COCOA BEANS

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The cocoa bean, also called cacao bean, cocoa, and cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted.
Cocoa beans are the fermented seed of the cacao tree, whose Latin name is Theobroma cacao, which means Food of the Gods. It is native to the Amazon region and as the meaning suggests, it was historically considered a very important crop in Central and South America. In fact, its beans were so prized that the native tribes used them as a form of currency. The cacao tree stands about ****5 feet tall and grows naturally in tropical climates.
The fruit of the cocoa tree is a pod full of sweet pulp enfolding a cluster of about ****0 cacao seeds. Today, it is produced across the world, with about forty percent of the harvesting done in Cote dIvoire, along with Indonesia, Ghana, Brazil, Nigeria, and Cameroon contributing to the overall production. Along with its well-established role in the manufacturing of chocolate, the healing and medicinal benefits of cocoa have been appreciated since the ancient Mayan and Aztec civilizations were ruling.
Cocoa and chocolate are diverse terminologies. Cocoa refers to the low-fat constituent of the finely ground cacao beans. These ground beans, known as cocoa liquor or cocoa mass, also contain cocoa butter, which is a non-dairy, naturally occurring fat present in cacao beans. About ****0% of cocoa liquor consists of cocoa butter.
Health benefits of cocoa include relief from high blood pressure, cholesterol, obesity, constipation, bronchial, asthma, and various neurodegenerative diseases. It is beneficial for quick wound healin, skin care, and it helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency. It possesses mood-enhancing properties and exerts protective effects against neurotoxicity.