Theobroma cacao L. Chocolate, Cacao, Cocoa Source: James A.
Duke. 1983. Handbook of Energy Crops. unpublished. - Folk
Medicine - Yields and Economics - Biotic Factors - Chemical
Analysis of Biomass Fuels Cacao seeds are the source of
commercial cocoa, chocolate, and cocoa butter. Fermented seeds
are roasted, cracked and ground to give a powdery mass from
which fat is expressed. This is the cocoa from which a popular
beverage is prepared. In the preparation of chocolate, this mass
is mixed with sugar, flavoring, and extra cocoa fat. Milk
chocolate incorporates milk as well. Cocoa butter is used in
confections and in manufacture of tobacco, soap, and cosmetics.
Cocoa butter has been described as the world's most expensive
fat, used rather extensively in the emollient "bullets" used for
hemorrhoids. Reported to be antiseptic, diuretic, ecbolic,
emmenagogue, and parasiticide, cacao is a folk remedy for
alopecia, burns, cough, dry lips, eyes, fever, listlessness,
malaria, nephrosis, parturition, pregnancy, rheumat