Matches in DBpedia 2014 for { ?s ?p Cacao bean (also Anglicized as cocoa bean, often simply cocoa /ˈkoʊ.koʊ/ and cacao /kəˈkaʊ/; Mayan: kakaw; Nahuatl: cacahuatl [kaˈkawat͡ɬ]) is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.A cocoa pod (fruit) has a rough and leathery rind about 3 cm (1.2 in) thick (this varies with the origin and variety of pod).. }
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- Cocoa_bean comment "Cacao bean (also Anglicized as cocoa bean, often simply cocoa /ˈkoʊ.koʊ/ and cacao /kəˈkaʊ/; Mayan: kakaw; Nahuatl: cacahuatl [kaˈkawat͡ɬ]) is the dried and fully fermented fatty bean of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.A cocoa pod (fruit) has a rough and leathery rind about 3 cm (1.2 in) thick (this varies with the origin and variety of pod).".