Natural products industry companies share overviews on the latest science on their branded ingredients and formulations to ...

Discover the fascinating journey of chocolate, from its origins in ancient South America to its transformation into the ...

Cocoa is a powder made from roasted, husked, and ground seeds of the cacao, Theobroma cacao, from which much of the fat has been removed.Chocolate is a typically sweet, usually brown, food preparation ...

Toribio Rodríguez de Mendoza National University researchers conducted a genomic analysis of fine aroma cocoa from northern ...

and it was in 1753 that the Swedish scientist Carl Linnaeus named the cocoa plant Theobroma cacao, from the Latin name Theobroma, ‘food of the Gods’, and the Aztec word xocolatl i.e., xococ ...

New research finds that cacao trees evolved over 7.5 million years ago. DNA studies may help improve future chocolate crops.

Many cacao farmers grow Criollo which produces a soft thin-skinned pod, with light colored seeds and a unique, pleasant aroma. Some prefer Forastero, which is a more plentiful producer and a bit ...