Theobroma Cacao - Forastero

Theobroma cacao, which means "food of the gods" in Greek. Native to the lowland rainforests of the Amazon and Orinoco river based in South America. Small evergreen tree, typically growing 6-12 meters tall. Glossy, leathery leaves that can be up to 30 cm long and start red before turning green. Small, yellowish-white to pale pink flowers that grow directly on the trunk and branches. Football-shaped pods that ripen to a yellow or orange color and contain the prized cocoa beans.

Cocoa beans are processed into cocoa powder, cocoa butter, and chocolate, making the cacao plant a vital crop for billions of chocolate lovers worldwide. The cacao plant has been revered for centuries by indigenous cultures in Central and South America. The Aztecs and Mayans used it to make a bitter drink called "xocolatl" and considered it a gift from the gods.

It takes about 5 years for a cacao tree to mature and start producing pods. Each pod contains around 30-50 cocoa beans. New Zealand's temperate climate is significantly cooler than the tropical paradise cacao trees prefer (ideally, 21-29°C). I highly recommend growing them in a greenhouse or indoor space. Full sun exposure can be too harsh, especially for young trees, so aim for filtered sunlight or partial shade throughout the day.