Theobroma cacao

Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. Its seeds—cocoa beans—are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was Ivory Coast.

Description

A small evergreen tree. It grows to 15 m tall. Often it is pruned to be only 6 m tall. The trunk is straight for about 90-159 cm above the ground then a fan arrangement of branches develops. The leaves are large and simple. They are in a spiral arrangement around the branch. They are 17-30 cm long and hang down. They are red brown when young. The leaves are wider towards the pointed tip. The leaves are thin but leathery with prominent veins. The flowers are on short shoots like cushions on the trunk and woody branches. The flowers are small, yellow-white and about 1 cm across. A ribbed pod develops. The pods are large about 15-20 cm long by 10 cm across. They are green when young but become yellow or red. The pods have rows of seeds. There are 20-50 oval seeds. These are white at first then become red-brown as they ripen. There is a sweet pulp surrounding the seeds.

Edible Uses

The dried, fermented and roasted seeds — known as cacao beans — are the source of cocoa, chocolate and cocoa butter, all widely used in confectionery, baking, ice cream and drinks. The somewhat bitter flavour is typically balanced with sugar or other sweeteners. Seeds contain up to 50% fat. Curing involves pressing, fermenting and drying the ripe seeds, which are then roasted and ground into cocoa powder. A butter-like fat called cocoa butter is also extracted from the seeds. Each fruit holds around 20–40 seeds surrounded by a thin, succulent pulp with a slightly sweet flavour, which is sucked as a snack or made into juices and jellies. The seed also contains a pigment reported to be useful as a food colouring.

Traditional Uses

The seeds are eaten. The seeds are also processed and used for chocolate. The seeds are fermented for 6 days to remove the flesh then washed and dried. The pulp in the pod is edible when ripe. It is used in jellies and sweets.

Medicinal Uses

Cacao has therapeutic value alongside its culinary uses. The seed contains xanthines, a fixed oil and endorphins. It is a bitter, stimulant, diuretic herb that stimulates the nervous system, lowers blood pressure and dilates the coronary arteries. Cacao powder and butter are nutritive; the butter also soothes and softens damaged skin. In Central America and the Caribbean, the seed is used as a heart and kidney tonic. An infusion of the baked seed membranes is drunk as a remedy for anaemia. Combined with stems of Chromolaena odorata and wood of Cecropia obtusa, the seed is applied externally as an emollient to help extract embedded splinters or prickles. Cacao powder is taken internally for angina and high blood pressure. In Amazonas State, Brazil, cocoa butter is rubbed onto bruises, and it is commonly used to treat chapped skin and burns. Research has shown it can help counter bacteria responsible for boils and septicaemia. The leaf contains genistic acid, shown to be antirheumatic and analgesic. An infusion of the leaf buds, used with incense, treats diarrhoea. An infusion of the dry pods is used to reduce leprosy spots.

Known Hazards

Chocolate can cause allergies and migraine in some people.

Distribution

A tropical plant. It is native from Mexico to Central America. It grows in lowland areas with a rainfall around 2,000 mm annually. It can grow in areas with rainfall between 1,200 and 7,000 mm. Plants do best in acid or neutral soil which is well drained. It has a long tap root which will not develop on rocky or hard soil. Cocoa does not do well on windy sites where there are sudden fluctuations of humidity. Shade trees help provide these conditions. It needs temperatures above 20°C. In PNG it mostly grows below 800 m above sea level. It suits hardiness zones 11-12. In Yunnan.

Where It Grows

Africa, Amazon, American Samoa, Andamans, Asia, Australia, Belize, Bolivia, Bougainville, Brazil*, Cameroon, Central Africa, Central America, China, Colombia*, Congo DR, Congo R, Cook Islands, Costa Rica, Côte d'Ivoire, Cuba, Dominica, Dominican Republic, East Africa, East Timor, Ecuador*, El Salvador, Ethiopia, Europe, Fiji, French Guiana, FSM, Gabon, Ghana, Grenada, Guatemala, Guinea, Guinée, Guianas, Guyana, Haiti, Hawaii, Honduras, India, Indochina, Indonesia, Ivory Coast, Jamaica, Laos, Liberia, Madagascar, Malaysia, Marquesas, Mauritius, Mexico, Myanmar, Nicaragua, Niger, Nigeria, Niue, North America, Pacific, Panama, Papua New Guinea, PNG, Peru*, Philippines, Pohnpei, Puerto Rico, Rotuma, Samoa, Sao Tome and Principe, SE Asia, Sierra Leone, Singapore, Solomon Islands, South America*, Spain, Sri Lanka, St. Kitts and Nevis, St Lucia, Suriname, Tanzania, Timor-Leste, Togo, Trinidad and Tobago, Uganda, USA, Vanuatu, Venezuela, Vietnam, Wallis and Futuna, West Africa, West Indies, West Timor, Zambia,

Cultivation

Plants are grown from seed. Seed can be sown in pots in a nursery then transplanted or can be sown directly. Seedlings need shade. Plants can also be grown from cuttings. Cuttings from side branches are used. Cuttings are normally raised in a nursery. Seeds should be removed from the pod and dried but should not be stored for more than 3 months. Seeds germinate in 1 week. Plants should be spaced 3 m apart. Plants can be pruned. Flowers are pollinated by insects.

Propagation

Seed loses viability within 5–7 days of being separated from the pulp, so sow as soon as ripe in individual containers in a shaded position, covering with about 5mm of potting compost. Fresh seed germinates readily without a dormancy period, usually sprouting within 7–10 days. Seedlings grow slowly. Air layering, leaf-bud cuttings and grafting are also possible.

Other Uses

The cacao tree provides a wide range of locally useful materials, including fibre for cloth, thread and paper, and wood for construction and implements. Ash from pod husks contains potassium oxide, extractable as potassium hydroxide, which is useful in saponification. Burnt husks can be pounded into a paste with soapy properties suitable for washing clothes. Fat from unfermented cocoa beans can be used in soap making. Cacao butter, obtained from the seeds, is used in skin creams, cosmetics and as a suppository base. The wood is light, soft and of low durability; it is occasionally used for fuel or charcoal. The cocoa bean testa is also used as fuel, with a calorific value of 16,000–19,000 BTU/kg, slightly higher than wood. The tree is often interplanted with bananas, coconuts and rubber.

Production

Some seedling varieties produce within 3-5 years. They continue to produce for 50 years. Fruits mature after 6 months. Seeds are fermented for 1 week and the temperature should not go above 50°C but once the temperature has come down to 35°C they can be sun dried. During drying the moisture content reduces from 50-60% to 6% over about one week.

Other Information

An important cultivated food plant.

Notes

Also put in the family Byttneriaceae and the Sterculiaceae.

Nutrition

Synonyms

Also Known As

Cacau-verdaeiro, Cacau, Cacaueiro, Cacautl, Chocolate tree, Cokelat, Ka, Kakao, Kakaw, Kokoe, Koko, Pohon coklat, Pokok choklat, Prorounahi

References (89)

• Ambasta, S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 634
• Barwick, M., 2004, Tropical and Subtropical Trees. A Worldwide Encyclopedic Guide. Thames and Hudson p 412
• Bendezu, Y. F., 2018, Arboles nativos de lad Region Ucayali. Instituto Nacional de Innovacion Agraria. p 197
• Bernal,R., et al, (Eds), 2016, Catalogo de Plantas y Liquenes de Colombia, Volumen 11, Magnoliaceae a Zygophyllaceae. Universidad Nacional de Colombia. p 1566
• Bernholt, H. et al, 2009, Plant species richness and diversity in urban and peri-urban gardens of Niamey, Niger. Agroforestry Systems 77:159-179

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