Cacao

Cacao is the seed of Theobroma cacao, a tropical evergreen tree in the mallow family. The seeds are harvested from pods, fermented, dried and roasted to produce cocoa products, including cocoa liquor (paste), cocoa butter and cocoa powder, which together form the basis of chocolate.

Originating in the tropical Americas, cacao was first cultivated by pre-Columbian cultures such as the Olmecs, Mayas and later the Aztecs. It was valued as a ceremonial drink and as a form of currency in some regions. After European contact in the 16th century, cacao spread worldwide and was refined with sugar and dairy to create modern chocolate. Global production expanded rapidly in the 19th and 20th centuries, and today major producers include Ivory Coast, Ghana, Indonesia, Ecuador and other tropical countries.

The cacao tree typically grows best in humid, shaded tropical environments. It is pollinated by tiny flying insects and produces large pods containing seeds embedded in a sweet pulp. Cacao varieties are broadly grouped into Criollo, Forastero and Trinitario; Criollo is considered premium and is relatively rare, Forastero accounts for most production, and Trinitario is a hybrid lineage combining traits of both.

Processing involves fermentation of the beans, drying, roasting, and grinding to produce cocoa mass. The mass is separated into cocoa solids and cocoa butter; these materials are blended with sugar and other ingredients to manufacture chocolate and other cocoa products.

Nutritionally, cacao contains theobromine and caffeine, as well as polyphenols and fats. It is consumed as a beverage, confectionery, baking ingredient and in cosmetics. Sustainability concerns, including deforestation and labor practices, have prompted certifications and initiatives to improve farmer livelihoods and product traceability.