Theobroma cacao

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   Theobroma cacao

Theobroma cacao L., the cocoa plant, Sterculiaceae, is a small tree, native of Central America, where it has been under cultivation for over 2,000 years.   The cocoa plants are now cultivated in many tropical parts of the world, including India, for the commercial product cocoa.  

The flowers (Theobroma cacao1) and so the pods (fruits of 25 to 30 cm long; Theobroma cacao2) are borne on old branches (cauliflorous).   Cocoa is obtained from the beans (seeds).   The Flavour Cocoa is derived from the white or pale violet seeded variety and the bulk cocoa is obtained from dark brown seeded variety.   Fresh seeds do not have the cocoa flavour, which develops on processing involving fermentation.  

Fresh seeds are highly astringent and contain vitamins of the B group and sun dried beans contain vitamin D.   Cocoa seed fat is emollient used as a suppository base and to protect skin. 

Cocoa seeds are nutritive and cocoa is widely consumed in various forms, particularly chocolates.

Theobromine and caffeine are the alkaloids occurring in the seeds, where lies the factor of addiction..

Theobroma angustifolium, Theobroma leiocarpa and Theobroma subincanum also yield cocoa but Theobroma cacao is the only species of commercial importance.