Crossword clues for cacao
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
cacao \ca*ca"o\, n. [Sp., fr. Mex. kakahuatl. Cf. Cocoa, Chocolate] (Bot.) A small evergreen tree ( Theobroma Cacao) of South America and the West Indies. Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared. [1913 Webster] ||
Douglas Harper's Etymology Dictionary
seed from which cocoa and chocolate are made, 1550s, from Spanish cacao, from Nahuatl (Aztecan) cacaua, root form of cacahuatl "bean of the cocoa-tree."
n. 1 A tree, ''Theobroma cacao'', whose seed is used to make chocolate. 2 This tree's seed, the cocoa bean
Housing Units (2000): 663
Land area (2000): 0.652301 sq. miles (1.689452 sq. km)
Water area (2000): 0.000000 sq. miles (0.000000 sq. km)
Total area (2000): 0.652301 sq. miles (1.689452 sq. km)
FIPS code: 10048
Located within: Puerto Rico (PR), FIPS 72
Location: 18.440526 N, 66.938714 W
ZIP Codes (1990):
Note: some ZIP codes may be omitted esp. for suburbs.
CACAO is a research Java Virtual Machine developed at Vienna University of Technology. It compiles the class binaries while running (no interpreter), resulting in faster execution. It is an academic project, originally developed by students doing practical training or diploma theses on specific topics.
The first version of CACAO was released at 1997 as a faster replacement for Sun's implementation of the Java Virtual Machine, which at that time only had an interpreter. Current Sun virtual machines also use just-in-time compiling.
CACAO gained traction after becoming a free software project in 2004, distributed under the term of the GNU General Public License. It uses GNU Classpath as its class library.
CACAO supports Alpha, ARM, MIPS (32 and 64-bit), PowerPC (32 and 64-bit), S390, SPARC64, x86 and x86-64 architectures.
With 1.6.0 release large parts of the C code were rewritten in C++. The migration was completed with the 1.6.1 release in June 2013.
Usage examples of "cacao".
Although there are several excellent scientific works dealing in a detailed manner with the cacao bean and its products from the various view points of the technician, there is no comprehensive modern work written for the general reader.
Until that appears, I offer this little book, which attempts to cover lightly but accurately the whole ground, including the history of cacao, its cultivation and manufacture.
It will be seen from the above that the species-name is cacao, and one can understand that Englishmen, finding it difficult to get their insular lips round this outlandish word, lazily called it cocoa.
By the single word, cacao, I imply the raw product, cacao beans, in bulk.
Had this been done, it would have been unnecessary for the manufacturers to point out that cocoa powder was not being so exported, and that they naturally did not sell the raw cacao bean.
It signifies any preparation of roasted cacao beans without abstraction of butter.
It practically always contains sugar and added cacao butter, and is generally prepared in moulded form.
But for this spelling no one would have dreamed of confusing the totally unrelated bodies, cacao and the milky coconut.
Did time and space allow, there is much to be told on the romantic side of chocolate, of its divine origin, of the bloody wars and brave exploits of the Spaniards who conquered Mexico and were the first to introduce cacao into Europe, tales almost too thrilling to be believed, of the intrigues of the Spanish Court, and of celebrities who met and sipped their chocolate in the parlours of the coffee and chocolate houses so fashionable in the seventeenth and eighteenth centuries.
On opening a cacao pod, it is seen to be full of beans surrounded by a fruity pulp, and whilst the pulp is very pleasant to taste, the beans themselves are uninviting, so that doubtless the beans were always thrown away until .
The name of the man who discovered the use of cacao must be written in some early chapter of the history of man, but it is blurred and unreadable: all we know is that he was an inhabitant of the New World and probably of Central America.
Another people that share with the Aztecs the honour of being the first great cultivators of cacao are the Incas of Peru, that wonderful nation that knew not poverty.
The Spanish discoverers of the New World brought home to Spain quantities of cacao, which the curious tasted.
Certain it is, that when British sea-rovers like Drake and Frobisher, captured Spanish galleons on the high seas, and on searching their holds for treasure, found bags of cacao, they flung them overboard in scorn.
Mexicans consisted of a mixture of maize and cacao with hot spices like chillies, and contained no sugar.