Theobroma Cacao Linn. Cacao is widely scattered in cultivation at low and medium altitudes, it is a small tree growing from 3 to 5 meters in height. The leaves are oblong-obovate to oblong, and 15 to 40 centimeters in length, with pointed tip and rounded base. The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm diameter, with pink calyx. The fruit, called a cacao pod, is ovoid, 15–30 cm long and 8–10 cm wide, ripening yellow to orange, and weighs about 500 g when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40–50% as cocoa butter). Their most important active constituent is theobromine, a compound similar to caffeine.
Cacao is cultivated for its seeds, which are used in the manufacture of cacao, chocolate, cacao butter, etc. Cacao butter is used in the manufacture of confections, toilet preparations, and cosmetic ointments, and in pharmacy or coating pills and preparing suppositories.
The wall and pulp of the fruit contain arabinose and galactose; the pulpy flesh; the enzymes: protease: invertase, raffinase, cesease and oxydase. The mesocarp and seed contain theobromine and caffeine. The seeds contain 40 to 56 percent of fixed oil, cellulose 2.8 to 5.4 percent, water 5 to 7 percent, ash 3 to 5 percent, glucose 0.27 to 0.46 percent, saccharose 0.50 to 98 percent, starch 5 percent, etc.; and a glucoside, cacarine (C16H20O6N8).
In the Philippines a decoction brewed from the root is an emmenagogue and is regarded an embolic.
The oil of Theobroma or cacao butter is an excellent emollient and is used to soften and protect chapped hands and lips. Theobromine resembles caffeine in its action, but its effect on the central nervous system is less powerful. Its action on muscles, the kidney, and heart is more pronounced.
It is used principally for its diuretic effect, which is due to stimulation of the renal epithelium; it is especially useful when there is an accumulation of fluid in the body resulting from cardiac failure, when it is often given with digitalis or relieves dilatation. It is also employed in high blood pressure, as it delate the blood vessels. It is best administered in powders or cachets.
Source: wikipedia, www.bpi.da.gov.ph, photo courtesy of wikipedia
Cocoa butter is obtained from either whole cacao beans or chocolate liquor (also known as cocoa liquor). Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste
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