Nigeria | 1973 | 5 Kobo | Flora & Fauna | Cocoa
Nigeria
Cocoa
The cocoa bean is the dried and fermented seed of Theobroma cacao and is the main ingredient used to produce cocoa solids, cocoa butter, and chocolate. The seeds develop inside a thick pod filled with sweet pulp and usually number 30–50 per fruit. During drying, the seeds change from white to violet or reddish-brown, though rare white varieties remain pale. Cocoa beans are also used in traditional Mesoamerican foods.
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