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Theobroma cacao

Accession Count: 0
Common Name: cacao
Family Name: Malvaceae
Botanical Name: Theobroma cacao
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Characteristics: Theobroma cacao is an erect evergreen tree that develops a spreading form, occupying the rainforest understory in its native environment (1, 2, 3). When wild, cacao can reach a maximum height of 8 meters (24 feet), but usually remains 2-3 meters (6-9 feet) in cultivation (3). Additionally, specimens possess a taproot that penetrates deep below the surface of the soil (1). The trunk is smooth and pale-brown to white in color, while branches are grayish-brown to brown and pubescent, branching upward in successive whorls (2, 3). The leaves are large, egg-shaped, shiny, dark green, and are arranged alternately on the branches, in opposite rows (2). The leaf surface will either be hairless or will be covered in sporadic star-shaped hairs, and the base of leaves are heart shaped (1). When young, T. cacao possesses red leaves, which become bright green at maturity (3). The cacao tree blooms throughout the year, bearing small, yellowish-white to pink flowers from the branches and trunk, usually clustered in cymose inflorescences (1, 2). Flowers and fruits will be present on trees at the same time, however, individual flowers will only bloom for a single day before perishing (1). Then, after five months, flowers will develop into elongated berries (cacao pods) that are yellow, green, or red in color, ripening to dark-brown, reddish-brown, or dark coffee (2, 4). The fruits possess 10 ribs and 30-40 seeds that are encased in a bitter-sweet white pulp, and which can be dried and fermented to create cacao powder (1, 2, 3, 5).
Compound: The cac
Geographic Origin: American Tropics
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Natural History: T. cacao is an understory plant that originates from the rainforests of tropical America, but has been introduced from Peru to Mexico (1, 6). It was first deemed Cacao fructus by Charles de L’Ecluse (1526-1609), but in 1737 it was renamed Theobroma fructus by Carl von Linnaeus (6, 7). The accepted name, Theobroma cacao, was designated by Linnaeus in 1753 and cited within Species Plantarum 2: 782 (8). The genus, Theobroma, can be translated as “Food of the Gods” from the Latin theos, “god”, and broma, “food” (9). It is named in reference to the historical use of cacao by the Aztec people, who created txocolatl – a concoction of liquid chocolate, rainwater, and corn flower – for use in religious ceremonies. In 1520, the Spanish conquistador Hernan Cortes was believed to be the Aztec god Quetzalcoatl, and was offered txocolatl in reverence (3). The specific epithet, cacao, is a derivation of several Mesoamerican names for “bean of the cocoa-tree”, including kakaw (Tzeltal, K’iche’, and classic Mayan), kagaw (Sayultec), and cacahuatl or xocolatl (Nahuatl/Aztec) (1, 9).
The cacao tree has been domesticated for about 3,600 years, during which it has been extremely valued by the Aztec, Mayan, and Olmec civilizations, being an integral part of culture and religion (9). However, cacao beans were highly prized, and only priests, royalty, warriors, and the wealthy were able to drink and consume cocoa (1).
Spanish explorers first introduced cacao to Europe in the 1520s, and its use became very popular by the mid-17th century, especially among the European elite, who consumed the beans in a water based beverage that was sweetened with sugar (1, 9). The creation of chocolate supposedly began after the 1650s, when Sir Hans Sloane dissolved cacao powder in milk, and later sold his invention to the Cadbury family (1). Today, chocolate is a world-wide favorite, and the global chocolate industry is worth approximately $100 billion dollars (10).
Cultivation Notes: T. cacao is hardy to USDA zones 10b – 11 (35-40°F), and is very frost tender, perishing under cold conditions (11). In its natural habitat, cacao tolerates temperatures between 55.4°F (13°C) to 92.3°F (33.5°C), but it is recommended not to expose trees to temperatures below 50°F (10°C) to protect growth (12). Because T. cacao is a tropical plant, very high humidity is necessary (at least 70%) throughout the growing season, as well as regular watering (13). However, do not expose T. cacao to overly wet or dry conditions, and choose a substrate that allows for water retention during dry periods (4). The substrate must also be well-draining, fertile, and slightly acidic, with a preferred pH of 5-6, although 4-8 will also be tolerated (4, 14). For the best growth, a light, fast-draining potting soil is recommended, which should be kept consistently moist (13). Provide indirect light or dappled shade and do not expose to bright, midday sunlight to avoid scorching (13, 14). At the same time, dense shade will also be tolerated, and will not affect crop yield (14).
Propagation is possible through cuttings, budding, grafting, and the planting of seeds, which must be germinated quickly, while pods are still viable (2). Remove the pulp from seeds and sow in a shaded nursery, maintaining shady conditions for 6 months to 1 year, after which seedlings can be moved to an outdoor field (2, 13). However, fields should remain shaded for up to 3 years and consistently weeded to encourage growth as the trees establish (2).
Ethnobotany: Cacao has been historically valued for its medicinal, cultural, and culinary uses, being a centerpiece of Mesoamerican religion and culture. The Aztec and Mayan people used the stimulating qualities of cacao medicinally, as a form of currency, and in marriage or engagement rituals (1). Cacao was directly connected with the Aztec god Quetzalcoatl and the Mayan god Ek Chuah, and as such was valued in religious ceremonies (3, 9). However, cacao concoctions were only consumed by men, as it was believed that the plant’s intoxicating nature was unsuitable for women and children (3). Additionally, the Aztec people utilized cacao in everyday life in order to obtain energy, remain mentally active, eliminate body pains and skin impurities, and to improve sexual health (3).
In other cases, cacao has been used as a heart and kidney tonic, with the seed capable of lowering blood pressure, an infusion of the baked seed-membrane as a remedy for anemia, and cacao powder to treat high blood pressure and angina (12). Other medicinal properties of cacao include its antiseptic, diuretic, and parasiticidal qualities, being used to cure coughs, fever, malaria, pregnancy, snakebite, and wounds, among other maladies (2). In the form of cocoa butter, cacao has been used to treat bruises, burns, dry or chapped skin, and wrinkles (2, 12). Lastly, the leaf possesses antirheumatic and analgesic properties, and an infusion of the dried pods can be used to treat leprosy spots (12).
When dried, fermented, and ground into a powdery mass, cacao seeds can be transformed into chocolate or retained as cocoa powder, which has been used to flavor culinary confections (3). However, all transformations of cacao have been valued, with cocoa butter being used for soap production, tobacco, and by the pharmaceutical industry for skincare; cacao pulp distilled in alcoholic beverages or eaten as a sweet snack; and cacao fruit peel used as animal-feed and in jams (2, 3, 12). Non-medicinal or culinary uses of cacao include the production of fibers for cloth, thread, and paper; wood for building, fuel, and charcoal; and the production of soap. Both cacao-bean fat from unfermented seeds and burnt seed-husks can be used to create soap for the washing of clothing (12).
Height: 20 - 50 feet
Width: 20 - 50 feet
Growth Rate: Slow Growing
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Color: Pink
Function: Shade
Spread: Spreading
Allergen: Allergenic
Invasive: Benign
Toxicity: Benign
Hardy: Tender
Water Use: Moderate Water Use
Citations:
  1. Kew Science: Plants of the World Online. Retrieved January 30th, 2021.
  2. Purdue University: Horticulture & Landscape Architecture. Retrieved January 30th, 2021.
  3. Botanical Online. Retrieved January 30th, 2021.
  4. Barry Callebaut. Retrieved January 30th, 2021.
  5. Eden Project. Retrieved January 30th, 2021.
  6. ScienceDirect. Retrieved February 1st, 2021.
  7. Britannica. Retrieved February 1st, 2021.
  8. Tropicos. Retrieved February 1st, 2021.
  9. iNaturalist. Retrieved February 1st, 2021.
  10. Insider. Retrieved February 1st, 2021.
  11. Dave’s Garden. Retrieved February 1st, 2021.
  12. Useful Tropical Plants. Retrieved February 1st, 2021.
  13. The Spruce. Retrieved February 1st, 2021.
  14. Plants For A Future. Retrieved February 1st, 2021.
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Theobroma cacao