A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.
Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.
3,7-Dimethylxanthine. The principle alkaloid in Theobroma cacao (the cacao bean) and other plants. A xanthine alkaloid that is used as a bronchodilator and as a vasodilator. It has a weaker diuretic activity than THEOPHYLLINE and is also a less powerful stimulant of smooth muscle. It has practically no stimulant effect on the central nervous system. It was formerly used as a diuretic and in the treatment of angina pectoris and hypertension. (From Martindale, The Extra Pharmacopoeia, 30th ed, pp1318-9)
Dimers (homo and hetero) of FLAVONOIDS.
Dimers and oligomers of flavan-3-ol units (CATECHIN analogs) linked mainly through C4 to C8 bonds to leucoanthocyanidins. They are structurally similar to ANTHOCYANINS but are the result of a different fork in biosynthetic pathways.
An antioxidant flavonoid, occurring especially in woody plants as both (+)-catechin and (-)-epicatechin (cis) forms.
An extensive order of basidiomycetous fungi whose fruiting bodies are commonly called mushrooms.
Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)
A large class of organic compounds having more than one PHENOL group.
A group of phenyl benzopyrans named for having structures like FLAVONES.

Use of Dorset egg medium for maintenance and transport of Neisseria meningitidis and Haemophilus influenzae type b. (1/333)

Studies of bacterial meningitis are hampered by the inability to maintain the viability of etiological agents during transport to reference laboratories. The long-term survival rate of 20 isolates of Neisseria meningitidis and Haemophilus influenzae type b (Hib) on Dorset egg medium, supplemented Columbia agar base medium, chocolate agar, and Amies medium was compared with that on 70% GC agar (chocolate) transport medium. N. meningitidis isolates were also inoculated onto 5% horse blood agar, and Hib was inoculated onto Haemophilus test medium. All of the N. meningitidis isolates remained viable on Dorset egg medium for 21 days; viability on the other media was poor after only 7 days. Recovery rates of Hib isolates were similar on Dorset egg and Haemophilus test media (100% after 21 days) and significantly better than on the other media. Dorset egg medium is inexpensive and easy to make and may be invaluable for studies of bacterial meningitis in developing countries.  (+info)

Teas and other beverages suppress D-galactosamine-induced liver injury in rats. (2/333)

We compared the effects of various types of beverages (teas, coffee, and cocoa) on D-galactosamine-induced liver injury by measuring plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities in 7-wk-old male Wistar rats. The effects of five fractions extracted with different organic solvents from green tea, different types of dietary fibers, and some short chain fatty acids were also investigated. All of the beverages tested significantly suppressed D-galactosamine-induced enhancement of plasma enzyme activities when powdered beverages were added to the diet (30 g/kg) and fed to rats for 2 wk. Plasma ALT activities were 1155 +/- 82 [micromol/(min.L), control], 289 +/- 61 (green tea), 626 +/- 60 (roasted green tea), 471 +/- 84 (puerh tea), 676 +/- 69 (oolon tea), 423 +/- 76 (black tea), 829 +/- 53 (coffee), and 885 +/- 89 (cocoa). The profile of AST activities was similar. The caffeine-containing fraction from green tea had no significant effect, whereas the other four fractions, including the soluble fiber fraction, significantly suppressed liver injury. In addition to tea fibers, many other types of dietary fiber (hemicellulose, chitin, chitosan, alginate, pectin, guar gum, glucomannan, and inulin, but not cellulose) had liver injury-preventive effects when added to the diet (30 g/kg), suggesting that liver injury-prevention may be one of the general effects of dietary fibers. Of three short-chain fatty acids tested (acetate, propionate, and butyrate), only acetate prevented liver injury when added to the diet (15 g/kg), supporting the possibility that the liver injury-preventive effect of dietary fibers may be mediated at least in part by certain organic acids. These results suggest that several beverages possess preventive effects on certain types of liver injury, such as that induced by D-galactosamine, and that different constituents of high and low molecular weights contribute to the liver injury-preventive effects of green tea.  (+info)

Protection against peroxynitrite by cocoa polyphenol oligomers. (3/333)

Flavonoids, natural plant constituents, protect against peroxynitrite and can thereby play a role in defense against this mediator of inflammation. Procyanidin oligomers of different size (monomer through nonamer), isolated from the seeds of Theobroma cacao, were examined for their ability to protect against peroxynitrite-dependent oxidation of dihydrorhodamine 123 and nitration of tyrosine. By molarity, oligomers were more effective than the monomeric epicatechin; the tetramer was particularly efficient at protecting against oxidation and nitration reactions. These results suggest that epicatechin oligomers found in cocoa powder and chocolate may be a potent dietary source for defense against peroxynitrite.  (+info)

A comparison of blood agar supplemented with NAD with plain blood agar and chocolated blood agar in the isolation of Streptococcus pneumoniae and Haemophilus influenzae from sputum. Bacterial Methods Evaluation Group. (4/333)

Streptococcus pneumoniae grows well and generally exhibits typical morphology on Columbia blood agar, whereas Haemophilus influenzae requires a more complex medium to meet its growth requirements - usually chocolated blood agar - on which S. pneumoniae is less easily recognisable. Therefore, a single medium that produces typical morphology of S. pneumoniae and facilitates the growth of H. influenzae would have considerable potential advantages. It has been claimed that blood agar supplemented with nicotinamide adenine dinucleotide (NAD) is such a medium. However, despite its routine use in several large diagnostic laboratories its performance has never been properly evaluated. In the present study, 1724 sputum samples were examined in four laboratories. The isolation rates of H. influenzae and S. pneumoniae on NAD-supplemented blood agar (SBA) were compared with those on a two-plate combination of plain blood (BA) and chocolated blood agar (CBA). The two-plate combination performed significantly better for both organisms; isolation rates for H. influenzae were increased from 8.16% on SBA to 11.07% on BA plus CBA and for S. pneumoniae from 4.18% to 4.68%. Isolation rates were also compared after incubation for 24 and 48 h. With the two-plate combination, isolation rates for H. influenzae and S. pneumoniae were increased by 0.98% and 0.16%, respectively, and for SBA by 0.57% and 0.32% after 48 h. However, despite this increase, SBA still performed less well than the two-plate combination.  (+info)

An olfactory discrimination procedure for mice. (5/333)

This paper describes an olfactory discrimination procedure for mice that is inexpensively implemented and leads to rapid discrimination learning. Mice were first trained to dig in small containers of sand to retrieve bits of buried chocolate. For discrimination training, two containers were presented simultaneously for eight trials per session. One container held sand mixed with cinnamon, and the other held sand mixed with nutmeg. Both containers were baited with chocolate buried in the sand. One odor was designated S+, and mice were allowed to dig and retrieve the chocolate from this container. The other odor was S-, and both containers were removed immediately if subjects began to dig in an S- container. After meeting a two-session acquisition criterion, subjects were given a series of discrimination reversals. In Experiment 1, 12 Swiss-Webster mice (6 male and 6 female) acquired the olfactory discrimination in three to five sessions and completed 3 to 10 successive discrimination reversals within a 50-session testing limit. In Experiment 2, subjects were 14 Pah(enu2) mice, the mouse mutant for phenylketonuria; 7 were homozygotes in which the disorder was expressed (PKU), and 7 were heterozygotes with normal metabolism (non-PKU). Thirteen mice completed pretraining in four to seven sessions, acquisition required 3 to 12 sessions, and all mice completed at least three reversals. Learning rates were similar in PKU and non-PKU mice. We discuss issues related to implementation and several potentially useful procedural variations.  (+info)

Cocoa inhibits platelet activation and function. (6/333)

BACKGROUND: Epidemiologic studies have shown inverse associations between dietary polyphenols and mortality from coronary heart disease. However, the basis for this protective association is uncertain. Food polyphenols reportedly have antioxidant properties and decrease platelet function in vitro. OBJECTIVE: This study sought to evaluate whether consumption of a polyphenol-rich cocoa beverage modulates human platelet activation and primary hemostasis. DESIGN: Peripheral blood was obtained from 30 healthy subjects before and 2 and 6 h after ingestion of a cocoa beverage (n = 10), a caffeine-containing control beverage (n = 10), or water (n = 10). Platelet activation was measured in terms of expression of activation-dependent platelet antigens and platelet microparticle formation by using fluorescent-labeled monoclonal antibodies and flow cytometry. Primary platelet-related hemostasis was measured with a platelet function analyzer. RESULTS: Ex vivo epinephrine- or ADP-stimulated expression of the fibrinogen-binding conformation of glycoprotein IIb-IIIa was lower 2 and 6 h after consumption of cocoa than before consumption. Cocoa consumption also decreased ADP-stimulated P-selectin expression. In contrast, epinephrine-induced platelet glycoprotein IIb-IIIa expression increased after consumption of the caffeine-containing beverage but not after water consumption. Platelet microparticle formation decreased 2 and 6 h after cocoa consumption but increased after caffeine and water consumption. Primary hemostasis in response to epinephrine in vitro was inhibited 6 h after cocoa consumption. The caffeine-containing beverage inhibited ADP-induced primary hemostasis 2 and 6 h after consumption. CONCLUSIONS: Cocoa consumption suppressed ADP- or epinephrine-stimulated platelet activation and platelet microparticle formation. Cocoa consumption had an aspirin-like effect on primary hemostasis.  (+info)

Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. (7/333)

The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations.  (+info)

Procyanidin content and variation in some commonly consumed foods. (8/333)

Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increasing attention due to their potential health benefits. However, little is known regarding their dietary intake levels because detailed quantitative information on the procyanidin profiles present in many food products is lacking. Therefore, the procyanidin content of red wine, chocolate, cranberry juice and four varieties of apples has been determined. On average, chocolate and apples contained the largest procyanidin content per serving (164.7 and 147.1 mg, respectively) compared with red wine and cranberry juice (22.0 and 31.9 mg, respectively). However, the procyanidin content varied greatly between apple samples (12.3-252.4 mg/serving) with the highest amounts on average observed for the Red Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving) varieties and the lowest amounts in the Golden Delicious (92.5 mg/serving) and McIntosh (105.0 mg/serving) varieties. The compositional data reported herein are important for the initial understanding of which foods contribute most to the dietary intake of procyanidins and may be used to compile a database necessary to infer epidemiological relationships to health and disease.  (+info)

The term "cacao" refers to the plant Theobroma cacao, which is native to tropical regions of Central and South America. It is a small evergreen tree that produces large, football-shaped fruits called pods. Each pod contains 20-60 seeds, also known as beans, which are used to make cocoa powder and chocolate.

Cacao beans contain several bioactive compounds, including flavonoids, theobromine, and caffeine, that have been shown to have potential health benefits. However, it is important to note that these benefits are typically associated with moderate consumption of cocoa products, rather than large amounts of chocolate or cacao beans themselves.

In summary, while "cacao" may be used interchangeably with "cocoa" in some contexts, the term technically refers to the plant and its seeds, rather than the processed powder or chocolate that is derived from them.

I believe you are asking for a medical explanation or definition of "candy," which is not a term typically used in the medical field. However, I can provide some context regarding how it may be discussed in a medical setting.

Candy, also known as sweets or confectionery, generally refers to sugary snacks and treats. In a medical context, excessive consumption of candy can contribute to dental caries (cavities), obesity, type 2 diabetes, and other health issues related to poor nutrition and high sugar intake.

Healthcare professionals may advise patients, particularly children, to limit their candy consumption due to these potential health risks. Additionally, candies that contain ingredients like nuts or allergens can pose a risk for individuals with specific food allergies.

Theobromine is defined as a bitter, crystalline alkaloid of the cacao plant, and is found in chocolate, especially cocoa. It is a stimulant that primarily affects the heart and cardiovascular system, and to a lesser extent the central nervous system. Theobromine is also found in the kola nut and tea leaves.

In a medical context, theobromine may be used as a vasodilator and diuretic. It can help to relax muscles, widen blood vessels, and increase urine production. However, it is important to note that theobromine is toxic to some animals, including dogs and cats, and can cause serious medical problems or even death if ingested in large quantities.

Biflavonoids are a type of flavonoid, which are plant-based compounds with antioxidant properties. Biflavonoids are unique because they consist of two flavonoid molecules joined together. They can be found in various plants, including fruits, vegetables, and herbs. Some research suggests that biflavonoids may have potential health benefits, such as reducing inflammation and protecting against oxidative stress. However, more research is needed to confirm these effects and determine the optimal dosages for human consumption.

Proanthocyanidins are a type of polyphenolic compound that are found in various plants, including fruits, vegetables, and bark. They are also known as condensed tannins or oligomeric procyanidins (OPCs). These compounds are characterized by their ability to form complex structures through the linkage of flavan-3-ol units.

Proanthocyanidins have been studied for their potential health benefits, which may include antioxidant, anti-inflammatory, and cardiovascular protective effects. They have also been shown to have a positive impact on collagen stability, which may contribute to their potential role in promoting skin and joint health.

Foods that are rich in proanthocyanidins include grapes (and red wine), berries, apples, cocoa, and green tea. These compounds can be difficult for the body to absorb, but supplements containing standardized extracts of proanthocyanidins are also available.

It's important to note that while proanthocyanidins have shown promise in laboratory and animal studies, more research is needed to fully understand their potential health benefits and safety profile in humans. As with any supplement, it's always a good idea to talk to your healthcare provider before starting to take proanthocyanidins.

A catechin is a type of plant phenol and antioxidant found in various foods and beverages, such as tea, cocoa, and certain fruits and vegetables. Chemically, catechins are flavan-3-ols, which are a subclass of flavonoids. They have several potential health benefits, including reducing the risk of cardiovascular disease, cancer, and neurodegenerative disorders.

Catechins are known to have anti-inflammatory, antimutagenic, and antidiabetic properties. They can also help improve oral health by inhibiting the growth of harmful bacteria in the mouth. The most well-known catechin is epigallocatechin gallate (EGCG), which is found in high concentrations in green tea and has been extensively studied for its potential health benefits.

In summary, a catechin is a type of antioxidant compound found in various plant-based foods and beverages that may have several health benefits, including reducing the risk of chronic diseases and improving oral health.

Agaricales is an order of fungi that includes mushrooms, toadstools, and other gilled fungi. These fungi are characterized by their distinctive fruiting bodies, which have a cap (pileus) and stem (stipe), and gills (lamellae) on the underside of the cap where the spores are produced. Agaricales contains many well-known and economically important genera, such as Agaricus (which includes the common button mushroom), Amanita (which includes the deadly "death cap" mushroom), and Coprinus (which includes the inky cap mushrooms). The order was established by the Swedish mycologist Elias Magnus Fries in 1821.

A beverage is a drink intended for human consumption. The term is often used to refer to any drink that is not alcoholic or, in other words, non-alcoholic beverages. This includes drinks such as water, juice, tea, coffee, and soda. However, it can also include alcoholic drinks like beer, wine, and spirits.

In a medical context, beverages are often discussed in relation to their impact on health. For example, sugary drinks like soda and energy drinks have been linked to obesity, diabetes, and other health problems. On the other hand, drinks like water and unsweetened tea can help to keep people hydrated and may have other health benefits.

It's important for individuals to be mindful of their beverage choices and to choose options that are healthy and support their overall well-being. This may involve limiting sugary drinks, choosing water or unsweetened tea instead of soda, and avoiding excessive caffeine intake.

Polyphenols are a type of phytochemical, which are naturally occurring compounds found in plant-based foods. They contain multiple phenol units and can be classified into several subgroups, including flavonoids, stilbenes, tannins, and lignans. These compounds have been studied for their potential health benefits due to their antioxidant, anti-inflammatory, and immune-modulating properties. They are found in a wide variety of foods such as fruits, vegetables, tea, wine, chocolate, and cereals.

Flavonoids are a type of plant compounds with antioxidant properties that are beneficial to health. They are found in various fruits, vegetables, grains, and wine. Flavonoids have been studied for their potential to prevent chronic diseases such as heart disease and cancer due to their ability to reduce inflammation and oxidative stress.

There are several subclasses of flavonoids, including:

1. Flavanols: Found in tea, chocolate, grapes, and berries. They have been shown to improve blood flow and lower blood pressure.
2. Flavones: Found in parsley, celery, and citrus fruits. They have anti-inflammatory and antioxidant properties.
3. Flavanonols: Found in citrus fruits, onions, and tea. They have been shown to improve blood flow and reduce inflammation.
4. Isoflavones: Found in soybeans and legumes. They have estrogen-like effects and may help prevent hormone-related cancers.
5. Anthocyanidins: Found in berries, grapes, and other fruits. They have antioxidant properties and may help improve vision and memory.

It is important to note that while flavonoids have potential health benefits, they should not be used as a substitute for medical treatment or a healthy lifestyle. It is always best to consult with a healthcare professional before starting any new supplement regimen.

... , French Guiana Cacao, Carolina, Puerto Rico Cacao, Quebradillas, Puerto Rico Cacao Alto, Patillas, Puerto Rico Cacao Bajo ... Look up Cacao or cacao in Wiktionary, the free dictionary. Cacao is the seed from which cocoa and chocolate are made, from ... Theobroma cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate Cacao paste, ground cacao ... Patillas, Puerto Rico Hacienda Cacao, Yucatán, Mexico, tropical rainforest Maria Cacao, a mountain goddess in the Philippines ...
... is the diwata or mountain goddess associated with Mount Lantoy in Argao, Cebu, Philippines. The Maria Cacao legend ... A Portrait of a Town Archived 2011-07-17 at the Wayback Machine Maria Cacao: Ang Diwata ng Cebu (Maria Cacao: The Fairy of Cebu ... The original name of Maria Cacao is unknown as it was not recorded before the Spanish changed her name in a bid to convert the ... The basic form of the Maria Cacao legend is that whenever rains flood the river that comes from Mount Lantoy, or a bridge is ...
Media related to Passiflora cacao at Wikimedia Commons Data related to Passiflora cacao at Wikispecies v t e (Articles with ' ... Passiflora cacao is a species of Passiflora found in São Paulo and Southern Bahia, Brazil. The plant flowers in the winter in ... "Passiflora cacao(Passifloraceae), a New Species from Southern Bahia, Brazil". Novon: A Journal for Botanical Nomenclature. ...
... may refer to: El Cacao, Los Santos El Cacao, Panamá Oeste El Cacao, Veraguas, Panama This disambiguation page lists ...
1983 Conus cacao Ferrario, M., 1983 Conus cacao Ferrario, M., 1983 Wikimedia Commons has media related to Conus cacao. v t e ( ... Conus cacao is a species of sea snail, a marine gastropod mollusk in the family Conidae, the cone snails and their allies. Like ... La Piu' Grande Enciclopedia delle Conchiglie di Tutto Il Mondo, 1 Conus cacao Ferrario, 1983. Retrieved through: World Register ... 81: 1-23 The Conus Biodiversity website "Lautoconus mercator mercator cacao". Gastropods.com. Retrieved 17 January 2019. Cone ...
Once the cacao trees start to produce cacao pods, To'ak offers to purchase the cacao at premium prices-at least 3x higher than ... Regenerative cacao is defined as cacao (also known as "cocoa") that is produced on a farm that employs regenerative agriculture ... Regenerative cacao is characterized by biodiverse agroforestry plantations in which cacao trees are grown in the shade of other ... The regenerative cacao movement is a reaction against monoculture cacao plantations, which are often a cause of deforestation ...
... is a barrio in the municipality of Patillas, Puerto Rico. Its population in 2010 was 2,449. Puerto Rico was ceded by ... U.S. Geological Survey Geographic Names Information System: Cacao Alto barrio Picó, Rafael; Buitrago de Santiago, Zayda; ... the United States Department of War conducted a census of Puerto Rico finding that the combined population of Jagual and Cacao ...
Cacao comes from ka'kaw, which in the Mayan language means "cocoa" (Theobroma cacao). The hacienda was built by José María ... Ruins of the Hacienda Principal park at Cacao Cacao Church Hacienda Hacienda Hacienda Hacienda Hacienda (CS1 Spanish-language ... Hacienda Cacao is located off the Carretera Uman-Hopelceh (Uman-Hopelceh highway) within Abalá Municipality, Mexico, and is in ... "Hacienda Cacao". Haciendas en Yucatan. Gobierno del Estado de Yucatán. Retrieved 28 April 2015. Contreras Delgado, Camilo; ...
... is a barrio in the municipality of Patillas, Puerto Rico. Its population in 2010 was 1,437. Puerto Rico was ceded by ... The following sectors are in Cacao Bajo barrio: Carretera 3, Carretera 184, Carretera 755, Sector Ancones Sifón, Sector La ... U.S. Geological Survey Geographic Names Information System: Cacao Bajo barrio Picó, Rafael; Buitrago de Santiago, Zayda; ... States Department of War conducted a census of Puerto Rico finding that the combined population of Quebrada Arriba and Cacao ...
Young cacao trees, Côte d'Ivoire Macrophotography of Theobroma cacao flower (closed) Macrophotography of T. cacao flower (open ... Flowers Cacao seed in the fruit or pocha T. cacao fruit, dried Ceratonia siliqua, the carob tree Kola nut "Theobroma cacao L. ... the cacao beans coming from Chuao were awarded an appellation of origin under the title Cacao de Chuao (from Spanish: 'cacao of ... In addition, cacao is named in a hieroglyphic text on one of the Rio Azul vessels. Cacao is also believed to have been ground ...
... is a species of frog in the family Strabomantidae. It is endemic to Colombia. Its natural habitat is ... "Pristimantis cacao (Lynch, 1992) , Amphibian Species of the World". amphibiansoftheworld.amnh.org. Retrieved 2022-10-19. v t e ... IUCN SSC Amphibian Specialist Group (2019). "Pristimantis cacao". IUCN Red List of Threatened Species. 2019: e.T56484A85859871 ...
However, cacao production in Brazil began to weaken when the British started planting cacao on the Gold Coast in West Africa: ... Cacao originated in the Amazon River basin. In 1641, the Jesuit Cristóbal Acuña noted, referring to wood, cacao, tobacco, and ... In 1924, the cacao growers started the construction of the port of Ilhéus with their resources, and cacao exportation started ... "cacao colonels" and on cacao as the source of dramas, of an entire cultural imaginary, and an unjust and violent social context ...
"Cacao: an authentic Hmong village". Air France. Retrieved 31 May 2020. "Bourg de Cacao". Roura.gf via Wikimix (in French). ... Cacao has a tropical rainforest climate (Köppen climate classification Af). The average annual temperature in Cacao is 27.1 °C ... "Cacao via Facebook" (in French). Retrieved 31 May 2020. "Normales et records pour Cacao (973)". Meteociel. Retrieved 4 June ... BBC Article about the Hmong of Cacao New York Times: From a Hinterland, Hmong Forge a Home Cacao village via Facebook Wikimedia ...
El Cacao is a corregimiento in Mariato District, Veraguas Province, Panama with a population of 529 as of 2010. It was created ...
In 2008 Ah Cacao Chocolate Café was featured on Rachael Ray's Tasty Travels, a Food Network TV show. In 2012 Ah Cacao was ... "Ah Cacao Real Chocolate - Stores". Ahcacao.com. Retrieved 2011-12-12. "Ah Cacao Chocolate Cafe, Playa del Carmen - Restaurant ... Ah Cacao Real Chocolate, SA de CV is a Mexican chocolate company based in Playa del Carmen, Quintana Roo, Mexico. The company ... "AH CACAO CAFÉ". Retrieved 27 Sep 2023. Official website (Articles with short description, Short description matches Wikidata, ...
El Cacao is a corregimiento in Tonosí District, Los Santos Province, Panama with a population of 1,049 as of 2010. Its ...
Articles with short description, Short description is different from Wikidata, Cacao diseases, Cocoa production, Lists of plant ...
Cacao is a barrio in the municipality of Quebradillas, Puerto Rico. Its population in 2010 was 4,663. One of the communities ... In 1899, the United States Department of War conducted a census of Puerto Rico finding that the population of Cacao barrio was ... The following sectors are in Cacao barrio: Calle Las Rosas, Carretera 113, Carretera 477, Carretera 480, Estancias del Pirata, ... U.S. Geological Survey Geographic Names Information System: Cacao barrio Picó, Rafael; Buitrago de Santiago, Zayda; Berrios, ...
El Cacao is a corregimiento in Capira District, Panamá Oeste Province, Panama with a population of 4,951 as of 2010. Its ...
... is Nicaragua's first commercial chocolate factory based in Matagalpa, on the outskirts of cacao growing ... It was established in 2005 by a Dutch national who was surprised by the wasting of cacao in the countryside, yet no chocolate ...
Cacao is a barrio in the municipality of Carolina, Puerto Rico. Its population in 2010 was 4,214. Puerto Rico was ceded by ... In 1899, the United States Department of War conducted a census of Puerto Rico finding that the population of Cacao barrio was ... U.S. Geological Survey Geographic Names Information System: Cacao barrio Picó, Rafael; Buitrago de Santiago, Zayda; Berrios, ...
... (CYMV) is a virus in the family Tymoviridae that infects cacao trees in Sierra Leone. CYMV, like ... CYMV has only been found in Sierra Leone where it primarily infects the cacao tree Theobroma cacao. However, it can ... In the cacao tree, CYMV infection leads to the appearance of large circular yellow blotches on the leaves. Infected trees are ... Brunt AA (1970). "Cacao yellow mosaic virus". Descriptions of Plant Viruses. Association of Applied Biologists. ICTVdB - The ...
... should not be confused with the related species Cacao swollen shoot CD virus and Cacao swollen shoot ... Cacao swollen-shoot virus (CSSV) principally infects Theobroma cacao (cacao tree) and has a major effect on crop yields. Within ... Cacao swollen shoot virus (CSSV) is a plant pathogenic virus of the family Caulimoviridae that primarily infects cacao trees. ... Shaded cacao trees exhibit decreased growth and slightly more severe symptoms. Cacao swollen-shoot virus has a double stranded ...
The following sectors are in Cacaos barrio: Sector Cacaos, Sector Cacaos Alturita, Sector Cacaos Centro, Sector Hacienda, and ... Cacaos is a barrio in the municipality of Orocovis, Puerto Rico. Its population in 2010 was 878. Barrios (which are, in ... In 1899, the United States Department of War conducted a census of Puerto Rico finding that the combined population of Cacaos ... U.S. Geological Survey Geographic Names Information System: Cacaos barrio Picó, Rafael; Buitrago de Santiago, Zayda; Berrios, ...
... is a municipality (municipio) of the San Cristóbal province in the Dominican Republic. As of the 2012 census the ...
... is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4-8 m tall (15- ... The Maya grew cacao trees in their backyards and used the cocoa seeds the trees produced to make a frothy, bitter drink. By the ... Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of ... Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of ...
... an important area of cacao cultivation. The Maya passed on the knowledge of cacao through oral histories, in Jade and Obsidian ... "Cacao". www.authenticmaya.com. Archived from the original on 2015-10-16. Retrieved 2015-10-25. "MAYA, A History of The Mayans ... Mostly the main population used the more basic commodities, such as stone tools, salt, cacao beans, fish and manufactured goods ... cacao, copper tools, and ornaments. Due to the lack of wheeled cars and use of animals, these goods traveled Maya area by the ...
"Cacao". Etymology Online Dictionary, Douglas Harper. 2018. Archived from the original on 19 August 2018. Retrieved 19 August ...
"CACAO". Culture & Cognition Lab. Rajaram, Suparna (31 January 2018). "The Memories of Memory Researchers". APS Observer. 31. ...
Cacao). It produces meiospores, via meiosis, from the modified basidium. These spores are important as dispersal agents, for ... Evans, Harry C. (December 2007). "Cacao Diseases-The Trilogy Revisited". Phytopathology. 97 (12): 1640-1643. doi:10.1094/phyto- ... which causes frosty pod rot disease of cacao: mechanisms of the biotrophic and necrotrophic phases". BMC Genomics. 15 (1): 164 ... which causes frosty pod rot disease of cacao, are hemibiotrophs that affect many agricultural and floricultural crops worldwide ...
Cacao, French Guiana Cacao, Carolina, Puerto Rico Cacao, Quebradillas, Puerto Rico Cacao Alto, Patillas, Puerto Rico Cacao Bajo ... Look up Cacao or cacao in Wiktionary, the free dictionary. Cacao is the seed from which cocoa and chocolate are made, from ... Theobroma cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate Cacao paste, ground cacao ... Patillas, Puerto Rico Hacienda Cacao, Yucatán, Mexico, tropical rainforest Maria Cacao, a mountain goddess in the Philippines ...
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Cacao and cocoa started out as synonyms-but theres a little more to unpack in todays product labels. ... The aforementioned cacao tree vs. cocoa tree is one example. Another is cocoa bean vs. cacao bean-theyre just the one bean ... Can You Substitute Cocoa Powder for Cacao Powder?. While you can substitute cocoa for cacao powder in recipes, and vice versa, ... Cacao and cocoa are deployed in such varying ways on the labels of chocolate products that its difficult to tell what the ...
THE NIBBLE, Great Food Finds, a gourmet food webzine with thousands of product reviews and recipes including raw cacao. Sign up ... Here, terms with R, including raw cacao and rustic chocolate. ... RAW CACAO or RAW CHOCOLATE. Raw cacao has two meanings. First, ... Here youll find terms including raw cacao, Rio Caribe cacao, and rustic chocolate. If you think we should consider chocolate ... This cacao has a slightly dark tone and a refreshing bitterness. Common flavors are coffee, almonds, slight red fruits, and ...
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The cacao tree yields dark red or brown pods with up to fifty seeds each. ... The cacao tree yields dark red or brown pods with up to fifty seeds each. To make cocoa butter, the seeds are fermented, which ...
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Tags: Bean-to-bar bonbons cacao Chapon chocolat chocolate John Scharffenberger Linstant Cacao Marc Chinchole orangettes Paris ... Hes been at it for two years at LInstant Cacao and is the sole employee at his company; he makes the chocolate, he molds the ... Being both a fondeur, someone who melts chocolate for dipping, and a torrifacteur, who roasts his own cacao beans, Marc wears ... I wish you could get some of this cacao to sell from your home in DE, USA since I live in PA. ...
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Situated in the Amazonian region of Peru, close to the sacred Valley of the Incas, the cacao trees yield beans rich in delicate ... The cacao from Cusco is without a doubt one of the most ancient cacaos ever harvested by Man. ... Bonnat Cacao Cusco 75% Bittersweet Chocolate The cacao from Cusco is without a doubt one of the most ancient cacaos ever ... A delicate fragrance with subtle notes of sugar cane and a strong cacao finish. Dark 75% cacao, Peru. 2017 International ...
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Indulge a little in this chocolatey purple-brown.Yearning Yearning is simply a triple-sized skein of our Yet heavy lace weight yarn, perfect for larger projects. Somewhere between a true laceweight and a fingering weight, we think of Yet as a rustic lace yarn, even though its a sophisticated merino and silk blend. T
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... each of which stems from the fact that chocolate is produced from cacao, a special seed that contains powerful concentrations ...
Sacred Cacao Ceremony, Hosted at Peregian Beach Community House, 5-7 Rufous St, Peregian Beach QLD 4573, Australia, Fri 16th ... If you would like to come along and dont want drink ceremonial cacao - that is so fine! Please come along. A delicious herbal ... With her powerful ability to hold space, using the gentle plant medicine, cacao, and ceremony, she will take you on a nurturing ... As a participant of Terri Scott Cacao Ceremonies, I agree to honour the sanctity of confidentiality while immersed in the event ...
  • Similar to the differences among grape types that are grown for fine wine, the ruby cacao beans are influenced by their environment to produce nibs (beans) that deliver a pink color. (thenibble.com)
  • Cacao Nibs, 8 oz. (glaserorganicfarms.com)
  • It may also refer to: Theobroma cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate Cacao paste, ground cacao beans. (wikipedia.org)
  • Both terms have been used for the tree itself (whose scientific name is Theobroma cacao ), the tree's pods, and the seeds inside the pods. (mentalfloss.com)
  • The correct title for your seed is Theobroma Cacao. (apsense.com)
  • Pasquali was referring to the coacillium ingredient Theobroma cacao extract. (medscape.com)
  • Theobroma cacao is one of four plant extracts that make up coacillium, the others being Allium cepa (onion), Citrus limon (lemon), and Paullinia cupana (guaraná, a source of caffeine). (medscape.com)
  • Can You Substitute Cocoa Powder for Cacao Powder? (mentalfloss.com)
  • While you can substitute cocoa for cacao powder in recipes, and vice versa, there are a couple factors to consider before you do. (mentalfloss.com)
  • Flavor is one: Since cacao powder is more bitter, expect the end result to have a bit more of a' bite. (mentalfloss.com)
  • According to The Pioneer Woman , cacao powder also absorbs more liquid than its cocoa counterpart, so you might need to either add a little more liquid or use a little less powder. (mentalfloss.com)
  • Packed with beneficial nutrients and a rich, unsweetened dark chocolate taste, Navitas Organics Cacao Powder is perfect for satisfying your chocolate craving and elevating all manner of chocolatey foods in your life. (vitacost.com)
  • Navitas Organics Cacao Powder is truly easy to use: simply substitute 1:1 into any recipe that calls for cocoa powder or Dutch processed (alkalized) cocoa powder. (vitacost.com)
  • Our antioxidant-rich organic cacao powder is vegan and contains no added sugar, fillers or fortified ingredients. (vitacost.com)
  • 15g of cacao powder contains 102mg of magnesium vs. 30g of raw spinach contains 24mg of magnesium (USDA National Nutrient Database for Standards Reference Release 28). (vitacost.com)
  • Other Ingredients: Certified Organic cacao powder (theombroma cacao). (vitacost.com)
  • In a medium-size bowl, add the chia seeds, plant-based milk, cacao powder, and maple syrup (or date paste). (foodrevolution.org)
  • Even the natural and organic Cacao powder is incredibly abundant with the nutrient calcium, also late night plausible reviews also have proven that organic cacao also helps with healing blood to one's heart, both cerebrum and distinct organs. (apsense.com)
  • Experience a delightful fusion of health and taste with DIRTEA's Mushroom Cacao Super Blend Powder . (health4youonline.com)
  • The mushroom cacao powder can be added to your favourite coffee, matcha, chocolate drink or shake, or whatever you're drinking. (health4youonline.com)
  • In the 16th century, Hernán Cortés and other conquistadors Hispanicized the Nahuatl word cacahuatl -beans from what we now call the cacao tree or cocoa tree-to cacao . (mentalfloss.com)
  • To make any kind of cacao or cocoa product, you first need to crack open the pods, scrape out the seeds (i.e. "beans"), and let them ferment. (mentalfloss.com)
  • Here's where the difference comes in: Cocoa products require roasting the beans at a high temperature, while most cacao products are exposed to much lower temperatures. (mentalfloss.com)
  • Here, the beans are barely heated, ripening some of the flavors but leaving the taste of raw (unroasted) cacao beans. (thenibble.com)
  • Some brands opt to roast cacao beans for a shorter time. (thenibble.com)
  • Roasting is the first step in producing chocolate from cacao beans. (thenibble.com)
  • Similar to roasting coffee, the heating process fully develops the chocolate flavors and aromas of the cacao beans. (thenibble.com)
  • Ruby chocolate is made from special ruby cacao beans, which are found in Ecuador, Brazil, and Côte d'Ivoire. (thenibble.com)
  • He kindly accepted, and I arrived one morning as he was sorting cacao beans, which he does by hand in what one might call micro-batches. (davidlebovitz.com)
  • Situated in the Amazonian region of Peru, close to the sacred Valley of the Incas, the cacao trees yield beans rich in delicate fragrance, subtle notes of sugar cane and a strong cacao finish. (chocosphere.com)
  • Currently, using all the revival of oldstyle, identifying chocolate there's just a advancement to recoup the beans that are legitimate which can be termed Cacao. (apsense.com)
  • The study includes a chemical analysis of these sherds-specifically of the biomarkers for cacao: caffeine, theobromine, and theophylline. (futurity.org)
  • The discovery of chemical signatures of cacao made the investigation possible, but the main active ingredient, theobromine, it turns out is not sufficiently discrete to be certain of the cacao attribution," Ford says. (futurity.org)
  • The aforementioned cacao tree vs. cocoa tree is one example. (mentalfloss.com)
  • The seeds of T cacao , or the cocoa tree, are used to make various types of chocolate products. (medscape.com)
  • Try turning a standard smoothie into a stress-fighting shake with cacao and other healthy ingredients. (vitacost.com)
  • To achieve this, Cacao Barry partners with our brand Cabosse Naturals, who upcycles the delicious pulp and peel into a range of 100% pure cacaofruit ingredients. (barry-callebaut.com)
  • They will be joined by Giorgio Demarini, a Peruvian chocolatier who works with native ingredients and single-origin cacaos, and Stefano Mentuccia, owner of the Peruvian chocolate company Di Perugia, which has 30 years of experience and is a pioneer in the development of quality chocolate production using European technology. (unisg.it)
  • The cacao tree yields dark red or brown pods with up to fifty seeds each. (lush.com)
  • Cacao also contains anandamide, a fatty acid neurotransmitter, sometimes called the "bliss molecule" from the Sanskrit word "ananda," because it stimulates the "happiness hormones" in the brain. (highdesertyoga.com)
  • The Cacao plant produces an oval shaped fruit that is yellow on the outside and has a white, stringy texture inside supporting the seeds. (highdesertyoga.com)
  • Almost two years after unleashing the power of the cacaofruit with the unveiling of WholeFruit chocolate, a revolutionary new type of chocolate, our global brand Cacao Barry launches a WholeFruit chocolate that enchants artisans across the globe. (barry-callebaut.com)
  • At Cacao Barry, we are proud to present WholeFruit chocolate and its first expression: Evocao. (barry-callebaut.com)
  • Our global brand Cacao Barry, founded in 1842 and deeply rooted in its French pastry heritage, is a favorite among creative chefs in more than 90 countries and renowned for its wide offering of fine flavor chocolates. (barry-callebaut.com)
  • Jordi also happens to be the global ambassador for Cacao Barry, the very brand sponsoring the award. (chocablog.com)
  • The sponsorship of this new award, within what is probably the most-anticipated list of awards from any restaurant owner/investor and of foodies around the globe, is just one example of how Cacao Barry are making a stand for quality and ensuring their brand is associated with the very best in the food world. (chocablog.com)
  • It is already the fourth year Cacao Barry have been the official chocolate sponsor of the awards. (chocablog.com)
  • For some time now Cacao Barry has been in the shadow of its parent company, Barry Callebaut. (chocablog.com)
  • Cacao Barry is the premium arm of the company and acts completely independently from the rest of the group. (chocablog.com)
  • Keep me informed on promotions, contests, recipes and more on Cacao Barry and the Chocolate Academy! (cacao-barry.com)
  • On Friday 16th June, 7pm join Terri for this beautiful, intimate sacred cacao ceremony. (humanitix.com)
  • There are so many ways to incorporate cacao into desserts, but don't forget it's also a great ingredient to add to a morning smoothie to start the day on the right note. (vitacost.com)
  • An opportunity to step in to ceremony and experience the power of devotion to self, cacao and group ceremony. (humanitix.com)
  • This is your opportunity to experience the medicine of cacao and the magic of ceremony, ritual, sacred circle and the astrological and earthly energies available. (humanitix.com)
  • On the purchase of your ticket you will receive a email with all the details of the ceremony and some information regarding ceremonial cacao and how best to prepare for ceremony, I encourage you to please read this information prior to the event. (humanitix.com)
  • With her powerful ability to hold space, using the gentle plant medicine, cacao, and ceremony, she will take you on a nurturing, nourishing & magical journey back to yourself. (humanitix.com)
  • I first participated in a Cacao Ceremony in a yoga teacher training in Costa Rica. (highdesertyoga.com)
  • As I drank the cacao elixir I felt a profound, yet subtle, energy spreading through my body which brought a feeling of deep connection to my authentic self and to those sharing in the ceremony. (highdesertyoga.com)
  • Chocolate truffles made with raw cacao, from Uli Mana , a NIBBLE Top Pick Of The Week. (thenibble.com)
  • All vessel types had evidence of cacao. (futurity.org)
  • Now that we know that the presence of cacao is in all vessel types , we need to understand the greater distribution and use of these important household forms," Ford adds. (futurity.org)
  • Cacao Nuts and Chocolates on Centre Street in Jamaica Plain is a sweet tooth's paradise. (baystatebanner.com)
  • And one day, the couple plans to make their chocolates from Rosario's family cacao farm in the Dominican Republic, making the shop "bean-to-bar" and further solidifying Cacao's family business feel. (baystatebanner.com)
  • The pinnacle of the CACAO Valentine's Collection- a gorgeous red crocodile embossed heart shaped boxed is filled with 24 pave chocolates and 4 chocolate dipped dried strawberries. (cacaoatlanta.com)
  • As a participant of Terri Scott Cacao Ceremonies, I agree to honour the sanctity of confidentiality while immersed in the event, and at any time I feel the need I will ask for support and/or clarity of the objective and processes involved. (humanitix.com)
  • Just by attracting the up electrons from the individual's cerebrum, cacao underpins standard belief wealth. (apsense.com)
  • The prevailing belief: Cacao was more available to, even controlled by, society's upper crust. (futurity.org)
  • Cacao Barry'sWholeFruit Evocao™ is the first signature expression of WholeFruit chocolate, and other exciting flavor profiles will follow as of 2022. (barry-callebaut.com)
  • It is the country that produces the most cacao in the world, but where people have no idea what chocolate tastes like. (lu.se)
  • Another is cocoa bean vs. cacao bean -they're just the one bean from that one tree. (mentalfloss.com)
  • They work with four large cooperatives of small-scale producers in the central selva of San Martín, Huánuco and Ucayali, with the aim of developing projects with a social and production impact so as to improve the living standards of cacao producers and raise the profile of the characteristics of single-origin cacao. (unisg.it)
  • Because cacao undergoes less processing, it retains more of its mineral content-especially iron-and antioxidant properties. (mentalfloss.com)
  • Cacao and cocoa are deployed in such varying ways on the labels of chocolate products that it's difficult to tell what the difference is-or if they're just different spellings of the same word. (mentalfloss.com)
  • We know cacao is the foundation of all chocolate products, and an exceptional source of healthy antioxidants and minerals. (vitacost.com)
  • Some health care experts hope that immediately after a time "Cacao" improved toward turning out to be Anglicized as well as in every opportunities throughout ordinary mistake people begun to call it "Cocoa. (apsense.com)
  • You can still honour the spirit and energy of cacao and enjoy this sacred and dedicated time for you. (humanitix.com)
  • Cacao Comprises among the Top levels of mobile Reinforcements about the world, surpassing that of reddish wine, green-tea along with lots of other vibrant foods rose in the floor. (apsense.com)
  • It had long been assumed that cacao for the Maya was an elite exclusive," says Anabel Ford. (futurity.org)
  • Said to be a gift from the gods, cacao for the ancient Maya was considered sacred, used not only as currency, but in special ceremonies and religious rituals. (futurity.org)
  • Archaeological ceramic sherds tracked back to the Late Classic Maya were analyzed for biomarkers of cacao. (futurity.org)
  • It had long been assumed that cacao for the Maya was an elite exclusive," says Anabel Ford, an anthropologist and director of the MesoAmerican Research Center at the University of California, Santa Barbara, who for 40 years has conducted research on the ancient Maya city of El Pilar . (futurity.org)
  • Cacao Barry's Global Brand Leader Joost Lindeman was quick to assure the select audience of partners, ambassadors and chefs that the limited release was due to actual physical restriction of the product rather than a desire to restrict it to only some chefs. (chocablog.com)
  • Leonardo Baez was intent on selling nuts from his J.P. shop, but his wife's connection to her family's Dominican cacao farm steered the business in a different direction. (baystatebanner.com)
  • Some are even asking when they'll see a Cacao shop in their neighborhood. (baystatebanner.com)
  • Lourdes Lares and Vilsic Bocangel from the Amazona Chocolate consortium produce quality chocolate using varieties of Peruvian cacao that are native or at risk of extinction, such as Iquitos-Marañon, Morona and Scavina, which are also Ark of Taste passengers. (unisg.it)
  • Research from Germany also suggests that Cacao will help maintain a dynamic and lively look, possibly on account of the sulfur and also flavanol combinations present within this food that is super. (apsense.com)
  • There are at least 7 reasons to smile about this delicious food, each of which stems from the fact that chocolate is produced from cacao , a special seed that contains powerful concentrations of polyphenols, flavonoids, and anti-bacterial properties. (assureasmile.com)
  • This was a surprise at first," Ford says, "but giving thought to the presence and understanding of their uses, bowls would be good for mixing, jars would be right for warming the drink (a traditional cacao preparation), and plates appropriate for serving food with sauces that can contain cacao (such as mole poblano). (futurity.org)
  • Cacao is also thought to contain the highest source of antioxidants and magnesium of any natural food. (glaserorganicfarms.com)
  • A delicate fragrance with subtle notes of sugar cane and a strong cacao finish. (chocosphere.com)
  • But in manufacturing and culinary contexts, cacao and cocoa typically have separate definitions. (mentalfloss.com)
  • Sometimes, people mistakenly used cacao to refer to the fruit of a different buzzy New World plant: coconut, or coco . (mentalfloss.com)
  • Look up Cacao or cacao in Wiktionary, the free dictionary. (wikipedia.org)
  • This cacao has a slightly dark tone and a refreshing bitterness. (thenibble.com)
  • 72% Cacao Dark Chocolate Covered Blueberries - 8 oz. (wilburbuds.com)
  • 72% Cacao Dark Chocolate Covered Almonds - 8 oz. (wilburbuds.com)
  • 72% Cacao Solid Dark Chocolate Foil Wrapped Hearts - 8 oz. (wilburbuds.com)
  • We stone grind our organic, direct trade cacao using hand-carved granite millstones. (fredmeyer.com)
  • Lavorano con quattro grandi cooperative di piccoli produttori nella selva centrale di San Martín, Huánuco e Ucayali, con l'obiettivo di sviluppare progetti d'impatto sociale e produttivo per migliorare gli standard di vita dei produttori e produttrici di cacao e promuovere la conoscenza delle caratteristiche del cacao di ogni origine. (unisg.it)
  • With over 300 recognizable artificial combinations, cacao remains a stand out one of probably the very mind-blowing and enjoyable nourishments about Earth. (apsense.com)
  • What about the farmers who grew cacao and the communities of people who lived amongst these orchards? (futurity.org)