The cacao tree is an evergreen tropical tree of the Eastern regions of the Andes from the Malvaceae family. Its scientific name is Theobroma cacao (god and food) and means the food of the gods. To thrive they need moisture and a lot of rain and for this reason they can thrive in certain areas.
The height of the plant usually ranges from 5 to 8 meters, while under the right conditions it can reach up to 20 meters. Its leaves are simply leathery, oblong and 35 cm long. The flowers of the cocoa tree can be white, pink, yellow or red and appear on the trunk and branches throughout the year. Its fruits, from which our favorite chocolate is produced, are large, oval, yellow-brown to purple and ripen in 4-6 months. Ripe fruits are about 35 cm long. Each fruit contains 20-40 ovoid seeds covered by a bittersweet, white slimy flesh. Most of the cocoa production comes from the forastero type of cocoa trees which are the most resistant and efficient in production.
Durability
As a tropical plant, it has no problem with high temperatures, but it is very sensitive to frost.
Blossom
It blooms almost all year round with small yellow, white or red flowers without fragrance, which appear on its trunk and branches.
Watering
It has high humidity needs and it is good to occasionally wet its foliage, but not during lunchtime.
Position
Prefers sunny or semi-shaded positions. If the rest of the conditions are ideal, it can also grow in almost complete shade, as in its natural environment it grows under other taller tropical forest species.
Cocoa trees are in danger of disappearing.
Cacao trees thrive under very specific humidity and rainfall conditions found in certain parts of the Pacific. However, due to global warming and climate change, the scientific community warns that these conditions are not certain to exist in the next 30 years.
