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AHPA recognizes other valuable resources exist regarding the identity of Theobroma cacao.
To submit a suggestion or contribution, please contact Merle Zimmermann.
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Nomenclature
Theobroma cacao L. Sterculiaceae
Standardized common name (English): cacao
Botanical Voucher Specimen
Organoleptic Characteristics
Cacao beans have a slightly aromatic, bitterish, oily taste, and, when bruised or heated, an agreeable odor.
Source: United States Dispensatory (1918) [1]
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Macroscopic Characteristics
| Theobroma Cacao Linn. is a handsome tree, from twelve to twenty feet in height, growing in Mexico, the West Indies, and South America. [...] The fruit is an oblong-ovate capsule or berry, six or eight inches in length, with a thick, coriaceous, somewhat ligneous rind, enclosing a whitish pulp, in which numerous seeds are embedded. These are ovate, somewhat compressed, about as large as an almond, and consist of an exterior thin shell and a brown oily kernel. Separated from the matter in which they are enveloped, they constitute the cacao, or chocolate nuts, of commerce.
Source: United States Dispensatory (1918) [2]
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Microscopic Characteristics
High Performance Thin Layer Chromatographic Identification
Supplementary Information
Sources
- ↑ United States Dispensatory (1918)
- ↑ United States Dispensatory (1918)
