| Photo Information |
Copyright: Ninfa Urania (Ninfa_Urania)
![Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 130 W: 30 N: 114]](http://i1.treklens.com/misc/g-s-g.gif) (867) |
| Genre: Places |
| Medium: Color |
| Date Taken: 2004-05-09 |
| Categories: Nature |
| Camera: Sony DSC P32 |
| Details: (Fill) Flash: Yes |
| Photo Version: Original Version |
| Date Submitted: 2004-05-09 21:44 |
| Viewed: 837 |
| Points: 4 |
|
| [Note Guidelines] Photographer's Note |
Name Scientific: Theobroma Cocoa L.
The cocoa is the fruit that contains the seed with which the chocolate is manufactured. Alkaloids: caffeine and mainly teobromin. 7 different species are cultivated:
a)Theobroma ovalifolium, call commonly cocoa of Tabasco or Creole.
b)Theobroma angustifolis: Soconusco.
c)Theobroma pentagonum or cocoa lizard, of scarce yield and good quality.
d)Theobroma biocarpum-Berm, commonly called cocoa orange tree.
e)Theobroma bicolor pataste, this way call because it covers it a shell of brown color and the almond is of white color. It uses it to him mainly in the making of the white chocolate.
f)Theobroma of Ceilán or cocoa of Ceilán, hybrid among Creole and strange, resistant to the illnesses and adaptive to the floors.
g)Cacao Strange, is resistant, vigorous, less demanding as for the conditions of the floor, the climate and the heat, its cultivation therefore is easier and more extended.
Floor: fertile and deep. It requires: many cares, shade (madriado), sotomonte (trees are planted among them so that in that ecological niche the mosquitas polinizadoras proliferates).
Cacaotero: tree of 3 to 6 meters high, surrounds round, brown bark. Leaves: wide, simple, oblong, green dark. Fruit: of 10 to 20 cm, green to the yellow and brown, dry it is white, ovoid, long, pointed, grooved and warty, soft or I last. Interior: white pulp and candy recovers seeds (30 at 40) with form and almond size, white or lived cotyledons. They grow of the trunk and of the thick branches. They are given after 3 or 4 years. Mature size: 4 to 5 months. Maturation: 1 month. It harvests: 2 times a year generally.
In Mayan language to the Cocoa is known as: kakaw. The Museum of the Cocoa and the Chocolate Otto Wolter” only in their type in Latin America, is located in the "Hacienda La Luz", in Comalcalco. |
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