Cocoa Care

Theobroma cacao or Cacao is a small, evergreen tree about 8 m in height and 30 cm in trunk diameter. It is native to Central and South America. The leaves are large, simple, and alternate, about 40 cm long and 5-20 cm broad. The flowers, small with pink calyx, occur in clusters on the trunk and older branches. It is pollinated by small flies. Fruits are ovoid, yellow to orange pods containing 20 to 60 seeds each. There are three main types of cacao: Criollio Cacaos, which originated from Central America, red-skinned, highest grade but low-yielding; Trinitario Cacaos, from Trinidad and high grade; and Forastero Cacaos, from the Amazon Basin. The seeds, known as cacao beans, are widely used to make chocolates. It is dried, fermented, and roasted to yield cocoa chocolate and cocoa butter. The fruit pulp can be eaten raw or made into juices and jealous. Although mainly cultivated for food use, cacao also has medicinal uses. It is used to stimulate the nervous system, lower blood pressure, dilates the coronary arteries, and soothes and softens damaged skin. It is also used against anemia, angina, bruises, chapped skin and burns, diarrhea, and leprosy spots. Cacao tree also provides other commodities for local use such as fiber for clothing, thread, and paper, wood for construction and implements, etc., and coverings for houses, among many other items.