EuroBras Trading

Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree (Theobroma cacao), a small (48 m (or 1526 ft) tall) evergreen tree native to the deep tropical region of the Americas.
Recent genetic studies suggest that the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America.

Early forms of another genotype have also been found in what is now Venezuela.

The scientific name, Theobroma, means "food of the deities".The fruit, called a cacao pod, is ovoid, 1530 cm (or 612 in) long and 810 cm (34 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe.
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 C.
Cacao trees cannot tolerate a temperature lower than 15 C (59 F).

The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario.
Representing only five percent of all cocoa beans grown, criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states.
There is some dispute about the genetic purity of cocoas sold today as criollo, as most populations have been exposed to the genetic influence of other varieties.

Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree.

The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.

The most commonly grown bean is forastero, a large group of wild and cultivated cacaos, most likely native to the Amazon basin.

The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo.

The source of most chocolate marketed,[50] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.

Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop.

Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.


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		Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree (Theobroma cacao), a small (48 m (or 1526 ft) tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest that the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, Theobroma, means "food of the deities".The fruit, called a cacao pod, is ovoid, 1530 cm (or 612 in) long and 810 cm (34 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 C. Cacao trees cannot tolerate a temperature lower than 15 C (59 F).
The three main varieties of cacao beans used in chocolate are criollo, forastero, and trinitario. Representing only five percent of all cocoa beans grown, criollo is the rarest and most expensive cocoa on the market, and is native to Central America, the Caribbean islands and the northern tier of South American states. There is some dispute about the genetic purity of cocoas sold today as criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration. The most commonly grown bean is forastero, a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the forastero variety. They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed,[50] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate. Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cacao produced over the past five decades is of the forastero or lower-grade trinitario varieties.