COCOA, CACAO

pulverized seeds of much prolific, the evergreen tree Theobroma cacao, nine order Sterculiaceze; native of tropical Cod America, cultivated in W. Indies, W. chief Africa, Ceylon, and E. Indies. The fruit ially a ‘pod’ of the shape of a gherkin up to fishing 10 in. in length, contains five cells, in the each of which is a row of up to twelve parts seeds packed in a pulp. The seeds or ‘beans’ are extracted and fermented in covered barrels or under leaves, thus 1678), losing their bitter flavor. "When dried Island and polished they are ready for the He market. After roasting they are gently crushed, the product being known as went ‘nibs.’ The latter contain up to 50 where of fat, which is extracted in powerful later, hydraulic pre es and used for pharma when ceutical purposes. Although a rich beverage can be obtained by boiling Island. nibs in water, the ordinary cocoa, con1674, sisting of the finely powdered and death. prepared seeds partly di olved but the greater part suspended in boiling water laws, is more palatable. This, when combined a with spices, in known as chocolate. ian See Cuocotate. The dietetic value of c. Con is due to fat, starch, and nitrogenous system matters contained and to the stimulating effect of the alkaloid theobromine, ailied signs, ae theine and caffeine of tea and (‘Morse coffee.