NDLI: Propagación y técnicas de cultivo del Cacao (Theobroma cacao)

Content Provider	Semantic Scholar
Author	Frías, Juan Carlos Martínez
Copyright Year	2012
Abstract	¿A quién no le gusta el chocolate? Este "alimento de los dioses" es mucho más que una golosina. En la cocina mexicana se utiliza en muchos platos salados, entre ellos los famosos moles. Como bebida caliente es inigualable. También se usa como condimento en preparaciones tradicionales, como los tamales, y en recetas con pescado, pollo, pavo, conejo, cerdo y salsas para mariscos. Además se utiliza como aromatizante, ya que la semilla encierra un aceite esencial con propiedades aromáticas muy especiales. En la industria cosmética, la manteca de cacao se usa para hacer maquillajes y perfumes. Por último, pero no por ello menos importantes, están el licor de cacao, la manteca de cacao y el cacao en polvo.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://vinculando.org/wp-content/uploads/kalins-pdf/singles/propagacion-y-tecnicas-de-cultivo-del-cacao-theobroma-cacao.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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