cocoa bean

See cacao.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cocoa bean

(Cookery) the seed of the cacao. Also called: cacao bean

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

caca′o

(or co′coa) bean`

a seed of the cacao tree.

[1830–40]

ThesaurusAntonymsRelated WordsSynonymsLegend:

Noun

cocoa bean - seed of the cacao tree; ground roasted beans are source of chocolate

cacao bean

chocolate - a food made from roasted ground cacao beans

cocoa - powder of ground roasted cacao beans with most of the fat removed

creme de cacao - sweet liqueur flavored with vanilla and cacao beans

cacao, cacao tree, chocolate tree, Theobroma cacao - tropical American tree producing cacao beans

Translations

kakaobønne

kakaoböna

cocoa bean

n → Kakaobohne f

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

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References in periodicals archive

The demand of the cocoa world market for good quality cocoas has been increasing; it has been shown that the complex composition of the cocoa bean flavor depends on several factors, including the genotype, the chemical composition of the soil, the age of the tree, and the postharvest processes carried out by producers.

Physicochemical and microbiological dynamics of the fermentation of the CCN51 cocoa material in three maturity stage/Dinamica fisico-quimica e microbiologica da fermentacao de material de cacau CCN51 em tres fases de maturidade

The study of physical characteristics of cocoa beans was restricted to the practical moisture content range required for proper cocoa bean preservation after fermentation and drying (6-7% wet basis).

Determination of the physical properties of fermented and dried Venezuelan Trinitrio cocoa beans (Theobroma cacao L.)/Determinacion de las Propiedades Fisicas de Habas Fermentadas y Secas de Cacao Trinitario Venezolano (Theobroma cacao L.)

Cargill has developed a Protect Our Planet plan that describes the actions it's taking to achieve 100 percent cocoa bean traceability, as well as the elimination of further conversion of any forest land in Ghana and Ivory Coast for cocoa production.

Cargill eliminating deforestation from its cocoa supply chain

On the lower end of the superyachts list that appeared on the search criteria is Cocoa Bean which rents for US$575,000 per week including expenses in winter and at a higher rental of US$642,500 in summer.

How much does it cost to rent a superyacht like Equanimity?

A Eighty years after the launch of white chocolate, a Swiss chocolate company introduced a new type of chocolate made from the ruby cocoa bean. Sourced from various regions of the world, including Ecuador, Brazil, and the Ivory Coast, ruby cocoa beans are varietals that provide a natural ruby color when processed.

Comparing Ghee to Butter, New Ruby Chocolate

The chocolate's color, like its flavor, is completely natural and is extracted from the Ruby cocoa bean itself.

LOOK: Naturally pink chocolate from Ruby cocoa bean unveiled

As Belgium's foremost practitioner of the art of fine chocolate making, Marcolini shares his passion and his knowledge in the pages of "Chocolat: From the Cocoa Bean to the Chocolate Bar".

Chocolat: From the Cocoa Bean to the Chocolate Bar

This study evaluated the effect of roasting time and temperature on the physicochemical characteristics of the cocoa bean produced in Tabasco, Mexico, in a rotary drum system by applying the surface response methodology.

Physicochemical Changes of Cocoa Beans during Roasting Process

An Empirical Analysis of Cocoa Bean Production in Ghana.

Human resources and technology development for cocoa processing industries in Southeast Sulawesi

The phenolic content and concentration in raw cocoa beans depend on the variety of cocoa bean (genotype), degree of ripeness, processing and storage [3].

Roasting effects on phenolic content and free-radical scavenging activities of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans