Red.

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