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Trees II pp 203–221Cite as

Cacao (Theobroma cacao L.)

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Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 5))

Abstract

Cacao (Theobroma cacao L.) is an understory tree, 4 to 9 m in height, native to the upper Amazonian forest (Cobley and Steele 1977). A member of the Sterculiaceae, it produces flowers and fruit directly from the stem (Fig. 1), with each fruit containing up to 40 seeds. The Aztecs used the seeds for currency and as the basis for a drink they called “chocolatl”, from which is derived the word “chocolate”, as well as the generic name, “drink of the gods”. The introduction of the drink into Europe and its subsequent popularity and modifications have led to the present-day $5.5 billion chocolate industry (Anon. 1984).

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Author information

Authors and Affiliations

  1. Plant Conservation Division, Center for Reproduction of Endangered Wildlife, Cincinnati Zoo and Botanical Garden, USA

    V. C. Pence

  2. Dept. of Biological Sciences, University of Cincinnati, Cincinnati, OH, 45221, USA

    V. C. Pence

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  1. V. C. Pence
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Editors and Affiliations

  1. New Friends Colony, A-137, New Delhi, 110065, India

    Y. P. S. Bajaj

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© 1989 Springer-Verlag Berlin Heidelberg

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Pence, V.C. (1989). Cacao (Theobroma cacao L.). In: Bajaj, Y.P.S. (eds) Trees II. Biotechnology in Agriculture and Forestry, vol 5. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-61535-1_11

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  • DOI: https://doi.org/10.1007/978-3-642-61535-1_11

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-64862-5

  • Online ISBN: 978-3-642-61535-1

  • eBook Packages: Springer Book Archive

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