The True History of Chocolate

Comments:

1. The Cacoa tree played a role in fashion, the flowers from the small cushions on its trunk and on the larger branch, were patterns known as "cauliflory".
2. A cacao tree in Comalcalco, Tabasco, Mexico, has the pods grow directly from the trunk of the tree.
3. The pods take some 4-5 months to reach a full size, and then another month to ripen completely.
4. The seed must stay between 113 and 122 in order to make chocolate.
5. There are four principal steps to produce the cacao, which are to ground into chocolate. They are (1) fermentation, (2) drying, (3)roating, and (4)winnowing.

Questions:

1. How do workers know when the pods are completely ripen???
2. How do workers know the exact temperature in order for it to become chocolate???
3. What color are pods suppose to be in order to know that they're completely ripen???
4. How do workers know the seeds are completely germinated???

Vocabulary:

1. Crillo-
2. Cauliflory- is clearly a response to ecological niche in which the cacao plant flourishes: the damp, shaded understory.
3. Forastero-

Literary Terms:

1. Cacao, like any other long-culivated plant, has many varieties, and their distribution, as well as that of the wild plant...
2. The problem was to identify a tree as "wild" rather than as a feral "escape"...

Overeview:

1. The chapter is about the foundation on making chocolate. Also how the cacao was useds for other things besides producing chocolate, such as "coco butter" we use on our body.