Beyond chocolate : unearthing cocoa's versatility

Abstract

Cocoa, scientifically known as Theobroma cacao, is a small evergreen tree native to the tropical regions of South and Central America. The name 'Theobroma" is derived from Greek, meaning "food of the gods", a fitting tribute to the bean's divine taste and versatility. The cocoa bean, harvested from the tree's fruit, holds immense importance due to its use in creating one of the world's most cherished delights- chocolate. However, cocoa offers far more than just a delightful treat; its historical significance, health benefits and industrial applications have contributed to its widespread popularity and continuous demand.