The source of all chocolate is the Theobroma cacao tree, a species whose name translates from Greek as “food of the gods.” This plant has a distinct physical structure, producing flowers and fruits in an unusual manner compared to most familiar fruit trees. This unique tree thrives in a specific, narrow band of the globe, dictating the visual characteristics of the plant and its various components.
The Cacao Tree: Structure and Growing Environment
The Theobroma cacao tree is naturally an understory plant, meaning it evolved to grow beneath the canopy of taller rainforest trees. In cultivation, this results in a relatively small tree, typically reaching a height of 15 to 25 feet, which is much shorter than most commercial fruit-bearing trees. Its trunk is usually short, and the tree often develops a spreading, somewhat irregular crown of branches.
The leaves are large, simple, and evergreen, with a lanceolate shape that can measure up to 24 inches long. They exhibit a noticeable glossiness and hang downward, a characteristic known as being pendant. New foliage emerges in striking flushes of color, often appearing pinkish-red before maturing into a rich, deep green. This tree requires a hot and humid tropical climate, growing best within 20 degrees north or south of the equator.
The Unique Appearance of Cacao Flowers
The flowers of the cacao tree are notable for their unusual placement directly on the trunk and older, leafless branches. This botanical phenomenon is known as cauliflory, which allows the tree’s strongest parts to support the weight of the future fruit. The flowers grow in small clusters from specialized tissue on the bark called a cushion.
Despite giving rise to a large fruit, the flowers are small and delicate, measuring only about one centimeter across. Each blossom is intricate, featuring five petals and five sepals. Their colors are subtle, ranging from white to pale pink, and they lack the strong fragrance common to many flowering plants.
Cacao Pods: The Fruit Housing the Beans
The fruit of the cacao tree, known as the cacao pod, is an oblong structure that takes approximately five to six months to ripen after successful pollination. Pods are large, typically ranging from 4 to 12 inches in length, and resemble a ridged, somewhat warty football. The pod’s outer shell, or husk, is thick and leathery, providing protection for the contents inside.
The color of the pods changes dramatically as they mature, serving as a visual cue for harvesting. Depending on the variety, they may start green and turn a bright yellow, or begin red and ripen to a deep orange or purple. Inside the hard husk, the pod is filled with a soft, white, sweet-tasting pulp, or mucilage, which surrounds the seeds.
A single pod generally contains between 20 and 60 seeds, which are the raw cacao beans. In this raw state, the beans are plump and typically pale or purple before they undergo fermentation and roasting.