Description

Product Information:

Name: Roasted Cacao Beans
Scientific name: Theobroma cacao
Origin: Venezuela
Expiry Date: Provided on the bag

Description:
The cacao tree is native to the Amazon rainforest. It was first domesticated 5,300 years ago, in equatorial South America, before being introduced in Central America by the Olmecs (Mexico). More than 4,000 years ago, it was consumed by pre-Hispanic cultures along the Yucatán, including the Maya, and as far back as Olmeca civilization in spiritual ceremonies.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, where he called it Theobroma (“food of the gods”) cacao.
The cocoa bean (technically cocoa seed) or simply cocoa is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods.
These seeds, rich in fatty substances, which reach 50%, after being properly processed, form the basis for the production of chocolate.
Cacao has many beneficial elements such as protein, calcium, carotene, thiamin, riboflavin, magnesium, flavonoids, essential fats and many antioxidants.