The Probert Encyclopaedia of Nature

COCOA

Cocoa (Cacao) is a small tree (Theobroma cacao) of the family Sterculiaceae, natural order Byttneriaceae native to tropical America. The tree is five to six metres high and much cultivated in the tropics of both hemispheres, especially in the West Indian Islands, Central and South America and Africa. The leaves are about 10 cm in length, smooth but not glossy, and of a dull-green colour; the flowers are saffron-coloured, and very beautiful.

The fruit consists of pointed, oval, ribbed pods 15 to 25 cm long. The cultivated trees bear fruit all the year round, but the gathering is chiefly in June and December. The pods are removed by knives attached to the ends of poles. The pods are at first green, but as they ripen they change to a fine bluish-red, or almost purple colour, and in some varieties to a yellow or lemon colour. Each pod encloses 50 or more seeds in a white, sweetish pulp; and the seeds or 'beans' have each a parchment-like covering enclosing a whitish pulp. These are very nutritive, containing 50 per cent of fat, are of an agreeable flavour, and used, both in their fresh state and when dried, as an article of diet. Cocoa and chocolate are made from them, the former being a. powder obtained by grinding
the seeds, and often mixed with other substances when prepared for sale, the latter being this powder mixed with sugar and various flavouring matters and formed into solid cakes. The seeds when roasted and divested of their husks and crushed are known as cocoa nibs. The seeds yield also an oil called butter of cacao, used in pomatum and for making candles, soap, etc.

The best quality cocoa comes from Venezuela, Ecuador, the Caribbean (Jamaica, Trinidad and Greanada) and Madagascar. This accounts for about two percent of the cocoa produced, the remaining 98 per cent is low grade cocoa lacking aroma and quality, and which is used in 99.99 per cent of commercial chocolate.
Research Cocoa