Description

Cacao (*Theobroma cacao*) is a small evergreen tree native to the tropical regions of Central and South America. It typically grows between 4 to 8 meters in height and features glossy, leathery leaves that start as reddish in color before maturing to green. The tree produces small, pinkish-white flowers directly on its trunk and older branches—a phenomenon known as cauliflory. These flowers develop into large, ovoid pods containing numerous seeds, commonly known as cocoa beans.

✂️🫘 Methods to Propagate:
- **Seeds:** Sow fresh seeds in a well-draining, humus-rich substrate. Germination occurs within a week under optimal conditions. Seedlings should be kept in a shaded environment with high humidity.
- **Cuttings:** Semi-hardwood cuttings can be taken and rooted in a controlled environment with high humidity and consistent temperatures.

🌞💧 Sun and Water Requirements:
- **Sun:** Prefers partial shade, especially during the early stages of growth. Mature trees can tolerate more light but still benefit from some shade.
- **Water:** Requires consistent moisture; regular watering is essential, but ensure the soil drains well to prevent waterlogging.

🧑‍🌾👩‍🌾 When to Harvest:
- **Pods:** Harvesting occurs when the pods turn a yellow or orange color, approximately 5 to 6 months after flowering. Pods are typically harvested twice a year, with peak seasons varying by region.

Purpose

- Edible: The seeds, or cocoa beans, are processed into cocoa powder, cocoa butter, and chocolate products.
- Medicinal: Rich in antioxidants and flavonoids, cacao has been studied for its potential cardiovascular and mood-enhancing benefits.
- Wildlife Attractor: The flowers attract pollinators such as midges, and the tree provides habitat for various organisms in tropical ecosystems.