Cacao Tree

Scientific Description

              Though many botanical descriptions of the cacao tree are known as early as the 1600s, it was not until 1753 when Swedish botanist Carolus Linnaeus published Species Plantarum that the scientific name of Theobroma cacao came about (Young, 2007). The root words in Greek are translated as “god”, “good” and “food of the gods” (Howell, 2009; Young, 2007). In the family Sterculia, named after the Roman god of carrion and dung, only one other genus besides Theobroma has economic importance: that of Cola, the flavoring and caffeine of cola drinks (Young, 2007). Theobroma is native to coastal Mexico, Central and South America, specifically the upper Amazon and Orinoco river basins. Of the twenty-two species of Theobroma, only the T. cacao is raised commercially (Cheney, 1993; The New Encyclopaedia Britannica, 1998; Schery, 1999; West, 1996). There are generally two subspecies recognized: the cacao group, which is the original, high-quality criollo variety and the sphaerocarpum group, which dominates the cacao plantations for being more hardy and large yield but with less distinctive flavor varieties (Schery, 1999). Criollo means native-born and is endemic to Central America. Criollos have red or yellow pointed pods when ripe with thin husks and warty surface textures and were first domesticated by the Mayans (Young, 2007). The other varieties in the sphaerocarpum group are forastero (meaning stranger), which accounts for 80% of the world’s crop, and calabacillo (meaning little pumpkin), a subtype of forastero, and is of the poorest quality (Cheney, 1993; International Cocoa Organization [ICCO]; Schery, 1999). Forestero is noted to have thick husks and flat, purple seeds, along with high astringency, and found mainly in South America. Trinitario types of cacao trees are not found in the wild, but are a mix of criollo and forestero, with features more predominantly forestero (Young, 2007).

            In its wild state, the cacao tree is tall, up to fifty feet high, and sparsely branched. Under plantation conditions, the trees branch densely and are less than twenty-five feet tall. As many tropical soils lose their organic content in the hot sun, the cacao tree has feeder roots near the soil surface. The shade provided by taller trees (e.g. banana, mango, breadfruit and rubber trees) allows for the decomposition of materials on the forest floor to supply nutrients. Cacao trees have adapted to growing in regions of heavy rainfall of 80 inches or more with temperatures ranging from 65 °F to 95 °F annually as well as in altitudes below 1500 feet (Cheney, 1993; Schery, 1999; West, 1996). The cacao tree can only be grown between 10 °N and 10 °S of the Equator due to the requirements for growth listed above (ICCO).

            Leaves are retained year-round and new growths appear at the ends of braches as pinkish green to deep green. Mature leaves are elliptical and can be as large as twenty inches long. Within two to three years of cultivation, a cacao tree produces small pinkish-white flowers on the trunk and branches to allow for pollination (via the midge fly). These flowers have five petals with red lines running lengthwise on the inner side of the petal; there is also a pungent rotten meat odor (Young, 2007). Due to the need for pollination, less than 5% of flowers actually produce pods. The average tree in its prime yields 20-50 cacao pods per year with colors ranging from yellow-green to red when ripe, depending on the type of cacao tree.

Each pod contains up to 50 beans, which would make approximately a 100 gram chocolate bar. A one-acre crop could produce up to 2 tons of dry cocoa per year (Cheney, 1993; Schery, 1999; West, 1996; World Cocoa Foundation, 2009 [WCF]). The fresh beans, measuring 2.5 centimeters long, has a bitter taste that is not usable for consumption until after being processed. The while pulp within the pod, however, has a sweet-sour smell and taste that attracts birds, monkeys and other animals. After breaking open and eating the pulp, seeds are dispersed throughout the forest naturally through the animals’ feces (The New Encyclopaedia Britannica, 1998; West, 1996).