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Kalima, the translation initiative of the Abu Dhabi Authority for Culture and Heritage, has translated a book titled "Chocolate: A Global History" into Arabic. The book was written by Sarah Moss and Alexander Badenoch and translated by Abu Al Hosn Al Mawloud.
Cocoa trees thrive at elevations of up to 300 meters, 20 degrees away from the Equator. They require shade, lasting moisture, a humid climate and a temperature of no less than sixteen degrees. They also require continuous care in order to protect them from diseases that can destroy them within a few weeks.
The pods, which contain the seeds, grow on the trunks. They should be carefully harvested to protect neighboring buds that will blossom in the next season.
Conditions of cultivation are only optimum in areas that are located thousands of miles away from where they are primarily consumed and manufactured. Subsequently people have fought many wars to gain control of areas of cocoa production, resulting in the elimination of civilizations that have flourished for centuries, and the extermination of many people.
With the development of methods of manufacturing, the production of these precious beans, and methods of their consumption, has evolved over time with the progress of the industry. From the chocolate drink that became widespread in cafes centuries ago, to the various types of dark, white and sweet chocolate, it is hard not to find one of the many cocoa products in any house in the world, particularly chocolate.
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