Chocolate is a sweet, brown food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods; the earliest evidence of use traces to the Olmecs, with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including Aztecs. Indeed, the word "chocolate" is derived from the Classical Nahuatl word chocolātl; the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried and roasted; the shell is removed to produce cacao nibs, which are ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor; the liquor may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar.
Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, sugar. Milk chocolate is sweet chocolate that additionally contains condensed milk. White chocolate contains cocoa butter and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, many foodstuffs involving chocolate exist desserts, including cakes, mousse, chocolate brownies, chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. Gifts of chocolate molded into different shapes are traditional on certain Western holidays, including Christmas, Valentine's Day, Hanukkah. Chocolate is used in cold and hot beverages, such as chocolate milk and hot chocolate, in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018. However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, continued exploitation of child labor. Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating earlier, to 1900 BC; the residues and the kind of vessel in which they were found indicate the initial use of cacao was not as a beverage, but the white pulp around the cacao beans was used as a source of fermentable sugars for an alcoholic drink.
An early Classic-period Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD. Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life; the Maya grew cacao trees in their backyards, used the cacao seeds the trees produced to make a frothy, bitter drink. By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture, they associated chocolate with Quetzalcoatl, according to one legend, was cast away by the other gods for sharing chocolate with humans, identified its extrication from the pod with the removal of the human heart in sacrifice. In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chile pepper, allspice and honey; the Aztecs were not able to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire.
Those who lived in areas ruled by the Aztecs were required to offer cacao seeds in payment of the tax they deemed "tribute". Cocoa beans were used as currency. For example, the Aztecs used a system in which one turkey cost 100 cacao beans and one fresh avocado was worth three beans; the Maya and Aztecs associated cacao with human sacrifice, chocolate drinks with sacrificial human blood. The Spanish royal chronicler Gonzalo Fernández de Oviedo described a chocolate drink he had seen in Nicaragua in 1528, mixed with achiote: "because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it turns red.... and part of that foam is left on the lips and around the mouth, when it is red for having achiote, it seems a horrific thing, because it seems like blood itself." Until the 16th century, no European had heard of the popular drink from the Central American peoples. Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.
Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of t
Mondelēz International, Inc. is an American multinational confectionery and beverage company based in Illinois which employs about 83,000 people around the world. It consists of the global snack and food brands of Kraft Foods Inc. after the October 2012 spin-off of its North American grocery-foods products. The Mondelez name, adopted in 2012, was suggested by Kraft Foods employees and is derived from the Latin word mundus and delez, a fanciful modification of the word "delicious"; the company, headquartered near Chicago, manufactures chocolate, biscuits, gum and powdered beverages. Mondelez International's portfolio includes several billion-dollar brands such as Belvita, Chips Ahoy!, Oreo, Ritz, TUC, Triscuit, LU, Club Social and Peek Freans. The company has an annual revenue of about $26 billion and operates in 160 countries; the company ranked No. 117 in the 2018 Fortune 500 list of the largest United States corporations by total revenue. Mondelez Canada holds the rights to Christie Brown and Company, which consists of brands such as Mr. Christie and Dad's Cookies.
Its head office is in Mississauga, with operations in Toronto, Hamilton and Montreal, Quebec. Mondelez International is rooted in the National Dairy Products Corporation, founded on December 10, 1923, by Thomas H. McInnerney and Edward E. Rieck; the company was formed to execute a rollup strategy in the fragmented United States ice cream industry, with acquisitions it expanded into the full range of dairy products. McInnerney operated the Hydrox Corporation, a Chicago ice-cream company. In 1923 he went to Wall Street to ask investment bankers to finance his plan to consolidate the United States ice-cream industry. McInnerney encountered resistance, with one banker disparaging the dairy industry, he persevered. As a result, National Dairy was formed with the merger of McInnerney's Hydrox with the Rieck-McJunkin Dairy Company of Pittsburgh; the company was listed on the New York Stock Exchange, with its initial public offering of 125,000 shares oversubscribed. National Dairy grew through a large number of acquisitions.
The company acquired more than 55 firms between 1923 and 1931, including: Born in Stevensville, Ontario in 1874, James L. Kraft emigrated to the United States in 1903 and began a wholesale door-to-door cheese business in Chicago, his first year of operations was "dismal", when he lost a horse. However, the business took hold and Kraft was joined by his four brothers to form the J. L. Kraft and Bros. Company in 1909. In 1912, the company established a headquarters in New York City to prepare for international expansion. By 1914 thirty-one varieties of cheese were sold across the US and Kraft opened a subsidiary cheese factory in Illinois. In 1915 the company developed pasteurized processed cheese, which did not require refrigeration and had a longer shelf life than conventional cheese; the following year Kraft began national advertising and made its first acquisition, a Canadian cheese company. In 1924, the company changed its name to the Kraft Cheese Company and was listed on the Chicago Stock Exchange.
Two years it was listed on the New York Stock Exchange. Kraft began to consolidate the US dairy industry through acquisition, competing with National Dairy and Borden. Acquisitions included: In 1928 Kraft acquired the Phenix Cheese Company, manufacturer of Philadelphia cream cheese, changed its name to Kraft Phenix; the following year, The New York Times reported that Kraft Phenix, the Hershey Company, Colgate were considering a merger. By 1930, Kraft Phenix controlled 40 percent of the cheese market in the US and was the country's third-largest dairy company after National Dairy and Borden; that year the company began operating after a merger with Fred Walker & Co.. At the 1930 acquisition, National Dairy had sales of $315 million, compared with $85 million for Kraft Phenix. National Dairy management ran the company. After the acquisition, the company was known as National Dairy and its management ran the company until 1969, when it was renamed Kraftco. Although the company's sales were dairy products, its product lines began to diversify from dairy products to caramel candies, macaroni-and-cheese dinners and margarine.
During the 1950s, it began to move away from low-value-added-commodity dairy products such as fluid milk. In 1933, National Dairy began advertising on radio. Two years Sealtest ice cream was introduced as a national brand, replacing the company's regional brands. During World War II, the company sent Britain four million pounds of cheese weekly. Around this time, Thomas McInnerney and James L. Kraft died. In 1947 the company sponsored Kraft Television Theatre; the product advertised on the program, MacLaren's Imperial Cheese, was selected because "... not only had no advertising appropriation whatsoever, but had not been distributed for several years". According to internal documents of J. Walter Thompson, "Although there was no other advertising support for it whatsoever, still grocery stores could not keep up with the demand."During the 1960s Kraft introduced fruit jellies, fruit preserves, marshmallo
Types of chocolate
Chocolate is a range of foods derived from cocoa, mixed with fat and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation; the use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate ranges of chocolate differently; the cocoa bean products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry: chocolate liquor is the ground or melted state of the nib of the cacao bean, containing equal parts cocoa butter and solids. Cocoa butter is the fatty component of the bean. Cocoa solids are the remaining nonfat part of the cocoa bean. Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the temperature when roasting the beans. Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk.
In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, invented by Henri Nestlé, Peter's neighbour in Vevey. The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Malta, where "milk chocolate" can contain only 20% cocoa solids; such chocolate is labelled as "family milk chocolate" elsewhere in the European Union. Cadbury is the leading brand of milk chocolate in the United Kingdom; the Hershey Company is the largest producer in the US. The actual Hershey process is a trade secret, but experts speculate that the milk is lipolyzed, producing butyric acid, the milk is pasteurized, stabilizing it for use; this process gives the product a particular taste, to which the US public has shown to have an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates.
Dark chocolate known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are "dark milk" chocolates and many degrees of hybrids. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars with high cocoa percentages ranging from 70% to 100%, are sold. Baking chocolate containing no added sugar may be labeled "unsweetened chocolate". Semisweet and bittersweet are terms for dark chocolate traditionally used in the United States to indicate the amount of added sugar. Bittersweet chocolate has less sugar than semisweet chocolate, but the two are interchangeable when baking. Both must contain a minimum of 35% cocoa solids. Couverture chocolate is a high-quality class of dark chocolate, containing a high percentage of cocoa solids and cocoa butter, tempered. Couverture chocolate is used by professionals for dipping, coating and garnishing. Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger and Guittard.
White chocolate is made of sugar and cocoa butter, without the cocoa solids. It is pale ivory colour, lacks many of the compounds found in milk and dark chocolates, it remains solid at room temperature as, below the melting point of cocoa butter. Cocoa powder is the pulverized cocoa solids left after extracting all the cocoa butter, it is used to add chocolate flavour in baking, for making chocolate drinks. There are two types of unsweetened cocoa powder: natural cocoa produced by the Broma process, with no additives, Dutch process cocoa, additionally processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat, is used in recipes that use baking soda. Dutch cocoa is milder in taste, with a darker colour, it is used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the flavonoids present in cocoa. Raw chocolate is chocolate that has not been heated, or mixed with other ingredients.
It is sold in chocolate-growing countries, to a much lesser extent in other countries promoted as healthy. Compound chocolate is the name for a confection combining cocoa with other vegetable fat tropical fats or hydrogenated fats, as a replacement for cocoa butter, it is used for candy bar coatings. In many countries it may not be called "chocolate". Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup, it is used by cakemakers and pâtisseries to add decoration to cakes and pastries. Ruby chocolate is a type of chocolate created by Barry Callebaut; the variety was in development from 2004, was released to the public in 2017. The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavour, described as "sweet yet sour". Flavours such as mint, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in small pieces. Chocolate bars contain added ingredients such as peanuts, fruit and crisped rice.
Pieces of chocolate, in various flavours, are
University of Florida
The University of Florida is an American public land-grant, sea-grant, space-grant research university in Gainesville, United States. It is a senior member of the State University System of Florida; the university traces its origins to 1853 and has operated continuously on its Gainesville campus since September 1906. The University of Florida is one of sixty-two elected member institutions of the Association of American Universities, the association of preeminent North American research universities, the only AAU member university in Florida; the university is classified as a Research University with Very High Research by the Carnegie Foundation for the Advancement of Teaching. After the Florida state legislature's creation of performance standards in 2013, the Florida Board of Governors designated the University of Florida as one of the three "preeminent universities" among the twelve universities of the State University System of Florida. For 2019, U. S. News & World Report ranked Florida as the eighth best public university in the United States.
The university is accredited by the Southern Association of Schools. It is the third largest Florida university by student population, is the eighth largest single-campus university in the United States with 54,906 students enrolled for the fall 2018 semester; the University of Florida is home to sixteen academic colleges and more than 150 research centers and institutes. It offers multiple graduate professional programs—including business administration, law, medicine and veterinary medicine—on one contiguous campus, administers 123 master's degree programs and seventy-six doctoral degree programs in eighty-seven schools and departments; the university's seal is the seal of the state of Florida, on the state flag. The University of Florida's intercollegiate sports teams known by their "Florida Gators" nickname, compete in National Collegiate Athletic Association Division I and the Southeastern Conference. In their 111-year history, the university's varsity sports teams have won 41 national team championships, 36 of which are NCAA titles, Florida athletes have won 275 individual national championships.
In addition, University of Florida students and alumni have won 126 Olympic medals including 60 gold medals. The University of Florida traces its origins to 1853, when the East Florida Seminary, the oldest of the University of Florida's four predecessor institutions, was founded in Ocala, Florida. On January 6, 1853, Governor Thomas Brown signed a bill that provided public support for higher education in Florida. Gilbert Kingsbury was the first person to take advantage of the legislation, established the East Florida Seminary, which operated until the outbreak of the Civil War in 1861; the East Florida Seminary was Florida's first state-supported institution of higher learning. James Henry Roper, an educator from North Carolina and a state senator from Alachua County, had opened a school in Gainesville, the Gainesville Academy, in 1858. In 1866, Roper offered his land and school to the State of Florida in exchange for the East Florida Seminary's relocation to Gainesville; the second major precursor to the University of Florida was the Florida Agricultural College, established at Lake City by Jordan Probst in 1884.
Florida Agricultural College became the state's first land-grant college under the Morrill Act. In 1903, the Florida Legislature, desiring to expand the school's outlook and curriculum beyond its agricultural and engineering origins, changed the name of Florida Agricultural College to the "University of Florida," a name the school would hold for only two years. In 1905, the Florida Legislature passed the Buckman Act, which consolidated the state's publicly supported higher education institutions; the member of the legislature who wrote the act, Henry Holland Buckman became the namesake of Buckman Hall, one of the first buildings constructed on the new university's campus. The Buckman Act organized the State University System of Florida and created the Florida Board of Control to govern the system, it abolished the six pre-existing state-supported institutions of higher education, consolidated the assets and academic programs of four of them to form the new "University of the State of Florida."
The four predecessor institutions consolidated to form the new university included the University of Florida at Lake City in Lake City, the East Florida Seminary in Gainesville, the St. Petersburg Normal and Industrial School in St. Petersburg, the South Florida Military College in Bartow; the Buckman Act consolidated the colleges and schools into three institutions segregated by race and gender—the University of the State of Florida for white men, the Florida Female College for white women, the State Normal School for Colored Students for African-American men and women. The City of Gainesville, led by its Mayor William Reuben Thomas, campaigned to be home to the new university. On July 6, 1905, the Board of Control selected Gainesville for the new university campus. Andrew Sledd, president of the pre-existing University of Florida at Lake City, was selected to be the first president of the new University of the State of Florida; the 1905-1906 academic year was a year of transition. Architect William A. Edwards designed the first official campus buildings in the Collegiate Gothic style.
Classes began on the new Gainesville campus with 102 students enrolled. In 1909, the school's name
Dark chocolate is a form of chocolate containing cocoa solids, cocoa butter and sugar, without the milk found in milk chocolate. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. Although dark chocolate has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate, high-quality evidence for significant health benefits, such as on blood pressure, has not been shown; as of 2018, high-quality clinical trials have not been conducted to evaluate the effects of cocoa compounds on physiological outcomes, such as blood pressure for which only small changes resulted from short-term consumption of chocolate up to 105 grams and 670 milligrams of flavonols per day. In dark chocolate, flavanols include monomers and catechins. Dark chocolate is 1% water, 46% carbohydrates, 43% fat, 8% protein. In a 100 grams reference amount, dark chocolate supplies several dietary minerals in significant content, such as iron at 92% of the Daily Value and vitamin B6 at 29% DV.
Dark chocolate contains 70-100% cocoa solids
Nestlé S. A. is a Swiss transnational food and drink company headquartered in Vevey, Switzerland. It is the largest food company in the world, measured by revenues and other metrics, since 2014, it ranked No. 64 on the Fortune Global 500 in 2017 and No. 33 on the 2016 edition of the Forbes Global 2000 list of largest public companies. Nestlé's products include baby food, medical food, bottled water, breakfast cereals and tea, dairy products, ice cream, frozen food, pet foods, snacks. Twenty-nine of Nestlé's brands have annual sales of over CHF1 billion, including Nespresso, Nescafé, Kit Kat, Nesquik, Stouffer's, Maggi. Nestlé has 447 factories, operates in 189 countries, employs around 339,000 people, it is one of the main shareholders of the world's largest cosmetics company. Nestlé was formed in 1905 by the merger of the Anglo-Swiss Milk Company, established in 1866 by brothers George and Charles Page, Farine Lactée Henri Nestlé, founded in 1866 by Henri Nestlé; the company grew during the First World War and again following the Second World War, expanding its offerings beyond its early condensed milk and infant formula products.
The company has made a number of corporate acquisitions, including Crosse & Blackwell in 1950, Findus in 1963, Libby's in 1971, Rowntree Mackintosh in 1988, Klim in 1998, Gerber in 2007. Nestlé has a primary listing on the SIX Swiss Exchange and is a constituent of the Swiss Market Index, it has a secondary listing on Euronext. Nestlé's origins date back to the 1860s, when two separate Swiss enterprises were founded that would form the core of Nestlé. In the succeeding decades, the two competing enterprises aggressively expanded their businesses throughout Europe and the United States. In 1866, Charles Page and George Page, brothers from Lee County, Illinois, USA, established the Anglo-Swiss Condensed Milk Company in Cham, Switzerland, their first British operation was opened at Chippenham, Wiltshire, in 1873. In 1867, in Vevey, Henri Nestlé soon began marketing it; the following year saw Daniel Peter begin seven years of work perfecting his invention, the milk chocolate manufacturing process.
Nestlé was the crucial co-operation that Peter needed to solve the problem of removing all the water from the milk added to his chocolate and thus preventing the product from developing mildew. Henri Nestlé retired in 1875 but the company, under new ownership, retained his name as Société Farine Lactée Henri Nestlé. In 1877, Anglo-Swiss added milk-based baby foods to their products. In 1879, Nestlé merged with milk chocolate inventor Daniel Peter. In 1904, François-Louis Cailler, Charles Amédée Kohler, Daniel Peter, Henri Nestlé participated in the creation and development of Swiss chocolate, marketing the first chocolate – milk Nestlé. In 1905, the companies merged to become the Nestlé and Anglo-Swiss Condensed Milk Company, retaining that name until 1947 when the name'Nestlé Alimentana SA' was taken as a result of the acquisition of Fabrique de Produits Maggi SA and its holding company, Alimentana SA, of Kempttal, Switzerland. Maggi was a major manufacturer of related foodstuffs; the company's current name was adopted in 1977.
By the early 1900s, the company was operating factories in the United States, the United Kingdom and Spain. The First World War created demand for dairy products in the form of government contracts, and, by the end of the war, Nestlé's production had more than doubled. In January 1919, Nestlé bought two condensed milk plants in Oregon from the company Geibisch and Joplin for $250,000. One was in Bandon, they expanded them processing 250,000 pounds of condensed milk daily in the Bandon plant. Nestlé felt the effects of the Second World War immediately. Profits dropped from US$20 million in 1938 to US$6 million in 1939. Factories were established in developing countries in Latin America; the war helped with the introduction of the company's newest product, Nescafé, which became a staple drink of the US military. Nestlé's production and sales rose in the wartime economy. After the war, government contracts dried up, consumers switched back to fresh milk. However, Nestlé's management responded streamlining operations and reducing debt.
The 1920s saw Nestlé's first expansion into new products, with chocolate-manufacture becoming the company's second most important activity. Louis Dapples was CEO till 1937 when succeeded by Édouard Muller till his death in 1948; the end of World War II was the beginning of a dynamic phase for Nestlé. Growth accelerated and numerous companies were acquired. In 1947 Nestlé merged with a manufacturer of seasonings and soups. Crosse & Blackwell followed in 1950, as did Findus, Libby's, Stouffer's. Diversification came with a shareholding in L'Oreal in 1974. In 1977, Nestlé made its second venture outside the food industry, by acquiring Alcon Laboratories Inc. In the 1980s, Nestlé's improved bottom line allowed the company to launch a new round of acquisitions. Carnation was acquired for $3 billion in 1984 and brought the evaporated milk brand, as well as Coffee-Mate and Friskies to Nestlé. In 1986 Nestlé Nespresso S. A. was founded. The confectionery company Rowntree Mackintosh was acquired in 1988 for $4.5 billion, which brought brands such as Kit Kat and Aero.
The first half of the 1990s proved to be favourable for Nestlé. Trade barriers crumbled, world markets developed into more or less integrat
Theobroma is a genus of flowering plants in the mallow family, sometimes classified as a member of Sterculiaceae. It contains 20 species of small understory trees native to the tropical forests of Central and South America; the generic name is derived from the Greek words θεός, meaning "god," and βρῶμα, meaning "food". It translates to "food of the gods." Theobroma cacao, the best known species of the genus, is used for making chocolate. Theobroma angustifolium DC. Theobroma bicolor Humb. & Bonpl. – Mocambo Theobroma cacao L. – Cacao Theobroma canumanense Pires & Froes ex Cuatrec. Theobroma grandiflorum K. Schum. – Cupuaçu Theobroma mammosum Cuatrec. & Léon Theobroma microcarpum Mart. Theobroma obovatum Klotzsch ex Bernoulli Theobroma simiarum Donn. Sm. Theobroma speciosum Willd. Ex Spreng. – Cacaui Theobroma stipulatum Cuatrec. Theobroma subincanum Mart. Theobroma sylvestre Mart. Abroma augustum L.f. Guazuma ulmifolia Lam. Herrania albiflora Goudot Herrania mariae Decne. Ex Goudot Herrania purpurea R. E. Schult.
Several species of Theobroma produce edible seeds, notably cacao, cupuaçu, mocambo. Cacao is commercially valued as the source of chocolate. Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus. The larvae of another moth, Hypercompe muzina, feed on Theobroma cacao. An active ingredient of cacao, theobromine, is named for the genus. Media related to Theobroma at Wikimedia Commons Data related to Theobroma at Wikispecies