Sentences with phrase «cacao tree»

The second strategy takes the opposite tack, creating large plantations of cacao trees in Bahia, Brazil, at higher altitude — out of the traditional pest and disease ranges — in the full sun and irrigating them with fertilizer - enriched water for maximum productivity.

Cacao (pronounced «cu - COW») refers to the Theobroma Cacao tree from which Cocoa is derived, and is used when referring to unprocessed versions of the cacao bean.

The Cacao Bean is the dried and fully fermented seed of the Theobroma Cacao tree from which cocoa solids and cocoa butter are extracted.

Cacao trees in Latin America, the prime source of U.S. chocolate, have come under heavy attack from fungal diseases.

Cacao trees produce fruit in the form of large green pods with each containing approximately 30 to 40 beans.

That finding raises prospects for eco-sensitive disease control — spraying cacao trees with beneficial fungi, for instance, or planting them alongside endophyte donor plants.

Chocolate, or cacao, is thought to have been used by humans for over 2,000 years and since the Latin name for cacao tree literally translates to «food of the gods», chocolate is something that vegans should not have to go without and nor do they need to.

Worth beans: Esteemed as the ancient world's most advanced horticulturalists, the Maya cultivated cacao trees and traded the valuable seeds (often called beans) as currency throughout Mesoamerica.

Fruit - bearing cacao trees, which grow naturally in South America, produces fruits which are commonly referred to as pods.

Liu has since joined the board of directors, and gotten involved with a project to donate cacao trees to farmers and purchase the beans come harvest time.

Reclassification of cacao trees into ten distinct genetic sets may lead to enhanced cultivation and cross-breeding, according to research from confectionery giant Mars.

Pressured by the global demand for chocolate and to eek out a meager living, local farmers clear forest lands that once provided shade for the tender cacao trees, to make room for more plantings.

One of the places we get our cocoa is the Ivory Coast, where cacao trees thrive in the warm, wet climate.

Cacao trees need extremely controlled sun lights, preferably shadowed by taller trees and vegetation.

Arguably some of the most important seeds on the planet — they give us candy bars and hot cocoa, after all — come from pods created by dime - sized flowers on cacao trees.

The first sight of a blooming cacao tree (Theobroma cacao) can be «disconcerting,» Kearney says.

Researchers are racing to fortify the embattled cacao tree and to meet increasing demand for cocoa made from its seeds

In the «cocoa basket» of West Africa cacao trees are dying off, cacao pods are being eaten by pests, and cultivation areas are being depleted of nutrients or are being taken over by more profitable crops, chocolatier Marc Demarquette explains to The Independent:

Ghana's cacao trees suffer insect damage, black pod rot, water mold and the swollen shoot virus.

At the time, the Andes were not yet fully elevated, which explains why cacao trees today occur on both sides of the Andes.

Lack of genetic variation also puts cacao trees at risk from climate change, jeopardizing the long - term sustainability of the industry.

Genetics can vary greatly between cacao trees, thus affecting the concentration of antioxidants fourfold from one bean to another.

In Lago Agrio, Ecuador, Rosero found cacao trees growing out of oil - contaminated soil.

Find out about the wine grapes in Australia and California, or the African cacao trees that are used to make chocolate.

In subsequent breeding efforts, the breeders can quickly determine if new cultivars carry that trait or other useful traits for the next generation of cacao trees.

Cacao trees produce cacao pods.

Originating from the tropical climates in South America, the Theobroma Cacao tree was sacred amongst the Mayans and Aztecs.

It was here he began to cultivate cacao trees, creating rich chocolate by hand in a thatched bamboo house secluded in the heart of the forest.

Cacao trees grow there, and they grind the chocolate right there in front of you and make hot chocolate.

Chocolate is derived from cocao beans, which are the seeds of the fruit from the cacao tree.

This aromatic solid butter is pressed from the roasted seeds of the Cacao tree.

Originating from the tropical climates in South America, the Theobroma Cacao tree was considered sacred amongst the Mayans and Aztecs.

In its purest form, chocolate is exclusively derived from products of the Theobroma cacao tree.

Native to the deep tropical regions of Central and South America, the cacao tree, or Theobroma cacao (Latin translation: «food of the gods») is a flowering plant that produces cacao seeds, which, when sun - dried and cold - pressed, results in raw chocolate.

This safeguards the cacao trees and beans against disease and ensures natural biodiversity of the farm.

The chocolate flavor most of us think of is based on cocoa, which comes from the beans of the cacao tree.

While chocolate comes from a pod grown on the Theobroma cacao tree, vanilla is derived from the pods of the only fruit - bearing Vanilla planifolia orchid.

Chocolate comes from cacao trees.

Cacao trees are found only in hot, rainy, tropical climates, 20 degrees north and south of equator, just like vanilla.

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

They're close to the equator and have plenty of rainfall — the perfect conditions for growing cacao trees.

Cacao powder is a product of the cacao bean, which is botanically the seed of the fruit of the cacao tree.

Cacao Powder Raw cacao powder is always preferred since it is made from the cacao beans of the Cacao tree (Theobroma Caca).

The fruit or pod of the cacao trees contains 20 to 60 seeds, usually called «beans,» embedded in a sweet, white pulp.

Where It's From Chocolate is a processed food taken from the seeds of the cacao tree.

Sourced from their native Peru, Navitas Organics Cacao Nibs are the Criollo variety: a nutrient - dense, non-hybridized bean that makes up only 5 % of the world's cacao trees.

It is such a precious commodity in part because the cacao tree, which produces the cacao pods that are cold - pressed for their rich butter, is a notoriously difficult plant to cultivate.

The trees will not grow more than 20 degrees from the equator or anywhere where temperatures may fall below 60 degrees Fahrenheit, and even under ideal conditions and constant care, 4 years will pass before a cacao tree produces fruit.