Correction Mahadeshwara Ji, The fruit is not used for manufacture of
chocolates, but the seeds are fermented, dried and then sent to the
manufacturers for the manufacture of chocolates. The fruits are cut
open and the seeds are removed. You will find plenty of dried fruits
which appear like coconut shell all over in these plantations. I must
however admit, the fruit is very sweet and children are found eating
it when ripe. Birds, squirrels and macaques too enjoy it.
Regards
Yazdy.
On Tue, Mar 1, 2011 at 4:28 PM, Mahadeswara <[email protected]> wrote:
> Thanks for the nice photographs and info. The tree is cultivated on
> large scale in Dakshina Kannada, Karnataka for its fruits used for
> manufacture of chocolates.
>
> On Mar 1, 12:07 pm, Bhatt Sweta <[email protected]> wrote:
>> *Theobroma cacao* or the *cocoa tree*
>> Location: Jeejamata Udhyan
>> Family: Sterculiaceae
>>
>> *Theobroma cacao* genetics seem to show that the plant originated in the
>> Amazon
>> The scientific name *Theobroma* means "food of the gods".
>>
>> The flowers are produced in clusters directly on the trunk and older
>> branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx.
>> Cacao flowers are pollinated by tiny flies, *Forcipomyia* midges in the
>> order Diptera
>>
>> The fruit is called a cacao pod and contains 20 to 60 seeds, usually called
>> "beans", embedded in a white pulp, which form the main ingredient for the
>> CHOCOLATE!!
>>
>> Each seed contains a significant amount of fat (40–50%) as cocoa butter.
>> Their most noted active constituent is theobromine, a compound similar to
>> caffeine.
>>
>> --
>> *Bhatt Shweta*
>> *Asso. Prof.,*
>> TCSC,
>> *Doctoral Research Student,*
>> M.S.U.
>>
>> Theobroma cacao.jpg
>> 108KViewDownload
>>
>> Theobroma cacao (1).jpg
>> 156KViewDownload
