CacaoA tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.
FamilyA social group consisting of parents or parent substitutes and children.
SterculiaceaeA plant family of the order Malvales, subclass Dilleniidae, class Magnoliopsida. The leaves of Sterculiaceae are alternate and simple or palmately compound. Flowers have three to five sepals and five or no petals.
FermentationAn enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen. The change usually results in the production of ETHANOL or LACTIC ACID, and the production of energy.
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