Theobroma cacao
- noun
- /θiˈoʊbroʊmə kəˈkaʊ/
- Specialized
- The beans of the Theobroma cacao are the primary source of chocolate.
Examples
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The Theobroma cacao thrives best in warm, humid climates near the equator.
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Farmers in West Africa now cultivate Theobroma cacao on a large scale for export.
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The Theobroma cacao tree thrives in humid tropical climates.
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Many people enjoy chocolate made from Theobroma cacao beans.
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Farmers in West Africa now cultivate Theobroma cacao on a large scale for export.
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The Theobroma cacao tree thrives best in warm, humid climates near the equator.
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The beans of the Theobroma cacao are the primary source of chocolate.
Synonyms
A tropical tree that produces seeds used to make chocolate
A tropical tree that produces the beans used to make chocolate
A tropical tree that produces cocoa beans used to make chocolate
Surface Forms
Morphology
This is a literal scientific binomial combining the genus name Theobroma (trees whose seeds yield chocolate) with the species name cacao (the tree that yields seeds used for cocoa). If a learner knows both constituent meanings, they can directly infer that Theobroma cacao refers to the cacao tree whose seeds are used to make cocoa/chocolate; the construction is compositional and behaves like a straightforward taxonomic name.
Etymology
Theobroma cacao comes from the Greek words theo and broma, which together mean 'food of the gods'. Because the tree's beans make chocolate, the name gives a clear image: this plant produces a rich, special food.