Loving chocolate means knowing it in all its aspects, starting from its origin. To better appreciate this precious product, therefore, it is essential to know how the cocoa plant is made .
Cocoa Tree: The Basics
The cocoa tree, known by its scientific name Theobroma cacao , is a tropical plant that has significant historical, economic and cultural importance.
Native to the humid regions of Central and South America , the cocoa plant is the primary source of chocolate, a product loved around the world.
Read also: The origins of cocoa and chocolate
Cocoa plant: characteristics
The cocoa tree is an evergreen plant that can reach a height of about 4-8 metres , although in cultivation it is often kept lower to facilitate harvesting the fruit.
Where does the cocoa plant grow?
The cocoa plant grows best in warm, humid climates , requiring a constant temperature between 21°C and 32°C and an annual rainfall of at least 1,500 mm, distributed fairly evenly throughout the year. In addition, the cocoa tree thrives in slightly acidic soils with good drainage and a rich presence of organic matter.
Where is the cocoa plant grown?
The cocoa plant grows mainly in tropical regions , located between 20° north and south of the equator.
The main growing areas of the cocoa plant include countries such as Ivory Coast, Ghana, Brazil, Ecuador and Venezuela. These areas offer ideal climatic conditions for growing cocoa, characterized by warm and humid temperatures, abundant rainfall and rich, well-drained soils.
Depending on the variety (mainly forastero , criollo and trinitario ) and the area in which it is grown, cocoa takes on different organoleptic characteristics and gives rise to a more or less valuable chocolate, with well-defined aromatic notes.
How tall is the cocoa tree?
In nature, the cocoa tree can reach a maximum height of 10-15 meters , but in plantations it is usually kept between 4 and 8 meters to facilitate harvesting and management of the plant. The height is controlled through regular pruning which also favors a greater production of fruits.
How much fruit does it produce each year?
The cocoa tree is known for its ability to produce abundant fruit. On average, a mature cocoa tree can produce 20 to 50 fruits per year .
The amount of fruit produced can vary depending on several factors, including climatic conditions, cultivation practices and the variety of cocoa plant.
The tree begins to bear fruit after a period of about 5 years and continues for about thirty years.
Read also: Chocolate tasting, 10 easy tips
How the cocoa tree is made
Below you will find the main characteristics of the different components of the cocoa tree:
Trunk and branches
The trunk of the cacao tree is sturdy and is divided into several main branches that form a thick and shady crown. The bark is smooth and gray-brown in color.
The structure of the tree is such as to allow flowering and fruit growth directly on the main branches and trunk , optimising the use of space and improving harvest efficiency.
Cocoa leaves
The leaves of the cocoa tree are large, long and lanceolate, with a smooth and shiny surface. They can reach a length of about 20-30 cm.
Young leaves are reddish in color, but turn green as they mature. The presence of young and mature leaves at the same time is common and contributes to photosynthesis and the continued growth of the tree.
Cocoa flowers
Cocoa flowers grow directly on the trunk and main branches , a phenomenon known as cauliflory . These small flowers, measuring about 1-2 cm in diameter, are not particularly showy, but are essential for fruit production.
These flowers are pollinated mainly by small midges. Only a small percentage of the flowers develop into fruit, as many flowers are not pollinated or fall prematurely.
Cocoa fruits
The fruits of the cocoa tree, known as pods , are large and oval, ranging from 15 to 30 cm in length and weighing around 300-500 grams.
Each pod can contain from 20 to 60 cocoa seeds , wrapped in a sweet, mucilaginous pulp with a vague citrus scent.
The fruit changes color as it ripens , from green or yellow to orange or red, depending on the variety.
Cocoa seeds
Cocoa seeds, commonly called cocoa beans , are the most valuable part of the plant. Each bean is enclosed in a thin husk and contains two cotyledons rich in fats and nutrients.
After harvesting, the cocoa beans are fermented, dried and roasted to develop the characteristic flavours of chocolate .
Roots
The roots of the cocoa tree are deep and well developed , allowing the plant to anchor itself firmly in the soil and absorb the nutrients necessary for growth.
The main roots can reach considerable depths, while the secondary roots extend laterally to explore a large area of ​​the soil.
Read also: Chocolate, single origin or blend?
Book your Chocolate Experience and discover how cocoa is processed
As you can see, there is so much to learn about cocoa . But perhaps the best way to discover the merits of this extraordinary plant, not surprisingly considered sacred by the people of Central America, is to visit La Fabbrica del Cioccolato , opened by Enrico Rizzi in the heart of Milan, in via Gian Giacomo Mora 18, just 10 minutes walk from the central Piazza del Duomo.
Buy your Chocolate Experience now : you will visit a plantation in Peru thanks to an immersive video in VR360°, you will see up close the machinery used to process the beans and you will participate in a guided tasting of single-origin bars. Alternatively, you can give a coupon from the ones below: the recipient can use it to choose the date and time of the visit later.
