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{{short description|tree grown for its cocoa beans}}
{{Other uses|Cacao (disambiguation){{!}}Cacao}}
{{Use dmy dates|date=January 2018}}
{{Speciesbox
|image = Matadecacao.jpg
|image_caption = Cacao fruits on the tree
|genus = Theobroma
|species = cacao
|authority = [[Carl Linnaeus|L.]]<ref name="tpl">{{cite web |title=Genus ''Theobroma'' |url=http://www.theplantlist.org/browse/A/Malvaceae/Theobroma/ |publisher=The Plant List, version 1, Royal Botanic Gardens, Kew and Missouri Botanical Garden |accessdate=19 August 2018 |date=1 December 2010}}</ref>
|synonyms = *''Cacao minar'' <small>Gaertn.</small>
*''Cacao minus '' <small>Gaertn.</small>
*''Cacao sativa'' <small> Aubl.</small>
*''Cacao theobroma'' <small> Tussac </small>
*''Theobroma cacao f. leiocarpum '' <small>(Bernoulli) Ducke</small>
*''Theobroma cacao subsp. leiocarpum '' <small>(Bernoulli) Cuatrec.</small>
*''Theobroma cacao var. leiocarpum '' <small>(Bernoulli) Cif.</small>
*''Theobroma cacao subsp. sativa '' <small>(Aubl.) León</small>
*''Theobroma cacao var. typica '' <small>Cif.</small>
*''Theobroma caribaea '' <small>Sweet</small>
*''Theobroma integerrima '' <small>Stokes</small>
*''Theobroma kalagua'' <small> De Wild.</small>
*''Theobroma leiocarpum'' <small> Bernoulli</small>
*''Theobroma pentagonum '' <small>Bernoulli</small>
*''Theobroma saltzmanniana '' <small>Bernoulli</small>
*''Theobroma sapidum '' <small>Pittier</small>
*''Theobroma sativa'' <small> (Aubl.) Lign. & Le Bey</small>
*''Theobroma sativa var. leucosperma '' <small>A. Chev.</small>
*''Theobroma sativa var. melanosperma '' <small>A. Chev.</small>
*''Theobroma sativum'' <small>(Aubl.) Lign. & Bey</small>
}}
[[File:
[[File:Chocolate in its Rawest Form (27583224425).jpg|alt= Theobroma cacao|thumb|
''Theobroma cacao'']]
'''''Theobroma cacao''''', also called the '''cacao tree''' and the '''cocoa tree''', is a small ({{convert|4|-|8|m|ft|abbr=on}} tall) [[evergreen]] [[tree]] in the family [[Malvaceae]],<ref name=tpl/><ref>{{cite web|title=Theobroma cacao|url=http://eol.org/pages/484592/overview|work=Encyclopedia of Life|accessdate=9 November 2012}}</ref> native to the deep [[tropical]] regions of the Americas. Its seeds, [[cocoa bean]]s, are used to make [[Chocolate liquor|cocoa mass]], [[cocoa solids|cocoa powder]], [[confectionery]], [[ganache]] and [[chocolate]].<ref>{{cite web|url=http://pharmaxchange.info/press/2013/07/pharmacognosy-and-health-benefits-of-cocoa-seeds-chocolate/|title=Pharmacognosy and Health Benefits of Cocoa seeds (Chocolate) - Notes |website=PharmaXChange.info|date=6 July 2013|accessdate=19 July 2018}}</ref>
[[File:Floral diagram -- theobroma cacao.svg|thumbnail|[[Floral diagram]] showing partial inflorescence]]
==Description==
[[leaf|Leaves]] are alternate, entire, unlobed, {{convert|10|-|40|cm|in|abbr=on}} long and {{convert|5|-|20|cm|in|abbr=on}} broad.
The [[flower]]s are produced in clusters directly on the [[Trunk (botany)|trunk]] and older branches; this is known as [[cauliflory]]. The flowers are small, {{convert|1|-|2|cm|in|abbr=on}} diameter, with pink calyx. The [[floral formula]] is ✶ K5 C5 A(5°+5²) {{underline|G}}(5).<ref name="craene">{{cite book|publisher=[[Cambridge University Press]]|isbn=978-0-521-49346-8|last=Ronse De Craene|first=Louis P.|title=Floral Diagrams: An Aid to Understanding Flower Morphology and Evolution|location=Cambridge|date=4 February 2010|url=https://books.google.com/books?id=24p-LgWPA50C|page=224}}</ref> While many of the world's flowers are pollinated by [[bee]]s ([[Hymenoptera]]) or [[Butterfly|butterflies]]/[[moth]]s ([[Lepidoptera]]), cacao flowers are pollinated by tiny flies, ''[[Forcipomyia]]'' [[midge]]s in the subfamily [[Forcipomyiinae]].<ref>{{cite journal|last=Hernández B.|first=J.|title=Insect pollination of cacao (Theobroma cacao L.) in Costa Rica|publisher=[[University of Wisconsin]]|year=1965|url=http://orton.catie.ac.cr/cgi-bin/wxis.exe/?IsisScript=ORTON.xis&method=post&formato=2&cantidad=1&expresion=mfn=032010}}</ref><ref name=":2">{{cite journal|last=Forbes|first=Samantha J.|last2=Northfield|first2=Tobin D.|date=26 December 2016|title=Increased pollinator habitat enhances cacao fruit set and predator conservation|journal=Ecological Applications: A Publication of the Ecological Society of America |doi=10.1002/eap.1491|issn=1051-0761|pmid=28019052|volume=27|issue=3|pages=887–899}}</ref> Having the natural pollinator ''Forcipomyia'' midges for ''Theobroma cacao'' was shown to have more fruit production than using artificial pollinators.<ref name=":2" /> The [[fruit]], called a cacao pod, is ovoid, {{convert|15|-|30|cm|in|abbr=on}} long and {{convert|8|-|10|cm|in|abbr=on}} wide, ripening yellow to orange, and weighs about {{convert|500|g|lb|abbr=on}} when ripe. The pod contains 20 to 60 [[seed]]s, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of [[chocolate]], while the pulp is used in some countries to prepare refreshing [[juice]], smoothies, jelly, and nata.<ref>{{cite book|url=http://www.hort.purdue.edu/newcrop/proceedings1993/v2-475.html#COCOA%20PULP|chapter=New Products from ''Theobroma cacao'': Seed Pulp and Pod Gum|title=New Crops|pages=475–478|publisher=Wiley|location=New York|year=1993|first1=Antonio|last1=Figueira|first2=Jules|last2=Janick|first3=James N.|last3=BeMiller|editor1-first=J.|editor1-last=Janick|editor2-first=J. E.|editor2-last=Simon}}</ref> Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage sold in the [[United States]].<ref>{{cite web|url=https://www.forbes.com/sites/katiebell/2014/09/10/cacao-cocktails-a-new-tequila-like-spirit-distilled-from-cacao-fruit/|title=Cacao Cocktails: A New Tequila-Like Spirit Distilled From Cacao Fruit|first1=Katie K|last1=Bell|accessdate=17 March 2015}}</ref> Each seed contains a significant amount of fat (40–50%) as [[cocoa butter]]. The fruit's active constituent is the stimulant [[theobromine]], a compound similar to [[caffeine]].
==Taxonomy and nomenclature==
Cacao (''Theobroma cacao'') belongs to the [[genus]] ''[[Theobroma]]'' classified under the subfamily [[Byttnerioideae]] of the mallow [[Family (biology)|family]] [[Malvaceae]].<ref name=tpl/> Cacao is one of 17 species of ''Theobroma''.<ref name=tpl/>
In 2008, researchers proposed a new classification based upon [[morphology (biology)|morphological]], geographic, and [[genomic]] criteria: 10 groups have been named according to their geographic origin or the traditional [[cultivar]] name. These groups are: Amelonado, Criollo, Nacional, Contamana, Curaray, Cacao guiana, Iquitos, Marañon, Nanay, and Purús.<ref name="Juan C. Motamayor">{{cite journal |first1=Juan C. |last1=Motamayor |first2=Philippe |last2=Lachenaud |first3=Jay Wallace |last3=da Silva e Mota |first4=Rey |last4=Loor |first5=David N. |last5=Kuhn |first6=J. Steven |last6=Brown |first7=Raymond J. |last7=Schnell|title=Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (''Theobroma cacao'' L.)|journal=[[PLoS ONE]]|volume=3|issue=10|doi=10.1371/journal.pone.0003311|year=2008|url=http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0003311|pages=e3311|pmid=18827930|pmc=2551746}}</ref>
The generic name is derived from the [[Greek language|Greek]] for "food of the gods"; from [[wikt:θεός|θεός]] (''theos''), meaning "god", and [[wikt:βρῶμα|βρῶμα]] (''broma''), meaning "food". The specific name ''cacao'' was derived in the 1550s from the Spanish native name of the plant in indigenous [[Mesoamerican languages]]. The cacao was known as ''kakaw'' in [[Tzeltal language|Tzeltal]], [[K’iche’ language|K'iche']] and [[Classic Maya language|Classic Maya]]; ''kagaw'' in [[Sayula Popoluca]]; and ''cacahuatl'' in [[Nahuatl]] as "bean of the cocoa-tree".<ref>{{cite web |title=Cacao |url=https://www.etymonline.com/word/cacao |publisher=Etymology Online Dictionary, Douglas Harper |accessdate=19 August 2018 |date=2018}}</ref>
[[File:Theobroma cacao2.jpg|thumb|Cacao flowers.]]
==Distribution and domestication==
''T. cacao'' is widely distributed from southeastern [[Mexico]] to the [[Amazon basin]]. There were originally two hypotheses about its domestication; one said that there were two foci for domestication, one in the [[Lacandon Jungle]] area of Mexico and another in lowland [[South America]]. More recent studies of patterns of DNA diversity, however, suggest that this is not the case. One study<ref name="Juan C. Motamayor"/> sampled 1241 trees and classified them into 10 distinct genetic clusters. This study also identified areas, for example around [[Iquitos]] in modern [[Peru]] and [[Ecuador]], where representatives of several genetic clusters originated more than 5000 years ago, leading to development of the variety, [[Nacional (cocoa bean)|Nacional cocoa bean]].<ref>{{cite web|url=http://www.anecacao.com/es/quienes-somos/historia-del-cacao.html|title=History of cocoa (translated)|publisher=National Association of Exporters and Industrialists of Cacao of Ecuador|date=2015|accessdate=20 February 2018}}</ref> This result suggests that this is where ''T. cacao'' was originally domesticated, probably for the pulp that surrounds the beans, which is eaten as a snack and fermented into a mildly alcoholic beverage.<ref>{{cite journal|last1=Clement|first1=Charles R.|last2=de Cristo-Araújo|first2=Michelly|last3=d'Eeckenbrugge|first3=Geo Coppens|last4=Alves Pereira|first4=Alessandro|last5=Picanço-Rodrigues|first5=Doriane|title=Origin and Domestication of Native Amazonian Crops|journal=Diversity|date=6 January 2010|volume=2|issue=1|pages=72–106|doi=10.3390/d2010072|accessdate=9 November 2012|url=http://www.mdpi.com/1424-2818/2/1/72/pdf}}</ref> Using the DNA sequences and comparing them with data derived from climate models and the known conditions suitable for cacao, one study refined the view of domestication, linking the area of greatest cacao genetic diversity to a bean-shaped area that encompasses [[Ecuador]], the border between Brazil and Peru and the southern part of the Colombian-Brazilian border.<ref name="Thomas e47676">{{cite journal|last1=Thomas|first1=Evert|last2=van Zonneveld|first2=Maarten|last3=Loo|first3=Judy|last4=Hodgkin|first4=Toby|last5=Galluzzi|first5=Gea|last6=van Etten|first6=Jacob|last7=Fuller|first7=Dorian Q.|title=Present Spatial Diversity Patterns of ''Theobroma cacao'' L. in the Neotropics Reflect Genetic Differentiation in Pleistocene Refugia Followed by Human-Influenced Dispersal|journal=PLoS ONE|date=24 October 2012|volume=7|issue=10|pages=e47676|doi=10.1371/journal.pone.0047676|pmid=23112832|pmc=3480400}}</ref> Climate models indicate that at the peak of the [[Last glacial period|last ice age]] 21,000 years ago, when habitat suitable for cacao was at its most reduced, this area was still suitable, and so provided a [[Refugium (population biology)|refugium]] for the species.
Cacao trees grow well as [[understory]] plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
==History of cultivation==
[[File:CacaoChonita14.JPG|thumb|Toasted cacao beans grown at the [[La Chonita Hacienda]] in [[Tabasco]], [[Mexico]]]]
Cultivation, use, and cultural elaboration of cacao were early and extensive in [[Mesoamerica]]. Ceramic vessels with residues from the preparation of cacao beverages have been found at archaeological sites dating back to the [[Mesoamerican chronology|Early Formative]] (1900–900 BC) period. For example, one such vessel found at an [[Olmec]] archaeological site on the Gulf Coast of [[Veracruz]], Mexico dates cacao's preparation by pre-Olmec peoples as early as 1750 BC.<ref name="aj200712">{{cite journal|url= http://antiquity.ac.uk/projgall/powis/index.html|title=Oldest chocolate in the New World |first1=Terry G. |last1=Powis |first2=W. Jeffrey |last2=Hurst |first3=María |last3=del Carmen Rodríguez |first4=Ponciano |last4=Ortíz C. |first5=Michael |last5=Blake |first6=David |last6=Cheetham |first7=Michael D. |last7=Coe |first8=John G. |last8=Hodgson|journal=[[Antiquity (journal)|Antiquity]]|volume=81|issue=314|date=December 2007|issn=0003-598X|accessdate=15 February 2011}}</ref> On the Pacific coast of [[Chiapas]], Mexico, a [[Mokaya]] archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.<ref name="aj200712"/>
The initial domestication was probably related to the making of a fermented, thus alcoholic beverage.<ref>{{cite journal|first=J. S.|last=Henderson|title=Chemical and archaeological evidence for the earliest cacao beverages|journal=[[Proceedings of the National Academy of Sciences]]|year=2007|volume= 104|issue=48|pages=18937–18940|doi=10.1073/pnas.0708815104|display-authors=etal|pmid=18024588|pmc=2141886}}</ref>
Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes. Some mixtures included [[maize]], [[Capsicum|chili]], [[vanilla]] (''Vanilla planifolia''), and honey. [[Archaeological]] evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at [[Uaxactun]], [[Guatemala]]<ref>Kidder (1947).</ref> and from the preservation of wood fragments of the cacao tree at [[Belize]] sites including [[Cuello]] and [[Pulltrouser Swamp (Maya site)|Pulltrouser Swamp]].<ref>Hammond and Miksicek (1981); Turner and Miksicek (1984).</ref> In addition, analysis of residues from ceramic vessels has found traces of [[theobromine]] and [[caffeine]] in early formative vessels from Puerto Escondido, Honduras (1100–900 BC) and in middle formative vessels from [[Colha, Belize]] (600–400 BC) using similar techniques to those used to extract chocolate residues from four classic period (around 400 AD) vessels from a tomb at the Maya archaeological site of [[Rio Azul]]. As cacao is the only known commodity from Mesoamerica containing both of these [[alkaloid]] compounds, it seems likely these vessels were used as containers for cacao drinks. In addition, cacao is named in a [[hieroglyph]]ic text on one of the Rio Azul vessels. Cacao was also believed to be ground by the Aztecs and mixed with tobacco for smoking purposes.{{citation needed|date=September 2012}}
===Currency system===
Cacao beans constituted both a ritual beverage and a major [[currency]] system in [[pre-Columbian]] [[Mesoamerica]]n civilizations. At one point, the Aztec empire received a yearly tribute of 980 loads (''xiquipil'' in Nahuatl) of cacao, in addition to other goods. Each load represented exactly 8,000 beans.<ref>J. Bergmann (1969).</ref> The buying power of quality beans was such that 80–100 beans could buy a new cloth mantle. The use of cacao beans as currency is also known to have spawned counterfeiters during the Aztec empire.<ref>S. Coe (1994).</ref>
==Mythology==
[[File:Kakaw (Mayan word).png|left|thumb|150px|''Kakaw'' (cacao) written in the [[Maya script]]: The word was also written in several other ways in old Maya texts.]]
The [[Maya civilization|Maya]] believed the ''kakaw'' (cacao) was discovered by the gods in a mountain that also contained other delectable foods to be used by them. According to [[Maya mythology]], the [[Plumed Serpent]] gave cacao to the Maya after humans were created from maize by divine grandmother goddess [[Xmucane]].<ref>(Bogin 1997, Coe 1996, Montejo 1999, Tedlock 1985)</ref> The Maya celebrated an annual festival in April to honor their cacao god, [[Ek Chuah]], an event that included the [[Dogs in Mesoamerica|sacrifice of a dog]] with cacao-colored markings, additional animal sacrifices, offerings of cacao, feathers and incense, and an exchange of gifts. In a similar creation story, the [[Mexica]] ([[Aztec]]) god [[Quetzalcoatl]] discovered cacao (''cacahuatl'': "bitter water"), in a mountain filled with other plant foods.<ref>(Coe 1996, Townsend 1992)</ref> Cacao was offered regularly to a pantheon of Mexica deities and the [[Madrid Codex (Maya)|Madrid Codex]] depicts priests lancing their ear lobes (autosacrifice) and covering the cacao with blood as a suitable sacrifice to the gods. The cacao beverage as ritual was used only by men, as it was believed to be [[toxic]] for women and children. {{Citation needed|date=February 2011}}
==Modern history==
The first European knowledge about chocolate came in the form of a beverage which was first introduced to the Spanish at their meeting with [[Moctezuma II|Moctezuma]] in the [[Aztec]] capital of [[Tenochtitlan]] in 1519.{{citation needed|date=January 2018}} [[Hernán Cortés|Cortés]] and others noted the vast quantities of this beverage the Aztec emperor consumed, and how it was carefully whipped by his attendants beforehand. Examples of cacao beans, along with other agricultural products, were brought back to Spain at that time, but it seems the beverage made from cacao was introduced to the Spanish court in 1544 by Kekchi Maya nobles brought from the New World to Spain by [[Dominican Order|Dominican]] [[friar]]s to meet [[Philip II of Spain|Prince Philip]].<ref>(Coe and Coe 1996)</ref> Within a century, chocolate had spread to France, England and elsewhere in [[Western Europe]]. Demand for this beverage led the French to establish cacao [[plantation]]s in the [[Caribbean]], while Spain subsequently developed their cacao plantations in their [[Venezuela]]n and [[History of the Philippines (1521-1898)|Philippine colonies]] (Bloom 1998, Coe 1996).<ref>Alexander Walker (1822). ''[https://books.google.com/books?id=jXBOAQAAIAAJ&printsec=frontcover&hl=es#v=onepage&q&f=false Colombia, relación geográfica, topográfica, agrícola, comercial y política de este país: adaptada para todo lector en general y para el comerciante y colono en particular]''. Tomo II. Londres: Banco de la República, pp. 284.</ref> A painting by Dutch Golden Age artist [[Albert Eckhout]] shows a wild cacao tree in mid-seventeenth century Dutch Brazil. The Nahuatl-derived Spanish word ''cacao'' entered scientific nomenclature in 1753 after the [[Sweden|Swedish]] naturalist [[Linnaeus]] published his taxonomic binomial system and coined the genus and species ''Theobroma cacao''. Traditional [[pre-Hispanic]] beverages made with cacao are still consumed in [[Mesoamerica]]. These include the [[Oaxaca]]n beverage known as ''[[tejate]]''.
==Cultivation==
{{See also|Cocoa bean}}
[[Image:Cacao-pod-k4636-14.jpg|thumb|Cacao seed in the fruit or ''pocha'']]
In 2016, cocoa beans were cultivated on roughly {{convert|10196725|ha|acres}} worldwide.<ref name="faoarea2016">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Cocoa beans, area harvested in 2016, Crops/World regions/Cocoa beans/Area harvested from pick lists|publisher=United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT)|date=2017|accessdate=28 January 2018}}</ref> Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots.<ref>{{cite web|title=A strategy to safeguard the future of chocolate|url=http://www.bioversityinternational.org/index.php?id=6817|archive-url=https://archive.is/20130414081745/http://www.bioversityinternational.org/index.php?id=6817|dead-url=yes|archive-date=14 April 2013|publisher=Bioversity International|accessdate=9 November 2012}}</ref> A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of [[chocolate liquor|cocoa paste]].
Historically, chocolate makers have recognized three main [[cultivar|cultivar groups]] of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario.<ref>{{cite web|url=http://www.xocoatl.org/variety.htm|website=All about Chocolate |title=Varieties|accessdate=3 June 2017}}</ref> The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the [[Maya civilization|Maya]]. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from [[Chuao]] were awarded an appellation of origin under the title "Cacao de Chuao" (from Spanish-''cacao of Chuao'').<ref>{{cite web|url=http://www.wipo.int/ipadvantage/en/details.jsp?id=2618|title=Branding Matters: The Success of Chuao Cocoa Bean|accessdate=3 June 2017}}</ref>
The cacao bean in 80% of chocolate is made using beans of the Forastero group, the main and most ubiquitous variety being the Amenolado variety, while the arriba variety (such as the Nacional variety) are less commonly found in Forastero produce. Forastero trees are significantly hardier and more disease-resistant than Criollo trees, resulting in cheaper cacao beans.{{citation needed|date=January 2018}}
Major [[cocoa bean]] processors include [[The Hershey Company|Hershey's]], [[Nestlé]] and [[Mars, Incorporated|Mars]], all of which purchase cocoa beans via various sources. Chocolate can be made from ''T. cacao'' through a process of steps that involve harvesting, fermenting of ''T. cacao'' pulp, drying, harvesting, and then extraction.<ref name="Zzaman">{{Cite journal|last=Zzaman|first=Wahidu|last2=Bhat|first2=Rajeev|last3=Yang|first3=Tajul Aris|last4=Mat Easa|first4=Azhar|date=2 March 2017|title=Influences of superheated steam roasting on changes in sugar, amino acid and flavor active components of cocoa bean (Theobroma cacao)|journal=Journal of the Science of Food and Agriculture|volume=97|issue=13|pages=4429–4437|doi=10.1002/jsfa.8302|issn=1097-0010|pmid=28251656}}</ref> Roasting ''T. cacao'' by using superheated steam was found to be better than conventional roasting (use of ovens) because it resulted in same quality of cocoa beans in a shorter amount of time.<ref name="Zzaman"/>
{| class="wikitable" style="float:right; width:18em;"
! colspan=2|Cocoa bean production – 2016
|-
! style="background:#ddf; width:75%;"| Country
! style="background:#ddf; width:25%;"| <small>[[tonne]]s</small>
|-
| <center>{{CIV}}</center> || <center>1,472,313</center>
|-
| <center>{{GHA}}</center> || <center>858,720</center>
|-
| <center>{{IDN}}</center> || <center>656,817</center>
|-
| <center>{{CMR}}</center> || <center>291,512</center>
|-
| <center>{{NGA}}</center> || <center>236,521</center>
|-
| <center>{{BRA}}</center> || <center>213,843</center>
|-
| <center>'''World'''</center> || <center>'''4,466,574'''</center>
|-
|colspan=2|<center><small>Source: [[FAOSTAT]] of the [[United Nations]]<ref name="faoprod2016">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Cocoa beans production in 2016, Crops/World regions/Cocoa beans/Production quantity from pick lists|publisher=United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT)|date=2017|accessdate=28 January 2018}}</ref></small></center>
|}
==Production==
In 2016, world production was 4.5 million tonnes, led by [[Ivory Coast]] with 33% of global production and [[Ghana]] with 19% of the total (table).<ref name=faoprod2016/>.
==Conservation==
The pests and diseases to which 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 [[genebank]]s to create new varieties, because cacao has [[recalcitrant seed]]s that cannot be stored in a conventional genebank.<ref>{{cite web|title=Cacao Collections|url=https://sites.google.com/a/cgxchange.org/cacaonet/cacao-genebanks|publisher=CacaoNet|accessdate=9 November 2012}}</ref> In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy.<ref>{{cite web|url=https://sites.google.com/a/cgxchange.org/cacaonet/cacaonet-global-strategy|title=Global Strategy - cacaonet|website=sites.google.com|accessdate=19 July 2018}}</ref> The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections, the usefulness of the collections, and to ease access to better information about the conserved material. Some natural areas of cacao diversity are protected by various forms of conservation, for example national parks. However, a recent study of genetic diversity and predicted climates<ref name="Thomas e47676"/> suggests that many of those protected areas will no longer be suitable for cacao by 2050. It also identifies an area around [[Iquitos]] in [[Peru]] that will remain suitable for cacao and that is home to considerable genetic diversity, and recommends that this area be considered for protection. Other projects, such as the [[International Cocoa Quarantine Centre]], aim to combat cacao diseases and preserve genetic diversity.
Phytopathogens (parasitic organisms) cause much damage to ''Theobroma cacao'' plantations around the world. Many of those phytopathogens, which include many of the pests named above, were analyzed using mass spectrometry and allow for guiding on the correct approaches to get rid of the specific phytopathogens. This method was found to be quick, reproducible, and accurate showing promising results in the future to prevent damage to ''Theobroma cacao'' by various phytopathogens.<ref>{{Cite journal|last=Dos Santos|first=Fábio Neves|last2=Tata|first2=Alessandra|last3=Belaz|first3=Kátia Roberta Anacleto|last4=Magalhães|first4=Dilze Maria Argôlo|last5=Luz|first5=Edna Dora Martins Newman|last6=Eberlin|first6=Marcos Nogueira|date=1 March 2017|title=Major phytopathogens and strains from cocoa (Theobroma cacao L.) are differentiated by MALDI-MS lipid and/or peptide/protein profiles|journal=Analytical and Bioanalytical Chemistry|volume=409|issue=7|pages=1765–1777|doi=10.1007/s00216-016-0133-5|issn=1618-2650|pmid=28028594}}</ref>
A 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 (such as different oomycetes, fungi, and bacteria), and preventing rotting by ''[[Phytophthora megakarya]]''.<ref>{{cite journal|last=Boudjeko|first=Thaddée|last2=Tchinda|first2=Romaric Armel Mouafo|last3=Zitouni|first3=Mina|last4=Nana|first4=Joëlle Aimée Vera Tchatchou|last5=Lerat|first5=Sylvain|last6=Beaulieu|first6=Carole|date=4 March 2017|title=Streptomyces cameroonensis sp. nov., a Geldanamycin Producer That Promotes Theobroma cacao Growth|journal=Microbes and Environments|doi=10.1264/jsme2.ME16095|issn=1347-4405|pmid=28260703|pmc=5371071|volume=32|issue=1|pages=24–31}}</ref>
===Pests===
{{See also|List of cacao diseases}}
Various plant pests and diseases can cause serious problems for cacao production.<ref>{{cite web|title=Cocoa Crop Protection|url=http://www.dropdata.org/cocoa/|accessdate=9 November 2012}}</ref>
*[[Insect]]s
**Cocoa [[Miridae|mirids or capsids]] worldwide (but especially ''[[Sahlbergella singularis]]'' and ''[[Distantiella theobroma]]'' in [[West Africa]] and ''[[Helopeltis]]'' spp. in [[Southeast Asia]])
**''[[Conopomorpha cramerella]]'' (cocoa pod borer – in [[Southeast Asia]])
*[[Fungus|Fungi]]
**''[[Moniliophthora roreri]]'' (frosty pod rot)
**''[[Moniliophthora perniciosa]]'' (witches' broom)
**''[[Ceratocystis cacaofunesta]]'' (''mal de machete'') or (''Ceratocystis'' wilt)
**''[[Verticillium dahliae]]''
**''[[Oncobasidium theobromae]]'' (vascular streak dieback)
*[[Oomycete]]s
**''[[Phytophthora]]'' spp. ([[black pod disease|black pod]]) especially ''[[Phytophthora megakarya]]'' in West Africa
*[[Virus]]es
**[[CSSV]]
* [[Mistletoe]]
*[[Rat]]s and other [[vertebrate]] pests ([[squirrel]]s, [[woodpecker]]s, ''etc.'')
==Genome==
{{Infobox genome
| image = Cacao Genetic Clusters.png
| caption = Map showing genetic clusters of ''Theobroma cacao''
| taxId = 572
| ploidy = diploid
| chromosomes = 10 pairs
| size = 345.99 Mb
| year = 2010
}}
The [[genome]] of ''T. cacao'' is diploid, its size is 430 M[[Base pair|bp]], and it comprises 10 [[chromosome]] pairs (2n=2x=20). In September 2010, a team of scientists announced a draft sequence of the cacao genome (Matina1-6 genotype).<ref>{{cite web|url=http://www.cacaogenomedb.org/|title=Welcome to the Cacao Genome Project - Cacao Genome Database|website=Cacaogenomedb.org|accessdate=19 July 2018}}</ref> In a second, unrelated project, the International Cocoa Genome Sequencing Consortium-ICGS, co-ordinated by CIRAD,<ref>The International Cocoa Genome Sequencing Consortium federates efforts from ''circa'' 20 different institutions from six countries (France, USA, Côte d'Ivoire, Brazil, Venezuela and Trinidad et Tobago). Financing comes from several public and private sources from France, USA and Venezuela, among which the chocolate brands Valrhona (France) and Hershey's (USA). See : http://www.cirad.fr/actualites/toutes-les-actualites/communiques-de-presse/2010/decryptage-du-genome-du-cacaoyer</ref> first published<ref name="Argout">{{cite journal|first1=Xavier |last1=Argout |first2=Jerome |last2=Salse|first3=Jean-Marc |last3=Aury|first4=Mark J. |last4=Guiltinan|first5=Gaetan |last5=Droc |first6=Jerome |last6=Gouzy|first7=Mathilde |last7=Allegre|first8=Cristian |last8=Chaparro|display-authors=etal|year=2011|title=The genome of Theobroma cacao|journal=[[Nature Genetics]]|volume=43|issue=2|pmid=21186351|pages=101–108|url= http://www.nature.com/ng/journal/v43/n2/full/ng.736.html#|doi=10.1038/ng.736}}</ref> in December 2010 (online, paper publication in January 2011), the sequence of the cacao genome, of the Criollo cacao (of a landrace from Belize, B97-61/B2). In their publication, they reported a detailed analysis of the genomic and genetic data.
The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the [[human genome]]. About 20% of the cacao genome consists of [[transposable elements]], a low proportion compared to other plant species. Many genes were identified as coding for [[flavonoid]]s, [[Aromaticity|aromatic]] [[terpene]]s, [[theobromine]] and many other [[metabolite]]s involved in cocoa flavor and quality traits, among which a relatively high proportion code for [[polyphenol]]s, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical [[Polyploid|hexaploid]] ancestor of all [[dicotyledonous]] plants,<ref>{{cite journal |first1=Olivier |last1=Jaillon |first2=Jean-Marc |last2=Aury |first3=Benjamin |last3=Noel |first4=Alberto |last4=Policriti |first5=Christian |last5=Clepet |first6=Alberto |last6=Casagrande |display-authors=etal|year=2007|title=The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla|journal=[[Nature (journal)|Nature]]|volume=449|issue=7161|pmid=17721507|pages=463–467|url=http://www.nature.com/nature/journal/v449/n7161/full/nature06148.html|doi=10.1038/nature06148}}</ref> and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs.
The genome sequence enables cacao molecular biology and breeding for elite varieties through marker-assisted selection, in particular for genetic resistance to [[Fungus|fungal]], oomycete and viral diseases responsible for huge yield losses each year. In 2017-18, due to concerns about survivability of cacao plants in an era of [[global warming]] in which climates become more extreme in the narrow band of latitudes where cacao is grown (20 degrees north and south of the [[equator]]), the commercial company, [[Mars, Incorporated]] and the [[University of California, Berkeley]] are using [[CRISPR]] to adjust [[DNA]] for improved [[hardiness (plants)|hardiness]] of cacao in hot climates.<ref name="mars">{{cite web|last1=Brodwin|first1=Erin|title=Chocolate is on track to go extinct in 40 years|url=http://www.businessinsider.com/when-chocolate-extinct-2017-12|publisher=Business Insider, Inc.|accessdate=31 January 2018|date=31 December 2017}}</ref>
==Gallery==
<gallery>
Image:Cacao.jpeg|Young cacao plantation
File:East Indian Immigrants in Cacao Estate Trinidad 1903-2.jpg|Immigrant workers from India relaxing on a cacao estate in [[Trinidad]], 1903.{{Sfn|Head|1903|p=ii|ps=:(frontispiece)}}
Image:Theobroma cacao - flower1.JPG|Macrophotography of ''Theobroma cacao'' flower (closed) ([[University of Vienna]])
Image:Theobroma cacao - flower2.JPG|Macrophotography of ''T. cacao'' flower (open) ([[University of Vienna]])
File:Theobroma cacao MHNT.BOT.2004.0.204.jpg|''T. cacao'' fruit, dried
File:Naturalis Biodiversity Center - L.0939563 - Bernecker, A. - Theobroma cacao - Artwork.jpeg|''T. cacao'', leaves, fruits and seed. A. Bernecker, 1864.
</gallery>
==See also==
* [[Cocoa butter]]
* [[Chocolate]]
*[[Ceratonia siliqua]], the carob tree
==References==
{{Reflist|30em}}
==Further reading==
* {{cite book|last1=Coe|first1=Sophie D.|year=1994|title=America's First Cuisines|location=Austin|publisher=University of Texas Press |isbn=0-292-71155-7}}
* {{cite book|last1=Coe|first1=Sophie D.|last2= Coe|first2=Michael D.|authorlink2=Michael D. Coe|year=1996|title=The True History of Chocolate|location=London |publisher=Thames & Hudson|isbn=0-500-01693-3}}
* {{cite web|last=Dienhart|first=John M.|year=1997|title=The Mayan Languages – A Comparative Vocabulary|url=http://maya.hum.sdu.dk/proto-forms/cacao.pdf|publisher=[[Odense University]]|accessdate=14 February 2007}}
* {{cite book|editor-last=McNeil|editor-first=Cameron|year=2006|title=Chocolate in Mesoamerica: A Cultural History of Cacao |location=Gainesville|publisher=University of Florida Press|isbn=0-8130-2953-8}}
* {{cite journal|last=Bergmann|first=John|title=The Distribution of Cacao Cultivation in Pre-Columbian America|journal=Annals of the Association of American Geographers|volume=59|issue=1|pages=85–96|year=1969|doi=10.1111/j.1467-8306.1969.tb00659.x|jstor=2569524}}
*{{cite book|ref=harv|last=Head|first=Brandon|title=The Food of the Gods: A Popular Account of Cocoa|url=//archive.org/stream/foodgodsapopula00headgoog#page/n9/mode/2up|year=1903|publisher=R. B. Johnson|location=London|page=ii}}
* {{cite journal|last=Motamayor|first=J. C.|last2=Risterucci|first2=A. M. |last3=Lopez|first3=P. A. |last4=Ortiz|first4=C. F. |last5=Moreno|first5=A.|last6=Lanaud|first6= C.|title=Cacao domestication I: the origin of the cacao cultivated by the Mayas|journal=[[Heredity (journal)|Heredity]]|volume=89|issue=5|pages=380–386|year=2002|pmid=12399997|doi=10.1038/sj.hdy.6800156}}
* {{cite book |last1=End |first1=M. J. |last2=Daymond |first2=A. J. |last3=Hadley |first3=P.|year=2010|title=Technical Guidelines for the Safe Movement of Cacao Germplasm|publisher=Cacaonet – Bioversity International|url=http://www.bioversityinternational.org/nc/publications/publication/issue/technical_guidelines_for_the_safe_movement_of_cacao_germplasm.html}}
* {{cite book|editor1-first=A. B. |editor1-last=Eskes |editor2-first=Y. |editor2-last=Efron |year=2006|title=Global Approaches to Cocoa Germplasm Utilization and Conservation|publisher=CFC – ICCO – IPGRI|url=http://www.bioversityinternational.org/nc/publications/publication/issue/global_approaches_to_cocoa_germplasm_utilization_and_conservation.html}}
==External links==
{{Commons|Theobroma cacao}}
{{Wikispecies|Theobroma cacao}}
* [http://www.icco.org International Cocoa Organization (ICCO)]- cacao daily market prices and charts are available
{{Chocolate}}
{{Taxonbar|from=Q42385}}
{{Authority control}}
[[Category:Theobroma|cacao]]
[[Category:Caffeine|Cacao]]
[[Category:Agriculture in Mesoamerica]]
[[Category:Chocolate]]
[[Category:Cocoa production]]
[[Category:Components of chocolate]]
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[[Category:Crops originating from Brazil]]
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[[Category:Crops originating from Peru]]
[[Category:Plants described in 1753]]
[[Category:Taxa named by Carl Linnaeus]]
[[Category:Trees of Belize]]
[[Category:Trees of Brazil]]
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[[Category:Trees of French Guiana]]
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[[Category:Trees of Mexico]]
[[Category:Trees of Peru]]
[[Category:Trees of Suriname]]
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