Kookoo
| Subclass of | useful plant, fruit tree, medicinal plant  |
|---|---|
| Part of | chocolate industry, cocoa |
| Has use | afforestation, Diib, medicinal plant, psychoactive drug |
| Official name | Indigenous Cacao |
| Native label | Cacao fructus, Theobroma fructus |
| Short name | T. cacao |
| Taxon name | Theobroma cacao |
| Taxon rank | species |
| Parent taxon | Theobroma |
| Is pollinated by | Ceratopogonidae, Forcipomyia squamipennis |
| Indigenous to | Amazon rainforest |
| Owned by | Indigenous peoples of South America |
| Studied by | theobromatology |
| Discoverer or inventor | Cristoforo Colombo |
| Time of discovery or invention | 1502 |
| Location of discovery | Mexico |
| External data available at URL | https://www.gbif.org/dataset/31dc1507-a6e1-4233-a8df-c7a78596a7e4 |
| Related category | Category:Chocolate |
| Hardiness of plant | 11 |
| Taxon range | Maranhão, Imperatriz, Açailândia, Gabon |
| Taxon author citation | L. |
| GRIN URL | https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=101885 |
| Sequenced genome URL | https://plants.ensembl.org/Theobroma_cacao |
Kooko bɛɛ dinɛ ka ba buon ye Theobroma cacao la anɛ kooko tiig.Di anɛ ti bibis ka ba wa'alim nɛ li labisim anɛ (6–12 m (20–39 ft) Di niŋgbiŋ si'im anɛ dɛ'ɛm ka pɛ'ɛs Malvaceae buudi ni.[1][2] Di anɛ Kooko biili ka ti buon ye bɛŋa bɛɛ sʋma. Ti mɔr Kooko biili la maan chocolate ,Kooko kpaam, milo, nɛ si'elnam bɛdigʋ.[3] kokoo tiis kae saan na'asaa teŋa amaa Ivory coast dim la da nyaŋi kuo li paam gaad tɛns wʋsa yʋʋm 2022 la ni.Tiig la vaan'ad nɛ ti mɛŋ wa'alim nɛ di labisim anɛ 10–50 cm (4–20 ) wa'alimɛn nɛ 5–10 cm (2–4 ) labisimɛn.
Paꞌalʋg
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]puum la maan nɛ laꞌasid taaba bɛ til la ni nɛ wilkʋda zug; ba buon nwaꞌ ye a-maal-puum-til-ni. Puum la anɛ banꞌalig, 1–2 cm (3⁄8–13⁄16 in) waꞌalim, ka linɛ lus puum la an wiig. Sɔb kanɛ ka ba mɔri paꞌan puum la kanl pʋʋgin anɛ ✶ K5 C5 A(5°+52) G(5).[4]
Puum bɛdigʋ dunia ni anɛ siinsi diti li ka maan diib (Hymenoptera) bɛɛ pimpiŋ nɛ bʋnvʋya siꞌeba, kookoo puum maan diibi dɔlisid nɛ bʋndʋmma banɛ ka ba buoni ba naꞌasaalin ye Forcipomyia midges.[5][6] Bʋnvʋya banɛ dʋm ka ba buon Forcipomyia midges la kɛt ka kookoo maan wala bɛdigʋ gaad suobanɛ kpɛlim wʋsa.[6]
Tiig la wal, ka ba buon kookoo wal la anɛ gbilig, 15–30 cm (6–12 in) waꞌalim ka li bɛdigm an 8–10 cm (3–4 in), ka li yaꞌa biꞌig, li pak la anɛ dɔnbʋʋlim, ka li waꞌalim an 500 g (1 lb) li biꞌigir saŋa. Wal la pʋʋgin mɔr biili wan wʋʋ pisi paae pisyuobʋ bɛn, ka ba buon "bɛŋa", ka linɛ lusi li wal la pʋʋgin la an piꞌelig.
Biili la ka ba mɔri maan chocolate, ka linɛ lus biila la pʋʋgin la tɛŋ siꞌeba mɔri maan juice, smoothies, jelly, nɛ cream. Ninsaalib itima tiꞌak 21st century la, ka ba yʋꞌʋn tɔꞌɔn nɔki li miꞌilim maal pataasi daam. [7]Fʋ yaꞌa di dinɛ lus biilif la, li malisim wan wʋʋ lychee bɛɛ tropical melon.[8] Biilif yinnɛ wʋsa mɔr kpaam bɛdigʋ (40–50%) ka ba buon cocoa butter.
Bʋnlinɛ bɛ li pʋʋgin anɛ theobromine, linɛ wan caffeine.[9]
Buudi yʋꞌʋr kanɛ ka ba pʋd kookoo naꞌasaalin ye Theobroma la yinɛ Greek ni ka li gbin an "Wina diib"; yinɛ θεός (theos), ka li gbin an 'Win' bɛɛ 'paŋ daan', nɛ βρῶμα (broma), ka lin gbin mɛ an 'diib'. Yʋꞌʋr kanɛ ka ba buon cacao la yinɛ Spain dim buudi pianꞌad ni ka ba pʋdi ba kʋdʋmin bʋnbʋta siꞌeba ka ba siꞌeba an kakaw bɛ Tzeltal, Kʼicheʼ nɛ Classic Maya; kagaw bɛ Sayula Popoluca; nɛ cacahuatl bɛ Nahuatl ka lin gbin an "kookoo tiig biilif".[10] Ban buon tiig la nɛ li biila la giŋa ye kookoo la, biꞌelif la maꞌa mɛ anɛ kookoo.[11]
Kookoo (Theobroma cacao) paas nɛ buudi banɛ an pisi nɛ ayuobʋ ka bɛ Theobroma buudi ni ka Byttnerioideae banɛ an mallow dɔɔg buudi ka ba buoni ba Malvaceae mɛ paasi ba buudi la ni.[1]
Yʋʋm tusayi nɛ pisi nɛ anii ni (2008), vɛɛn-vɛɛnsidib da yinɛ nɛ suor kanɛ ka ba na nyaŋi laꞌas kookoo buudinam kɔnꞌɔbkɔnꞌɔb dɔlisidi ba zinꞌig kanɛ nyɛt paalʋ, lin bɛ zinꞌig siꞌa, nɛ ba tʋŋ: ba pʋdʋgi ba piiga dɔlisid nɛ ban yi zinꞌig siꞌeba bɛɛ tɛŋ la dimi kuod buud siꞌa ka pʋdi li siꞌem. Buudi bama anɛ: Amelonado, Criollo, Nacional, Contamana, Curaray, Cacao guiana, Iquitos, Marañon, Nanay, nɛ Purús.[12]
Widigir nɛ yaan kpɛnꞌɛb
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]Kookoo yadigi paae zinꞌig yinɛ yadagɔbʋg-yanyaꞌaŋ Mexico tɛŋin paae Amazon basin. Banɛ vɛɛns la paꞌal ye ninsaalib nyaŋi tiꞌaki li zi kpɛnꞌɛ yaan dɔlis nɛ suoya ayi; yinnɛ da bɛ nɛ Lacandon mɔɔgin zinꞌig kan bɛnɛ Mexico ka yinnɛ mɛ da bɛ South America. Vɛɛnsig kanɛ ka bam aal ka li nan pʋ yʋʋgɛ paꞌal ye ba DNA kae yinnɛ, amaa, li tɔꞌɔn kaꞌ ala. Vɛɛnsig yinnɛ da nɔk nɛ tiis ban tusir, kɔbisyi nɛ pisnaasi nɛ yinnɛ (1241) ka laꞌasi ba ka ba an buudi piiga.[12] Vɛɛnsig la mɛ nyaŋi baŋ zinꞌig la, wan wʋʋ Iquitos linɛ an Peru nɛ Ecuador, anina ka buudi bɛdigʋ da yi na yʋʋma tusanu banɛ gaad la saŋa, ka li da dɔlis anina ka buud kanɛ ka ba buon Nacional cocoa bean yina.[13] Nwaꞌ paꞌal ye ba da gɔs kookoo, daasiꞌerɛ bʋnlinɛ lus biili la yela, lin ka ba mɔri miꞌilimi maan daam.[14] Ban gɔs DNA la ka nɔki mak nɛ tɛŋ vʋꞌʋsim ka bʋ nyaŋi baŋ lin nar ye tɛŋ an siꞌem ka li nyaŋi maal titua la, vɛɛnsig yinnɛ yinɛ maligim tiꞌaki li kuob yela, ka paꞌal ye kookoo bɛ kɔnꞌɔbkɔnꞌɔb la yinɛ zinɛ zinꞌig kanɛ an gbilig wan wʋʋ bɛŋa gilig Ecuador, titɔndig kanɛ bɛ Brazil nɛ Peru nɛ Colombian–Brazilian ni la.[15] Banɛ gɔsid tɛngbaŋ yela paꞌal ye sankanɛ ka dunia da an maꞌasig maꞌa yʋʋm tusa pisi nɛ yinnɛ (21,000) linɛ gaad saŋa la, saŋkan ka kookoo da pʋ maal titua nɛ, amaa zinꞌig kaŋa da laꞌan wan kookoo ka linɛ kɛ ka li buud siꞌeba nan kpɛlim bɛ.
Yʋʋm tusayi nɛ pisi nɛ atanꞌ ni (2023), ba da kua kookoo dunia wʋsa nɛ 11,650,000 hectares (28,800,000 acres).[16] Ba kuod kookoo pɔbɛda ni ka banɛ ka ba pɔɔd mɛ an fiin mɛ laꞌan kuod, ka li bɛdigʋ yit nɛ kpaadib banɛ an tʋsmon banɛ kuod mɛ ba pɔɔd bibis la ni.[17] Kookoo tiig pinꞌin walib nɛ yʋma anaasi bɛɛ yʋma anu ni. Tikanɛ paae o bɛn na nyaŋi maal puum tusa ayuobʋ yʋʋm wʋsa pʋʋgin, amaa ka lɛɛ wan ban pisi maꞌa. Sɛɛ ka fʋ laꞌas biili tusir nɛ kɔbisyi yel (1,200) lin anɛ wala pisnaasi yel li la ka fʋ na laꞌas ka nyaan paami li ganꞌalig la tɛbisim 1 kg (2.2 lb). Kʋdʋmin sa, banɛ maa chocolate miꞌ nɛ buudi atanꞌ banɛ ka ba mɔri maan chocolate: Forastero, Criollo nɛ Trinitario.[18] Banɛ ka ba paamig tɔe, ka ba ligidi kpiꞌem anɛ buudi kanɛ buon Criollo, kookoo buudi kanɛ ka Maya dim da mɔr la.[19] Ba mɔr Criollo maan chocolate nɛ piiga, kɔbiga pʋʋgin (10%), lin mɔr malisim ka nyʋʋsidi malisi gat banɛ kpɛlim la wʋsa. Yʋʋm tusir, sapal nwadig la ni (November 2000), kookoo banɛ da yit Chuao la da nyɛ yʋꞌʋr paal ye Cacao de Chuao (lin yinɛ Spanish: 'kookoo linɛ yit Chuao').[20]
Maalʋg
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]| Cocoa maalug – 2023 | |
| Country | Production
(tonnes) |
| Ivory Coast | 2,377,442 |
| Ghana | 653,700 |
| Indonesia | 641,741 |
| Ecuador | 375,719 |
| Brazil | 296,145 |
| Cameroon | 295,819 |
| Nigeria | 284,232 |
| World | 5,600,100 |
| yiya: FAOSTAT linɛ bɛ United Nations[16] | |
Yʋʋm tusayi nɛ pisi nɛ atanꞌ ni (2023), dunia wʋsa kookoo da maali anɛ 5.6 million tonnes, ka tɛŋkanɛ ka li da maalig gaad o taaba an Ivory Coast, ban da mɔr pisnaasi nɛ ayi, kɔbiga pʋʋgin (42.5%) dunia wʋsa kookoo. Tɛŋbanɛ mɛ da tiꞌal da anɛ Ghana (11.7%) nɛ Indonesia (11.5%).
Bʋnvʋya nɛ banꞌas banɛ bɛ daamid kookoo, paas nɛ tʋʋlʋg bɛɛ waad kanɛ daami di li, paꞌal ye li sʋꞌʋm ka ti paam buudi paalig kanɛ na nyaŋ yɛlbama wʋsa. Banɛ gɔsid kuob yela suꞌad bʋnbʋta buudi-buudi bɛ zinꞌig kanɛ ka ba buon naꞌasaalin ye genebanks, anina ka ba digin ka li laꞌasidi li taaba kilimid buud paala, amaa kookoo biila la yela tɔi galisi kɛ ka ba kʋ nyaŋi nɔki li niŋ genebank ni ka li maal buud paalaa.[21]
Bʋnvʋya banɛ sanꞌamid
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]Banꞌabɛꞌɛdnam nɛ bʋnvʋya siꞌeba bɛ sanꞌamid kookoo tʋʋma ka li pʋ nyaŋidi maan titua nɛ.[22]
· Insects
· Cocoa mirids bɛɛ capsids dunia wʋsa (li kaskas Sahlbergella singularis nɛ Distantiella theobroma bɛ West Africa nɛ Helopeltis spp. Bɛ Southeast Asia)
· Bathycoelia thalassina - West Africa
· Conopomorpha cramerella (cocoa pod borer – bɛ Southeast Asia)
· Carmenta theobromae - C. & S. America
· Fungi
· Moniliophthora roreri (frosty pod rot)
· Moniliophthora perniciosa (witches' broom)
· Ceratocystis cacaofunesta (mal de machete) or (Ceratocystis wilt)
· Verticillium dahliae
· Oncobasidium theobromae (vascular streak dieback)
· Oomycetes
· Phytophthora spp. (black pod) li kaskas Phytophthora megakarya linɛ West Africa
· Viruses
· Cacao swollen shoot virus
· Mistletoe
· Dayuus nɛ vertebrate pests (squirrels, woodpeckers, etc.)
Genome
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]
Gbanvɛɛnsa
[dɛmisim gbɛlima | dɛmisimi din yi zin'isiana]- 1 2 "Theobroma cacao L. Sp. Pl. : 782 (1753)". World Flora Online. World flora Consortium. 2022. Retrieved 14 December 2022.
- ↑ "Theobroma cacao". Encyclopedia of Life. Archived from the original on 4 November 2012. Retrieved 9 November 2012.
- ↑ "Cocoa". Drugs.com. 6 January 2020. Archived from the original on 20 January 2021. Retrieved 3 September 2020.
- ↑ Ronse De Craene, Louis P. (4 February 2010). Floral Diagrams: An Aid to Understanding Flower Morphology and Evolution. Cambridge: Cambridge University Press. p. 224. ISBN 978-0-521-49346-8. Archived from the original on 28 April 2021. Retrieved 16 September 2017.
- ↑ Hernández B., J. (1965). "Insect pollination of cacao (Theobroma cacao L.) in Costa Rica". University of Wisconsin. Archived from the original on 4 October 2013. Retrieved 27 November 2012.
- 1 2 Forbes, Samantha J.; Northfield, Tobin D. (26 December 2016). "Increased pollinator habitat enhances cacao fruit set and predator conservation". Ecological Applications. 27 (3): 887–899. doi:10.1002/eap.1491. PMID 28019052. S2CID 6858627.
- ↑ Bell, Katie K. "Cacao Cocktails: A New Tequila-Like Spirit Distilled from Cacao Fruit". Forbes. Archived from the original on 28 April 2015. Retrieved 17 March 2015.
- ↑ Martin, Carla D (9 March 2020). "What Makes Chocolate "Good"?". Peabody Museum of Archaeology and Ethnology. 19:35. Retrieved 9 February 2025 – via YouTube.
- ↑ Wilson, Philip K. (2015). "Chocolate in Science, Nutrition and Therapy: A Historical Perspective". In Wilson, P.; Hurst, W. (eds.). Chocolate and Health: Chemistry, Nutrition and Therapy. Cambridge, UK: Royal Society of Chemistry. p. 18. ISBN 978-1-84973-912-2.
- ↑ "Cacao". Etymology Online Dictionary, Douglas Harper. 2018. Archived from the original on 19 August 2018. Retrieved 19 August 2018.
- ↑ Coe, Sophie; Dalby, Andrew (2014). "Chocolate: Botany and early history". In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford University Press. ISBN 9780199677337.
- 1 2 Motamayor, Juan C.; Lachenaud, Philippe; da Silva e Mota, Jay Wallace; Loor, Rey; Kuhn, David N.; Brown, J. Steven; Schnell, Raymond J. (2008). "Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L.)". PLoS ONE. 3 (10): e3311. Bibcode:2008PLoSO...3.3311M. doi:10.1371/journal.pone.0003311. PMC 2551746. PMID 18827930.
- ↑ "History of cocoa (translated)". National Association of Exporters and Industrialists of Cacao of Ecuador. 2015. Archived from the original on 21 February 2018. Retrieved 20 February 2018.
- ↑ Clement, Charles R.; de Cristo-Araújo, Michelly; d'Eeckenbrugge, Geo Coppens; Alves Pereira, Alessandro; Picanço-Rodrigues, Doriane (6 January 2010). "Origin and Domestication of Native Amazonian Crops". Diversity. 2 (1): 72–106. doi:10.3390/d2010072. Archived from the original on 5 September 2019. Retrieved 5 September 2019.
- ↑ Thomas, Evert; van Zonneveld, Maarten; Loo, Judy; Hodgkin, Toby; Galluzzi, Gea; van Etten, Jacob; Fuller, Dorian Q. (24 October 2012). "Present Spatial Diversity Patterns of Theobroma cacao L. in the Neotropics Reflect Genetic Differentiation in Pleistocene Refugia Followed by Human-Influenced Dispersal". PLOS ONE. 7 (10): e47676. Bibcode:2012PLoSO...747676T. doi:10.1371/journal.pone.0047676. PMC 3480400. PMID 23112832.
- 1 2 "Crops and livestock products; Production quantities of Cocoa beans by country". United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT). 2023. Retrieved 22 May 2025.
- ↑ "A strategy to safeguard the future of chocolate". Bioversity International. Archived from the original on 14 April 2013. Retrieved 9 November 2012.
- ↑ "Varieties". All about Chocolate. Archived from the original on 2 July 2017. Retrieved 3 June 2017.
- ↑ Lanaud, Claire; Vignes, Hélène; Utge, José; Valette, Gilles; Rhoné, Bénédicte; et al. (7 March 2024). "A revisited history of cacao domestication in pre-Columbian times revealed by archaeogenomic approaches". Scientific Reports. 14 (1): 2972. Bibcode:2024NatSR..14.2972L. doi:10.1038/s41598-024-53010-6. ISSN 2045-2322. PMC 10920634. PMID 38453955.
- ↑ "Branding Matters: The Success of Chuao Cocoa Bean". Archived from the original on 3 March 2017. Retrieved 3 June 2017.
- ↑ "Cacao Collections". CacaoNet. Archived from the original on 14 May 2015. Retrieved 9 November 2012.
- ↑ "Cocoa Crop Protection". Archived from the original on 9 February 2013. Retrieved 9 November 2012.