The cacao fruit or pod is melon - shaped (12 – 30 cm long and 8
– 12 cm wide) with an average weight of 400 – 600 g.
The pod shaped fruit is botanically classified as baccate-like
(berry-like) and each pod produces approximately 35-50 seeds surrounded
by a sweet pulp. Cocoa shells, which is enclosed the cocoa seeds is
endocarp and must be removed after roasting process to obtain the cocoa
nibs.
The seeds have a reddish brown external color and a dark brown
interior owing to their rich polyphenolic content. Cocoa seeds
consist of two large storage cotyledons and an embryo axis
enclosed by a hardened but flexible seed shell.
The storage components in the cotyledons comprise 50 % fat, 15 %
phenolics, 12 % protein, 5 % starch and 2 % sucrose on a dry weight
base.
The pulp is aromatic and mucilaginous, composed of spongy parenchymatous cells that contain a sap rich in carbohydrates.
Pod and seed of cocoa beans
An online platform focused on agricultural technology offers insights into the scientific knowledge and methodologies relevant to the field of agriculture. This knowledge is sourced from validation research, adaptive research, and creative research.
Friday, November 8, 2019
The most popular articles
-
Technology, Land of Agriculture and People How does the succession of various agricultural technology clusters since the early 19th centu...
-
Vanilla is grown within 10-20 degrees of the equator. Most of the world's vanilla production is concentrated in a handful of Indian Ocea...
-
Land Preparation: Before planting, thorough land preparation is essential to create a suitable seedbed. This includes plowing, harrowing, an...
-
The important commercial crops grown under group of root vegetables are radish, carrot, turnip and beetroot. Root vegetables are packed with...
-
Celery, scientifically identified as Apium graveolens , is a versatile and nourishing vegetable cherished for its crisp texture and subtle t...