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Theobroma cacao
''Theobroma cacao'' is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small ( tall) evergreen tree in the family Malvaceae,〔(【引用サイトリンク】url=http://eol.org/pages/484592/overview )〕 native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, and chocolate.〔(Pharmacognosy and Health Benefits of Cocoa Seeds, Cocoa Powder (Chocolate) )〕
== Description ==
Leaves are alternate, entire, unlobed, long and broad.
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) (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 order Diptera. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange, and weighs about 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 nata. The fermented pulp, until recently discarded in Ecuador, the Dominican Republic, and Peru, is now being distilled there into a popular alcoholic beverage sold in the United States. Each seed contains a significant amount of fat (40–50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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