1. The cacao tree; Theobroma cacao

The tree, it’s flowers, and it’s fruits

The cacao tree, Theobroma cacao (family Sterculiaceae) is a member of the order Malvales in which several ecologically and economically significant flowering plants are included. Not only cacao, but also meranti, jute, kapok and cotton are derived from plants of the order Malvales. (Mabberley, 1997)

The cacao tree is native to central and south America. Nowadays it can also be found in Africa and Malaysia. Under natural circumstances the tree may attain a height of 40 feet, but in cultivation the trees are pruned down to a height of 15 to 25 feet. It has wide growing branches with leathery -one foot long- leaves, which help to protect the flowers and the fruits against sharp sun rays. (See figure 1) In Africa and America the tree flowers at the beginning of the rainy season. In Malaysia, where there is no rainy season, the trees bear flowers all the year round. The flowers (figure 2) grow directly on the tree trunk and the large branches. When the flowers are pollinated and fertilized, cacao pods will develop. When the pods ripen they will change colour from green and yellow-orange , to reddish purple. The mature pods  resemble small rugby balls or cucumbers and are 6 to 14 inches long and 2 to 5 inches in diameter. The are very hard and woody, with five ribs. Within the pod you can find 25 to 50 almond-shaped whitish, lavender or purplish seeds which are approximately 1 inch in diameter. The seeds are imbedded in a white or pinkish mucilaginous pulp (figure 3). (Bailleux et al., 1995; Encyclopaedia Britannica, 1967)

Figure 1; Cacao with Fruits (Veenman & Sons, 1954)

Figure 2; Flower of the cacao tree  (Veenman & Sons, 1954)

Figure 3; Flower , fruits & seeds of Theobroma cacao (Velders, 1997)

The seeds are used to produce cacao, cacao butter and diverse chocolate products. The rests of the fruits can only be used as animal food, after the theobromine has been extracted.


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- chapter 2.The history of cacao -