On what continent does the chocolate cocoa tree live? Chocolate cocoa tree: photos of varieties, how cocoa beans grow

A large tree that grows wild on the coast of Mexico and Central and South America. Reaches a height of 12 m.

The method of breeding also differs from continent to continent. In America these are mainly large plantations, while in Africa they are small small enterprises.

Cultivating cocoa trees is very hard and low-paid work.

Harvesting and processing

• The fruits, growing directly from the tree trunk, are cut with a machete by experienced pickers. Fruit harvesting should be done without damaging the tree bark to avoid infections.

• The collected fruits are cut into several parts with a machete and laid out on banana leaves or placed in barrels. The white, sugar-containing pulp of the fruit begins to ferment and reaches a temperature of 50º C. Seed germination is inhibited by the alcohol released during the fermentation process, and the beans lose some of their bitterness. During this 10-day fermentation, the beans acquire their typical aroma, flavor and color.

• Drying is traditionally carried out under the sun, in some areas, due to climatic conditions, in drying ovens. Drying in traditional kilns, however, may render the resulting beans unsuitable for chocolate production due to the smoke flavor. This problem was solved only with the advent of modern heat exchange plants.

• Once dried, the beans lose about 50% of their original size and are then bagged and shipped to chocolate-producing countries in Europe and North America.

A by-product of chocolate making, cocoa butter, is widely used in perfumery for the preparation of cosmetic ointments and in pharmacology.

Cocoa varieties

Almost all cocoa imported into Europe was produced in Venezuela. Since then, local varieties produced in Venezuela are called “Criolo” (Spanish native, Creole), and imported varieties are called “Forastero” (Spanish alien). "Forastero" originates from the Amazon jungle. All variations of cocoa varieties probably originated from these two main varieties. Plants imported later from Trinidad, which are a hybrid of “Criollo” and “Forastero”, were called “Trinitario”. Due to its pronounced aroma, Ecuadorian cocoa also has its own name - “Nacional”.

Thus, cocoa varieties are divided into four main groups:

• "Criollo"(Criollo) (for example, "Ocumare" (Ocumare))
• "Trinitario"(Trinitario) (for example, "Carupano" (Carupano))
• "Nacional"(Nacional) (e.g. Arriba, Balao)
• "Forastero"(Forastero) (e.g. "Bahia")

"Criollo" is considered the most elite variety of cocoa. As a rule, it contains less acid, almost no bitterness, and along with a mild taste it has a pronounced additional aroma. Most Forastero varieties have a characteristic cocoa taste, but they are not aromatic and are partly bitter or sour. Nevertheless, for its high yield, Forastero occupies a leading position in the world market. Elite varieties also include the Ecuadorian Arriba cocoa variety. Trinitario cocoa has a powerful taste, light acidity and strong aroma. Since the taste of cocoa depends not only on genetic characteristics, but also on soil and climatic conditions, along with cocoa varieties, the areas where they are grown are also distinguished.

Chemical composition

• 54.0% fat
• 11.5% proteins
• 9.0% cellulose
• 7.5% starch and polysaccharides
• 6.0% tannins (e.g. tannin) and coloring matter
• 5.0% water
• 2.6% minerals and salts
• 2.0% organic acids and flavorings
• 1.0% saccharides
• 0.2% caffeine

Cocoa beans contain a large number of substances, some of them very valuable (about 300 different substances in total). The most important of them are: anandamide, arginine, dopamine (neurotransmitter), epicatecin (antioxidant), histamine, magnesium, serotonin (neurotransmitter), tryptophan, phenylethylamine, polyphenol (antioxidant), tyramine and salsolinol. The antidepressant effect is primarily exerted by serotonin, tryptophan and phenylethylamine. A synergistic effect of the substances contained in beans cannot be ruled out.

Epicatechin

Epicatechin, recently discovered in cocoa, caused a real sensation due to its effect on health. Harvard University professor Norman Gollenberg discovered through research the positive effects of cocoa on humans. He found that epicatechin could reduce the incidence of four of Europe's five most common diseases (cerebral hemorrhage, myocardial infarction, cancer and diabetes) by almost 10%. He compared the data available in medical reports on the causes of mortality in Kuna Yala (an autonomous region on the east coast of Panama, formerly San Blas), whose population actively consumes cocoa, and in the neighboring continental part of Panama for 4 years (2000-2004).

The opinions of the scientific world on this issue are divided. Although there is a statistical association between disease and health in relation to cocoa consumption, this finding may nevertheless be questioned due to possible different life factors in the populations studied. The final result will be known as a result of further research.

Kokohil

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Have you ever met someone who hasn't tried chocolate or cocoa? We have all been familiar with the taste of these wonderful delicacies since childhood. But not many people know what a chocolate cocoa tree looks like, where it grows and how chocolate is made from it.

Facts about the biology of the cocoa tree

1. The cocoa tree, or chocolate tree, is classified by modern botanists as belonging to the Theobroma genus of the Malvaceae family. The scientific name of the tree “Theobroma” (Theobroma cacao) was coined by Carl Linnaeus. Translated from ancient Greek, it means “food of the gods.”
2. Theobroma cocoa is an evergreen tree up to 12-15 meters high. The leaves are very large, dark green, shiny, up to 30 cm long. Bunches of small pinkish flowers with short pedicels are formed on the trunk and large branches. Fruits grow from them, as if growing directly on the trunk. This type of fruiting is called cauliflory. The flowers of the chocolate tree are pollinated not by bees, but by small midges.
3. The fruits of the chocolate tree resemble a pointed melon with longitudinal grooves in appearance; they reach a length of 30 cm and can weigh up to 0.5 kg. Fruit ripening lasts from six months to a year, and up to 200 fruits can be obtained from just one tree per year. Inside the fruit there is pink, sour-sweet pulp. Under the pulp of the fruit there are 5 seed columns containing up to 50 tree seeds - cocoa beans. From these seeds the most valuable products are obtained - cocoa powder, cocoa butter and their derivative - chocolate.

Where does cocoa grow?

Wild cocoa trees are found in the tropical jungles of South America - the homeland of orchids, rubber plants, ceiba and melon trees. Now the chocolate tree has been cultivated, the plants are cultivated in the tropical zone of the whole world: on plantations in South America, Africa, Indonesia and Oceania.

Most of the cocoa beans on the world market are produced in African countries. The largest suppliers of cocoa are Cote d'Ivoire, Ghana, Nigeria, Indonesia, Colombia, Brazil. Cocoa is grown in the Dominican Republic, Ecuador and Bali - wherever the humid tropical climate allows.

Cultivation of cocoa trees

The chocolate tree is capricious and labor-intensive to care for. To grow it, you need a constant temperature of at least 20 degrees, diffused sunlight and high humidity. Such conditions naturally exist in equatorial tropical forests.

Cocoa trees are most often planted in tracts of hevea, coconut or banana palms, shading them from the scorching tropical sun. On plantations, tree height is limited to 6 meters to facilitate harvesting.

The evergreen cocoa tree blooms and bears fruit all year round. At 5-6 years it blooms and bears its first fruits. The tree bears fruit for 30-80 years. The harvest usually takes place twice a year, at the end of the rainy season and before it begins.

Is it possible to grow an indoor tree?

It is difficult to grow a cocoa tree indoors; it requires a warm greenhouse or winter garden. But if you are lucky enough to purchase fresh seeds of a miracle tree, you can try to germinate them in the room. To do this, you need a mini-greenhouse with a temperature of 20 degrees, loose, permeable soil and constant moisture. The beans are soaked in warm water for a day and planted to a depth of 2 cm. The container with the seeds is placed in a warm, well-lit place. Seedlings appear after 2-3 weeks.

Another way to obtain a cocoa tree is propagation by cuttings. Cuttings are cut in spring. For propagation, semi-lignified shoots 15-20 cm long with several leaves are taken. They are planted in a substrate composed of turf soil, sand and leaf humus; good drainage is provided in the container. Feed with fertilizers from May to September. The plant is afraid of waterlogging, drafts and sunburn; it grows only at a temperature of 20-30 degrees.

Varieties of cocoa tree

Several varieties of chocolate trees have been developed, differing in the taste and aroma of the fruit and growing characteristics.

• Forastero– the most common variety of cocoa, accounting for up to 80% of world production. This variety produces a high and regular harvest and grows quite quickly. Cocoa of this variety is distinguished by its characteristic bitterness with a sour tint. Grown in Africa, Central and South America.
• Criollo- a rarer variety that grows in Mexico and Central America. The share of this variety on the world market is no more than 10%. It is difficult to grow as it is highly susceptible to disease. Chocolate from this variety has a delicate aroma and exquisite mild bitterness with a nutty aftertaste.
• Trinitario- a variety bred from crossing “Criollo” and “Forastero”. Inherited the best qualities from both varieties: pleasant taste and increased resistance to disease. Grown in Central and South America and Asia.
• National- South American cocoa variety. Beans have a specific taste and aroma. This variety of cocoa is very rare due to its susceptibility to disease and small growing area.

Collection and processing of cocoa beans

Collection and processing of cocoa beans is a very labor-intensive process. The harvest is harvested only by hand, using special sharp machete knives. The collected fruits are immediately sent for processing. They are cut into several pieces and laid out for fermentation between banana leaves for 5-7 days. During fermentation, cocoa beans acquire their characteristic color and aroma.

Then the cocoa seeds are sent for drying. Traditionally, cocoa beans are laid out and dried, stirring daily, under the sun's rays, and sometimes in drying ovens. After drying, cocoa beans lose up to half their mass. They are packed in jute bags and sent to processing factories in various countries.

During processing, the oil is extracted from roasted cocoa beans using a hydraulic press, and the extracts are used to obtain cocoa powder. To obtain 1 kg of cocoa liquor, it is necessary to process about 40 cocoa fruits and approximately 1200 beans.

Interesting facts about the history of chocolate

1. Humanity has been drinking cocoa for more than 3,500 years.
2. Although the chocolate tree comes from the Amazon, it was first cultivated by the Indians of Central America. Archaeological finds indicate that the Olmec people were familiar with a drink made from the fruits of the cocoa tree back in the 18th century BC.
3. The word "cocoa" comes from the Aztec name for the drink kakahuatl (chocolatl).
4. The Mayan Indians considered cocoa a sacred gift of the gods and consumed the drink for ritual purposes, for example, at wedding ceremonies.
5. Drinking cocoa among the Aztecs was the privilege of priests and high nobility. The cocoa fruits along with the pulp were ground, seasoned with maize, vanilla, salt and hot pepper and fermented until foam formed. The fruits of the tree had value as local money - for example, for 100 cocoa fruits you could buy a slave.
6. Christopher Columbus was the first European to have the honor of tasting a drink made from cocoa fruit. However, cocoa was not brought to Europe by Columbus, but by Cortes, the Spanish conqueror of Mexico. In 1519, cocoa appeared in Spain. The Spaniards did not allow cocoa to be exported from their country, and only 100 years later cocoa entered Europe.
7. In different periods of history, completely different products were called chocolate:

• In the 16th century it was a cold, bitter drink made from ground cocoa beans. The Spanish aristocracy added precious spices to it - vanilla and cinnamon.
• Since the 17th century Europeans learned to brew hot chocolate and add sugar and milk to it. At the court of Louis XIV, chocolate drink was considered an effective aphrodisiac.
• In 1828, the technology of squeezing cocoa butter and producing cocoa powder was invented in Holland. A drink made from cocoa powder has become cheaper and more accessible to different segments of the population.
• In the second half of the 19th century, chocolate began to be called a solid product based on cocoa butter. Chocolate bar in its modern form was invented.

About the benefits and harms of cocoa

• Cocoa is deservedly popular as a tonic and nutritious drink. It contains caffeine and various minerals, fats, vitamins A, B, E, and folic acid. Cocoa is an excellent antioxidant that protects the body from the effects of free radicals and strengthens blood vessels and the heart.
• Cocoa butter is widely used in cosmetology and medicine. It prevents skin aging; various creams, suppositories, and ointments are prepared on its basis.
• A drink made from unroasted cocoa beans is gaining popularity around the world. It is believed that it replenishes strength faster in athletes during physical activity.
• Cheap varieties of chocolate contain substitutes for expensive cocoa butter - coconut and palm oils.
• Who does not benefit from cocoa products:

1. for pregnant women - cocoa interferes with the absorption of calcium;
2. for children - due to the caffeine content;
3. Diabetics should not indulge in cocoa and chocolate - they contain a lot of sugar.

So, we got acquainted with a real miracle of nature - the cocoa tree. While enjoying the products of the chocolate miracle tree, you need to remember only one thing - a sense of proportion!

The chocolate tree produces fruits that are used to make a favorite treat for many people with a sweet tooth. On the confectionery shelves you can see various chocolates, drinks, figurines, etc. Everyone knows what chocolate is, but not many people know what it is made from.

A little about the tree

Cocoa is a chocolate tree known as Theobroma cacao (first called so by Carl Linnaeus), which means “food of the gods.” The tree belongs to the malvaceae family; previously it was classified as a member of the sterculiaceae family. The genus Theobroma includes about 20 species, but only Theobroma cacao is cultivated. This evergreen tree reaches a height of 10-12 m. Its homeland is the subequatorial regions of South America. It is very demanding: it requires a humid climate, temperatures above 25° and well-drained soil.

The chocolate tree is characterized by a dense crown with dark green leaves and small pinkish flowers, which are located both on the branches and on the tree trunk. This flowering is called caulifloria. The fruits are formed regardless of the season and have the shape of an elongated melon, reaching 40 cm in length.

Ripening occurs within 4 months, and the fruits change color from green to brownish-red.

The fruits can contain up to 50 almond-shaped cocoa beans, arranged in 5 rows. They are closed in a two-lobed dense peel, which is immersed in white pulp. One chocolate tree bears only 30-40 fruits at a time. At the same time, trees under the age of 5 years are recommended to constantly cut off the buds, since it is believed that full ripening of the fruit occurs only by 8 years. And only then will it be possible to harvest a full harvest over several decades.

Varieties of fruits

The chocolate tree bears several types of cocoa beans. Moreover, they differ significantly in aromatic and taste qualities. Some may have a strong taste, while others may be much milder. Among them:

1. Fragrant and high-quality cocoa bean variety Criollo.
2. The bulk of world production (80%) is made up of cocoa beans of the Forastego variety. They taste very much like strawberries.
3. Variety Trinitario. This is a hybrid created in 1727.
4. Calabacillo cocoa beans have the lowest quality.

The Criollo cocoa bean variety accounts for only 3-4% of world production. It is used in the preparation of high-quality types of chocolate. Due to the fact that it is rare and its price is high, the variety is very rarely used in its pure form. The Trinitario variety accounts for up to 15% of cocoa produced worldwide. Now the bulk of cocoa is exported to the countries of West Africa (Nigeria, Cameroon) and South America (Brazil).

Excursion into history

The word “cocoa” was left behind by the Olmec Indian civilization, which existed in 1500-400. BC. And the Mayans were the first to cultivate the chocolate tree. The Mayans and Aztecs made a drink from cocoa powder by adding water and red chili peppers. For them, this drink played a huge role. It was used in almost all significant rituals, and the sanctuaries always contained a container containing a drink called "xocalate". Cocoa beans are an excellent aphrodisiac, and due to this property they were used in the preparation of love potions or in Aztec marriage rituals.

Europeans became acquainted with this wonderful drink during the conquest of America. True, H. Columbus was not too impressed with it and only a little later was brought by the Spaniards to Europe. Local confectioners spent a long time selecting the required ratio of ingredients, but when they succeeded, the chocolate drink quickly began to win the love of the elite.

Already in the 17th century, the first plantations and planters appeared in South America. Local poor people and slaves were used to work and care for chocolate trees. It was a very difficult task, even after slavery had already been abolished.

Europeans brought the chocolate tree to Western Europe, where the climate was suitable, and it took root well.

Now African plantations are no worse than South American ones.

In the 18th century, the first establishments began to open in France where ordinary people could try chocolate. Everyone liked the chocolate drink, so similar establishments began to open all over Europe. It should be noted that all this time chocolate was eaten only in the form of a drink, and the first chocolate bar was made only at the beginning of the 19th century.

Collecting fruits and preparing delicacies

When the fruits ripen, they are collected by pickers, cutting them from the trees with a long knife. After this, the fruits are cut, choosing cocoa beans from them. Then they can be spread out on the ground covered with banana leaves and allowed to dry in the sun or left in a closed container for several days, where they ferment and change color under the influence of yeast and their enzymes. Such fruits become oily and have a pleasant aroma, and they are valued higher than those that were dried immediately.

Fermented beans undergo the same drying in the sun, after which they are peeled from a shell similar to parchment (a good fertilizer). The purified cocoa beans are crushed and then the resulting crumbs are sifted using several sieves. After this, the fruits undergo roasting and grinding, during which the cocoa butter is squeezed out. The result is cocoa powder. To make chocolate, cocoa butter, milk powder, vanilla, nuts or other ingredients are added as desired. There are several types of chocolate depending on how much cocoa mass it contains (black - at least 60%, dark - 35%, milk - at least 25% and 15% milk powder, white - at least 20% and 15% milk powder).

Healing properties

The medicinal properties of cocoa beans were used by the Aztecs.

They used them for bleeding, fever, and intestinal colic. Theobroma cocoa beans contain the substance theobromine, which is very similar to caffeine and has a tonic effect. Cocoa butter is actively used in medicine, because... it is included in various creams and ointments, as well as diarrhea and pain-relieving suppositories. Cocoa butter is also present in expensive lipsticks. Due to the fact that endorphins are produced in the body when eating chocolate, chocolate has an anti-stress effect and has a beneficial effect on the human brain.

Botanical name: Cocoa or Chocolate tree (Theobroma cacao) is a representative of the Theobroma genus, family Malvaceae.

Homeland of cocoa: Central and South America.

Lighting: penumbra.

The soil: nutritious, drained.

Watering: abundant.

Maximum tree height: 15 m.

Average life expectancy: more than 100 years.

Landing: seeds, cuttings.

Description of the cocoa plant: bean fruits and their photos

The cocoa tree belongs to the evergreen plant species. It is a tall tree reaching 10-15 m.

The trunk is straight, up to 30 cm in diameter. The bark is brown, the wood is yellowish. The crown is wide-spread, densely leafed, with numerous branches. The branching is whorled.

The leaves are large, round or oblong-elliptic, thin, entire, arranged alternately, 6-30 cm long, 3-15 cm wide. Dark green, shiny above, matte, light green below. Attached to a thin, short petiole.

The flowers are small or medium in size, up to 1.5 cm in diameter, pinkish-white or red-pink, with short pedicels, collected in bunches. Located on the bark of the internodes of bare trunks and large branches. This type of flowering is called “cauliflory” and is characteristic of tropical forest plants. The flowers emit an unpleasant odor that attracts dung flies and butterflies - cocoa pollinators.

The fruit is large, oval-elongated, 10-30 cm long, looks like a lemon or melon, but has longitudinal deep grooves. The shell is dense, wrinkled, leathery, red, orange or yellow. The pulp is a pink or white pulp containing 5 seed columns. The taste is sweet and sour, viscous. Each pulp column contains from 3 to 12 seeds. One fruit can contain from 15 to 60 seeds. The seeds are oval-shaped, brown or reddish, 2-2.5 cm long. They consist of a dense shell, two large cotyledons and an embryo. The seeds of the chocolate tree are called cocoa beans. One tree produces up to 120 fruits and 4 kg of seeds per year.

Flowering of cocoa begins in the second year of life, fruiting - in 4-5 years. The duration of fruiting is 20-25 years. Peak fruiting is at the age of 10-35 years. After 35 years, the number of fruits decreases every year.

Photos of the cocoa tree are presented in the gallery below.

How do cocoa trees grow?

Wild species of this plant are found in the tropical forests of South and Central America and Mexico. The tree inhabits lowland and multi-tiered forests. Among small forests it grows into groves and forms continuous thickets. The countries where cocoa trees grow have a warm, humid climate, typical of the tropics.

This culture is quite demanding in terms of growing conditions. Grows and develops in warm climates. It does not tolerate temperatures above +28°C and below +20°C, as well as direct sunlight, therefore it does not grow at higher elevations. Prefers loose, fertile soil covered with last year's foliage. Needs daily, abundant watering. It is these greenhouse conditions that nature creates for plants in humid, tropical forests.

Conditions for growing cocoa beans: how to plant

The cocoa plant is propagated by seeds and cuttings. Since the seeds quickly lose their viability, they are planted 1-2 weeks after ripening. Seeds are taken from a ripe fruit and sown in a small container with a diameter of about 7 cm in a soil mixture consisting of turf, leaf soil and sand. The seeds are deepened into the soil 2 cm with the narrow end up. The container with seedlings is stored indoors at a temperature of 20-25°C. The soil is regularly moistened. The emerging seedlings are irrigated with water at room temperature.

There is another way to grow cocoa at home. Before planting cocoa beans, it is necessary to prepare the grains of this plant and the soil mixture. A medium-sized pot with loose, fertilized soil is suitable for planting. Cocoa grains are placed in warm water for a day. After a day, a hole is made in the soil, 2-3 cm deep, which is then filled with water. The grain is placed in the hole and sprinkled with earth on top. The pot is placed in a warm, well-lit place. In hot weather, water regularly. Under the right conditions for growing cocoa, after 14-20 days the first sprout will appear, which will eventually turn into a full-fledged chocolate tree. Since this tropical plant is demanding of air and soil humidity, artificial irrigation is used when growing cocoa beans.

To plant this crop, you can use cuttings, which are cut in the spring from well-developed, semi-lignified shoots. The cuttings should be 15-20 cm long with 3-4 leaves. Single-trunk trees develop from cuttings of vertical shoots, and bush-like trees from lateral shoots.

When growing a tropical tree, it is necessary to ensure the absence of drafts and direct sunlight, and to create an optimal air temperature (20 - 30 ° C). At temperatures below 10°C, growth will stop and the plant will die. When planting, you should remember that the chocolate cocoa tree does not tolerate extreme heat, so trees with a wide, flat-rounded crown that creates shade are planted on nearby plantations.

From March to September, once a month the plant is fed with organic fertilizers, in the summer during the period of active growth - with mineral fertilizers with a predominance of nitrogen. Spraying with special solutions will prevent the development of fungal diseases.

Despite the fact that the chocolate tree is moisture-loving, its leaves should not be over-watered, otherwise mold may develop on them. Stagnant moisture negatively affects the root system of cocoa, so when planting, drainage is done: sand or small stones are poured into the bottom of the pot.

Cocoa varieties and their photos

Today there are 2 main types of cocoa beans: Criollo and Forastero.

Criollo beans They have a neutral, light brown color and a nutty flavor.

Forastero beans dark brown, with a strong aroma and slight bitterness. Beans of the second type are the most common because they have increased resistance to harsh climatic conditions.

Based on where they grow, cocoa beans are divided into African, American and Asian. The name of cocoa beans, as a rule, coincides with the place where they are cultivated.

For example, among African cocoa varieties there are:

Photo gallery

The most popular American varieties are:

Photo gallery

Asian varieties include: “Ceylon”, “Java” and others. Each variety has certain physical and chemical characteristics.

Modern varieties of cocoa make it possible to plant trees up to 3 m high, which makes harvesting easier when the fruits ripen.

Application of cocoa beans

The fruits of the cocoa tree are valuable raw materials in the food industry of many countries. They are used to make chocolate, cocoa drink and other confectionery products. Cocoa butter, obtained by pressing ground beans, is used in cosmetology and pharmacology; in addition, it is a valuable ingredient in chocolate, making it soft and aromatic. Alcoholic drinks are produced from the pulp of the cocoa fruit.

The bean husks are used to feed livestock.

You can see what the cocoa tree beans look like in the photo below.

Harvesting cocoa fruits

Harvesting the fruits of this crop is a very labor-intensive process that requires great physical effort. Ripe fruits hanging from the lower branches are cut off, and fruits hanging higher are knocked down with sticks. The collected fruits are processed manually. The fruit shells are crushed, the seeds are separated from the pulp and shells. The seeds then undergo a fermentation process that lasts for 7 days. As a result of fermentation, the seeds acquire a characteristic taste and aroma.

Drying of beans is carried out under the sun in the open air or in drying ovens. After drying, the beans lose about 50% of their original mass, after which they are packaged in special bags and sent to chocolate-producing countries, where they are processed into cocoa powder, cocoa liquor, butter and other products.

From the history of the chocolate tree

The chocolate tree appeared in European countries in the 16th century. Its discoverers were the Spaniards, who, during the conquest of South and Central America, noticed that the Indians widely used the seeds of this plant for food.

In Europe, for a long time only hot chocolate drink was prepared from cocoa seeds. In France, milk, sugar and vanilla were added to this drink. Only wealthy people could afford such a dessert.

The first confectioneries selling chocolate products opened in Great Britain in the 17th century. The visitors were exclusively representatives of the upper classes.

Until the 19th century, chocolate was consumed as a drink. It wasn't until 1819 that the first chocolate bar was created in Switzerland. In addition, the Swiss learned to obtain butter and powder from cocoa beans.

Today, chocolate tree seeds are one of the most common ingredients in a variety of desserts.

Fragrant cocoa and chocolate are favorite treats for both adults and children. Where do cocoa beans grow, which the Aztecs considered a gift from the gods and used as currency? We tell you how and where the chocolate tree grows, as well as how its fruits are currently collected.

Tree on which cocoa beans grow

The evergreen plant on which cocoa beans grow is called a chocolate tree (Latin: Theobrōma cacāo). Biologically, it belongs to the Malvaceae family and can reach 12 meters in height.

Several types of chocolate trees are cultivated to produce cocoa powder: Theobrōma bicolor, Theobrōma subincanum and Theobrōma grandiflorum.

The scientific name Theobrōma was given to the tree by Carl Linnaeus and is translated from Greek as “food of the gods.”

An interesting feature of the chocolate tree is that the fruits containing cocoa beans grow not on the branches, but on the trunk of the plant. Biologists call this cauliflory. In Russia there is a plant with the same feature - sea buckthorn.

Chocolate tree varieties

The varietal diversity of the chocolate tree is not too great. The most common variety is Forastero, accounting for 85% of the world's total harvest. This variety is concentrated in Africa; the plant requires a very hot climate.

National cocoa beans grow in South America. These chocolate trees require careful care and are susceptible to pest attacks.

The fruits of the Criollo chocolate tree have the most delicate aroma. However, the plant is one of the most capricious to care for, so the yield does not exceed 1/10 of the world’s share.

Another variety was obtained by crossing Criollo and Forastero. It is called Trinitario and is native to South Asia. Chocolate made from such cocoa beans has a unique bright aroma and delicate taste.

Home of the chocolate tree

The historical homeland of the tree that produces cocoa beans is South America. It was here, in the Amazonian jungle, where humid heat reigns almost all year round, that man first began to use the fruits of the chocolate tree.

In the modern world, the export of cocoa beans is extremely important for developing countries. Chocolate tree cultivation is concentrated in Central America and Africa. Due to the suitable climate, these areas account for 30% of the annual harvest worldwide. Indonesia also contributes to global exports, accounting for about 20%.

However, Côte d'Ivoire (Ivory Coast) is considered the largest cocoa producer. Today, the largest chocolate tree plantations are located there.

In Russia, a chocolate tree can only be grown in greenhouse conditions, since the plant needs a certain humidity and temperature. The costs of this will exceed the level of income, so growing chocolate trees is not a priority agricultural task.

History of human use of cocoa beans

Initially, the pulp of the fruits of the chocolate tree was consumed as food, and not cocoa beans. The pulp was used to produce sweet mash, which was used as a mild analgesic and tonic drink.

Then, in the 13th century, the Mayans began to include the consumption of a drink made from cocoa beans in their sacred rituals. The Aztecs generally believed that chocolate beans were a gift from the god Quetzalcoatl and added hot spices to them.

For a long time, the fruits of the chocolate tree were available only to the privileged nobility, but already in the 16th century, Spanish conquistadors spread cocoa beans throughout the New World. Since the 18th century, the drink cocoa, almost the same as we know it now, has been consumed with milk and sugar everywhere.

Cocoa beans and modernity

Nowadays, growing and harvesting chocolate trees is done in much the same way as it was a hundred or two hundred years ago. Most manipulations are done manually, with rare exceptions.

The chocolate tree produces two harvests, but requires constant cultivation of the soil and abundant watering. This is hard and exhausting work. Usually the whole family, young and old, works on plantations.

The first and extremely important stage of harvesting is cutting the ripe fruits from the tree trunk. This is done with a very sharp knife and care is taken not to damage the ovary so that the tree has the opportunity to grow new flowers in this place.

The second stage of preparing the fruits of the chocolate tree for processing is fermentation. The fruits are opened with a sharp knife and the pulp is removed from them - white pulp with cocoa beans. It is placed in boxes or barrels where it must ferment. It is this stage that gives the finished chocolate an unforgettable, intoxicating aroma.

The third stage is drying the cocoa beans. Most plantations try not to use drying ovens, as this gives the cocoa powder a burnt taste.

And now cocoa butter and cocoa powder are produced from these dried beans. It should be remembered that the product we are familiar with was created with the participation of many people and thanks to their manual labor.