Cocoa beans

Top Cocoa Beans producers in 2013
(million metric tons)
Ivory Coast	1.448
Ghana	0.835
Indonesia	0.777
Nigeria	0.367
Cameroon	0.275
Brazil	0.256
Ecuador	0.128
Mexico	0.082
Peru	0.071
Dominican Republic	0.068
World total	4.585
Source: UN Food & Agriculture Organisation (FAO)[2]

The cocoa bean, also called cacao bean,cocoa (/ˈkoʊ.koʊ/), and cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The "beans" are the basis of chocolate, and of such Mesoamerican foods as mole and tejate.

The word "cocoa" comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.

The term cocoa also means

The cacao tree is native to the Americas. It originated in Central America and parts of Mexico. More than 5,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, and in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived. New chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.

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