Cocoa trea and cocoa.
1-Identification
French name: Cocoa tree or chocolate tree.
Scientific name: Théobroma cacao
Family: malvaceae.
Active substances: Theobromine.
Vernacular names: Cocoa
Parts used: Seeds.
Presentation: cocoa powder, chocolate, cocoa butter, etc.
Description
The cocoa tree is a tree whose height varies from 3 m to 10 m or even 15 m. This tree doesn't like
not the sun. It produces from 4 to 5 years old. It carries leaves all year round and its fruits are called the cabosse with a balloon shape rugby. Each pod weighs about 450g for 15 to 20 cm in length and contains between 20 and 50 beans. They have the particularity of growing both on the master branches but also directly on the trunk of the tree. These cocoa seeds or beans are arranged in a white gelatinous mass of sweet taste and very pleasant. Its flowers are about one centimeter long. The tree can produce up to 100,000 white or slightly pink flowers annually. They appear all year round on bulges of the wood of the tree, called floral pads. Therefore, flowers and fruits are found on the tree at the same time.
Habitat:
Originating in the equatorial forests where it grows spontaneously, cocoa is widespread and widely cultivated in the Guinean zone and especially in Côte d’Ivoire and Ghana. For a long time, RCI remained the leading producer of coffee and cocoa. It is also cultivated in Arabia, India and the Caribbean and mainly in South America, led by Brazil and Mexico.
Ecology and culture
The cultivation takes place under the taller, hardened trees known as cocoa mothers. They are pulses that protect cocoa trees and provide them with nitrogen as food. Cocoa multiplies by seedlings. After opening the pod, the seeds must be sown very quickly because they have a very short germination time (1 to 2 weeks maximum). Success rates for cuttings and grafting depend on the genotype: Criollo are less suitable for vegetative propagation than Forastero. Cocoa is harvested twice a year, mainly in spring and autumn
2-Properties
Stimulating, energetic and diuretic, .
3-Therapeutic indications
Fatigue, anemia, memory impairment.
4- uses
—Fatigue and anemia
A cup of cocoa that you know in the morning is a good source of energy for children and teenagers. It's good for the brain and memory.
—Hypotension and diuretic
A good cup of milk cocoa is a cardiac tonic for hypotensive patients and a good diuretic. It's a good nervous system tonic. It activates brain function and wake the tired brain.
NB: Cocoa is not for the obese. People who are obese should reduce their energy intake and settle for coffee and tea without sugar
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