Cocoa beans grow where on which tree. Chocolate cocoa tree: photos of varieties, how cocoa beans grow. Cocoa beans and weight loss

Whether it's a hot cocoa drink or soft, melt-in-your-mouth praline sweets - chocolate gift always appropriate on all occasions: birthday, Christmas or Easter. For many centuries, this sweet temptation has been a special gift that brings joy to both parties: the one who gives it and the one who receives it. The preparation of chocolate from cocoa beans is based on the recipes of South American aborigines.

History of cocoa

Chocolate is made from cocoa beans

Cocoa beans were a symbol of wealth and power. Only the elite could afford a drink made from cocoa beans. They valued cocoa beans so highly that they used them as money. For example, a slave could be bought for 100 beans.

From South America to Europe

The cocoa tree grows in the equatorial regions of America and West Africa. Constant warmth and high humidity in the air and soil are the main prerequisites for good growth of the chocolate tree. In total, there are more than 20 species of trees from the Theobroma genus, belonging to the Sterculiaceae family. But only one species is used to make chocolate - Theobroma cacao. The name “Theobroma” was given to it by the famous Swedish naturalist Carl Linnaeus, which translates as “food of the gods”. From "Theobroma" comes the name of the alkaloid theobromine, which is very similar to caffeine. Theobromine is found in cocoa beans and has an stimulating effect, it awakens feelings of joy, improves mood and sharpens the senses.

Young fruits of the chocolate tree are green, then, as they ripen, they turn red-orange

The first European to taste the divine chocolate drink was Christopher Columbus. During the next expedition overseas, the Indians warmly greeted the guests and treated them to a foamy drink. Columbus really liked the taste. As it turned out later, the drink was made from the fruits of the chocolate tree, which was found everywhere here. Returning to Spain, Columbus brought several cocoa beans to the king's court, but then no one paid any attention to them.

The famous contemporary of Columbus, the Spanish conquistador Hernan Cortes, also tried the divine drink “Xocolatl”. When he first entered Aztec land in 1519, he was mistaken for a god. The Aztecs treated the guest to their bitter drink, which the stranger was delighted with. Returning from Mexico to Spain, Cortez brought with him several bags of cocoa beans. Heading to the Spanish king, he took with him a box of selected beans and a recipe for making a drink. Chocolate soon became a must-have drink for Spanish aristocrats and very quickly gained favor throughout Europe.

Growing

Today, the chocolate tree is cultivated in Central and South America, in the Ivory Coast and other countries of West Africa, as well as in South Asia, for example, in Indonesia, where the air temperature never drops below +180C and fluctuates between +300C . The annual rainfall in these countries exceeds 2000 milliliters, and air humidity is over 70%. These are favorable conditions for normal plant growth. The same conditions are necessary for growing a chocolate tree indoors.

A chocolate tree can be grown indoors or in a winter garden

Cocoa tree as a houseplant

Flowers and fruits of the cocoa tree grow directly on the trunk

After some time, yellow, orange or purple fruits the size of an apple form on the trunk and branches of the tree. It must be remembered that the chocolate tree does not like drafts and dry air from central heating radiators, so it is better to place a humidifier near the plant. And do not overdo it with moisturizing the leaves. Mold may form on leaves that are too wet. Water the plant with slightly warm water (min. 200C) that does not contain lime. The roots should be constantly slightly moistened. But you don’t need to be too zealous, as stagnant moisture harms the roots. In winter, watering should be reduced. In winter, the tree also needs additional artificial lighting. And from March to September, once a month you should feed the chocolate tree with organic fertilizers.

Typically, in natural conditions, the fruits of the chocolate tree reach the size of rugby balls and grow up to 15-30 cm in length. In indoor conditions, if artificial pollination has occurred, the fruits, of course, will not be able to reach such sizes. From the beginning of flowering to the ripening of cocoa fruits, it takes exactly 5 to 6 months, depending on the location of the plant. In its homeland, the chocolate tree blooms and bears fruit continuously.

Cocoa bean processing

Cocoa beans - in professional language called cocoa seeds - are located inside the fruit and are covered with white juicy pulp, the so-called pulp.

Cut fruit with pulp-covered seeds

Before the beans are made into cocoa powder or chocolate, they must be fermented and sun-dried to separate the pulp from the beans, prevent them from sprouting, and enhance their flavor. Then the cocoa beans are roasted over a fire, the shell is removed and crushed.

Chocolate production

Making chocolate is a little different from making cocoa powder. Turning crushed cocoa beans into chocolate is the secret area of ​​chocolate making. Various components are added to liquid cocoa mass: sugar, powdered milk, flavorings and cocoa butter. All this is mixed until a homogeneous mass is obtained. Then the chocolate mass is subjected to conching - intensive kneading at high temperatures, as a result of which excess moisture evaporates and excessive bitterness is forced out. Next, the chocolate mass goes through the tempering stage - the chocolate is heated and cooled several times until the cocoa butter transforms into the most stable form. After tempering, the chocolate is poured into various forms.

Fruits, beans, cocoa powder and leaves of the chocolate tree

Advice:
The ideal temperature for storing chocolate is from +13 0 C to +18 0 C. At higher temperatures, fat appears on the surface and the chocolate turns white. White coating on chocolate is not dangerous to health, but it looks unattractive and tasteless. The shelf life of chocolate without additives is 6 months.

Translation: Lesya Vasko
especially for the Internet portal
garden center "Your Garden"

Cocoa has been a favorite drink of many people since childhood. It gives a unique taste to sweets, baked goods, and various confectionery delights. This product is the result of processing chocolate tree seeds, which will be discussed below.

Description of the appearance of the plant

First of all, let's talk about what a cocoa tree looks like. It belongs to the evergreen genus Theobroma from the Malvaceae family. Adult specimens are characterized by a straight, rather thin trunk, not exceeding 30 cm in girth, with an average height of 10 meters. The crown consists of many branches, densely leafy and widely spread. The color of the bark is brown, and the wood is yellowish. The leaf of the plant is large, round or ellipsoid in shape. Attached with a short petiole. It has a shiny, dark green surface on top and a matte, lighter shade of green underneath. The leaf dimensions reach 15 cm in width and 30 cm in length, located alternately on the branches. The life cycle of a plant can exceed a hundred years. Fruits several times a year.

Flowering and fruiting

Based on the type of flowering, the cocoa bean tree (you see the photo in the article) belongs to the so-called cauliflory. Flowers are located on the bark of large branches and trunks in large numbers. Collected in bunches or arranged individually, they are attached by short pedicels. The size of the flowers in diameter is up to 15 mm, the color is reddish-pink, white with a pink tint. Flowers are pollinated by butterflies, insects, and dung flies. They are attracted by the unpleasant floral smell. Over the course of a year, 30-40 thousand flowers appear on the tree bark, of which only 250-400 receive an ovary. Flowers appear starting from the second year of life, and fruits are set in 4-5 years. The tree does not have a clearly defined flowering period. Except for the period of heavy rains, it blooms and bears fruit continuously. Active fruiting lasts 20-25 years. The largest harvests of fruits are obtained at 10-35 years of age, then the size of the harvest gradually decreases.

Fruits of the tree

Externally, the fruits of the cocoa tree resemble, with their elongated oval shape, a torpedo melon or lemon, only larger in size and with deep grooves along the body. Individual specimens weigh 0.5 kg and are 30 cm long. The peel is dense and feels like leather. From the inside, they are a fruit with a pulp of five seed columns and a pleasant sweet and sour pink or white. Each such column includes 3-12 seeds. The fruit takes a long time to ripen, from six months to a year. Harvesting one harvest yields up to two hundred fruits per tree.

What do cocoa beans look like?

The seeds of the fruit are cocoa beans. A seed in a dense shell, oval in shape with two cotyledons, with an embryo inside, in red or brown shades, 20-25 mm long.

Places of growth

Where does the cocoa tree grow? Its homeland is the tropics of the South American continent and Central America with a humid, warm climate. Wild species of cocoa trees are still found there today. The plant is demanding of environmental conditions:

• The optimal temperature is 20-28 degrees Celsius.
• Partial shade without sources of direct sunlight.
• Loose and fertile soil.
• Daily need for abundant moisture.

How does it reproduce

The cocoa tree is propagated by seeds, and cuttings are also used under artificial conditions. Seeds can germinate for a short time, so sowing is done one to two weeks after they have fully ripened. The soil for planting is prepared from sand, turf soil and leaf humus. Fill a small container with it, place fresh seeds there, deepening them by 2 cm. Germination is carried out at + 20 degrees air temperature and regular humidification. The seedlings are irrigated with warm water.

Cuttings 15-20 cm in size with several leaves are cut in the spring. For propagation purposes, semi-lignified shoots are used. A cutting from a vertical shoot grows into a single-stem plant. Side shoots give rise to bush-shaped plants.

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

• Prepare a loose soil mixture with the addition of fertilizers.
• Pour it into a container for planting.
• Bean seeds are soaked in warm water for a day.
• Make holes in the soil 2-3 cm deep and pour water into each.
• A grain is poked into the prepared holes, sprinkled with soil.
• The container is left in a warm, lit place.
• Don't forget about regular watering.

If everything is done correctly, sprouts will appear after 2-3 weeks. When transplanting a seedling to a permanent place, drainage is made from sand or other suitable material at the bottom of the pot. The roots of a moisture-loving plant cannot tolerate stagnant water. For the full existence of a chocolate tree, you need:

• ambient temperature 20-30 degrees Celsius and sufficient humidity;
• partial shade, no drafts;
• fertilizing with organic fertilizers monthly from March to September;
• in the summer months, fertilizing with mineral fertilizers with a predominant nitrogen content is added to organic ones;
• periodic treatment with special compounds for the prevention of fungal diseases.

Chocolate tree leaves can become moldy if overwatered.

Types and varieties of cocoa trees

Criollo and Forastero are the main cultivated types of chocolate trees today:

• Criollo is characterized by a nutty flavor and light brown color. Grows in Mexico and Central America. A high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and capricious in relation to weather disasters. Beans from this type of chocolate tree make up only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

• Forastero is a dark brown seed with a slightly bitter taste and a strong aroma. The species ranks first in world cocoa production. Provides 80% of the market supply of raw materials. It is popular for the high yield and growth rate of trees of this species. Cultivated by countries in Africa, South and Central America. The finished product tastes characteristically bitter and slightly acidic.
• The Trinitario variety was artificially bred by crossing the two above-mentioned species. The cocoa tree (the photo is presented to your attention below) is grown in Asian countries, Central and South America. The taste of the finished product from beans of this type is characterized by pleasant bitterness and exquisite aroma.

• It should be said about a rare species called National. Grown in South America, the beans have a long-lasting, unique aroma.

Depending on the place of growth, Asian, American and African beans are distinguished. They vary in quality, taste and aroma. The name is derived from the territorial affiliation of their plantings:

• African varieties are represented by Cameroon, Ghana, Angola.
• American varieties are Bahia, Grenada, Cuba, Ecuador.
• Asian varieties - Ceylon, Java.

Harvesting the fruits of the chocolate tree

The process of collecting cocoa fruits is carried out using manual labor. Ripe fruits growing from below are cut off with a sharp knife, and those that cannot be removed from the branch by hand are knocked down with sticks. Processing of the harvested crop is also done manually: seeds are removed from crushed fruit shells, placed on banana leaves and covered with them. Then, within 5-7 days, they undergo a period of fermentation (fermentation), acquiring an aroma and their inherent delicate taste. The bitterness and acidity disappear. The beans are dried naturally in the sun or in ovens. The drying process lasts 7-10 days with daily stirring. The weight loss is half of the initial weight. The finished raw materials are sent for processing, packed in special jute bags. Beans can be stored in them for several years.

Benefits of fruits, seeds and their use, contraindications

The fruit pulp of the chocolate tree serves as raw material for making alcoholic drinks. The waste serves as feed for livestock. The most valuable part is the seeds (beans) - the raw material for producing cocoa butter, chocolate, cocoa powder in food production. Cocoa butter is included in certain medicines and is also used in cosmetology. The microelements, organic acids, minerals, fats, and vitamins contained in the composition are beneficial for health. The cocoa drink tones and quickly saturates the body; it is especially useful for manual workers and athletes for quick recovery of strength. Chocolate is good for blood vessels and the heart, and has antioxidant properties.

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. You should also remember about the 0.2% caffeine contained in the beans.

From the history of the popularity of cocoa beans

Cocoa beans were brought to the countries of the Old World in the 16th century, after the discovery and conquest of the American continent. The Spaniards were the first to notice the value the Indians saw in the seeds of this plant. The cocoa tree was considered sacred by them, having divine origin. The value of the fruits was so great that they were exchanged for slaves. Spain was the first among European countries to try this product and for more than a century did not allow it to be exported beyond its borders.

For a long time, Europeans prepared only a drink from them - hot chocolate. Only wealthy people allowed themselves this pleasure. The first solid chocolate bar was created by a Swiss confectioner in 1819. But first, Swiss culinary specialists came up with a technology for processing seeds, extracting oil and then obtaining powder. Today, products containing chocolate tree seeds are available to most people; this is one of the most sought-after ingredients in confectionery treats.

Cocoa beans are the grains that fill the fruits of the chocolate (cocoa) tree. They have a bright aroma and natural bitter taste, and are used both raw and processed in a wide variety of industries (cooking, cosmetology, pharmacology, perfumery).

The cocoa tree is an evergreen species of the genus Theombroma from the Malvaceae family, whose lifespan is more than a hundred years.

• It is quite powerful and can reach a height of up to 15 m.
• The crown of the tree is very spreading, with a lot of large-sized foliage.
• Cocoa flowers are located on the bark of strong branches and trunk. They are small in size and have an unpleasant odor that attracts dung flies and butterflies. After pollination by these insects, cocoa fruits are formed.
• The fruits are red, yellow or orange in shape and appearance, reminiscent of a lemon, but much larger in size and with deep grooves on the surface. The inside of the fruit consists of pulp, in the compartments of which there are seeds - cocoa beans, up to 12 pieces. in everyone.

Cocoa beans began to be used for their taste and aroma. They gained wider popularity after studying them chemical composition. The number of vitamins, micro- and macroelements in beans in total reaches 300 items, which gives them a large list of beneficial properties.

The composition of chocolate tree seeds includes:

• vitamins – PP, B1, B2, provitamin A;
• alkaloids – theobromine and caffeine;
• micro and macroelements - magnesium, potassium, chlorine, phosphorus, calcium, sodium, sulfur, as well as iron, zinc, cobalt, copper, molybdenum and manganese;
• antioxidants, organic acids, carbohydrates and proteins, tannins, aromatic and coloring substances, oils.

The high calorie content (565 kcal) is due to the presence of fat in cocoa beans, which is 50%.

Despite this, nutritionists include cocoa beans in the diet of people suffering from obesity. This is due to the presence of certain substances in the grains that promote the breakdown of fats, improve metabolism and digestion.

Where do cocoa beans grow?

To grow a chocolate tree, you need a climate with a temperature of at least 20 degrees and high humidity. Therefore, the tropical humid conditions of South America, Africa and Indonesia are most suitable. The main producers and suppliers of cocoa beans are Nigeria, Colombia, Indonesia, Brazil, and Ghana. There are also cocoa plantations in the Dominican Republic, Ecuador, Bali and wherever climatic conditions allow.

Useful properties

The unique composition of cocoa beans gives them a lot of beneficial properties for the human body.

• Brown grains are very strong natural antidepressants. They have a calming effect on the nervous system, improve mood and reduce pain. Serotonin in beans has a beneficial effect on performance and improves mental activity.
• Eating raw cocoa beans strengthens and restores cardiovascular system, helps normalize blood pressure in hypertensive patients, eliminates vasospasm, improves blood circulation. All of these positive effects collectively help prevent cardiovascular disease.
• Cocoa beans can normalize hormonal balance, cleanse the body of toxins and free radicals, improve vision and rejuvenate the body. They are also advised to be used by people during the period of rehabilitation after operations and serious illnesses for a speedy recovery.
• The substances contained in grains strengthen and stimulate the immune system, which helps the body fight viruses and infections, and also accelerates the healing process of wounds and burns.
• Constant consumption of cocoa beans leads to weight loss by improving metabolic processes in the body, stimulating the endocrine system and normalizing fat balance.

Areas of application

Cocoa beans and products made from them are very popular in food industry. They are used in the production of chocolate, drinks and confectionery.

Due to its beneficial properties, cocoa butter began to be used in the production of cosmetic products and in pharmacology. The pulp of the fruits of the chocolate tree has been used in the alcohol industry.

The popularity of this useful and delicious product everything is gaining momentum and expanding the scope of its application.

Cocoa bean butter: benefits and harms

The fat obtained during the processing of cocoa beans is called cocoa butter. It contains many beneficial properties the beans themselves, but in limited quantities.

Cocoa bean oil mainly consists of fatty acids, the use of which in cosmetology promotes regeneration and rejuvenation of facial skin, smoothes wrinkles and eliminates stretch marks.

It also perfectly moisturizes and softens the skin of the lips, and in addition, it is suitable for almost all skin types without causing allergic reactions.

The enveloping properties of the herbal product help with hair brittleness and “glue” split ends.

In medicine the product is used:

• to maintain normal blood cholesterol levels;
• for healing wounds and burns;
• in the treatment of cough, bronchitis, tuberculosis;
• in the treatment of acute respiratory infections.

Cocoa butter makes the walls of blood vessels and other tissues more elastic and strengthens them, which helps in the treatment of varicose veins, atherosclerosis, stomach ulcers and cancer, and also reduces the likelihood of a heart attack.

Researchers have confirmed that regular use of the oil for 5 to 10 years reduces the risk of cancer cells appearing in the body.

Like any other natural and natural product, cocoa butter should be used in moderate doses and monitor the body’s reaction to it, since the harm from excessive use of such a drug is significant.

It may cause:

• allergic reactions;
• rash on sensitive and oily skin;
• insomnia;
• overexcitement.

Important! Overweight people should avoid foods containing cocoa butter, even in small doses, as its calorie content is very high.

How to use it correctly

Cocoa beans can be consumed in different ways:

• in its raw form, dipped in honey or jam, since the rich taste of bitterness predominates in the pure product;
• peeled seeds are mixed with crushed nuts and honey (jam);
• dried beans are ground into powder, poured with boiling water and consumed as a hot drink.

How to use and how much depends on how you feel after a single dose. But even if the body does not give a negative reaction, you should not overdo it and consume more than 50 g of beans per day.

By the way, the peel remaining after cleaning the grains is crushed and used as a scrub for the face and body.

Recipes with cocoa beans

Many dishes with cocoa beans have a distinct taste and aroma, and most importantly, they are very healthy.

1. Homemade chocolate. Grind 150 g of cocoa beans, add 100 g of cocoa butter and 250 g of sugar. Mix everything and bring to a boil over low heat, stirring constantly. Pour into molds, let cool and refrigerate for an hour.
2. Chocolate cocktail. Mix milk, one banana and 1 - 2 tablespoons of cocoa beans, ground into powder, in a blender until smooth.
3. Chocolates. Place chopped nuts and dried fruits in molds. Add vanilla, cinnamon and honey to homemade chocolate prepared according to the first recipe. Melt the resulting mixture and pour it into the prepared molds. Let cool.

Important! Cocoa mass is added to yoghurts, desserts, ice cream and muesli, and is also used as a flavoring or to decorate various dishes.

For whom are they contraindicated?

Despite the beneficial properties of cocoa beans, they are absolutely contraindicated in the following cases:

• diabetes mellitus, as they provoke an increase in blood sugar levels;
• intestinal disorders, because acceleration of metabolic processes leads to a laxative effect;
• planning surgical intervention due to the likelihood of heavy bleeding at the time of surgery caused by improved blood circulation and hematopoiesis;
• tendency to allergies and intolerance to the product;
• frequent migraines, since beans can cause vascular spasms;
• pregnancy, because the substances contained in the grains tone the muscles, which can cause a miscarriage.

It is important for everyone, without exception, to monitor the amount of cocoa beans eaten, since their excessive consumption can be disastrous even for an absolutely healthy person.

Do not forget that you should purchase cocoa beans and products made from them from trusted suppliers who can guarantee their quality and naturalness. By following all the recommendations, you can safely use delicious and healthy seeds chocolate tree to improve the health, beauty and taste of homemade dishes.

Many people like to enjoy natural chocolate or cocoa drink, but not everyone knows what the tree, the fruits of which are used to create these products, looks like and in what conditions it grows. The cocoa tree has not only a rich history, but also a number of special distinctive features related to appearance and characteristics of fruit growth. Some fans of the plant even try to grow it themselves, but for the successful implementation of this process it is recommended to follow a number of nuances.

All the characteristics of a chocolate tree, as well as the stages of its cultivation, are described in detail in this article.

Where does it grow?

The homeland of the chocolate tree is the tropics, located on the South American continent. Since this plant loves moisture, it is mainly located in the lower tier of multi-tiered forests. There is quite a lot of shade, which is also necessary for the successful germination of cocoa fruits. Due to the low soil level, the growing areas of the trees are periodically flooded, so the trunks are located in a kind of “bathtub” for some time, without rotting. This ability is manifested in chocolate plants only in the wild.

At the same time, the plant is very demanding on temperature conditions. The optimal indicator for it is the range from +24 to +28 degrees Celsius. In case of deviations in one direction or another, the health of the plant worsens, and if this deviation exceeds 5-7 degrees, then there is a risk that the cocoa tree will die.

Chocolate trees began to spread throughout Europe in 1520. They became popular due to the ability to produce large quantities of raw materials from the fruits. In some countries, the fruits of plants were so valuable that they were equal to monetary currency. Currently, the chocolate tree is grown not only in its historical homeland, but also in many other parts of the world. Plantations can be found in Indonesia, Turkey, Africa, and the central part of the American continent. The largest amount of raw materials comes from Africa.

What does it look like?

The plant is a tree with a not very thick trunk and an interestingly shaped crown. Barrel diameter indicators vary from 150 to 300 mm. The height of the plant, depending on its age and variety, reaches from 5 to 8 meters.

The green part of the plant is a cluster of fairly large leaves. Their length can be 50 cm, while the width is approximately 15 centimeters. They are shaped like an elongated oval, have a rich dark green hue and a slightly rough texture.

The process of changing leaves is interesting. The interval between its repetition is from 3 weeks to 3 months. A distinctive feature of the cocoa plant is not a sequential change of leaves, but a simultaneous one, i.e., several new leaves appear at once in place of the old ones.

During the flowering period, small decorative buds appear on trunks and large branches. The diameter of flowers usually does not exceed 15 mm. The petals are most often colored light yellow, but sometimes they are pink. The aroma of flowers is quite rich, it attracts insects to carry out the pollination process necessary for the plant. The flowers of this evergreen tree are pollinated not by bees, but by special midges. However, the ovary appears in only one flower out of two hundred.

The fruits, which are defined by botanists as berries, appear after some time. They have an elongated shape and ribbed texture, reaching approximately 200 mm in length and about 10 mm in width. The color of the fruit is yellowish or red-brown, but the specific shade is mainly determined by the variety. The cut shows that the skin of the cocoa fruit is quite dense. The pulp includes milky seeds, which are arranged in rows. The number of seeds usually varies from 20 to 50 in one cocoa bean.

In general, the pulp has a watery texture, which explains its juiciness. The contents of the fruit taste sweet. Chocolate fruits remain unripe for quite a long period of time (from six months to a year). However, they do not ripen strictly at a certain time of the year; they can be observed on the tree at absolutely any time.

Botanists have calculated that the average number of fruits on one tree per year is from 250 to 400. From 400 pieces of such beans, it is quite possible to get a kilogram of dry cocoa powder. Moreover, the beans contain such a valuable substance as cocoa butter. It can be found in one fruit in quite large quantities. The composition also contains 9% starch and 14% protein.

Varieties

Currently, there are about 30 species of this plant. Moreover, each of them has special characteristics. Several varieties can be called the most popular.

• "Forastero"- one of the most popular varieties, products from the raw materials of which are supplied to many parts of the world. The distinctive features of such trees are a fairly high rate of fruit growth and their abundant harvest. The taste is slightly sour. The main countries where the variety is grown are Africa and the American continent.
• In a small area, such varieties of chocolate trees are grown as "National". It is mainly grown in America. Despite the fact that the fruits have a unique, interesting taste, the plant is often susceptible to disease due to its small habitat and is therefore considered quite rare.
• "Criollo" is a variety that is commonly grown in Mexico and other parts of the South American continent. Like the previous one, it is susceptible to many diseases. The fruits have a peculiar nutty flavor, which distinguishes the product from other varieties.
• If you cross the first and third species, you get a completely different variety that combines the best characteristics of the crossed ones. This variety is called "Trinitario." Since it is a hybrid, it is more resistant to disease. It is grown not only in American lands, but also in Asia.

How to grow?

Cocoa trees are mainly grown in designated plantations. But sometimes they try to grow the crop at home. To independently carry out such a process, you need to adhere to a certain algorithm of actions and comply with the appropriate conditions.

• First of all, you need to select the seeds correctly. Usually, the seeds located in the middle are selected from a ripe fruit.
• You will also need a seven-centimeter pot and soil mixture. Elements such as sand, turf soil and leaf soil should be mixed in equal proportions.
• The seeds are deepened into the ground by about 25 mm. Moreover, they are placed with the wide end down so that seedlings appear faster. After this, you need to carefully moisten the soil so that the future plant does not lack moisture.

• Before germination, the pot should be placed in a place where the air temperature varies from +20 to +22 degrees Celsius.
• When the seed germinates, the pot must be removed away from heating systems that make the air dry, as well as from cold surfaces and drafts. In this case, you should not forget to spray the seedlings with a spray bottle, the water in which should be at room temperature.
• If these conditions are provided, in a couple of weeks the plant will reach a height of 10 centimeters, and after a couple of months its growth will increase to 25-30 centimeters. In this case, from 6 to 8 leaves are formed on the sprout. These parameters will indicate that the future tree needs to be transplanted into a larger pot.
• Notice on which shoots the leaves become denser and green in color, and the stem begins to become lignified. The stem of the shoot should be completely green underneath and have a slightly brownish tint at the top. Such plants can be propagated by cuttings. The length of the cutting itself should reach from 15 to 20 cm.
• When cutting cuttings, leave about 3-4 leaves on them to reduce the amount of moisture evaporated. Also remember that by cutting these parts from vertical shoots, you can subsequently obtain single-stem trees, and in the case of cutting from horizontal shoots, you will get mostly more branched bush-like plants.

• You can take one to three cuttings from a cocoa plant in its first year of growth. Over the next two years, the number of cuttings for cutting will increase by 20, and in the 4th and 5th years it will be quite possible to cut more than 100 of them.
• The soil mixture for planting cuttings can be prepared in two ways. The first set of components consists of humus, sand, and leaf soil, taken in a ratio of 1: 2: 5. Another set involves adding peat in addition to the previous components. But in this case, the three components are taken in equal proportions, and twice as much leaf soil is needed.
• First, it is recommended to root the cuttings by tying them to a special stick when planting them in a pot. The process of root system formation may take several months, but if you want to speed it up, use special products and fertilizers to strengthen the roots. The rooting process itself must be carried out with high temperature– from 26 to 30 degrees Celsius. Indicators of air and soil humidity should also be at a high level.
• After the cocoa cuttings take root, they should be moved into seven-centimeter containers, using a mixture of peat, turf and leaf soil, as well as sand as soil. The ingredients should be taken in a ratio of 1: 1: 2: 1/2.
• Next, you need to provide the necessary care and support optimal temperature(from +24 to +26 degrees Celsius). Frequent watering and spraying with cocoa is also necessary.

• When earthen food has formed around the roots, the plant can be moved to a nine-centimeter pot. It must have a sand layer for drainage.
• During the period of intensive growth, cocoa is fertilized with mullein every 15 or 20 days. In the spring, it is again transplanted into large containers.
• Approximately 4 years from the moment the seeds are planted, the plants will begin the flowering process. It is necessary to carefully monitor the condition of the shoots and remove weak ones.
• Be sure to maintain a balance in watering a young tree. It should be plentiful, but stagnation of fluid is unacceptable.
• The ideal location for a chocolate tree in a pot is a warm greenhouse.

If you want it to stand near a window, then it is advisable that the window opening faces southeast, east or southwest.

Harvesting and processing

The process of collecting chocolate fruits on the plantation is very labor-intensive. As a rule, a large number of workers are involved in it. Collection is carried out manually in several stages.

• First, ripe cocoa beans are cut using a special knife (machete). The collected fruits are cut into a certain number of pieces and placed between banana leaves. This is necessary for fermentation because when in contact with the banana leaves, the beans become saturated with flavor and also acquire a darker color.
• Afterwards, the ripened grains are laid out on a flat surface and dried in the open sun. It is important to remember to mix them. During this stage, the cocoa beans are significantly reduced in mass.
• Then all the grains are placed in special jute bags and sent for further processing, which is the extraction of oil, obtaining raw materials to create cocoa powder.

Benefits and harms of finished products

Oil and raw materials for the drink are the favorite ingredients of many people, extracted from cocoa beans. They have a unique composition.

• The oil is based on a fairly large amount of fatty acids, which are polyunsaturated. The product also contains fructose, glucose, and caffeine. It is also rich in vitamins such as C, E and A. The color of the oil is usually white-yellow, and the consistency of the product depends on the ambient temperature. As the temperature increases, the solid state gradually turns into a liquid state.
• In addition to a large amount of phosphorus, potassium and many other trace elements, cocoa powder is rich in vitamins such as PP, A, group B, and E. The color of high-quality cocoa is usually light brown; if you rub it between your fingers, it will smear. Also, such a product must contain fats in an amount of at least 15%.

Both the oil and the drink can have a positive effect on the body. The oil gives the following effect:

• prevents the strong effects of ultraviolet radiation on the skin, thereby helping to prevent the development of dangerous diseases in the future;
• helps reduce cholesterol levels, and also increases the tone and elasticity of blood vessels;
• stimulates the immune system;
• when used in cosmetic procedures, it helps slow down the aging process, as well as improve the condition of the skin, nails, and hair;
• helps relieve cough;
• can have analgesic and anti-inflammatory effects.