Theobroma cacao

Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m tall) evergreen tree in the Malvaceae family. This tree is special because its seeds, called cocoa beans, are used to make chocolate and other chocolate products like chocolate liquor, cocoa solids, and cocoa butter. Even though the cacao tree grows naturally in the tropics of the Americas, today the biggest maker of cocoa beans is Côte d'Ivoire. People have enjoyed chocolate made from these beans for hundreds of years, and now it is loved all around the world. The cacao tree not only gives us tasty treats but also helps many communities grow and thrive.

Description

The cacao tree has long, smooth leaves that grow alternately on the branches. Its flowers grow directly on the trunk and older branches in clusters. These flowers are small and pink, and they are pollinated by tiny flies called midges instead of bees or butterflies.

The cacao tree produces fruit called a cacao pod, which is oval-shaped and turns from yellow to orange when ripe. Inside each pod are 20 to 60 seeds, known as cocoa beans, which are surrounded by a sweet white pulp. These beans are used to make chocolate, while the pulp can be used to make juice, smoothies, jelly, or even an alcoholic drink. The beans also contain a lot of fat and a compound called theobromine, which acts like caffeine.

Nomenclature

The name Theobroma comes from ancient Greek, meaning "food of the gods." The word cacao comes from languages spoken by people in Mesoamerica, such as Nahuatl, where it meant "bean of the cocoa-tree." People sometimes use the words cacao and cocoa to talk about the tree and its seeds.

Taxonomy

Theobroma cacao is one of 26 species in the Theobroma genus. It belongs to the mallow family Malvaceae. Scientists grouped cacao trees into 10 types based on where they grow and traditional names, like Amelonado and Criollo.

Distribution and domestication

Theobroma cacao, the cacao tree, grows naturally from southeastern Mexico to the Amazon basin. Scientists once thought cacao was first grown in two places: the Lacandon Jungle in Mexico and lowland South America. But newer research shows that cacao was most likely first domesticated around Iquitos in modern Peru and Ecuador over 5000 years ago. People valued the sweet pulp around the beans, which they ate or fermented into a mild drink.

Cacao trees thrive in humid forests, often growing under larger trees. Even when cacao trees are abandoned after farming, they blend in so well with wild trees that it’s hard to tell if they were ever cultivated.

Cultivation

Cocoa beans are grown on about 11,650,000 hectares (28,800,000 acres) around the world. They are mainly cultivated by small farmers, though some large farms also grow them. It takes about four to five years for a cacao tree to start producing pods, and a mature tree can have up to 6,000 flowers but only around 20 pods each year. To make just 1 kilogram (2.2 pounds) of cocoa paste, about 1,200 seeds from 40 pods are needed.

There are three main types of cacao beans used for making chocolate: Forastero, Criollo, and Trinitario. The Criollo type is rare and expensive, known for its smooth and aromatic flavor, and it was used by the ancient Maya. However, most chocolate today uses Forastero beans because they are hardier, more resistant to disease, and less expensive. Major chocolate companies like Hershey's, Nestlé, and Mars process these beans to create chocolate through steps that include harvesting, fermenting, drying, and roasting.

Production

In 2023, the world produced about 5.6 million tonnes of cocoa beans. The leader in cocoa production was Ivory Coast, which provided 42.5% of all cocoa beans. Other important producers included Ghana with 11.7% and Indonesia with 11.5% of the world's cocoa.

Conservation

Cacao trees face many challenges from pests, diseases, and climate change. To help protect cacao trees, scientists use special collections called genebanks to save different types of cacao plants. These collections help breeders create new varieties that can survive better in changing conditions. Some areas where cacao grows naturally are protected, like national parks, but scientists are also looking at other places, such as near Iquitos in Peru, that might be good for growing cacao in the future.

There are many pests and diseases that can harm cacao trees. These include insects like cocoa mirids, fungi such as frosty pod rot and witches' broom, and viruses like the cacao swollen shoot virus. Scientists are working to find ways to control these pests and diseases to keep cacao trees healthy.

Genome

The genome of the cacao tree is diploid, meaning it has two sets of chromosomes, and it is made up of 430 million base pairs arranged in 10 chromosome pairs. Scientists first announced a draft of this genome in 2010. They found that it contains about 28,798 genes that code for proteins, which is more than the roughly 23,000 protein-coding genes in the human genome. Many of these genes are involved in producing important flavor compounds like flavonoids, aromatic terpenes, theobromine, and polyphenols, which contribute to the quality of chocolate.

Researchers study the cacao genome to help breed better cacao plants that can resist diseases and survive in changing climates. In recent years, scientists have used advanced tools to adjust the DNA of cacao plants, aiming to make them more resilient to hot weather, which is important for growing cacao in a world experiencing global warming.

History of cultivation

The cacao tree, native to the Amazon rainforest, was first domesticated at least 5,300 years ago in what is now southeast Ecuador. It was later introduced to Mesoamerica, where early cultures used it to make ceremonial drinks. Evidence of cacao use dates back to around 1900 BC in places like Veracruz and Chiapas, Mexico.

In ancient times, cacao was valued not just for its taste but also as a special drink used in rituals. The Maya and Aztec peoples believed cacao was a gift from the gods. Cacao beans were also used as a form of money in these civilizations. When Europeans first learned about chocolate, it was through the Aztec people, and the drink quickly spread to Europe, leading to the establishment of cacao plantations in places like the Caribbean.