Theobroma cacao coming from Chuao were awarded an appellation of origin under the title "Cacao de Chuao" (from Spanish-"cacao of Chuao"). The cacao bean in 80% of chocolate is made using beans of the Forastero group, the main and most ubiquitous variety being the Amenolado variety, while the arriba variety (such as the Nacional variety) are less commonly found in Forastero produce. Forastero trees are significantly hardier and more disease-resistant than Criollo trees, resulting in cheaper cacao beans. Major cocoa bean processors include Hershey's, Nestlé and Mars, all of which purchase cocoa beans via various sources. Chocolate can be made from "T.
Theobroma cacao Albert Eckhout shows a wild cacao tree in mid-seventeenth century Dutch Brazil. The Nahuatl-derived Spanish word "cacao" entered scientific nomenclature in 1753 after the Swedish naturalist Linnaeus published his taxonomic binomial system and coined the genus and species "Theobroma cacao". Traditional pre-Hispanic beverages made with cacao are still consumed in Mesoamerica. These include the Oaxacan beverage known as "tejate". In 2016, cocoa beans were cultivated on roughly worldwide. Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. A tree begins to bear when it is four