1- Introduction to the Species Theobroma cacao L. - Cacao tree
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Byttnerioideae
Tribe: Theobromateae
Genus: Theobroma L.
Species: Theobroma cacao L.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Byttnerioideae
Tribe: Theobromateae
Genus: Theobroma L.
Species: Theobroma cacao L.
1.2- Species Theobroma cacao L. - Cacao tree
+ Overview
Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (4-8 m (13-26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.
+ Overview
Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (4-8 m (13-26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.
+ Taxonomy and nomenclature
Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioidea of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.
The generic name is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".
The specific name cacao is derived from the native name of the plant in indigenous Mesoamerican languages. The cacao was known as kakaw in Tzeltal, K’iche’ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl.
Cupuaçu, Theobroma grandiflorum, is a closely related species found in Brazil, Colombia, Peru and Bolivia. Like cacao, it is also the source for a kind of chocolate known as cupulate or cupuaçu chocolate. Cupuaçu is considered as having high potential by the food and cosmetics industries.
Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioidea of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.
The generic name is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".
The specific name cacao is derived from the native name of the plant in indigenous Mesoamerican languages. The cacao was known as kakaw in Tzeltal, K’iche’ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl.
Cupuaçu, Theobroma grandiflorum, is a closely related species found in Brazil, Colombia, Peru and Bolivia. Like cacao, it is also the source for a kind of chocolate known as cupulate or cupuaçu chocolate. Cupuaçu is considered as having high potential by the food and cosmetics industries.
+ Synonyms:
1- Cacao minar Gaertn.
2- Cacao minus Gaertn.
3- Cacao sativa Aubl.
4- Cacao theobroma Tussac
5- Theobroma cacao f. leiocarpum (Bernoulli) Ducke
6- Theobroma cacao subsp. leiocarpum (Bernoulli) Cuatrec.
7- Theobroma cacao var. leiocarpum (Bernoulli) Cif.
8- Theobroma cacao subsp. sativa (Aubl.) León
9- Theobroma cacao var. typica Cif.
10- Theobroma caribaea Sweet
11- Theobroma integerrima Stokes
12- Theobroma kalagua De Wild.
13- Theobroma leiocarpum Bernoulli
14- Theobroma pentagonum Bernoulli
15- Theobroma saltzmanniana Bernoulli
16- Theobroma sapidum Pittier
17- Theobroma sativa (Aubl.) Lign. & Le Bey
18- Theobroma sativa var. leucosperma A. Chev.
19- Theobroma sativa var. melanosperma A. Chev.
20- Theobroma sativum (Aubl.) Lign. & Bey
1- Cacao minar Gaertn.
2- Cacao minus Gaertn.
3- Cacao sativa Aubl.
4- Cacao theobroma Tussac
5- Theobroma cacao f. leiocarpum (Bernoulli) Ducke
6- Theobroma cacao subsp. leiocarpum (Bernoulli) Cuatrec.
7- Theobroma cacao var. leiocarpum (Bernoulli) Cif.
8- Theobroma cacao subsp. sativa (Aubl.) León
9- Theobroma cacao var. typica Cif.
10- Theobroma caribaea Sweet
11- Theobroma integerrima Stokes
12- Theobroma kalagua De Wild.
13- Theobroma leiocarpum Bernoulli
14- Theobroma pentagonum Bernoulli
15- Theobroma saltzmanniana Bernoulli
16- Theobroma sapidum Pittier
17- Theobroma sativa (Aubl.) Lign. & Le Bey
18- Theobroma sativa var. leucosperma A. Chev.
19- Theobroma sativa var. melanosperma A. Chev.
20- Theobroma sativum (Aubl.) Lign. & Bey
Map of Cacao regions
2- Characteristics of the Species Theobroma cacao L. - Cacao tree
2.1- Description
+ The plant
Cocoa tree is usually 4-6 m high, with sometimes exceeding 8 m.
Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
"Cherelles" are small pods that die on the tree before they mature. Even though fewer than 5% of flowers are pollinated, the tree will still produce more fruit than it can healthfully support. In consequence, the tree naturally "weeds out" some of these energy-draining youngsters (up to 90%), which blacken and shrivel during their early stages of growth. These sticky cherelles contribute to leaf litter and provide nice, juicy homes for the midge population.
Cacao roots soak up rainfall and nutrients from the soil and leaf litter. Stretching across the thin forest floor, these roots also anchor the cacao tree and help prevent soil erosion. Cultivated cacao's root system is shallow, however, and relies heavily on the decaying cover of leaf litter to remain healthy. Most of the nutrients in rainforest soils can be found in the topmost layer of decaying vegetation.
When grown naturally from seed the tree has a 2 metre deep taproot. However in cultivation, most plantations use vegetative reproduction (cuttings) that results in a tree without taproot.
+ The plant
Cocoa tree is usually 4-6 m high, with sometimes exceeding 8 m.
Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
"Cherelles" are small pods that die on the tree before they mature. Even though fewer than 5% of flowers are pollinated, the tree will still produce more fruit than it can healthfully support. In consequence, the tree naturally "weeds out" some of these energy-draining youngsters (up to 90%), which blacken and shrivel during their early stages of growth. These sticky cherelles contribute to leaf litter and provide nice, juicy homes for the midge population.
Cacao roots soak up rainfall and nutrients from the soil and leaf litter. Stretching across the thin forest floor, these roots also anchor the cacao tree and help prevent soil erosion. Cultivated cacao's root system is shallow, however, and relies heavily on the decaying cover of leaf litter to remain healthy. Most of the nutrients in rainforest soils can be found in the topmost layer of decaying vegetation.
When grown naturally from seed the tree has a 2 metre deep taproot. However in cultivation, most plantations use vegetative reproduction (cuttings) that results in a tree without taproot.
+ The leaves
Leaves are alternate, entire, unlobed, 10 - 40 cm (3.9 - 15.7 in) long and 5 - 20 cm (2.0 - 7.9 in) broad.
When cacao leaves fall to the forest floor, they mix with the leaves of other plants and decay. Fungi and other organisms decompose this debris, which are going to feed the soil with essential nutrients, thus fertilizing the tree. In addition, decaying leaves provide the perfect breeding ground for midges, the tiny insects that pollinate cacao flowers.
+ The flowers
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1 - 2 cm (0.39 - 0.79 in) diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) G(5). While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.
Once they reach maturity, cacao trees flower continuously during the entire year. The flowers of the cacao tree are tiny pink and/or white five-petaled blossoms. They are found on the trunks and lower branches of the tree, while in general, trees produce their flowers and fruit only on the smallest branches. Botanists refer to this phenomenon as cauliflory. Fewer than 5% of cacao flowers are pollinated. These flowers can only be pollinated by small, gnat-like midges that can work their way through a cacao blossom's complicated parts.
Leaves are alternate, entire, unlobed, 10 - 40 cm (3.9 - 15.7 in) long and 5 - 20 cm (2.0 - 7.9 in) broad.
When cacao leaves fall to the forest floor, they mix with the leaves of other plants and decay. Fungi and other organisms decompose this debris, which are going to feed the soil with essential nutrients, thus fertilizing the tree. In addition, decaying leaves provide the perfect breeding ground for midges, the tiny insects that pollinate cacao flowers.
+ The flowers
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1 - 2 cm (0.39 - 0.79 in) diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) G(5). While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.
Once they reach maturity, cacao trees flower continuously during the entire year. The flowers of the cacao tree are tiny pink and/or white five-petaled blossoms. They are found on the trunks and lower branches of the tree, while in general, trees produce their flowers and fruit only on the smallest branches. Botanists refer to this phenomenon as cauliflory. Fewer than 5% of cacao flowers are pollinated. These flowers can only be pollinated by small, gnat-like midges that can work their way through a cacao blossom's complicated parts.
+ The fruits
The fruit, called a cacao pod, is ovoid, 15 - 30 cm (5.9 - 11.8 in) long and 8 - 10 cm (3.1 - 3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.
The fermented pulp, until recently discarded in Ecuador, the Dominican Republic, and Peru, is now being distilled there into a popular alcoholic beverage sold in the United States.
Cacao pods are the fruits of the cacao tree. Successfully pollinated flowers mature into this ribbed and oval fruit. The ripening process takes about five months. It is quite common to see both flowers and pods together on the same tree throughout the year. The thick shelled cacao pod contains "mucilage", a sweet white pulp that surrounds the bitter cocoa beans. Each tree produces about 20 pods and each pod contains between 20 and 60 seeds. In order to produce one kilogramme of cocoa paste about 10 pods are required. Healthy mature pods will eventually rot on the tree unless picked by an animal or farmer. When the pods ripen they turn from green or yellow to orange or red.
+ The seeds
The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40 - 50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata.
Cocoa beans, the base for making chocolate, are the seeds of the cacao tree. They are found inside the cacao pods, surrounded by a sweet white pulp. Each pod contains between 20 and 60 cocoa beans. A variety of chemicals, including theobromine which is very similar to caffeine, give the seeds a bitter flavour. Beans can only germinate within 2 weeks of being harvested. When monkeys, birds, human or other animals break open the pods to reach the delicious sweet pulp, they spit out the bitter-tasting seeds. This is the clever adaptation that the cacao tree evolved so that its seeds hit the forest floor and sprout into new trees.
The fruit, called a cacao pod, is ovoid, 15 - 30 cm (5.9 - 11.8 in) long and 8 - 10 cm (3.1 - 3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.
The fermented pulp, until recently discarded in Ecuador, the Dominican Republic, and Peru, is now being distilled there into a popular alcoholic beverage sold in the United States.
Cacao pods are the fruits of the cacao tree. Successfully pollinated flowers mature into this ribbed and oval fruit. The ripening process takes about five months. It is quite common to see both flowers and pods together on the same tree throughout the year. The thick shelled cacao pod contains "mucilage", a sweet white pulp that surrounds the bitter cocoa beans. Each tree produces about 20 pods and each pod contains between 20 and 60 seeds. In order to produce one kilogramme of cocoa paste about 10 pods are required. Healthy mature pods will eventually rot on the tree unless picked by an animal or farmer. When the pods ripen they turn from green or yellow to orange or red.
+ The seeds
The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40 - 50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata.
Cocoa beans, the base for making chocolate, are the seeds of the cacao tree. They are found inside the cacao pods, surrounded by a sweet white pulp. Each pod contains between 20 and 60 cocoa beans. A variety of chemicals, including theobromine which is very similar to caffeine, give the seeds a bitter flavour. Beans can only germinate within 2 weeks of being harvested. When monkeys, birds, human or other animals break open the pods to reach the delicious sweet pulp, they spit out the bitter-tasting seeds. This is the clever adaptation that the cacao tree evolved so that its seeds hit the forest floor and sprout into new trees.
See Video about: Cacao Organic Growing and Harvesting
See Video about: Making Chocolate - Cacao Tree To Chocolate Bar.
See Video about: Cocoa benefits. (Cacao) Properties and Medicinal uses of Cocoa tree, leaves, Fruit and bean.
