Theobroma cacao
Theobroma cacao
Cacao
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Description
Theobroma cacao, the chocolate tree, is a lush tropical evergreen that bears fragrant flowers right on its trunk and pods filled with cocoa beans. It thrives in warm, humid conditions with gentle, filtered light—perfect for a bright greenhouse or a carefully managed indoor tropical corner.
Common Names
CacaoCocoa treeChocolate treeCacao treeCocoa
Context
nativeRegion
Humid lowland rainforests of the Upper Amazon basin in Central and South America.
usdaZones
11–13 (container culture indoors/greenhouse in cooler zones)
companionPlants
Banana/Plantain (Musa spp.), Inga (ice cream bean), Gliricidia sepium (madre de cacao), Erythrina spp., Coconut (Cocos nucifera), Vanilla (Vanilla planifolia), Black pepper (Piper nigrum)
culturalUses
Source of cocoa beans for chocolate, cocoa powder, and cocoa butter; traditional ceremonial beverages in Mesoamerica; cacao butter used in cosmetics and medicine; common in agroforestry as an understory crop.
Care
Care Requirements
LightBright, filtered light to dappled sun; protect from harsh midday rays. A few hours of gentle morning sun is ideal.
WateringKeep evenly moist but never waterlogged. Allow the top 1–2 cm (1/2–3/4 in) of soil to dry slightly between waterings. Sensitive to drought and salt buildup; use rainwater or filtered water if possible.
SoilRich, airy, well-draining mix with high organic matter; slightly acidic (pH 5.5–6.8). Blend of high-quality potting mix, fine bark, perlite/pumice, and compost works well.
FertilizerFeed lightly but regularly in warm months with a balanced fertilizer (e.g., 3-1-2 or 10-10-10) plus micronutrients; supplement magnesium if leaves pale. Reduce feeding in cooler months.
HumidityHigh humidity (60–85%) is best; benefit from humidifier, pebble tray, or greenhouse conditions.
TemperatureWarm and stable: 70–90°F (21–32°C) optimal. Avoid below 55°F (13°C); protect from cold drafts and rapid swings.
Growth & Life Cycle
HabitEvergreen, understory tree with cauliflorous flowering (flowers and pods on trunk and main branches).
Mature Size10–25 ft (3–8 m) in cultivation; up to 30–40 ft (9–12 m) in ideal tropical conditions.
Growth RateModerate (faster in true tropical conditions).
BloomingSmall, pink-white flowers year-round in warm climates; pollinated mainly by tiny midges. Pods mature 5–7 months after pollination.
DormancyEvergreen with no true dormancy; growth slows in cool or low-light periods.
Propagation
MethodsFresh seed (recalcitrant; sow immediately), Grafting/budding onto vigorous or disease-resistant rootstock, Semi-hardwood cuttings (more challenging)
DifficultyModerate
Best SeasonSpring to early summer for seeds, grafting, and cuttings in warm, humid conditions.
Maintenance & Notes
PruningTrain a strong framework; select a main stem and 3–5 primary branches at the first jorquette. Remove suckers (chupons), dead or crossing wood, and thin lightly to improve airflow and light.
RepottingYoung plants benefit from annual up-potting into deep containers to accommodate a taproot. Repot when rootbound, ideally in spring; handle roots gently.
Pests & DiseasesIndoors: aphids, mealybugs, scale, spider mites. Tropics: capsid bugs, pod borers; diseases include black pod (Phytophthora), frosty pod, witches’ broom, and root rot in poorly drained soils.
ToxicitySeeds and foliage contain theobromine and caffeine—toxic to pets (dogs, cats). Pods/beans are edible after proper processing for humans.
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