Theobroma cacao ( Cocoa Tree ) is a fruiting evergreen tree that is native to tropical regions of Central and South America. Cocoa tree seeds or cocoa beans are the main source of chocolate. And the fruit pulp, rind and seeds are eaten raw, fermented or made into butters, liquors or chocolate solids. This is no ‘never ending box of Tim Tams’, but yes, chocolate really does grow on trees!
Pods and Seedlings coming soon (Nov-Dec 2020), join our waitlist.
Suitable for Tropical climates or protected over winter in colder climates.
Also commonly known as Chocolate Tree, Cacao Tree and the Food of the Gods.
There is three different varieties of Cocoa trees, each with a unique taste and are from different native regions. Forastero from the Amazon basin, Criollo from Central America and the rare, highly sought after Trinitario from Trinidad. The majority of all chocolate produced in the world comes from the Forastero which is also the variety offered for sale here.
Growth
Theobroma cacao is a small tropical tree that reaches heights of between 4-8 metres (13-26 feet). Cocoa trees enjoy warm, humid tropical climates with annual rainfall between 1500-2000 mm. Temperatures in their native areas remain consistent throughout the year between 18-28°C/64-82°F. Severe damage to plants starts to occur when temperatures fall below 10°C/50°F. Despite this, during our research we found numerous growers from Canada, Tasmania and Britain who were able to keep trees alive and then bring them outside during warmer seasons to flower and fruit.
Cocoa Trees are best started in containers, even in tropical climates, as younger plants require a shady position for protection. Then as they mature and their canopy develops, adult plants require full sunlight to produce their flowers and fruits. In their native environment, Cacao fruits or pods ripen all year round once they reach 4-5 years of age. The fruit pods, growing up to 30 cm (1 foot) long and 10 cm (4 inches) wide, contain between 20 and 60 cocoa beans/seeds.
When harvested fresh, the fleshy pulp surrounding the seeds is eaten raw and is described as tasting like pineapple jelly. To produce chocolate, the beans are left to ferment for for six days in warm conditions which brings out the sweet flavour. Roughly forty pods are required to produce 1 kg of chocolate paste.
Cacao Trees
As recently as 2016, over 25 million acres worldwide was dedicated to growing ‘chocolate trees’. And although the majority of the beans harvested are used to fill the confectionary aisle, Cacao Trees are highly prized for their medicinal and nutritional properties. The plants main active ingredient is theobromine, which is harmful to dogs, but also has similar attributes to caffeine.
Parts of the plant help to stimulate the nervous system, lower blood pressure and soothes damaged skin. It is also used for bruises, chapped skin, burns and to treat diarrhea. In native regions, the tree also provides paper, wood and fiber for clothing.
Seed Viability of Theobroma cacao
As a seed supplier, we researched a variety of methods to keep cacao seeds viable for as long as possible. Read some studies. Talked with growers. The short answer is that it is not possible. Within 7 days of removing the seeds from the pod, the germination rate drops from around 80-85% (if grown immediately) to 50-60%. After two weeks (even when kept moist and warm), the best germination rate was 47% if kept between 25-28% moisture. Almost impossible to do without a laboratory.
Within four weeks the rate drops to 42%, in six weeks 32% and by eight weeks most of the seeds are completely dead (less than 1%). These figures are only attainable if the above moisture level can be perfectly maintained during the entire period. Check the report out by clicking here.
The most critical piece of research we discovered was in the performance of the seedlings post-germination. Seeds that were removed from the pods and sown immediately grew far more vigorously and were much stronger than those that were stored prior to sowing.
Given the information above, we could only bring ourselves to offer for sale the whole Pods (20-60 seeds) and Seedlings. This was, in our opinion, the only genuine way to help our customers bring their own dream of having a Chocolate Tree to life.
Pods of Theobroma cacao
Please note that the pods are only edible for a few days after harvesting from the tree. The pods for sale here are not for eating but for growing purposes only. We receive our Pods from a supplier up to two weeks after they have been harvested. By the time they are sent to our customers they do not look appealing. Mould is frequently a complaint but the product is inside the pod. As long as the seeds have been freshly harvested from the pod, they should remain viable (sinkers are viable) for a few days, enough to sow them.
FAMILY:
Malvaceae
CLIMATE:
Sub-Tropical, Tropical.
TEMPERATURE RANGE:
15°C to 30°C / 59 to 86°F
SOIL TYPE:
Most well draining soil types.
LOCATION:
Full Sun (Mature), Shady (Young).
HEIGHT:
Between 4-8 metres (13-26 feet)
WIDTH:
Up to 3 metres (10 feet)
pH:
5.0-6.5
GROWTH TYPE:
Evergreen.
WATER REQUIREMENTS:
Medium
POLLINATION:
Pollinated by small flies or hand pollinated.
MATURITY:
4-5 years
GERMINATION RATES:
75-80%
GERMINATION TIME:
5-10 days
SEEDS PER KILOGRAM:
About 800
MEDICINAL QUALITIES:
Yes
WEED POTENTIAL:
No
EDIBLE:
Yes
SEED STORAGE & VIABILITY:
Kept moist at 25-28% moisture, about 3-4 weeks.
Best kept in Pod and sown immediately after removing.
FACTS ABOUT THEOBROMA CACAO (Cocoa Tree)
Cacao beans became a type of currency during the period of the Aztecs.
The Aztecs mixed cacao beans with tobacco for smoking purposes. Domestication of the cocoa tree began around 3000 BC in the upper regions of the Amazon basin.
The rural people in Amazonas State, Brazil, rub cocoa butter on bruises
