Lecture 25 - 03:32 [email protected]:00inroom108(PS...

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03:32 Thursday @ 2:00 in room 108 (PS) Friday @ 3:30 in room 351 (PS) Cacao theobroma Chocolate!  Example of a sustainable crop  Genus – cacao species epithet – theobroma  originated in Venezuela, Honduras and Mexico Africa produces the majority of the worlds cacao crop (71%) Then Asia, then Americas  (14%) Culture of Cacao Tropical rain forest evergreen Under story crop (lower canopy tree) Mature tree 20 to 30 ft  Flowers biannually  Twice yearly accompanying rains – produce every year but twice a year 40 pods/plant require insect pollinators (midges) pods deep red or yellow - ~12 inches maintaining crop is specific 
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grows best within 10˚ of equator Origins of chocolate: 1400 BC Honduras Evidence of chocolate as beverage Initially sweet pulp fermented to make alcoholic drink   Ulua Valley, Honduras  Mayan Culture: Artifacts that have been found – use cacao  Aztec God: Quetzalcoatl  Part of religious ceremony  Spanish brought to France Pueblo Dwellers:  Chaco culture, New Mexico (860-1128 AD)  Used chocolate as drink Chocolate and Cortes Chocolate arrives in Spain in 1528 Chocolate as a medicinal 1653 Sweet chocolate and the nuns of Oaxaca  Sacrilegious by Church  Early 1900’s 1922 – Francisco Buitoni and “Baci”
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This note was uploaded on 02/17/2012 for the course HORTI 120 taught by Professor Paterson during the Fall '11 term at University of Wisconsin.

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Lecture 25 - 03:32 [email protected]:00inroom108(PS...

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