Forms of the cocoa bean during production The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans are native to the Amazon rainforest.
CAS number 84649-99-0
Botanical Name Theobroma cacao L.
Plant Part Seeds
Origin of raw material Egypt
Origin of product Egypt
Extraction method Spray drying
Application Traditional use, food and food supplement.
Shelf Life 5 years