Cacao tree

Cacao Tree

The Cacao Tree (Theobroma cacao) is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to produce cocoa mass, cocoa powder, and chocolate.

Description

The cacao tree is a small and understory tree that grows 4–8 m (13–26 ft) tall. Its leaves are alternate, entire, unlobed, 10–40 cm (4–16 in) long and 5–20 cm (2–8 in) broad. The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory.

Cultivation and Harvest

Cacao trees are usually cultivated under the shade of taller trees. They require a humid climate with regular rainfall. The trees are propagated from seeds that are planted in shaded nurseries. After 2–4 years in the nursery bed, the young trees are transplanted to the field.

The cacao tree produces its first fruits, or pods, when it is about four years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. The ripe and near-ripe fruits, from which the cocoa beans are extracted, are harvested.

Uses

The most important product of the cacao tree is the cocoa bean, the seed of the cacao tree. Cocoa beans are primarily used in the production of chocolate. The beans are fermented, dried, roasted, and then ground to produce cocoa powder, cocoa butter, and chocolate.

See Also

• Chocolate
• Cocoa bean
• Theobroma

References

This tree-related article is a stub. You can help WikiMD by expanding it.