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 Amelonado, Criollo, Nacional, Contamana, Curaray, Cacao guiana, Iquitos, Marañon, Nanay, and Purús. The generic name is derived from the Greek for "food of the gods"; from θεός ("theos"), meaning "god", and βρῶμα ("broma"), meaning "food". The specific name "cacao" is the Hispanization of the name of the plant in indigenous Mesoamerican languages. The cacao was known as "kakaw" in Tzeltal, K'iche' and Classic Maya; "kagaw" in Sayula Popoluca; and "cacahuatl" in Nahuatl as "bean of the cocoa-tree". "T. cacao" is widely distributed from southeastern Mexico to the Amazon basin. There were originally two hypotheses about its domestication; one said that