15 Facts About Theobroma cacao

Theobroma cacao, called the cacao tree and the cocoa tree, is a small evergreen tree in the family Malvaceae.

Cacao belongs to the genus Theobroma classified under the subfamily Byttnerioideae of the mallow family Malvaceae.

The specific name Theobroma cacao is the Hispanization of the name of the plant in indigenous Mesoamerican languages.

Theobroma cacao is widely distributed from southeastern Mexico to the Amazon basin.

In November 2000, the Theobroma cacao beans coming from Chuao were awarded an appellation of origin under the title .

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Roasting T cacao by using superheated steam was found to be better than conventional roasting because it resulted in same quality of cocoa beans in a shorter amount of time.

Pests and diseases to which Theobroma cacao is subject, along with climate change, mean that new varieties will be needed to respond to these challenges.

Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because Theobroma cacao has recalcitrant seeds that cannot be stored in a conventional genebank.

Some natural areas of Theobroma cacao diversity are protected by various forms of conservation, for example national parks.

Specific type of bacteria Streptomyces camerooniansis was found to be beneficial for T cacao by helping plant growth by accelerating seed germination of T cacao, inhibiting growth of various types of microorganisms, and preventing rotting by Phytophthora megakarya.

Genome of T cacao is diploid, its size is 430 Mbp, and it comprises 10 chromosome pairs .

The Theobroma cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants, and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to Theobroma cacao's 10 chromosome pairs.

Ceramic vessels with residues from the preparation of Theobroma cacao beverages have been found at archaeological sites dating back to the Early Formative period.

Several mixtures of Theobroma cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes.

The Theobroma cacao beverage was used as a ritual only by men, as it was believed to be an intoxicating food unsuitable for women and children.