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Random information on the term “COCOA”:
The cocoa bean or simply cocoa (/ˈkoʊ.koʊ/), which is also called the cacao bean or cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize.
The word “cocoa” comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word kakawa.
The term cocoa also means
The cacao tree is native to the Amazon rainforest. It was first domesticated 5,300 years ago, in equatorial South America, before being introduced in Central America by the Olmecs (Mexico). More than 4,000 years ago, it was consumed by pre-Hispanic cultures along the Yucatán, including the Maya, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived.