Tropical New World tree (Theobroma cacao) of the chocolate family (Sterculiaceae, or Byttneriaceae). Its seeds, after fermentation and roasting, yield cocoa and chocolate. Cocoa butter is extracted from the seed. The tree is grown throughout the wet lowland tropics, often in the shade of taller trees. Its thick trunk supports a canopy of large, leathery, oblong leaves. The small, foul-smelling, pinkish flowers are borne directly on the branches and trunk; they are followed by the fruit, or pods, each yielding 20–40 seeds, or cocoa beans.
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Cacao (Theobroma cacao) (Mayan: kakaw, Nahuatl: Cacahuatl), or the cocoa plant, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. There are two prominent competing hypotheses about the origins of the original wild Theobroma cacao tree. One is that wild examples were originally distributed from southeastern Mexico to the Amazon basin, with domestication taking place both in the Lacandon area of Mexico and in lowland South America. But recent studies of Theobroma cacao genetics seem to show that the plant originated in the Amazon and was distributed by humans throughout Central America and Mesoamerica. Its seeds are used to make cocoa and chocolate.
The tree is today found growing wild in the low foothills of the Andes at elevations of around 200–400 m (650-1300 ft) in the Amazon and Orinoco river basins. It requires a humid climate with regular rainfall and good soil. It is an understory tree, growing best with some overhead shade. The 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; they are small, 1–2 cm (1/2-1 in) diameter, with pink calyx. While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, midges in the order Diptera. 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 lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40–50% as cocoa butter). Their most noted active constituent is theobromine, a compound similar to caffeine.
The scientific name Theobroma means "food of the gods". The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl, learned at the time of the conquest when it was first encountered by the Spanish. Similar words for the plant and its by-products are attested in a number of other indigenous Mesoamerican languages.
The Maya believed that the kakaw (cacao) was discovered by the gods in a mountain that also contained other delectable foods to be used by the Maya. According to Maya mythology, the Plumed Serpent gave cacao to the Maya after humans were created from maize by divine grandmother goddess Xmucane (Bogin 1997, Coe 1996, Montejo 1999, Tedlock 1985). The Maya celebrated an annual festival in April to honor their cacao god, Ek Chuah, an event that included the sacrifice of a dog with cacao colored markings; additional animal sacrifices; offerings of cacao, feathers and incense; and an exchange of gifts. In a similar creation story, the Mexica (Aztec) god Quetzalcoatl discovered cacao (cacahuatl: "'bitter water"'), in a mountain filled with other plant foods (Coe 1996, Townsend 1992). Cacao was offered regularly to a pantheon of Mexica deities and the Madrid Codex depicts priests lancing their ear lobes (autosacrifice) and covering the cacao with blood as a suitable sacrifice to the gods. The cacao beverage as ritual were used only by men, as it was believed to be toxic for women and children.
There are several mixtures of cacao described in ancient texts, for ceremonial, medicinal uses as well as culinary purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), peanut butter and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala (Kidder 1947) and from the preservation of wood fragments of the cacao tree at Belize sites including Cuello and Pulltrouser Swamp (Hammond and Miksicek 1981; Turner and Miksicek 1984). In addition, analysis of residues from ceramic vessels has found traces of theobromine and caffeine in early formative vessels from Puerto Escondido, Honduras (1100 - 900 B.C.) and in middle formative vessels from Colha, Belize (600-400 B.C.) using similar techniques to those used to extract chocolate residues from four classic period (ca. 400 A.D.) vessels from a tomb at the archaeological site of Rio Azul. As cacao is the only known commodity from Mesoamerica containing both of these alkaloid compounds, it seems likely that these vessels were used as containers for cacao drinks. In addition, cacao is named in a hieroglyphic text on one of the Rio Azul vessels. Cacao was also believed to be ground by the Aztecs and mixed with tobacco for smoking purposes.
The first Europeans to encounter cacao were Christopher Columbus and his crew in 1502, when they captured a canoe at Guanaja that contained a quantity of mysterious-looking “almonds,”. The first real European knowledge about chocolate came in the form of a beverage which was first introduced to the Spanish at their meeting with Montezuma in the Aztec capital of Tenochtitlan in 1519. Cortez and others noted the vast quantities of this beverage that the Aztec emperor consumed, and how it was carefully whipped by his attendants beforehand. Examples of cacao beans along with other agricultural products were brought back to Spain at that time, but it seems that the beverage made from cacao was introduced to the Spanish court in 1544 by Kekchi Maya nobles brought from the New World to Spain by Dominican friars to meet Prince Philip (Coe and Coe 1996). Within a century, the culinary and medical uses of chocolate had spread to France, England and elsewhere in Western Europe. Demand for this beverage led the French to establish cacao plantations in the Caribbean, while Spain subsequently developed their cacao plantations in their Philippine colony (Bloom 1998, Coe 1996). The Nahuatl-derived Spanish word cacao entered scientific nomenclature in 1753 after the Swedish naturalist Linnaeus published his taxonomic binomial system and coined the genus and species Theobroma ("food of the gods") cacao.
In some areas, such as Yucatán, cacao beans were still used in place of small coins as late as the 1840s.
|1 Côte d'Ivoire||1,024,339||1,330,000|
|10 Papua New Guinea||32,733||42,500|
|12 Dominican Republic||24,646||32,000|
|15 Sierra Leone||8,472||11,000|
|19 Congo, Rep.||4,336||5,630|
|20 Solomon Islands||3,851||5,000|
Cocoa production has increased from 1.5 million tons in 1983-1984 to 3.5 million tons in 2003-2004, an increase that has almost entirely been due to the expansion of the production area rather than to yield increases. Over 90% of the world’s cacao is grown by smallholder farmers, who overwhelmingly make little or no use of fertilizers and agro-chemicals
A tree begins to bear when it is four or five years old. In one year, when mature, it may have 6,000 flowers, but only about 20 pods. About 300-600 seeds (10 pods) are required to produce around 1 kg (2.2 lb) of cocoa paste.
There are three main cultivar groups of cacao beans used to make cocoa and chocolate. The most prized, rare, and expensive is the Criollo Group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero Group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate.
Various plant pests and diseases can cause serious problems for cacao production; see: Illustrated guide to pests and their management