Table Of Contents
- Overview
- Introduction
- Description
- Physical Description
- Formal Description
- Molecular Biology and Genetics
- Etymology
- Reproductive Biology
- Ecology and Distribution
- Distribution
- Habitat
- Pollination
- Evolution and Systematics
- Higher Level Affiliations
- Relevance
- Culture
- Cultivation
- How to Grow
- Uses
- Currency
- Human Health
- Biodiversity Heritage Library
- References and More Information
- Literature References
- Research Resources
- Editor's Links
- Specialist Projects
- eBooks
- Common Names
Introduction
Cacao (Theobroma cacao) is a small (4–8 m tall (15-26 ft)) evergreen tree in the family Sterculiaceae (alternatively Malvaceae), native to the deep tropical region of the Americas. There are two prominent competing theories about the origins of the original wild Theobroma cacao tree. One group of proponents believe wild examples were originally distributed from southeastern Mexico to the Amazon basin, with domestication taking place both in the Lacandon area of Mesoamerica and in lowland South America. Recent studies of Theobroma cacao genetics seem to show that the plant originated in the Amazon and was distributed by man throughout Central America and Mesoamerica. Its seeds are used to make cocoa and chocolate.
The tree is today found growing wild in the low foothills of the Andes at elevations of around 200–400 m (650-1300 ft) in the Amazon and Orinoco river basins. It requires a humid climate with regular rainfall and good soil. It is an understory tree, growing best with some overhead shade. The leaves are alternate, entire, unlobed, 10–40 cm (4-16 in) long and 5–20 cm (2-8 in) broad.
Explore
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Mastacembelus zebratus Matthes, 1962 |
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Sillago parvisquamis Gill, 1861
Small-scale sillago |
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Ilisha macrogaster Bleeker, 1866
Kalimantan ilisha |
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Coris ballieui Vaillant & Sauvage, 1875
Sand wrasse |
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Hyperoglyphe antarctica (Carmichael, 1819)
Antarctic butterfish |