Chocolate - the real stuff
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These tiny fragrant flowers, about 1/4 inch across, eventually turn into large yellow cacao pods. When the seeds are processed they turn into chocolate.
The flowers are produced in clusters directly on the trunk and older branches, seen them the last time I visited the green house, name is derived from Greek for food of the Gods.
Blessing for chocolate lovers and bakers like me,
Please see my creations here,
The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and cream. Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage. Each seed contains a significant amount of fat (40–50%) as cocoa butter.
The fruit's active constituent is the stimulant theobromine, a compound similar to caffeine.
Le cacaoyer (Theobroma cacao) est un petit arbre à feuilles persistantes de la famille des Malvacées.
Il produit des fèves comestibles aux saveurs différentes suivant les variétés, à partir desquelles est fabriqué le cacao, le produit de base du chocolat.
The cacao ceremony is not a modern invention but rather a practice steeped in history, tracing its roots back to ancient Meso american cultures. Its earliest known origins were among the Mayans and Aztecs, civilizations that thrived in what is now Mexico and Central America.
For these ancient peoples, cacao was more than just a food item; it was a sacred substance used in religious rituals and ceremonies. The Mayans, for instance, believed that cacao was a gift from the gods and used it in rites of passage and other significant life events. The word cacao originates from the Mayan words “Ka’kau” - heart blood and “Chokola’j” - to drink together.
Common features of most ceremonies include sitting in a circle with a group of people, setting intentions, praying, singing and dancing together. It is overall an uplifting and heartfelt group experience.
Far more than sipping a cup of chocolate. It’s a transformative spiritual journey that opens your heart, grounds you to the earth, and connects you with others in a sacred space.
Humans are meant to be storytellers..
Sit around a fire and talk to each other. With great distances between us, we share stories through our photography and writings.. and we find our tribe.
Shot from Dahab South Sinai
Cacao flower - only a small percentage of them develop to ripe fruits.
The flower is typically < 1cm in diameter.
The word "chocolate" entered the English language from Spanish in about 1600. How the word came into Spanish is less certain, and there are competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word chocolātl, which, according to most sources, was derived from xocolātl (Nahuatl pronunciation: [ʃokolaːtɬ]), combining xococ, sour or bitter, and ātl, water or drink
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Le cacaoyer (Theobroma cacao) est un petit arbre à feuilles persistantes de la famille des Malvacées.
Il produit des fèves comestibles aux saveurs différentes suivant les variétés, à partir desquelles est fabriqué le cacao, le produit de base du chocolat.
أنآ في غنى عن الردود المنسوخه والمرفقه بصورة كبر البعير وردود التسليك
جميله , روعه , نآيس , وطقتهآ مآبيهآ ..
أتمنى تعجبكم ..
الصورة بحجمهآ الطبيعي ..
www.flickr.com/photos/fofah_1414/6852675513/sizes/l/in/ph...
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Canon D550
Taken by : me
لآ أسمح بحفظ الصورة أو إستخدآمهآ أبدآ ..
All Rights Reserved Photography for AFNAN AL-OTHAIMEEN .. افنان العثيمين
Los granos del Theobroma cacao son la base del chocolate, como también diversas comidas Mesoaméricanas como la salsa de mole y el tejate.
La foto la tomé en alguna parte de la reserva nacional de Lore Lindu
Le criollo (terme d'ancien espagnol criollo signifiant créole) est la plus rare et la plus recherchée de toutes les variétés de cacao.
Seeing these growing at Mt. Coot-tha Gardens reminded me very much of when my father grew cacao in Papua New Guinea, many years ago.
A cacao beetle (27mm, Steirastoma breve, Cerambycidae, Coleoptera) from Bolivia (collection specimen, Oct 2010).
Studio work with a dead specimen, rehydrated and staged. Focus stack based on 78 images, assembled in Zerene Stacker (Pmax & Dmap). Sony A7Rm3 + FE 2.8/90 Macro G OSS; ISO-100, f/5, 1/13s, -0.3step, diffused natural light (shots taken in a greenhouse).
I'd love this in my garden...
Its leaves are alternate, entire, unlobed, 10–50 cm (4–20 in) long and 5–10 cm (2–4 in) broad.
Flowers
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1–2 cm (3⁄8–13⁄16 in) diameter, with pink calyx. The floral formula, used to represent the structure of a flower using numbers, is ✶ K5 C5 A(5°+52) G(5).[5]
While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.[6][7] Using the natural pollinator Forcipomyia midges for Theobroma cacao was shown to have more fruit production than using artificial pollinators.[7]
Fruit
The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and cream. Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage.[8] Each seed contains a significant amount of fat (40–50%) as cocoa butter.
The fruit's active constituent is the stimulant theobromine, a compound similar to caffeine.[9]
Le cacaoyer (Theobroma cacao) est un petit arbre à feuilles persistantes de la famille des Malvacées.
Il produit des fèves comestibles aux saveurs différentes suivant les variétés, à partir desquelles est fabriqué le cacao, le produit de base du chocolat.
Each cacao pod contains 30-50 seeds that will be used to make chocolate. Don Juan Coffee and Chocolate Tours, Monteverde, Costa Rica
Longwood Gardens.
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