The flowers (and the fruit) are on the trunk of the tree, and it flowers (and fruits) all year long. This means that Cacao has the very unusual quality of having flowers and fruit on the tree at the same time!! It takes a long time, 5 to 8 months, to progress from blossom bud to ripe fruit. Cacao, (Theobroma cacao), also called cocoa, tropical evergreen tree (family Malvaceae) grown for its edible seeds, whose scientific name means “food of the gods” in Greek. Native to lowland rainforests of the Amazon and Orinoco river basins, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. Eat cacao fruit – the fruit is pulp in white cream color and hairy remove the white pulp and eat it, some cultivars the pulp stuck on the beans (seeds) Edible part in cacao fruit it’s the pulp and seeds, the fruit is pulp white hairy, and the seeds edible after drying and make them powder Theobroma cacao is an evergreen Tree growing to 8 m (26ft) by 8 m (26ft) at a medium rate. It is hardy to zone (UK) 10 and is frost tender. The flowers are pollinated by Thrips, Midges, Ants, Aphids. The plant is not self-fertile. Suitable for: medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid and neutral soils and can grow in very acid soils. The pulp of the cacao fruit (which surrounds the beans) is edible with a flavor that is reminiscent of a lemon-flavored mango and is used by some to make juices and jellies. 12. The pollination process of the flowers of the cacao tree is done by flies, not bees. The colonial chronicles mention the fruit of this tree as one of the foods grown in the yards or fence rows of houses, and were part of the staple diet of some villages where the tree flourished. Similar to cacao, the fruit can be eaten raw or cooked in different ways. (Calixto, 2005) Cacao tree - description about the tree & the fruit Cacao tree - Origin & nature American tropical cacao Theobroma a small understory rainforest, the Amazon basin on heavy canopy.It Andes slopes in the eastern Mediterranean origin of the shade in clumps along riverbanks to use has been developed tree is native. In the Aztec days, cocoa beans were used to make a nutritious drink that was a favourite of warriors and the elite. In the 18th century, a Swedish natural scientist Carl Linnaeus, gave the cacao tree a name in Greek: Theobroma Cacao. This literally means “food of the Gods” and is now the official, botanical name of the tree. The cacao is a tropical tree native to the Amazon region of South America. It grows well in tropical Australia. Cacao is the source of chocolate, cocoa and cocoa butter, the fermented seeds are roasted, cracked and ground into a powder. Benefits from hand pollination. The cacao tree not only produces cacao as we know it. The tree also bears fruit. Cacao fruits are large, the size of a rugby ball. The skin is ribbed, and brown-red in colour. Under the skin, you will find flesh with almond-shaped cacao beans. The soft flesh of the cacao fruit is pleasantly sweet and sour. The beans are also edible.
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