Cacao Cultivation: A Complete Guide for Growing Chocolate Trees

Features and Plant Characteristics

Cacao trees are grown for their seeds, so understanding how to grow cacao and the characteristics of these tree types is important.

• Tree Height: The cacao tree reaches anywhere from 13-26 feet (4-8 meters) in height (though it is found naturally in the wild up to 40 feet (12 meters).
• Leaves: The large, glossy leaves of the cacao tree are dark green and produce a dense shade.
• Flowers: The cacao tree’s flowers are small and fragrant, blooming in clusters directly from the trunk. These flowers are pollinated by tiny midges.
• Fruit: The fruit (or pod) is an enlarged ovary that can be of different colors, as yellow, red or purple according to the variety. Each pod has 20 to 50 dark brown cacao seeds inside a white pulp.

Uses

Cacao seeds have several important uses:

• Culinary Use: Cacao seeds are mainly used to make chocolate. The seeds are then fermented, sun-dried, pelletised and also made into cocoa butter, cocoa powder and chocolate.
• Medicinal Uses: Contain antioxidants (flavonoids) which are linked to heart health, improved circulation and cognitive function.
• Beauty Products: Cocoa butter is extracted from the cacao seed and widely used in moisturizing creams and lotions.

Growing Conditions

It grows in very specific temperature conditions, as cacao is a tropical plant.

• Temperature: Cacao requires a consistently warm climate, with an ideal temperature range of 65°F to 90°F (18°C to 32°C). Frost can be fatal to the plant.
• Humidity: High humidity (60% to 80%) is required for growth. It is why cacao loves only tropical rainforests.
• Soil: Cacao likes well-draining, loamy soil with plenty of organic matter. The pH should be somewhat acidic, ideally between 6.0 and 7.5
• Light: Cacao trees require indirect light. They also like partial shade in their natural habitat, where they usually grow under taller trees. Exposure to direct sunlight can put unnecessary stress on the tree and ruin its growth.

Seed Morphology

Cacao seeds are oval-shaped, with a smooth surface that is slightly ridged. The seeds are contained in pods that are harvested from the cacao tree.

• Size: A cacao seed is 2-3 cm long, relatively the size of a kidney bean.
• Color: Depending on the stage of maturity and cultivar, seeds vary in color from light white to brown.
• Texture: The seeds are smooth but encased in a thick, leathery husk which must be removed before getting to the clean seed.

Germination Requirements

Germinating cacao seeds requires a combination of heat, moisture, and time:

• Temperature: The ideal temperature for germination is 70°F to 80°F (21°C to 27°C).
• Soil: The soil should be rich in organic matter and well-draining with a pH of 6-7.5.
• Water: The soil should be consistently moist but not waterlogged.
• Light: Cacao seeds need indirect light for germination since cacao takes the canopy from other plants.

Seed Viability and Vigor

When handled and stored correctly, cacao seeds have good viability:

• Germination Rate: Cacao seeds are known to germinate very well, at about 70% to 90% (when properly stored and treated).
• Storage: To ensure that the seeds remain viable, store cacao seeds in a cool, dry place. Cacao seeds may remain viable for up to 1 year if stored properly.

Viability Testing: A simple test to check the vigor of the seeds is to put them in water for about 24 hours; healthy seeds will sink and the user should discard the floating ones that are older or damaged.

Propagation and Sowing

Cacao trees may be direct-seeded or planted from stem cuttings:

• From Seed: Cacao seeds can be directly seeded into well-prepared soil or larger seed trays. Moisten the soil while allowing it to drain properly.
• From Cuttings: This method is not so popular but cacao can be propagated by taking softwood cuttings. However, this technique is not as reliable and can be more difficult than starting from seed.
• Spacing: When planting cacao trees, space them at least 10 feet apart for good air movement and growth.

Disease and Pest Resistance

Cacao trees can suffer from a variety of pests and diseases but some are more resistant:

• Pests: The cacao tree is also susceptible to pests such as the cacao pod borer, aphids and mealybugs. It is important to monitor and manage pests regularly.
• Fungal Infections: Cacao trees are also prone to fungal infections like black pod disease and vascular streak dieback. These diseases can be managed with appropriate fungicides and proper care.

Prevention: Adopting good cultural practices such as observing proper spacing, regular pruning and maintaining a healthy growing environment can help reduce the incidence of disease.

Storage and Handling

Proper storage and handling of cacao seeds are essential for preserving their quality and ensuring successful cultivation:

• Storage Temperature: Cacao seeds must be stored in a cool environment, at temperatures of 40°F-50°F (4°C-10°C).
• Packaging: Store cacao seeds in air-tight containers to protect them from moisture and pests. Vacuum-sealed bags or jars are ideal for long-term storage.
• Humidity: Maintain humidity below 40% to avoid mold and rot.

Summary

The seeds of the cacao tree are the basis for making one of the most popular foods worldwide: chocolate. By adhering to the right conditions of growing, better germination practices, and appropriate storage of seeds, cacao trees will grow with minimal concerns whilst producing top-notch seeds that can be harvested for commercial or personal use. Cacao prefers warm, wet environments and requires tropical conditions to grow.