CHOCOLATE FAMILY (STERCULIACEAE) 



158. Cacao, chocolate-tree 



Cacao, the soiirte of cocoa and chocolate, is a 

 small cultivated tree characterized by: (1) low 

 spreading crown; (2) large elliptic or oblong 

 leaves hanging downward, 8-14 inches long and 

 2i/2^y2 inches broad, long-pointed, broadest above 

 middle, and rounded at base; (3) many flowers in 

 clusters along tnink, branches, and larger twigs, 

 1 to several on slender pink stalks %-l inch long, 

 oddly star-shaped, 5-parted, and spreading, % 

 inch across, whitish, tinged with orange and pink ; 

 and (4) the large oblong or egg-shaped, yellow or 

 purplish, fleshy fruits 6-12 inches long and 3-4 

 inches thick, pointed, ridged and grooved, and 

 hanging downward from trunk. 



This evergreen tree, cultivated under larger 

 shade trees, becomes 25 feet high and 6 inches in 

 trunk diameter. The dark brown bark is fis- 

 sured and rough, and inner bark is light brown 

 and tasteless. The twigs are brown and minutely 

 haii'y wlien young. 



The alternate leaves hang down from petioles 

 1/4-1 inch long. Blades are slightly thickened, not 

 toothed on edges, green or dark green on upper 

 surface and paler beneath. 



Flowers have 5 narrow, pointed, widely spread- 

 ing pink sepals i/4 "ich long; 5 ])etals i/4 inch long, 

 hood-shaped at base, with a veiy narrow middle 

 part bent backward, and spoon-shaped at apex ; 5 

 short stamens united into a cup at base and with 

 5 vei-y nari'ow lobes i/4 inch high ; and pistil com- 

 posed of 5-celled ovary, style, and stigma. 



In the large 5-cellecl fruits are many large 

 chocolate-colored or purplish seeds 1 inch or more 

 in length and bitter tasting. There are about 200 



Theobroma cacao L* 



seeds to a pound. Flowering in summer and fall. 

 Fruits mature chiefly in spring and summer. 



The light brown, hard wood is not used in Puer- 

 to Rico. 



Cacao is planted widely in wet tropical regions 

 for its seeds or "beans," from which cocoa and 

 chocolate are prepared by grinding and roasting. 

 It is one of the best known cultivated plants origi- 

 nating in the New World. The Spanish Conquis- 

 tadores found it already being cultivated by the 

 Mexican Indians. Besides the main use in Mexico 

 for preparing drinks, the seeds served the natives 

 as money. Sweetened chocolate now is an im- 

 portant ingredient of candies and desserts as well 

 as a popular beverage. Cacao (cocoa) powder and 

 synip from the seeds are official in the United 

 States Pharmacopoeia, serving as a flavoring agent 

 and concentrated nutriment. 



In active and abandoned coffee plantations, 

 chiefly in the western part of the lower mountain 

 regions of Puerto Rico. Cacao is planted to a 

 limited extent also in St. Croix. 



Range. — Native of southern Mexico and Cen- 

 tral America and spread by cultivation south to 

 Peru, Bolivia, and Brazil. Introduced and planted 

 throughout the West Indies, mostly on a small 

 scale. ProjDagation worldwide in moist tropical 

 regions. 



Other common names. — cacao (Spanish) ; 

 cacao, cocoa, chocolate-tree (English) ; cacao, 

 cacaoyer (French); cacao, cacateiro (Brazil). 

 Several cultivated varieties have been given de- 

 scriptive common names. 



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