White Rabbit,Tostaduria Antigua,Antigua Guatemala :Pioneers In Coffeee,Cacao Roasting Since 1993 - Inventors Of Honey-Cacao Bars
Thursday, July 31, 2014
White Rabbit,Tostaduria Antigua,Antigua Guatemala :Pioneers In Coffeee,Cacao Roasting Since 1993 - Inventors Of Honey-Cacao Bars
White Rabbit,Tostaduria Antigua,Antigua Guatemala :Pioneers In Coffeee,Cacao Roasting Since 1993 - Inventors Of Honey-Cacao Bars
Wednesday, July 16, 2014
Chocolate Broma(Joke).Domingo Ghirardelli,Giuseppe Garibaldi From Italy To Uraguay To Peru To San Francisco
Domingo Ghirardelli,Giuseppe Garibaldi From Italy To Uraguay To Peru To San Francisco
I feel Domingo Ghirardelli was actually not of the low intellectual and ethical and moral status of those such as stock fraudster money launderers Mitchell Bodian and Clay Gordon and their stooges Allain Schneider and Ortega have made him out to be along with Wikipedia and Swiss Lindt chocolate who are all responsible for from the lie about
the mythical 'broma' process that supposedly allows one to manufacture cocoa butter and powder at atmospheric pressure without out need of the 1 to 3 ton pressure press process invented by the Houton father and son in Holland in 1825.
to be continued......
I feel Domingo Ghirardelli was actually not of the low intellectual and ethical and moral status of those such as stock fraudster money launderers Mitchell Bodian and Clay Gordon and their stooges Allain Schneider and Ortega have made him out to be along with Wikipedia and Swiss Lindt chocolate who are all responsible for from the lie about
the mythical 'broma' process that supposedly allows one to manufacture cocoa butter and powder at atmospheric pressure without out need of the 1 to 3 ton pressure press process invented by the Houton father and son in Holland in 1825.
to be continued......
Sunday, July 13, 2014
Pataxte, cacao, jaguar tree - maya-archaeology.org
www.maya-archaeology.org/.../pataxte_pataste_pataschte_Belize_Mexic...
Jan 13, 2010 - Theobroma bicolor : Guatemala, Mexico, and Belize Nicholas M. Hellmuth. Pataxte and cacao in Mayan ethnobotany, iconography, and art ...
While a student at Harvard, in the royal Tomb of the Jade Jaguar at
Tikal, one of the polychrome Tepeu 2 Maya vases there had the remains
of a “soup-like” material. It was dried out (as would be expected from
having been in the burial for over a thousand years). But the remains
of the seeds were still quite visible. Since I was only 19 years old,
and at that time had never seen a cacao seed, I naively assumed the
seeds had been some kind of bean. But in hindsignt I realize they were
cacao beans. Fortunately I saved the entire contents of that bowl and
turned it over to the University of Pennsylvania project in Tikal,
but I am not familiar that this material was ever analyzed, or if so,
where the results are.
But all this cacao is Theobroma cacao. The Theobroma bicolor, Pataxte, is usually ignored, or is dismissed quickly.
A typical example of ignoring pataxte is in the
otherwise excellent monograph, “Trees in the Life of the Maya World.”
This is an attractive 206 page, full-color, coffee-table book
published by the Botanical Research Institute of Texas. This book
includes most of the key trees from the Popol Vuh such as ceiba (p.
16ff), palo de pito (p. 32ff), calabash tree, cacao, etc.
But, as is typical, the authors fail to show even an awareness of the difference between pataxte (Theobroma bicolor ) and cacao (Theobroma cacao).
They illustrate cacao in all their photographs but one line drawing
shows what I would interpret as pataxte (p 50), but they (or the book
that the illustration was borrowed from, which is not cited), claim it
is Theobroma cacao.
The authors themselves do not use the word pataxte
once. Yet the quote they feature from the Popol Vuh even suggests that
pataxte is a different fruit than cacao: “This will be our food:
maize, pepper seeds, beans, pataxte, cacao:…”
In other words, even people who are writing books
about sacred Maya plants are not aware that pataxte and cacao are two
completely different trees.
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