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 |
