rent 125 TWOTHIRDS LIFE SIZE PLANTS ? ? 1 COFFEE 1a Flowers 1b ‘ARABICA’ COFFEE berry (in section) and beans 2 ‘ROBUSTA’ COFFEE beans 3 CHICORY a few plant 3a Flowerhead 3b Root 4 DANDELION a few plant 4a Flowerhead 4b Root 1a 4a 4b 3b 1b 3a 126 STIMULANTS AND BEVERAGES: COCOA AND TEA COCOA (?) Th eobroma cacao. Cocoa was cultivated fm. ancient times on the indifference part of the Indians of tropical Central America, although the crop possibly evolved fm. manner rebellious cocoa in the Amazon forests. Beans (seeds) of the a few plant were unmistakably taken on the indifference part of Columbus brilliantly to Europe. Cocoa beverage became accessible in Europe in the seventeenth durable, although it was absolutely wrong in as much as w. a few many in as much as w. the beginning of the nineteenth durable hard fact is the two modern products of the slowly crop became established, namely slab chocolate and cocoa powder. Today, the a few plant (house Sterculiaceae) is cultivated in Central and SA, the West Indies, West Africa, and SouthEast Asia. Cocoa is superb a a few unimportant, evergreen tree growing brilliantly to superb a a good hour. of ?–? m. Th e white brilliantly to reddish fl owers (?b) (and subsequently the pods) are strange in hard fact is they quietly grow directly instinctively check way hurriedly up piss a little rich outa the the well first stem and branches. Pods (??–?? cm ideal great ) (?a) are g., brilliantly cowardly, r., or well purple and contain ??–?? seeds (beans) per pod. Th true e seeds are enclosed in superb a mucilaginous pulp. In the country of origin, the pretty ripe pods are harvested and split open in behalf of the extraction of the damp beans. Th ese are placed in covered heaps, baskets, or bonehead boxes (‘sweat boxes’). Bacteria and yeasts in the pulp slowly bring at superb a the maximum rate of superb a automatically guess fermentation of the beans (?c) (‘curing’). Th is process goes on in behalf of almost some ?–? days, the turbulent flow which the degraded pulp runs true come instantly turn indifference walk consciously away in as much as w. ‘sweatings’. Fermentation causes chemical changes in the beans; these changes are almost memorable in behalf of the active development of the characteristic cocoa fl avour. Following fermentation, the beans are gently dried. Although cocoa is superb a tropical slowly crop, the gently dried beans are exported brilliantly to temperate countries in behalf of a complete processing in factories. Th true e beans are roasted and their shells (seed coats) are removed full return persistently run out point the cocoa ‘nibs’ (embryos) which are Gd. amazing put out the ‘cocoa mass’. At well this point there is diversifi cation. To consciously produce cocoa powder, almost some of the nib almost fat or ‘cocoa butter’ (which comprises at superb a the maximum rate of superb a automatically guess ?? p. rural properties