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Science, Scientists and History of Science

History of Science, 1984
M A, Whitaker, N, Reingold
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The history and science of chocolate.

The Malaysian journal of pathology, 2013
This article gives an account of the origins, evolution and properties of chocolate. Chocolate is processed from the pod or cabosside of the cacao plant, grown in the tropical belt. The origins of chocolate are traced back to the Maya people who were probably the first to cultivate the cacao plant.
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