Theobroma cacao

Theobroma cacao, also known as the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae, native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.

Description

Theobroma cacao is a small, 4–8 m (13–26 ft) tall evergreen tree that grows in the understory of tropical forests. 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. The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.

Cultivation and Harvest

Theobroma cacao is cultivated on many tropical plantations, often in the shade of other trees. It requires a humid climate with regular rainfall and good soil. The tree is harvested for its seeds, which are fermented, dried, and roasted to produce cocoa beans. The beans are then ground into a paste known as chocolate liquor, from which cocoa solids and cocoa butter are extracted.

Uses

The primary use of Theobroma cacao is in the production of chocolate. The cocoa beans are roasted and ground to produce a liquid or paste known as chocolate liquor, which can be separated into cocoa solids and cocoa butter. The cocoa solids can be used to make chocolate, while the cocoa butter is often used in cosmetics and pharmaceuticals.

Health Benefits

Cocoa has been known to have several health benefits. It is rich in flavonoids, which are known to have antioxidant properties. Cocoa also contains a significant amount of dietary fiber and is a good source of minerals such as magnesium and iron.

See Also

• Chocolate
• Cocoa bean
• Cocoa solids
• Cocoa butter