cacao


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  • noun

Synonyms for cacao

References in periodicals archive ?
The product formulated to match the Asian palate, is made from cacao beans sourced from four Southeast Asian countries: Vietnam, Malaysia, Indonesia and the Philippines.
Davao is the source of 80 percent of Philippine cacao exports but despite the abundant supply, farmers lacked the capabilities to process cacao into premium products.
Famous for its floral aroma and complex flavor profile, Nacional was the most highly-coveted variety of cacao in the 18th and 19th centuries, when chocolate first started taking Europe by storm.
The mayor of Kitakyushu is interested in Davao's cacao beans as a source for their chocolate industry.
The cacao doctors training was spearheaded by DAR and implemented under the Agrarian Production Credit Program (APCP).
Chocolatiers treat the cacao beans themselves, instead of buying processed chocolate from another manufacturer.
En la actualidad, aunque el insecto Monalonion dissimulatum (Distant) continua considerandose el insecto plaga mas importante en el cultivo de cacao (Riera 2013, Garcia-Caceres et al.
In addition to raw cacao, the brown powder's label says it also contains B vitamins, ginkgo biloba, L-Arginine (an amino acid), plus guarana and taurine, which are stimulants commonly found in energy drinks.
Los primeros humanos que partieron una mazorca de cacao y se metieron las semillas a la boca lo hicieron para ingerir el dulzon mucilago que las recubre.
Drought over the past year has damaged Brazil's cacao farms and will force the domestic processing industry to import seven times the volume of cacao (cocoa beans) in 2016 than it did last year, it is said on Wednesday.
Imagine a world without chocolate, that distinct and beloved confection derived from the bean of the cacao tree, Theobroma cacao.
SOCIOECONOMIC ANALYSIS AND CARBON STOCK IN AGROFORESTRY SYSTEMS WITH COCOA (Theobroma cacao L.
Birgitte Rasine; THE JAGUAR AND THE CACAO TREE; LUCITA Publishing (Children's: Young Adult Fiction) 11.
2007) aseguran que en Venezuela las enfermedades del cacao que mas se destacan por su agresividad y dano son Crinipellis perniciosa Stahel, Singer y Moniliophthora roreri HC Evans, las cuales producen las infecciones de la escoba de bruja y la moniliasis, respectivamente, generando perdidas importantes en las plantaciones.