Amelonado

Amelonado is one of the primary genetic groups of Theobroma cacao (cacao tree), classified within the Forastero category. It originated in the Amazon basin and is now the most widely grown cacao type in West Africa, with significant plantings in Indonesia and other tropical regions.

Botanical and agronomic traits: Amelonado trees tend to be vigorous and productive in suitable tropical climates, producing large pods. The beans are typically fermented and dried to develop flavor; in general, Amelonado cacao is associated with robust yields and reliable agronomic performance, though there is substantial variation among clones.

Flavor and quality: Cacao from the Amelonado group is usually described as mellow and earthy with moderate to low floral aroma, compared with Criollo or Trinitario. The resulting chocolate is often used as a base in blends for bulk chocolates and mass-market products.

Breeding and production: Because Amelonado is a widely grown and benchmark genetic group, it serves as a foundation in cacao breeding programs. It contributes traits such as yield, disease and pest tolerance, and adaptability to a range of growing conditions, and is frequently combined with other genetic groups to improve quality and resilience.