Cocoa Fruit Live Plants (Theobroma Cacao)

The Cacao tree, scientifically known as Theobroma, originates from the rainforest regions of tropical America and is a small tree celebrated globally as the source material for chocolate production. Typically, it starts bearing fruits after about 3 years of growth. Its seeds, referred to as cocoa beans, are subjected to processing to yield cocoa powder, cocoa butter, and the delectable chocolate we all know and love.

Cocoa Fruit is borne on an evergreen tree, and it is primarily the seeds that find their way into chocolate manufacturing. These fruits encompass cocoa pods that come in various hues like yellow, purplish, red, or green-white, each containing an impressive 20-50 seeds. The seeds themselves are oval, measuring about 2.5 cm in length, and are enveloped by a sweet, sticky, white pulp that is also edible.

Cacao boasts a multitude of medicinal uses, such as stimulating the nervous system, reducing blood pressure, widening the coronary arteries, and providing relief while also softening damaged skin.

Commonly known as Cocoa, its botanical name remains Theobroma cocoa. Typically, these trees begin flowering and fruiting around the 3-year mark, requiring a moderate level of maintenance for optimal cultivation.