Cocoa tree: characteristic and process of growing

Many people like to eat natural chocolate or cocoa drink, but not everyone knows how the tree grows and in what conditions, the fruits of which are used to create these products. A cocoa tree has not only a rich history, but also a number of specific distinctive features relating to the appearance and growth characteristics of the fruit. Some fans of the plant even try to grow it on their own, but for the successful implementation of this process it is recommended to observe a number of nuances.

About all the characteristics of the chocolate tree, as well as the stages of its cultivation is described in detail in this article.

The homeland of the chocolate tree is the tropics located on the South American continent. Since this plant loves moisture, it is mainly located in the lower tier of multi-tiered forests. There is quite a lot of shade, which is also necessary for the successful germination of cocoa fruits. Because of the low level of soil, the places of growing trees periodically floods, so the trunks are located in a kind of “bath” for some time, without rotting. This ability is manifested in chocolate plants only in the wild.

In Europe, chocolate trees began to spread from 1520 onwards. They became popular because of the ability to produce a large amount of raw materials from the fruit. In some countries, the fruits of the plants were so valuable that they were equated with monetary currency. Currently, the chocolate tree is grown not only in its historic homeland, but also in many other parts of the world. Plantations can be found on the territory of Indonesia, Turkey, Africa, the central part of the Americas. The largest amount of raw materials comes from Africa.

The plant is a tree with a not very thick trunk and a crown of interesting shape. Indicators of diameter of a trunk vary in a range from 150 to 300 mm. The height of the plant, depending on its age and variety, reaches from 5 to 8 meters.

The green part of the plant is a collection of rather large leaves. Their length can be 50 cm, while the width is about 15 centimeters. In shape, they are an elongated oval, have a rich dark green shade and a slightly rough texture.

Interesting is the process of changing leaves. The interval between its repetition is from 3 weeks to 3 months. A distinctive feature of a cocoa plant is not a consecutive change of leaves, but a simultaneous one, that is, instead of old ones, several new leaves appear at once.

During the flowering period, small decorative buds appear on the trunks and large branches. The diameter of the flowers usually does not exceed 15 mm. Petals are more often painted in light yellow color, but sometimes they are pink. The aroma of flowers is quite rich, it attracts insects to implement the process of pollination necessary for the plant. The flowers of this evergreen tree are not pollinated by bees, but by special midges. However, the ovary appears only in one flower of two hundred.

Fruits, which are defined by nerds as berries, appear after a while. They have an elongated shape and ribbed texture, reach a length of about 200 mm, and a width of about 10 mm. The color of the fruit is yellowish or red-brown, but the specific shade is mainly determined by the variety. In the section it can be seen that the peel of the cocoa fruit is quite dense. The pulp includes milky seeds that are arranged in rows. The number of seeds usually varies from 20 to 50 in one cocoa bean.

In general, the pulp has a watery texture, which explains its juiciness. The taste of the fruit is sweet. Chocolate fruits remain immature for quite a long period of time (from six months to a year). However, they do not ripen strictly at a certain time of the year, they can be observed on a tree absolutely at any time.

Botanists calculated that the average number of fruits on one tree per year is from 250 to 400. Of the 400 pieces of these beans, it is possible to get a kilogram of dry cocoa powder. At the same time, beans contain such a valuable substance as cocoa butter. It can be found in one fruit in a fairly large number. Also present in the composition of 9% starch and 14% protein.

Currently, there are about 30 species of this plant. In addition, each of them has special features. The most popular are several varieties.

• "Forastero" - one of the most sought after varieties, products from raw materials which are supplied to many parts of the world. The distinctive features of such trees are quite high growth rate of fruits and their bountiful harvest. The taste is slightly sour. The main countries of cultivation varieties - Africa and the Americas.
• In a small area grown such a variety of chocolate trees, as "National". It is mainly grown in America. Despite the fact that the fruits have a unique interesting taste, the plant due to the small habitat is often exposed to diseases, therefore, it is considered quite rare.
• Criollo - A variety that is commonly grown in Mexico and other parts of the South American continent. Like the previous one, it is subject to many diseases. The fruits have a peculiar nut flavor that distinguishes products from other varieties.
• If you cross the first and third types, it turns out a completely different variety, which combines the best signs of the crossed ones. This variety is called Trinitario. Since it is a hybrid, it is more resistant to diseases. It is grown not only in American lands, but also in Asia.

Basically, cocoa trees are grown on specially designated plantations. But sometimes they try to grow the culture at home. To independently carry out such a process, you need to adhere to a specific algorithm of actions and comply with the relevant conditions.

• First of all, you need to properly select the seeds. Usually from a ripe fruit choose seeds that are located in the middle.
• You will also need a seven-centimeter pot and a mixture for the soil. In equal proportions such elements as sand, turf ground and leaf earth should be mixed.
• Seeds deepen into the ground by about 25 mm. Moreover, they have a wide end down so that shoots appear faster. After that, you need to carefully moisten the soil so that the future plant does not experience a lack of moisture.

• Before the emergence of shoots, the pot should be located in the place where the air temperature varies from +20 to +22 degrees Celsius.
• When the seed germinates, the pot must be removed away from heating systems that make the air dry, as well as from cold surfaces and drafts. In this case, one should not forget to spray the shoots from a spray bottle, the water in which should be at room temperature.
• Providing these conditions in a couple of weeks the plant will reach a height of 10 centimeters, and in a couple of months its growth will increase to 25-30 centimeters. At the same time on the sprout from 6 to 8 leaves are formed. These parameters will indicate that the future tree should be transplanted into a larger pot.
• Notice which shoots make the leaves more dense and green, and the stem begins to woody. At the same time, the stem of the shoot should be completely green in color, and in the upper part it should have a slightly brownish tinge.Such plants can be propagated by grafting. The cutting itself must be between 15 and 20 cm in length.
• When cutting off cuttings, leave about 3-4 leafs on them to reduce the amount of evaporated moisture. Also remember that by cutting off these parts from vertical shoots, single-stem trees can be obtained later, and in the case of cutting from horizontal shoots, more branchy bush-like plants are obtained.

• You can cut from one to three cuttings with cocoa in the first year of its growth. Over the next two years, the number of cuttings for cutting will increase by 20, and for 4 and 5 years it will be quite possible to cut them in quantities of more than 100.
• Ground mix for planting cuttings can be prepared in two ways. The first set of components consists of humus, sand, and leafy earth, taken in a ratio of 1: 2: 5. Another set involves the addition of peat in addition to the previous components. But in this case, the three components are taken in equal proportions, and the leafy ground must be twice as large.
• First, the cuttings are recommended to be rooted, tying them when planting in a pot to a special stick. The process of formation of the root system can take several months, but if you want to speed it up, use special tools and fertilizers to strengthen the roots. The rooting process itself should be carried out at a high temperature - from 26 to 30 degrees Celsius. Indicators of air and soil moisture should also be at a high level.
• After the cocoa cuttings have taken root, they should be moved to seven centimeter containers, using a mixture of peat, turf and leafy ground, as well as sand, as the soil. Ingredients must be taken in a ratio of 1: 1: 2: 1/2.
• Next, you need to carry out the necessary care and maintain the optimum temperature (from +24 to +26 degrees Celsius). Also, frequent watering and sprinkling of cocoa is needed.

• When ground feed forms around the roots, the plant can be moved to a nine-centimeter pot. It must contain a sandy layer for drainage.
• During the period of intensive growth, cocoa is fertilized with mullein every 15 or 20 days. In the spring, it is again transplanted into large containers.
• Approximately 4 years after planting the seeds, the plants will begin flowering. It is necessary to carefully monitor the condition of the shoots and remove weak ones.
• Be sure to observe the balance of watering a young tree. It should be abundant, but fluid stagnation is unacceptable.
• The ideal location for the chocolate tree in a pot is a warm greenhouse.

The process of collecting chocolate fruit on the plantation is very time consuming. As a rule, it involves a large number of workers. It is collected manually in several stages.

• First, ripe cocoa beans are cut with a special knife (machete). The collected fruits are cut into a certain number of parts and placed between banana leaves. This is necessary for fermentation, because, being in contact with the leaves of a banana, the beans are saturated with aroma and also acquire a darker shade.
• After the ripe grains are laid out on a flat surface and dried under the open sun. It is important not to forget to mix them. During this stage, cocoa beans are significantly reduced in mass.
• Then all the grains are placed in special jute sacks and sent for further processing, which is a squeeze of butter, the production of raw materials to create cocoa powder.

Oil and raw materials for the drink - the favorite ingredients of many people, extracted from cocoa beans. They have a unique composition.

• The basis of the oil is a fairly large amount of fatty acids that are polyunsaturated.The product also contains fructose, glucose, caffeine. It is also rich in such vitamins as C, E and A. The color of the oil is usually white and yellow, while the consistency of the product depends on the ambient temperature. With increasing temperature, the solid state gradually becomes liquid.
• In addition to a large amount of phosphorus, potassium and many other trace elements, cocoa powder is rich in vitamins such as PP, A, group B, and E. The color of quality cocoa is usually light brown, and if rubbed between fingers, it will be smeared. Also, this product must contain fat in an amount of at least 15%.

And oil and drink can have a positive effect on the body. Oil gives the following effect:

• interferes with the strong effect of ultraviolet radiation on the skin, thereby helping to prevent the development of dangerous diseases in the future;
• helps to reduce cholesterol, as well as increases vascular tone and elasticity;
• stimulates the immune system;
• when used in cosmetic procedures helps to slow down the aging process, as well as improve the condition of the skin, nails, hair;
• helps relieve cough;
• able to provide analgesic and anti-inflammatory effects.

The benefits of cocoa are expressed in the following effects:

• due to the content in the composition of caffeine, cocoa is able to have a slight tonic effect on the body;
• It has an effect on brain activity, because thanks to the chocolate drink, there is an improvement in the blood circulation processes in the brain;
• reduces the likelihood of blood clots in the future;
• normalizes the balance of such a component as glucose, preventing the development of a number of diseases;
• thanks to the gland in its composition, the product is able to combat such a disease as anemia
• Cocoa has a beneficial effect on muscle tone, so it is especially recommended for people who are experiencing increased physical exertion;
• Like chocolate, cocoa drink can have a positive effect on mood due to the content of so-called “joy hormones” (the drink is even recommended to be included in the diet to more effectively combat depression and during periods of strong mental stress).

But do not forget that cocoa is not recommended for everyone. It can have not only a positive, but also a negative effect.

• If you have severe cardiovascular diseases, refrain from an additional portion of the drink, which contains in its composition caffeine.
• Carefully choose products. In some raw materials may be pesticides that are harmful to the body. Also, due to poor selection and processing of raw materials, some parasites can be found in the powder. If you find similar signs in the package, then do not risk using such a drink.
• You should be careful if you are prone to allergies. This is especially true for people who suffer from allergic reactions to sweets. You should not drink large quantities of cocoa, if you do not know the exact reaction of the body to this drink. It is better to consult with a doctor in advance.

Thus, cocoa is a unique plant, the fruits of which bring a lot of benefit. In addition, the possibility of its cultivation is not limited to plantations.

How to grow cocoa at home, see the following video.