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| | |genus=Theobroma | | |genus=Theobroma |
| | |species=cacao | | |species=cacao |
| | + | |taxo_author=L. |
| | |common_name=Cocoa | | |common_name=Cocoa |
| | + | |habit=tree |
| | + | |habit_ref=Wikipedia |
| | |Max ht box=25 | | |Max ht box=25 |
| | |Max ht metric=ft | | |Max ht metric=ft |
| | + | |height_ref=Flora - A Gardener's Encyclopedia |
| | |Max wd box=10 | | |Max wd box=10 |
| | |Max wd metric=ft | | |Max wd metric=ft |
| | + | |width_ref=Flora - A Gardener's Encyclopedia |
| | + | |lifespan=perennial |
| | + | |life_ref=Wikipedia |
| | |exposure=part-sun | | |exposure=part-sun |
| | + | |sun_ref=Flora - A Gardener's Encyclopedia |
| | + | |features=edible, fruit |
| | + | |flower_ref=Flora - A Gardener's Encyclopedia |
| | |flowers=red, pink | | |flowers=red, pink |
| | |Temp Metric=°F | | |Temp Metric=°F |
| | |min_zone=11 | | |min_zone=11 |
| | + | |usda_ref=Flora - A Gardener's Encyclopedia |
| | |max_zone=12 | | |max_zone=12 |
| − | |jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
| + | |image=Phipps - 075.JPG |
| − | |image=Upload.png | + | |image_width=200 |
| − | |image_width=240 | |
| | }} | | }} |
| − | {{twootheruses||the town in French Guiana|Cacao, French Guiana|the Java Virtual Machine|CACAO}}
| + | '''''Theobroma cacao''''' ([[Mayan languages|Mayan]]: ''kakaw'', [[Nahuatl]]: ''Cacahuatl''), also '''cacao tree''' and '''cocoa tree''', is a small (4–8 m or 15–26 ft tall) [[evergreen]] [[tree]] in the family [[Sterculiaceae]] (alternatively [[Malvaceae]]), native to the deep [[tropical]] region of the Americas. Its seeds are used to make [[cocoa powder]] and [[chocolate]]. |
| − | {{Taxobox
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| − | | color = lightgreen
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| − | | name = Cacao
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| − | | image = Theobroma cacao-frutos.jpeg
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| − | | image_width = 240px
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| − | | image_caption = Cacao tree with fruit pods
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| − | | regnum = [[Plant]]ae
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| − | | divisio = [[Flowering plant|Magnoliophyta]] | |
| − | | classis = [[Magnoliopsida]]
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| − | | ordo = [[Malvales]]
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| − | | familia = [[Sterculiaceae]]
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| − | | genus = ''[[Theobroma]]''
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| − | | species = '''''T. cacao'''''
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| − | | binomial = ''Theobroma cacao''
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| − | | binomial_authority = [[Carolus Linnaeus|L.]]
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| − | }}
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| − | | |
| − | '''Cacao''' (''Theobroma cacao'') is a small (4–8 m tall) [[evergreen]] [[tree]] in the family [[Sterculiaceae]] (alternatively [[Malvaceae]]), native to the deep tropical region of the Americas, probably originally extending from far southern Mexico, through northern South America and into the Amazon. It is today cultivated throughout the [[tropics]]. Its seeds are used to make [[cocoa]] and [[chocolate]].
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| − | The bush is today found growing wild in the low foothills of the [[Andes]] at elevations of around 200–400 m in the [[Amazon River|Amazon]] and [[Orinoco]] [[river]] basins. It requires a humid climate with regular [[rainfall]] and good soil. It is an [[understory]] tree, growing best with some overhead shade. The [[leaf|leaves]] are alternate, entire, unlobed, 10–40 cm long and 5–20 cm broad.
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| − | [[Image:Theobroma cacao2.jpg|thumb|left|Cacao flowers]]
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| − | The [[flower]]s are produced in clusters directly on the [[trunk]] and older branches; they are small, 1–2 cm diameter, with pink calyx. The [[fruit]], called a cacao pod, is ovoid, 15–30 cm long and 8–10 cm wide, ripening yellow to orange, and weighs about 500 g when ripe. The pod contains 20 to 60 [[seed]]s, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40–50% as [[cocoa butter]]). Their most important active constituent is [[theobromine]], a compound similar to [[caffeine]].
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| − | The scientific name ''[[Theobroma]]'' means "[[food]] of the [[deity|gods]]". The word ''cacao'' itself derives from the [[Nahuatl]] ([[Aztec]] language) word ''cacahuatl'', learned at the the time of the conquest when it was first encountered by the Spanish. Similar words for the plant and its by-products are attested in a number of other indigenous [[Mesoamerican languages]]. | + | The tree is today found growing wild in the low foothills of the [[Andes]] at elevations of around 200–400 m (650–1300 ft) in the [[Amazon River|Amazon]] and [[Orinoco]] [[river]] basins. It requires a humid climate with regular [[rainfall]] and good soil. It is an [[understory]] tree, growing best with some overhead shade. The [[leaf|leaves]] are alternate, entire, unlobed, 10–40 cm (4–16 in) long and 5–20 cm (2–8 in) broad. Poisonous and inedible, they are filled with a creamy, milky liquid and taste spicy and unpleasant. |
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| − | ==History of cultivation==
| + | The [[flower]]s are produced in clusters directly on the [[Trunk (botany)|trunk]] and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx. While many of the world's flowers are pollinated by [[bees]] ([[Hymenoptera]]) or [[butterflies]]/[[moths]] ([[Lepidoptera]]), cacao flowers are pollinated by tiny flies, [[Forcipomyiinae|''Forcipomyia'']] [[midges]] in the order [[Diptera]].<ref>{{cite paper | author = Hernández B, J. | title = Insect pollination of cacao (Theobroma cacao L.) in Costa Rica | publisher = University of Wisconsin | date = 1965 | url = http://orton.catie.ac.cr/cgi-bin/wxis.exe/?IsisScript=orton.xis&expresion=mfn=032019}}</ref> The [[fruit]], called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. The pod contains 20 to 60 [[seed]]s, 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]]. |
| − | Cultivation, cultural elaboration and use of cacao were extensive in [[Mesoamerica]], but it remains unclear which geographical location was the initial center for domestication. The cacao tree belongs to the Theobroma genus, in the Sterculiaceae family, that contains 22 species. Today, the most common of the cultivated species is Theobroma cacao, with two subspecies and three forms. Origins of domesticated cacao are still in doubt, with the wild cacaos falling into two groups. The South American subspecies spaerocarpum has a fairly smooth melon-like fruit. In contrast, the Mesoamerican cacao subspecies has ridged, elongated fruits. At some unknown date, the subspecies T. cacao cacao reached the southern lowlands of Mesoamerica and was later domesticated by the [[Maya civilization|Maya]] and other groups.
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| − | [[Image:Cacao Aztec Sculpture.jpg|right|thumb|100px|Aztec statuary of a male figure holding a cacao pod]]
| + | A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 300-600 seeds (10 pods) are required to produce 1 kg (2.2 lb) of [[cocoa paste]]. |
| − | The [[Maya civilization|Maya]] believed that the ''kakaw'' (cacao) was discovered by the gods in a mountain that also contained other delectable foods to be used by the Maya. According to [[Maya mythology]], the [[Plumed Serpent]] gave cacao to the Maya after humans were created from maize by divine grandmother goddess [[Xmucane]] (Bogin 1997, Coe 1996, Montejo 1999, Tedlock 1985). The Maya celebrated an annual festival in April to honor their cacao god, '''[[Ek Chuah]]''', an event that included the sacrifice of a [[dog]] with cacao colored markings; additional animal sacrifices; offerings of cacao, feathers and incense; and an exchange of gifts. In a similar creation story, the [[Mexica]] (Aztec) god [[Quetzalcoatl]] discovered cacao (''cacahuatl'': "'bitter water"'), in a mountain filled with other p
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| − | lant foods (Coe 1996, Townsend 1992). Cacao was offered regularly to a pantheon of [[Mexica]] deities and the [[Madrid Codex]] depicts priests lancing their ear lobes (autosacrifice) and covering the cacao with blood as a suitable sacrifice to the gods. The cacao beverage as ritual were used only by men, as it was believed to be [[toxic]] for women and children.
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| − | There are several mixtures of cacao described in ancient texts, for ceremonial, medicinal uses as well as culinary purposes. Some mixtures included [[maize]], [[chile powder|chili]], [[vanilla]] ''(Vanilla planifolia)'', peanut butter and [[honey]]. [[Archaeological]] evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at [[Uaxactun]], [[Guatemala]] (Kidder 1947) and from the preservation of wood fragments of the cacao tree at [[Belize]] sites including [[Cuello]] and [[Pulltrouser Swamp]] (Hammond and Miksicek 1981; Turner and Miksicek 1984). In addition, analysis of residues from the interiors of four ceramic vessels from an Early Classic period (ca. AD 460-480) tomb at [[Rio Azul]] in northeastern Guatemala has revealed the presence of theobromine and caffeine. As cacao is the only known commodity from Mesoamerica containing both of these [[alkali]] compounds, it seems likely that these vessels were used as containers for cacao drinks. In addition, cacao is named in a [[hieroglyphic]] text on one of the vessels, a stirrup-handled pot with an intricately locking lid. While the Maya drank it hot, the Aztec preferred it cold.
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| − | The first Europeans to encounter cacao were [[Christopher Columbus]] and his crew in 1502, when they captured a canoe at [[Guanaja]] that contained a quantity of mysterious-looking “almonds,” which they at first mistook for rabbit droppings. The cargo was burned without any further knowledge gained about cacao. The first real European knowledge about chocolate came in the form of a beverage which was first introduced to the Spanish at their meeting with [[Montezuma]] in the Aztec capital of [[Tenochtitlan]] in 1519. Cortez and others noted the vast quantities of this beverage that the Aztec emperor consumed, and how it was carefully whipped by his attendants beforehand. Examples of cacao beans along with other agricultural products were brought back to Spain at that time, but it seems that the beverage made from cacao was introduced to the Spanish court in 1544 by Kekchi Maya nobles brought from the New World to [[Spain]] by [[Dominican Order|Dominican]] [[friar]]s to meet [[Philip II of Spain|Prince Philip]] (Coe and Coe 1996). Within a century, the [[culinary]] and [[medical]] uses of chocolate had spread to [[France]], [[England]] and elsewhere in [[Western Europe]]. Demand for this beverage led the French to establish cacao [[plantation]]s in the [[Caribbean]], while Spain subsequently developed their cacao plantations in their [[History of the Philippines (1521-1898)|Philippine colony]] (Bloom 1998, Coe 1996). The Nahuatl-derived Spanish word [[cacao]] entered scientific nomenclature in 1753 after the [[Sweden|Swedish]] naturalist [[Linnaeus]] published his taxonomic binomial system and coined the genus and species ''Theobroma'' ("food of the gods") ''cacao''.
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| − | ==Currency system==
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| − | Cacao beans constituted both a [[staple food]] and a major [[currency]] system in [[pre-Columbian]] [[Mesoamerica]]n civilizations. At one point the Aztec empire received a yearly tribute of 980 loads of cacao, in addition to other goods. Each load represented exactly 24,000 beans.{{Fact|date=February 2007}} The buying power of quality beans were such that 80-100 beans could buy a new cloth mantle. The use of cacao beans as currency is also known to have spawned counterfeiters during the Aztec empire. <ref>S. Coe (1994).</ref>
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| − | In some areas, such as [[Yucatán]], cacao beans were still used in place of small coins as late as the 1840s.
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| | ==Cultivation== | | ==Cultivation== |
| − | Cacao is cultivated on over 70000 km² worldwide. [[Côte d'Ivoire]] produces 40% of world cacao, [[Ghana]] and [[Indonesia]] each produce about 15%
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| − | , and [[Brazil]], [[Nigeria]], [[Cameroon]], [[Guatemala]], Ecuador, and [[Venezuela]] ([[Chuao]]) produce smaller amounts.
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| − | A tree begins to bear when it is four or five years old. In one year, when mature, it may have 6,000 flowers, but only about 20 pods. About 300-600 seeds (10 pods) are required to produce around 1 kg of [[cocoa]] paste.
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| − | [[Image:Cacao-pod-k4636-14.jpg|thumb|left|Cacao seed in the fruit or '''Pocha''']]
| + | ===Propagation=== |
| − | There are three main [[cultivar|cultivar groups]] of cacao beans used to make cocoa and chocolate.<ref>http://www.xocoatl.org/variety.htm All about Chocolate -- Varieties</ref> The most prized, rare, and expensive is the Criollo Group, the cocoa bean used by the [[Maya civilization|Maya]]. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero Group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate. For details of processing, see [[cocoa]].
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| − | [[Image:Cacao.jpeg|thumb|right|Young Cacao plantation]]
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| − | ===Pests=== | + | ===Pests and diseases=== |
| − | | + | Various plant pests and diseases can cause serious problems for cacao production; see: [http://www.dropdata.org/cocoa/ ''Illustrated guide to pests and their management'']. |
| − | {{Main|List of cacao diseases}}
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| − | Various plant pests and diseases can cause serious problems for cacao production. | |
| | *[[Insect]]s | | *[[Insect]]s |
| − | **''[[Conopomorpha cramerella]]'' ("Cocoa pod borer") | + | **Cocoa [[Miridae|mirids or capsids]] (Worldwide, but especially in [[West Africa]]) |
| | + | **''[[Conopomorpha cramerella]]'' ("Cocoa pod borer" - in S.E. Asia) |
| | *[[Fungus|Fungi]] | | *[[Fungus|Fungi]] |
| − | **''[[Moniliophthora roreri]]'' ("Frosty Pod") | + | **''[[Moniliophthora roreri]]'' ("Frosty Pod Rot") |
| − | **''[[Crinipellis perniciosa]]'' ("[[Witches' Broom]]") | + | **''[[Moniliophthora perniciosa]]'' ("[[Witches' Broom]]") |
| − | **''[[Ceratocystis fimbriata]]'' ("[[Mal de machete]]") or ("[[Ceratocystic wilt]]") | + | **''[[Ceratocystis cacaofunesta]]'' ("Mal de machete") or ("Ceratocystis wilt") |
| | **''[[Verticillium dahliae]]'' | | **''[[Verticillium dahliae]]'' |
| − | **''[[Oncobasidium theobromae]]'' ("[[Vascular streak dieback]]") | + | **''[[Oncobasidium theobromae]]'' ("Vascular streak dieback") |
| − | *[[Heterokont]]s | + | *[[Oomycete]]s |
| − | **''[[Phytophthora]]'' spp. ("Black Pod") | + | **''Phytophthora'' spp. ("Black Pod") especially [[Phytophthora megakarya]] in [[West Africa]] |
| | *[[Virus]]es | | *[[Virus]]es |
| | **[[CSSV]] | | **[[CSSV]] |
| | + | * [[Mistletoe]] |
| | + | * See also: [[List of cacao diseases]] |
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| − | == Notes==
| + | *[[Rats]] and other [[vertebrate]] pests ([[squirrel]]s, [[woodpecker]]s, ''etc.'') |
| − | {{reflist|1}}
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| − | == References ==
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| − | *{{cite book |author={{aut|Coe, Sophie D.}} |year=1994 |title=America's First Cuisines |location=Austin |publisher=University of Texas Press |isbn=0-292-71155-7}} | |
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| − | *{{cite book |author={{aut|Coe, Sophie D.}} |coauthors=and {{aut|[[Michael D. Coe]]}} |year=1996 |title=The True History of Chocolate |location=London |publisher=Thames & Hudson |isbn=0-500-01693-3}}
| + | ==Varieties== |
| | + | There are three main [[cultivar|cultivar groups]] of cacao beans used to make cocoa and chocolate.<ref>[http://www.xocoatl.org/variety.htm All about Chocolate -- Varieties]</ref> The most prized, rare, and expensive is the Criollo Group, the cocoa bean used by the [[Maya civilization|Maya]]. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero Group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate. |
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| − | * {{cite web |author={{aut|Dienhart, John M.}} |year=1997 |title=The Mayan Languages- A Comparative Vocabulary |format=electronic version ([[PDF]]) |url=http://maya.hum.sdu.dk/proto-forms/cacao.pdf |publisher=[[Odense University]] |accessdate=2007-02-14}}
| + | ==Gallery== |
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| − | == External links == | + | <gallery perrow=5> |
| − | *[http://www.worldcocoafoundation.org World Cocoa Foundation] - Supporting Sustainable Cocoa Farming
| + | File:Starr 070321-6119 Theobroma cacao.jpg |
| − | *[http://www.gutenberg.org/etext/16035 The food of the Gods] – the nature, growth, cultivation, manufacture and history of Cocoa, by Brandon Head, from [[Project Gutenberg]]
| + | File:Cocoa Pods.JPG |
| − | *[http://www.koko.gov.my/lkm/ Malaysian Cacao Board]
| + | File:Theobroma cacao2.jpg |
| − | *[http://www.icco.org International Cocoa Organization (ICCO)]
| + | File:Tres variedades de cacao.jpg |
| − | *[http://www.amanochocolate.com/articles/theobromacacao.html Theobroma Cacao – the Tree of Life]
| + | File:Theobroma cacao (red pods - Haiti).jpg |
| − | *[http://www.transfairusa.org/content/certification/cocoa_program.php TransFair USA Fair Trade Cocoa Program]
| + | File:Theobroma cacao Fruit Linne.jpg |
| − | *[http://www.npr.org/templates/story/story.php?storyId=5474677 Plant Diseases Imperil Chocolate Production] - [[Science Friday]] on [[NPR]], [[2006]]-[[06-09]]
| + | File:Starr 070906-8365 Theobroma cacao.jpg |
| | + | File:Starr 070906-8366 Theobroma cacao.jpg |
| | + | File:Theobroma cacao (young cacao pods - Haiti).jpg |
| | + | File:Semillas de cacao.jpg |
| | + | File:Cacao-pod-k4636-14.jpg |
| | + | </gallery> |
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| − | {{Commons|Theobroma cacao}}
| + | ==References== |
| | + | <references/> |
| | + | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 --> |
| | + | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 --> |
| | + | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 --> |
| | | | |
| − | <!-- Interwikis found using http://vs.aka-online.de/globalwpsearch/ -->
| + | ==External links== |
| − | <!-- Search for Theobroma cacao -->
| + | *{{wplink}} |
| | | | |
| − | [[Category:Agriculture in Mesoamerica]]
| + | {{stub}} |
| − | [[Category:Chocolate]]
| + | __NOTOC__ |
| − | [[Category:Crops originating from the Americas]]
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| − | [[Category:Fruits and vegetables of Mexico]]
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| − | [[Category:Sterculiaceae]]
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| − | [[Category:Natural history of Mesoamerica]]
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| − | [[Category:Trees of Brazil]]
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Plant Characteristics
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tree
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| Height:
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⇕
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25 ft"ft" can not be assigned to a declared number type with value 25.
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| Width:
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10 ft"ft" can not be assigned to a declared number type with value 10.
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| Lifespan:
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perennial
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Theobroma cacao (Mayan: kakaw, Nahuatl: Cacahuatl), also cacao tree and cocoa tree, is a small (4–8 m or 15–26 ft tall) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. Its seeds are used to make cocoa powder and chocolate.
The tree is today found growing wild in the low foothills of the Andes at elevations of around 200–400 m (650–1300 ft) in the Amazon and Orinoco river basins. It requires a humid climate with regular rainfall and good soil. It is an understory tree, growing best with some overhead shade. The leaves are alternate, entire, unlobed, 10–40 cm (4–16 in) long and 5–20 cm (2–8 in) broad. Poisonous and inedible, they are filled with a creamy, milky liquid and taste spicy and unpleasant.
The flowers are produced in clusters directly on the trunk and older branches; they are small, 1–2 cm (1/2–1 in) diameter, with pink calyx. 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 order Diptera.[1] The fruit, called a cacao pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. 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.
A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 300-600 seeds (10 pods) are required to produce 1 kg (2.2 lb) of cocoa paste.
Cultivation
Propagation
Pests and diseases
Various plant pests and diseases can cause serious problems for cacao production; see: Illustrated guide to pests and their management.
Varieties
There are three main cultivar groups of cacao beans used to make cocoa and chocolate.[2] The most prized, rare, and expensive is the Criollo Group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is made using beans of the Forastero Group. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate.
Gallery
References
External links
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