Theobroma cacao

Cocoa ( Theobroma cacao, fruits)

The cocoa tree ( Theobroma cacao) belongs to the genus Theobroma in the mallow family (formerly Sterculiaceae ). This genus includes about 20 species: evergreen shrubs and small trees that grow in the undergrowth of the rain forests of Latin America. The cocoa tree owes its botanical name from the Swedish naturalist Carl Linnaeus, who gave it the name Theobroma cacao ( from Greek theos θεός 'God' and βρῶμα broma, food ').

Although the tree can reach up to 15 meters, it will be clipped on the plantations to 4 meters. The leaves can measure the leaf vein up to 35 cm. The five petals are directly on the trunk ( this is called cauliflory ), the fruits have a leathery shell, are yellow to red, 15-20 cm long and weigh up to 500 g Under this extremely hard shell are arranged in five rows of 30 -60 whitish seeds from a white, sweet and slimy, very tasty pulp (pulp ) are surrounded. For this fresh juice ( succo di cacao) is obtained in Brazil, which can be ordered in restaurants, it tastes sweet and slightly cocoa. From the seeds, the cocoa beans, extracted cocoa mass, cocoa powder and cocoa butter for the production of chocolate for a multi-stage conversion process (see cocoa production).

Varieties

When cacao tree, a distinction between the basic types or varieties Criollo ( " local" ) and Forastero ( " stranger "). This division has its origin in Venezuela, where it has the native varieties, conceptually distinguished from foreign varieties that were introduced later from neighboring countries. Originally Criollo and Forastero a separate species of the genus Theobroma have been assigned. However, all varieties may be fruitful crossed with each other, so one puts it today, under the kind of Theobroma cacao. The rough classification in Criollo and Forastero is made ​​on the basis of fruit shape and seed color and goes on Cheesman (1944 ) back (Lit.: Fincke, p 24). The Criollo has elongated, tapered fruits with ten distinct longitudinal grooves and a rough surface. The fruits contain white seeds. The fruits of the Forastero, however, are broad, its surface is smooth, scarcely furrowed, and they contain dark purple seeds. The Criollo delivers high-quality cocoa, but is susceptible to diseases and pests. The robust Forastero provides higher yields, which is why he is now grown mostly. The cocoa gained, however, are less aromatic than that of the Criollo. The Trinitario, a hybrid of Criollo and Forastero, which arose in the 18th century on the island of Trinidad, combines several advantageous properties of these two basic types.

For a long time were the Criollo and Forastero as subspecies of the cocoa tree ( Theobroma cacao) viewed with different places of origin. Are a result of the Isthmus of Panama in Central America separated the Criollo ( T. cacao ssp. Cacao) and in South America, the Forastero ( T. cacao ssp. Shaerocarpum ) have developed their own characteristic features. Analysis of the genome appear to contradict this thesis. Accordingly, the sole origin of the cocoa tree in South America to lie, in pre-Columbian individual plants were brought to Central America by the people who today include the Criollo. The origin region of the southwestern Venezuelan Criollo is suspected, where even today homozygous Criollo is found.

A more refined classification of varieties according to the appearance of the fruit goes to Van Hall back (Lit.: Fincke, p 24). It is still used for the description of the fruit shape and includes the following types:

• Angoleta: Oblong fruit with strong longitudinal furrows
• Cundeamor: how Angoleta, but with bottleneck- like constriction
• Amelonado: width, melon -shaped fruit with bottleneck- like constriction
• Calabacillo: Short, calabash -shaped, smooth fruit
• Pentagona: thin -shelled fruit whose surface resembles the skin of an alligator.

Cocoa trees with fruits of pentagona form you ordered earlier to a distinct species named Theobroma pentagona ( Bernoulli ), but it is an original Criollo.

See also: Criollo, Forastero, Trinitario cocoa varieties

Cultivation

The cocoa tree can be cultivated only under certain climatic conditions. He wears outside 20 ° north and 20 ° south latitude, no fruit, needs good soil and sufficient water; Moreover he can not tolerate temperatures below 16 ° C and is prone to diseases and fungi. Because he relies on midges and small flies for pollination, he loves shade and rotting foliage. While a tree can produce thousands of flowers that pollination is successful only in a fraction of that. Of the developing fruits in addition numerous dropped in early stages ( " Cherelle Wilt " ) and only a few dozen fruits reach maturity.

Growing quantities

Acreage, over 70,000 km ² ( 27,000 mi ² ) worldwide. To FAO statistics for 2005:

Pests

• Leafminer Conopomorpha cramer ella

• Witches' broom

• CSSV

Trunk of the cocoa tree with flowers

Detail of flowering ( closed) (Macro) (University of Vienna )

Detail of flowering ( open) ( Macro ) (University of Vienna)

Cocoa pods that are formed directly on the trunk

Dried cocoa pods

Cocoa fruit on the cross section in the tire, not fermented cocoa beans

Cocoa fruit whole, opened and cocoa beans (with and without pulp, halved )

Cocoa pods

Detail of a fruit ( Botanical Garden Hamburg)

Genetics and Breeding

The University of the West Indies in St. Augustine on the Caribbean island of Trinidad has the largest cocoa gene bank in the world ( International Cocoa Genebank, ICG) and operates in Trinidad their basic research. In addition to the detection of DNA material, the University also operates projects for reclamation of old fine cocoa plantations in Tobago.

The chocolate bar manufacturer Mars, the research department of the U.S. Department of Agriculture and the computer giant IBM announced on 15 September 2010 that it has to have decoded 92 % of the genome of the cacao bean genotype Matina 1-6. The genome is freely available on a website and will in future no claims subject. The decryption is designed to facilitate breeding progress and cultivation.