Active Ingredient History

  • Now
The cocoa bean or simply cocoa, also called the cacao bean or cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans native to the Amazon rainforest are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize, and pinolillo, a similar Nicaraguan drink made from a cornmeal & cocoa powder.   Wikipedia

More Chemistry
chocolate | cocoa | cocoa bean


Data collection and curation is an ongoing process for CDEK - if you notice any information here to be missing or incorrect, please let us know! When possible, please include a source URL (we verify all data prior to inclusion).

Report issue