Cacao

Sub-Canopy

Cacao

Theobroma cacao

Also known as: Cocoa Tree, Chocolate Tree

Sub-Canopy Malvaceae EdibleMedicinalWildlife Attractor
Hardiness Zone
11-12
Ideal Temp
65–90°F
Survives Down To
60°F
Life Cycle
Perennial

Cacao (*Theobroma cacao*) is a small evergreen tree native to the tropical regions of Central and South America. It typically grows between 4 to 8 meters in height and features glossy, leathery leaves that start as reddish in color before maturing to green. The tree produces small, pinkish-white flowers directly on its trunk and older branches—a phenomenon known as cauliflory. These flowers develop into large, ovoid pods containing numerous seeds, commonly known as cocoa beans. ✂️🫘 Methods to Propagate: - **Seeds:** Sow fresh seeds in a well-draining, humus-rich substrate. Germination occurs within a week under optimal conditions. Seedlings should be kept in a shaded environment with high humidity. - **Cuttings:** Semi-hardwood cuttings can be taken and rooted in a controlled environment with high humidity and consistent temperatures. 🌞💧 Sun and Water Requirements: - **Sun:** Prefers partial shade, especially during the early stages of growth. Mature trees can tolerate more light but still benefit from some shade. - **Water:** Requires consistent moisture; regular watering is essential, but ensure the soil drains well to prevent waterlogging. 🧑‍🌾👩‍🌾 When to Harvest: - **Pods:** Harvesting occurs when the pods turn a yellow or orange color, approximately 5 to 6 months after flowering. Pods are typically harvested twice a year, with peak seasons varying by region.

Good Neighbors
  • Banana
  • Papaya
  • Coconut
Known Threats — Organic Solutions Only
Aphids
Aphidoidea
Banded Winged Whitefly
Trialeurodes abutiloneus
Cocoa Pod Borer
Conopomorpha cramerella
Mealybugs
Pseudococcidae