A cacao tree, scientifically known as Theobroma cacao, is a tropical evergreen tree native to the deep rainforests of Central and South America. It belongs to the family Malvaceae and is primarily cultivated for its fruit, which is used to produce chocolate.
Forastero cacao tree variety
This is a Forastero variety cacao tree. This variety is the most widely cultivated, accounting for about 80-90% of the world's cocoa production. It is known for its robust flavor profile, often described as bitter or earthy. Forastero trees are hardy and resistant to diseases, making them relatively easy to cultivate. However, the flavor is generally considered inferior to other varieties, which is why it's often used in bulk chocolate production.
Cacao tree fruit (pod)
The cacao fruit, also known as a cacao pod, is the edible fruit of the cacao tree (Theobroma cacao). The pod is attached to the tree trunk or larger branches through a short stem known as the peduncle.
Size and Shape:
- Cacao pods are relatively large and have a distinctive shape. They are elongated and typically measure around 15 to 25 centimeters (6 to 10 inches) in length. The size can vary depending on the variety and maturity of the pod.
Color and Texture:
- The outer skin of a cacao pod has a thick, tough texture. When ripe, the color of the pod's exterior can range from yellow, orange to red. The surface of the pod can be smooth or slightly ribbed.
Pulp:
- Inside the cacao pod, there is a sweet and tangy pulp that surrounds the cacao beans. The pulp is white and fleshy, and its flavor varies depending on the variety and ripeness of the fruit. It has a tropical fruity taste and is often consumed by animals and humans.
Cacao Beans:
- The main reason for the popularity of cacao fruit is the beans (seeds) it contains. Embedded within the pulp of the pod, there are numerous cacao beans. These beans are arranged in rows or clusters and are usually covered with a whitish membrane. Cacao beans are oval-shaped, flattened, and about 1 to 3 centimeters (0.4 to 1.2 inches) in length.
Harvesting and Processing:
- Cacao pods are harvested when they reach maturity. The process involves carefully cutting the pods from the tree using tools like machetes. Once harvested, the pods are opened, either by hand or using specialized tools, to extract the cacao beans and pulp. The beans undergo fermentation and drying processes to develop their characteristic flavor and aroma.
The cacao fruit is a vital part of the chocolate-making process. The beans extracted from the pods serve as the raw material for chocolate production, while the pulp can be consumed as a juicy snack or utilized in various culinary applications.Â
