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?

<P0-S0> The Kwahu Plateau is a 260 km long plateau in southern Ghana. <P0-S1>  It consist of the uplifted southern edge of the Volta River Basin. <P0-S2>  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). <P0-S3>  The plateau has an average elevation of 1,500 feet and its highest point is Mount Akmawa at 2,586 feet. <P0-S4>  The plateau is dissected by several valleys and is marked by tall peaks. <P0-S5>  To the south it borders dense forest country, which it shields from the harmattan winds of the interior. <P0-S6>  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. <P0-S7>  The largest and most important towns on the Kwahu Plateau are Wenchi, Mampong, Mpraeso, and Abetifi. <SEP> <P1-S0> Moniliophthora perniciosa (previously "Crinipellis perniciosa") is a fungus that causes "witches' broom disease" (WBD) of the cocoa tree ("Theobroma cacao"). <P1-S1>  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). <P1-S2>  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. <P1-S3>  Brazil went from being the world’s second largest cocoa producer to becoming a net importer. <P1-S4>  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. <SEP> <P2-S0> 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. <P2-S1>  The "beans" are the basis of chocolate, and of such Mesoamerican foods as "mole" and "tejate". <SEP> <P3-S0> Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. <P3-S1>  When sold as an end product, it may also be called cocoa powder or cocoa. <P3-S2>  Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections. <P3-S3>  In contrast, the fatty component of chocolate is cocoa butter. <P3-S4>  Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. <P3-S5>  Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. <P3-S6>  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. <P3-S7>  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.