Theobroma cacao
TAXONOMY
FamilyMalvaceae
GenusTheobroma
Zone11
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Plants of the World OnlineABOUT
Theobroma cacao, commonly known as the cacao tree, is native to the tropical regions of Central and South America. It is the source of cocoa beans, which are used to produce chocolate. The tree thrives in wet, tropical climates and can grow up to 8 meters tall. It belongs to the Malvaceae family and the genus Theobroma.
ALSO KNOWN AS
Chocolate Tree
Cocoa
Cacao
Cacao minar
Cacao minus
Cacao sativa
Cacao theobroma
Cacao tree
Theobroma cacao f. leiocarpum
Theobroma cacao subsp. cacao
Theobroma cacao subsp. leiocarpum
Theobroma cacao subsp. pentagonum
Theobroma cacao subsp. sativa
Theobroma cacao subsp. sphaerocarpum
Theobroma cacao var. leiocarpum
Theobroma integerrimum
Theobroma kalagua
Theobroma leiocarpum
Theobroma pentagonum
Theobroma saltzmanniana
Theobroma salzmanniana
Theobroma sapidum
Theobroma sativa
Theobroma sativa var. leucosperma
Theobroma sativa var. melanosperma
Theobroma sativum
Theobroma sphaerocarpum
OVERVIEW
VPDCalculate
WaterVery Wet
SoilLoamy
LightIndirect Bright (12 Hours)
Temperature25° C
Humidity80%
GDD27,000
pH6.5
Pressure1,013 mbar
DETAILS
Care Instructions
Caring for Theobroma cacao involves providing it with bright, indirect light and maintaining a warm, humid environment. The plant prefers moderate temperatures and high humidity. Regular watering is essential to keep the soil consistently moist but not waterlogged.Harvest
Theobroma cacao, commonly known as the cacao tree, requires careful attention during harvest. The pods should be harvested when they turn a yellow or orange color, which typically occurs about 5-6 months after flowering. Harvesting is done by cutting the pods from the tree using a sharp knife or machete to avoid damaging the tree. The pods are then opened to extract the beans, which are fermented and dried before further processing. It is important to handle the pods and beans gently to maintain quality.Soil
Theobroma cacao prefers well-draining loamy soil that retains moisture. A soil mix that includes organic matter is ideal. Ensure the soil remains consistently moist but avoid waterlogging, as this can harm the roots.Fertilizer
Use a balanced fertilizer with an N-P-K ratio of 10-10-10. Fertilize the plant every few weeks during the growing season to support its nutrient needs. Avoid over-fertilizing, as this can damage the plant.Repotting
Repot Theobroma cacao every 2-3 years or when it outgrows its current pot. Choose a slightly larger pot with good drainage. Carefully transfer the plant to the new pot, ensuring the root ball remains intact.Propagation
Theobroma cacao can be propagated from seeds or cuttings. Seeds should be planted in a warm, humid environment and kept moist. Cuttings can be taken from healthy branches and rooted in a suitable growing medium.Pruning
Prune Theobroma cacao to maintain its shape and remove any dead or diseased branches. Pruning should be done during the growing season. Use clean, sharp tools to make clean cuts.Toxicity
Theobroma cacao is not toxic to pets or humans. However, the seeds contain theobromine, which can be harmful to pets if ingested in large quantities.Additional
Theobroma cacao requires a stable environment with consistent humidity and temperature. Avoid sudden changes in conditions, as this can stress the plant. Regularly check for pests and diseases, and address any issues promptly.REVOLUTIONIZE YOUR PLANT CARE
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