Question: The Kwahu Plateau is a 260 km long plateau in southern Ghana, where cultivation of this has been introduced in the west,the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids, and cocoa butter can be extracted, is called?

Context paragraphs:
Blommer Chocolate Company: Blommer Chocolate Company is a fully integrated chocolate manufacturer based in Chicago, Illinois, and is considered to be the largest and oldest independent cocoa bean processor in North America and largest chocolate ingredient supplier.  More than 45% of cocoa beans processed in the United States are processed (into cocoa butter, cocoa solids and chocolate liquor) by Blommer; about 70% of their business is supplying chocolate to various branded companies for use in those companies' own products.

Cocoa butter: Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean.  It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.  Cocoa butter has a cocoa flavor and aroma.  Its best-known attribute is its melting point, which is just below human body temperature.

Chocolate liquor: Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form.  Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.

White chocolate: White chocolate does not contain non-fat cocoa solids, the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form.  During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate.  But, unlike those other chocolate types, the cocoa solids are not recombined.  As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate.  Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.  Often, the cocoa butter is deodorized to remove its strong flavor.  If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 C .

Cocoa solids: Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.  When sold as an end product, it may also be called cocoa powder or cocoa.  Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections.  In contrast, the fatty component of chocolate is cocoa butter.  Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.  Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions.  Recipes for chocolate require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder.  This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.

Kwahu Plateau: The Kwahu Plateau is a 260 km long plateau in southern Ghana.  It consist of the uplifted southern edge of the Volta River Basin.  It forms the main watershed of Ghana, separating rivers in the Volta River system from rivers in the western half of Ghana which flows into the Atlantic Ocean(Birim,Pra, Ankobra).  The plateau has an average elevation of 1,500 feet and its highest point is Mount Akmawa at 2,586 feet.  The plateau is dissected by several valleys and is marked by tall peaks.  To the south it borders dense forest country, which it shields from the harmattan winds of the interior.  Cacao cultivation has been introduced in the west, through which traditional trade routes lead to the Atlantic; vegetable cultivation is stressed in the eastern sector.  The largest and most important towns on the Kwahu Plateau are Wenchi, Mampong, Mpraeso, and Abetifi.

Environmental effects of cocoa production: Cocoa Beans are a high demand consumer item all over the world.  They are used in products such as chocolate, candy bars, drinks and cocoa powder.  However, cocoa farming and the production of cocoa beans are extremely fragile and labour-intensive processes.  The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on branches.  Each pod contains roughly 30 to 50 beans.  After the beans are extracted they must go through a time-consuming process of natural fermenting and drying.  The farming process of cocoa can damage the environment depending on the practices of the farmer, as well as be limited by the environment itself.  Global Climate Change, for example, causes longer drought seasons making it more difficult for farmers to plant and sustain new Cacao trees.  Most of the environmental impact comes from .

Theobroma cacao: Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4 - tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America.  Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.

Moniliophthora perniciosa: Moniliophthora perniciosa (previously "Crinipellis perniciosa") is a fungus that causes "witches' broom disease" (WBD) of the cocoa tree ("Theobroma cacao").  This pathogen is currently limited to South America, Panama and the Caribbean, and is perhaps one of the best-known cocoa diseases, thought to have co-evolved with cocoa in its centre of origin (first recorded in the Brazilian Amazon in 1785).  In 1989, it was introduced to the cocoa producing state of Bahia of Brazil, where output diminished from 380,000 tonnes per annum to 90,000 tonnes in the late 1990s.  Brazil went from being the world’s second largest cocoa producer to becoming a net importer.  Unlike frosty pod rot, which is highly infectious but mostly destructive to pods, WBD can infect many sites on actively growing trees, throughout the growing season, and in severe cases can cause tree death.

Cocoa bean: The cocoa bean, also called cacao bean, cocoa ( ), and cacao ( ), is the dried and fully fermented seed of "Theobroma cacao", from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted.  The "beans" are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate".

Supporting paragraphs: Kwahu Plateau Cocoa bean
Answer: cocoa bean