COCOA: HISTORY, CHARACTERISTICS, HABITAT, VARIETIES, PROPERTIES - BIOLOGY - 2024

The cacao (Theobroma cacao L.) is one of the most important evergreen trees of tropical rainforests. Depending on its geographical location and its morphological characteristics, it has been classified into three different varieties: Creole, Forastero and Trinidadian.

Better known as the cacao tree, cocoa tree or cacao, it is cultivated in the tropical-humid geographical strip, located from 18 ° N to 20 ° S of the equatorial line. Their populations show wide genetic diversity (both in the wild and in crops).

Theobroma cacao L. Source: Fpalli

Due to the multiple benefits, properties, uses and the great taste of the fruit, cocoa has become a highly appreciated and commercialized species worldwide. This importance is attributed to the good quality and high fat content of Theobroma cacao, which favors demand in the national and international market.

Cocoa fruits. Source: pixabay.com

History

To date it has not been possible to accurately establish the area of ​​origin of cocoa cultivation, due to the nomadic lifestyle characteristic of the inhabitants of the American continent, so it would be worth talking about centers of domestication of this species.

- Records of its origin

There are claims about the origin of the cacao plant in different areas of Central and South America, among which we can highlight:

Upper Amazon

This region corresponds to one of the main centers of genetic diversity of the species, where it is possible that cocoa cultivation developed 10,000 or 15,000 years ago.

This zone includes countries such as Venezuela, Colombia, Peru, Ecuador, Brazil and Bolivia; in the upper basin of the Amazon River, specifically where the Napo, Putumayo and Caqueta rivers are born, which are tributaries of the Amazon River.

Cocoa bars. Source: pixabay.com

Upper Orinoco area of ​​northeast Colombia and northeast Venezuela

The birth of the cacao tree in this region is very likely, due to the evidence of a large gene pool. Therefore, the transfer of this species to Mexico would have been viable from this area.

Northwest Venezuela

In the book El cacao en Venezuela, researchers Humberto Reyes and Liliana Capriles support various DNA investigations, ensuring the origin of the first wild plants in this area.

Andean low zone of northeast Colombia

Due to the large number of species found in this area and because of their easy transfer to Mexico, it was considered as a possible area for the origin of cocoa. In the same way, they indicate their exploitation in the Lake Maracaibo account, before the arrival of the Spanish.

From southeastern Mexico to Guatemala

There are studies that report the origin of the cacao plant in the Lacandon Jungle in Chiapas (Mexico) and in the area of ​​the Usumacinta River (borders of Mexico and Guatemala).

A Mexican legend is noteworthy, which says that the god Quetzalcóalt in ancient times gave men the first cocoa beans.

- Studies that show the origin of cocoa

As far as Mayan mythology is concerned, they were granted cocoa by Kukulkán, after the creation of humanity. In fact, the Mayans held an annual festival to honor the god of cacao Ek Chuah. In this culture, the consumption of cocoa is documented since 400 BC. C.

Ek Chuah god of cocoa.

Source: Sylvanus Griswold Morley, (1883–1948)

Now, for 2008, the National Institute of Anthropology and History of Mexico published the investigations of the Universities of Arizona, Columbia, Kennesaw, Yale and Wisconsin, carried out on a vessel found in the excavations in Veracruz at Cerro Manatí.

In these studies they applied the carbon 14 test to the vessel, dating it to the year 1750 BC. C., in which they also found remains of theobromine, a component that revealed the presence of cocoa in the vessel. This indicates that the probability of cocoa consumption could have occurred 800 years earlier than previously believed.

In 2007, in an investigation carried out by the team of archaeologists John Henderson and Rosemary Joyce, they reported the probability that the consumption of cocoa in this region would have started around 1500 BC. C.

The same year, the University of Pennsylvania published an investigation in which they carried out a chemical analysis of residues found in ceramic vessels found in the Ulúa Valley in Puerto Escondido in Honduras, indicating that the liquid found would have been prepared between 1400 and 1000 BC C.

On the other hand, there are reports of mitochondrial DNA analysis made to Creole cacao, which indicate that this plant arose in Venezuela, specifically in the south of the lake, comprised by the states of Zulia, Táchira, Mérida and Trujillo.

- First forms of consumption

Regarding the consumption of cocoa, the reports indicate the production of a kind of beer or cocoa liquor from the fermentation of the beans.

This was evidenced in the ceramic vessels found in Puerto Escondido, in Honduras. This kind of beer was used in marriage celebrations, thus being the first signs of cocoa consumption.

Likewise, cocoa was prepared in a semi-liquid or liquid form, mixed in a mass of corn flour with chili peppers and honey, becoming the favorite drink of the royalty, which they consumed in glasses called Jícaras, since it was considered a energizing food.

Jícaras. Source: Juanscott

However, the Mayans and Aztecs prepared cocoa by roasting the beans and then crushing them to make a paste that was then mixed with water, and heated until the cocoa fat rose to the surface.

From this the foam was removed to mix again with the drink and, finally, it was beaten until forming a liquid with a consistent foam which was drunk cold.

Aztec woman frothing cocoa.

Source: AnonymousUnknown author

In addition to this preparation they added different ingredients to taste such as achiote, chili, vanilla and honey to sweeten, as well as corn flour as a basic emulsifier, which helped absorb the fat from the cocoa.

Roasted cocoa beans. Fuene: pixabay.com

Later, the Aztecs continued with the taste for the consumption of Mayan chocolate. As a curiosity, one of the great fans of the cocoa drink was Emperor Moctezuma.

On the other hand, reports indicate the consumption of cocoa in Venezuela by the Timotes indigenous communities in Mérida and Cuicas in Trujillo, which prepared a drink based on the cocoa bean called "chorote".

Now, in 1840 the Swiss Rudolf mixed cocoa butter with cocoa paste, obtaining a sweet chocolate. By 1905, Henry Nestlé applied the milk condensation method to chocolate, creating the famous milk chocolate.

Milk chocolate bars. Source: pixabay.com

characteristics

The cacao tree is a diploid species, which means that it has two sets of chromosomes (2n = 20 chromosomes), with a perennial vegetative cycle.

Habit

Cacao is a tall tree about 8 to 20 m tall.

Theobroma cacao L. tree

Source: Hiobson

Root

It has a pivot root, which indicates that it is formed by a main axis from which the second-order roots start. This root can reach 1.5 to 2 m deep. Its second-order or lateral roots are found in the first 30 cm of the soil and can reach between 5 and 6 m in horizontal length.

Cocoa tree bark. Source: Dinesh Valke from Thane, India

Stem

In its first growth stage, between 12 and 15 months, the stem is vertical (orthotropic). Next, 4 to 5 twigs are formed, which grow horizontally (plagiotropic), forming a fork and below this the vertical shoots appear, which will give rise to a new fork repeating in this way 3 to 4 contiguous times.

Leaves

They are simple, whole, 15-50 cm long and 5–20 cm wide, narrowly ovate to obovate-elliptical, slightly asymmetric, alternate and glabrous or slightly pubescent on both sides.

Leaves of the cocoa tree.

Source: Don McCulley

flowers

It presents hermaphroditic flowers, with 5 sepals, 5 petals, 5 stamens, 5 staminodia and 5 locules per ovary, which is known as a pentameric flower, with all its floral whorls and with androecium and gynoecium. Its diameter is between 1 to 15 cm. With cymose inflorescences.

Cocoa flower. Source: H. Zell

Fruit

They are large berries from 10 to 42 cm, of variable shape and can be oblong, ovate, elliptical, ovate, domed, oblate and spherical. It has a smooth or rough surface, red or green and purple or yellow at maturity. Its epicarp and endocarp are fleshy, separated by a thin, woody mesocarp.

Fruits of the cacao tree. Source: Cbaile19

Seeds

These are of variable size between 1.2 and 3 cm, they are covered by a white mucilage or pulp of different aromas, flavors, degrees of acidity, astringency and sweetness.

Cocoa nibs. Source: pixabay.com

Taxonomy

The Theobroma cacao species is commonly known as cacao, yellow cacao, criollo cacao, sweet cacao, cacao del monte or cacao.

Its taxonomic description is as follows:

Kingdom: Plantae

Phylum: Tracheophyta

Class: Magnoliopsida

Order: Malvales

Family: Malvaceae

Genus: Theobroma

Species: Theobroma cacao L.

Etymology

As for the term cacao, it comes from the word cacáhuatl, from the Nahuatl language. However, some studies affirm that it is a loan from a Mayan language, since glasses have been found engraved with the word kakaw, from which the word cacao could be derived. However, some reports indicate that it is an Olmec word that came to the Mayans.

Habitat and distribution

Habitat

The cacao tree can grow in flat or undulating topography, even on land that exceeds 50% of slope, on the banks of streams or in ravines. It grows in shady areas of tropical forests.

Distribution

Christopher Columbus was the one who brought the first cocoa beans to Spain around 1502 after their exploration in America. However, it was Hernando Cortés in 1528 who exported the recipe for xocoalt from the Aztec culture to Spain.

Then its popularity spread throughout Europe. Later there was the expansion of the crop to Africa and Southeast Asia.

Today it is cultivated in many countries in Africa, Central America and South America. The largest cocoa producers are the Ivory Coast, Ghana, Brazil, Ecuador, Colombia and the Dominican Republic.

Varieties

Traditionally it is classified into three varieties or genetic groups. However, recent studies indicate that this classification has shown or describes sufficient variability of the species.

For example, the Forastera variety encompasses high genetic variability, while the Criolla variety is genetically narrower, and the Trinitaria variety has hybrids between the first two varieties. For its part, the classic delimitation shows three main varieties, which are:

Creole

This variety comprises slender trees, with fruits characterized by a thin cover with a reddish pigmentation. They show an inbred depression and increased susceptibility to pests.

The commercial cultivation is mainly developed in Venezuela, Mexico, Nicaragua, Guatemala and Colombia. It is noteworthy that between 5 and 10% of world production originates from this variety.

Creole cocoa. Source: Crista Castellanos

Stranger

It is characterized by its green fruit with a thick covering or pericarp, a lignified mesocarp, slightly flattened and rounded seeds, with violet cotyledons.

Most of this variety is grown in Brazil, West Africa, Central America and the Caribbean, being the commercially most important variety, since it covers about 80% of world production.

Trinitarian

This group is of hybrid origin between the Criollo and the Forastero. Genetically it is very heterogeneous and morphologically very polymorphic. The plants are usually very robust with pigmented or green fruits, with purple seeds. They represent 10 to 15% of world production.

Varieties of Theobroma cacao, from left to right: Criollo, Trinitario, Forastero.

Source: Tamorlan

Health properties

Given its chemical composition, mainly the amount of flavonoids present in cocoa, it has various health properties, among which are:

Antioxidant

The presence of flavonoids gives it an effective action against oxidative stress, as does the procyanidin content, which favors the antioxidant action of plasma. Even its antioxidant activity is higher than other sources of antioxidants used for the skin.

Anti-inflammatory

It has the ability to decrease pro-inflammatory markers and cell damage.

In the nervous system

It has toning, diuretic and anti-neuralgic properties. Activates the nervous system and is a vasodilator. It also increases the performance of the cognitive process and memory. It also has antidepressant properties thanks to the presence of aphenythylamine.

In the cardiovascular system

Due to its concentration of unsaturated fatty acids, such as oleic acid, it acts as a vascular protector, lowering cholesterol and LDL and increasing HDL.

In addition, it has a hypotensive effect and reduces peripheral vasodilation. It also minimizes the formation of thrombi by reducing platelet aggregation.

It is important to note that studies by Norman Hollenberg, professor of medicine at Harvard highlight the importance of the polyphenol 'epicatechin' present in cocoa. It helps reduce the risk of some diseases like stroke, heart attack, cancer, and diabetes.

Cocoa beans are widely consumed for their properties. Source: pixabay.com

Culture

The Theobroma cacao species requires the following conditions for its cultivation:

Altitude

Cocoa is grown in the equatorial zone up to an altitude of 1400 meters above sea level.

Temperature

The optimum range is between approximately 22 ° C and 30 ° C.

Precipitation

It needs rains of more than 1500 mm per year, well distributed throughout the year.

RH

Between 80 and 85%.

Wind

It is advisable to protect the crop in case of permanent strong winds, to avoid damage to the crop.

Light

Young cocoa plants, upon reaching their optimum vigor, require lighting between 25 and 50%. While the trees develop the lighting can be maintained around 70%.

Floor

Cocoa prefers soils rich in organic matter, clay loam, deep, with good drainage and a regular topography.

Diseases

Among the main diseases that affect cocoa are the following:

Cacao moniliasis

Also known as ash and goo, watery rot, astonishment, neva, it is caused by the fungus Moniliophthora roreri. It produces millions of spores that multiply rapidly when the crop is poorly managed and the environment is favorable for the fungus, damaging the fruit as it feeds on it.

Its symptoms are diverse according to the age of the fruit. Deformation of the fruit, wilting, premature ripening, drying, presence of dark green spots, oily spots or brown spots covered with a whitish substance that later turns into an ash gray can be observed.

It is advisable to collect the diseased fruits before sporulation, which should be done weekly.

Witch's broom

This disease affects the growing tissues of the plant and is caused by the pernicious fungus Crinipellis.

As for its symptoms, it manifests itself in different ways depending on the affected part. The most frequent appear in the growth points of the branches, floral cushions and fruits.

When this fungus attacks the flower cushions, not pods are born but vegetative shoots with the appearance of a broom.

Black cob or phytoptora

Caused by the fungus Phytophtora sp., It attacks roots, stems, leaves, fruits and branches of cocoa.

Its symptoms include the following: dry leaves and stem, discolored spot on fruits, necrotizing on the root or development of a necrotic area on the bark.

Rosellinia

Also known as star sore or black root rot, this disease is caused by a fungus. Initially it affects the entire root system, and later the stem neck, until causing the death of the plant.

It manifests with yellowing of the leaves, wilting, chlorosis, defoliation, paloteo, drying of the branches and death.

References

1. Alarcón J., Arevalo E., Díaz A, Galindo J. and Rosero A. 2012. Phytosanitary management of cocoa (Theobroma cacao L.) cultivation. Measurements for the winter season. Instituto Colombiano Agropecuario (ICA). Bogota DC. Colombia. 2011.
2. Camacho M. 2017. Chocolate history, art, culture and marketing. World trends. Autonomous Juárez University of Tabasco. Mexico. 2018
3. Catalog of Life: 2019 Annual Checklist. 2019. Theobroma cacao L. Taken from: catalogueoflife.org
4. Dostert N., Roque J., Cano A., La Torre M. and Weigend M. 2012. Botanical leaf: Cacao Theobroma cacao L. Diverse Peru Project. p 21
5. Jaimez R., Tezara W., Coronel I. and Urich R. 2018. Ecophysiology of cacao (Theobroma cacao L.): its management in the agroforestry system. Suggestions for its improvement in Venezuela. Venezuelan forest magazine. (52) 2, pp 253 - 258
6. Kalvatchev Z., Garzaro D. and Guerra F. 1998. Theobroma cacao L.: A new approach to nutrition and health. Venezuelan Institute for Scientific Research (IVIC), National Cacao Fund (FONCACAO), Venezuela. Agri-food magazine N ° 6. p25
7. Portillo E. and Portillo A. 2012. Chemical characteristics of Creole cacao (Theobroma cacao L.). University of Zulia. Faculty of Agronomy, Venezuela. p12
8. Zanetti M. 2012. Cacao and chocolate: from the new to the old world through Spanish. Universidad Católica del Sacro Cuore. Milano. P. 8.