Cocoa or chocolate tree (theobroma cacao). History of cocoa and chocolate

Everyone loves chocolate, and everyone knows that it is made from cocoa beans that grow on an evergreen chocolate tree.

Where do beans grow?

Cocoa beans grow in subequatorial countries with a warm and highly humid climate. Most of these are South American countries.

The centers of production for a long time were Ecuador and Venezuela. As popularity grew in European countries, plantations of chocolate trees began to increase. So the cultivation of cocoa beans began in Indonesia and throughout the continent of Africa.

Today, Africa accounts for 69% of the world's cocoa bean crop. Second place for d'Ivoire - 30%

The largest producers of cocoa beans are such countries as:

• Indonesia;
• ganna;
• Brazil;
• Ecuador;
• Cameroon;
• Nigeria;
• Malaysia;
• Colombia.

Conditions for growing and harvesting cocoa

The chocolate tree is quite capricious about weather conditions. He needs a temperature not higher than plus twenty-eight and not lower than plus twenty-one degrees. High humidity and exposure to sunlight have a bad effect on it. The chocolate tree bears fruit all year round. Two crops are harvested a year - before the arrival of the rainy season and at its end.

Harvesting cocoa is a laborious and exhausting process. It is made by hand with the help of a machete and special knives fixed on poles. The fruits are not attached to the branches, but to the trunk of the chocolate tree. They are berry-shaped in shape, with longitudinal grooves, with ridges between them. The fruits are cut and the seeds are taken out. They are dried on special pallets from two to nine days.

The technology of cultivation and production of cocoa beans in each country takes place in its own way. Africa is dominated by small businesses, while America is dominated by the largest plantations.

Taste, aroma and color depend on the place of growth, harvesting characteristics, and bean processing technology. Cocoa varieties are named according to their country of origin. For example: "Cameroon", "Ganna", "Brazil", etc. Cocoa production is increasing every year. Consider the statistics of this growth.

Production of cocoa beans in the world

Year	tons
1980	1671
1900	2532
2010	4231

In order to expand the palette of taste and aroma in the production of recent years, blends are used that combine the most noble, expensive varieties and more affordable ones. Cocoa is not only tasty, but also a healthy product, loved by both children and adults.

Cocoa- the same overseas guest in Russia, like potatoes, corn, tomatoes, sunflowers and many other plants. However, this plant and its beneficial properties were known to the indigenous inhabitants of the American continent thousands of years ago. The Indians knew how to prepare a fragrant bitter drink from the seeds of the cocoa tree, which gave them strength and improved their mood. They called this drink "bitter water", which is consonant in their language with the word "chocolate".

Now let's talk a little about the cocoa tree itself. Cocoa is native to the tropical rainforests of Central and South America. This is a low evergreen tree, but its wild species grow up to twelve meters in height and live for a hundred years. Cacao cultivars developed over time are much lower than their counterparts from the tropics.

Already in the seventeenth century, the chocolate tree began to be specially grown on plantations, as it was very popular.

The tree blooms and bears fruit all year round, but the main crop is harvested only twice a year - in autumn and spring. When flowering, a small flower is formed, with a diameter of only one centimeter, very similar to an orchid. The cocoa fruit grows directly on the trunk and weighs 500 grams and matures within five months. As the fruit ripens, the color of the fruit changes from green to yellow to orange-red tones. Inside the fruit is no less interesting. In its five chambers, 50-60 seeds ripen.

Cocoa fruits are harvested by hand using long machete knives. After harvesting, the fruits are left for five days - for fermentation. At the end of this period, the seeds become less bitter and acquire a specific cocoa flavor. Then the seeds are dried, packed in bags and sent for further processing, the production of chocolate products and cocoa powder.

What is cocoa?

Cocoa is a powder or bar made from roasted beans extracted from the fruit of the TheobromaCacao tree. 1500 BC the Indians of Central America - the Olmecs - first prepared a thick spicy drink of dark brown color from these fruits. It was they who "domesticated" the cocoa tree and gave the drink the name "kakawa". Later, in Europe, cocoa was dubbed the "food of the gods."

To date, cocoa trees grow in 12 countries of the world on the equatorial part of the Earth. It is used not only to make a cocoa drink - one of the favorite treats of children, but also hot chocolate - an exquisite gourmet dessert, as well as bar chocolate - the most famous confectionery in the world.

Cocoa or hot chocolate?

Those who have ever tried real cocoa involuntarily wonder: how does it differ from hot chocolate? This is not about cocoa, which we are used to buying in a store, but about natural, made from cocoa paste or cocoa powder without any impurities and treatments. After all, as you know, chocolate is also made from cocoa, so is there any difference between them?

It turns out that there really is no difference between these drinks. If you follow the tradition of cocoa drinking, which originated in ancient Mexico, then "chocolate" and "cacavo" are different names for the same drink made from cocoa beans. Want to see for yourself? Make cocoa from real cocoa paste!

Useful properties of cocoa butter

Some of the properties of chocolate were described as early as the 17th century. Then it was found that nutritionally one ounce (30 grams) of chocolate can replace one pound of meat (453.6 grams). In addition, the attention of scientists was attracted by the properties of chocolate as an aphrodisiac.

Many useful properties of cocoa are due to the special oil contained in the grains. Thanks to him:

1. Cocoa helps to increase the level of antioxidants in the blood - substances that regulate the metabolism of glucose in the body and prolong human life;
2. There are much more antioxidants in cocoa than in Chinese green tea and red wine, so cocoa can rightly be called a drink of youth and strength!
3. Cocoa stabilizes blood pressure and improves blood vessel function, reducing the risk of heart disease. The alkaloid theobromine contained in the drink (similar in composition to caffeine) stimulates cardiac activity and dilates the vessels of the heart and bronchi. Also, theobromine is able to suppress chronic painful cough after viral infections and with pulmonary diseases.
4. Japanese researchers have identified antibacterial substances in this drink that prevent the development of caries!
5. Studies have shown that the substances contained in cocoa butter act as an anticancer agent, reducing the risk of cancer with regular use. They also reduce the likelihood of developing a disease such as osteoporosis, which occurs against the background of a decrease in estrogen levels during menopause in women.
6. By stimulating the synthesis of collagen, cocoa butter has a beneficial effect on the condition of human skin. This therapeutic effect is due to the combined effect (estrogenic and antioxidant) of cocoa butter flavanols.

What cocoa to buy?

Real cocoa you can cook yourself and at home. The most important thing is to buy natural ingredients, because both the taste and the usefulness of the finished drink will largely depend on them.

cocoa paste

If you want to try real cocoa, then experts recommend buying cocoa paste. Cocoa paste in appearance and smell resembles the usual chocolate for us. A drink made from cocoa paste is most saturated with cocoa butter, which means it has the most beneficial properties and vitamins.

Cocoa powder can also be used to make cocoa. But he is also different. As a rule, in stores you can buy instant cocoa powder in packs. It is more popular for making cocoa at home, as it dissolves easily in water.
For comparison, you can try cocoa from natural cocoa powder. It is of high quality, it contains much more cocoa butter than ordinary cocoa powder, which can be bought at any store, which means more nutrients. But natural cocoa powder is insoluble - it must be boiled, like cocoa paste.

Distinguishing high-quality cocoa powder is very simple: when rubbed between the fingers, it does not crumble completely like dust, but remains on the fingers. In this case, the grinding should be very fine, without grains. The structure of cocoa is somewhat reminiscent of powder.

How to drink cocoa?

The Indians of Central America brewed cocoa very thick. First, the grains were ground, mixed with water and spices: cinnamon, cloves, cayenne pepper. For nutritional value and density, cornmeal was added. They drank the drink cold and whipped to foam. For the Emperor, agave juice was an obligatory component; the Europeans replaced it with sugar. Cocoa was cooked exclusively in copper utensils - only in copper does cocoa not burn and acquires its refined taste.

Europeans experimented with cocoa, adding sugar, milk, eggs, cherries, coffee, etc. Either they diluted it with additional water, then, on the contrary, they boiled it with a double portion of cocoa powder. Thanks to all these searches, we now have milk chocolate, candies with fillings, all kinds of hot cocoa drinks and chocolate shakes.

Today, cocoa is prepared in much the same way as it was hundreds of years ago. Cocoa paste is also melted in a copper bowl and also slightly whipped. But, unlike the Indians, we drink the drink hot. To do this, melted cocoa paste is poured with milk warmed to room temperature. It is this cocoa - and there is a real hot chocolate!

You can add sugar to taste, spices or other ingredients (for example, bananas), because to this day cocoa remains a fertile product for culinary fantasies and extraordinary gourmet recipes.

cocoa with milk

One tablespoon of cocoa is added to a glass of cold milk (2.5% or 3.5% fat). Sugar is added to taste, but on average 1 teaspoon. From spices, you can choose vanilla or cinnamon, whatever you like. Milk is brought to a boil very slowly and immediately removed from heat. The drink is drunk hot.

cocoa mocha

Mix one tablespoon of cocoa with a teaspoon of coffee, a teaspoon of sugar and nutmeg. Pour a glass of cold water, slowly bring to a boil. Add cream to taste. Alternatively, you can boil it in milk.

So, cocoa is a drink that will cheer you up in bad weather and make you forget about problems and worries. It is believed that it bestows wisdom and tranquility, and is also a source of inner strength. With it, your words and ideas turn into actions, the mind becomes clear, and emotions take on new shades. And this is not all that cocoa is capable of - a real drink of the gods.

Experience all the magical properties of cocoa! You will not even notice how you are recharged with strength and energy, feelings will flare up, and the world will sparkle with bright colors. After all, the gods who gave us cocoa know how to return the joy of life to mere mortals ...

cocoa (lat. theobroma cacao- food of the gods) - a tonic and aromatic soft drink based on milk or water, cocoa powder and sugar.

Cocoa powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, hot pepper, vanilla and other spices were also added there.

In 1527, this drink entered the civilized world thanks to the Spanish colonizers in South America. From Spain, cocoa began its confident march through Europe, undergoing changes in preparation technology and composition. In Spain, pepper was removed from the recipe and honey was added, and the drink itself was heated. In Italy, they made it more concentrated and began to produce a modern prototype of hot chocolate. The British, for the first time, added milk to the drink, giving it softness and lightness. In the 15th-17th centuries. In Europe, the use of cocoa was considered a symbol of respectability and prosperity.

There are three classic cocoa drink recipes:

• dark chocolate bar melted in milk and whipped into foam;
• brewed cocoa drink in milk with dry cocoa powder, sugar and vanilla;
• soluble cocoa powder diluted in water or milk.

When preparing cocoa, only fresh milk should be used. Otherwise, the milk will curdle, the drink will be spoiled.

Useful properties of cocoa

Due to the wide variety of trace elements (calcium, magnesium, iron, potassium, copper, zinc, manganese), vitamins (B1-B3,,,), and useful chemical compounds, cocoa has a large number of positive properties. So:

• magnesium helps to cope with stress, relieve nervous tension, relax muscles;
• iron enhances hematopoietic function;
• calcium strengthens bone tissue and teeth in the body;
• anandamide stimulates the production of endorphin, a natural antidepressant, thereby uplifting mood;
• phenylethyloamine enables the body to endure heavy physical exertion much easier and quickly recuperate;
• bioflavonoids prevent the emergence and growth of cancerous tumors.

The useful antioxidant flavanol contained in ripe cocoa beans is completely preserved in cocoa powder and, accordingly, in the drink. When absorbed in the body, it enhances insulin sensitivity in diabetic patients, nourishes the brain and stimulates the activity of the cardiovascular system. Cocoa also contains a very rare chemical compound epicatechin, which lowers blood pressure, improves cerebral blood flow and short-term memory.

At an older age, daily consumption of a cup of cocoa prevents memory problems and enhances the ability to switch attention, is a preventive measure against diabetes and heart disease.

Sugar-free cocoa is also used as a face and neck care product. The gauze soaked in a warm drink is applied for 30 minutes. This mask smoothes fine wrinkles, gives the skin elasticity and tone, the skin looks much younger.

For hair, you can use a more concentrated cocoa drink with the addition of coffee. It should be applied along the entire length of the hair for 15-20 minutes. This will create a chestnut toned effect and give your hair a healthy shine.

It is very useful to drink cocoa for children from 2 years old for breakfast - this will give them energy for vigorous activity for the whole day.

Hi all!

And again I can not pass by superfoods)

More and more I come across information about these "super" products, numerous studies of which have determined their extraordinary benefits for the body and the ability to heal from all diseases.

And today we will talk about the familiar and familiar cocoa from childhood.

It turns out that now it is called "food of all times and peoples")))

So why is cocoa useful, why is it a superfood, and how often should you consume it?

From this article you will learn:

What is the benefit of cocoa for our health?

What is cocoa?

Cacao is an evergreen tropical tree of the genus Malvaceae, which is cultivated for its seeds - beans used in the confectionery industry, medicine and cosmetology.

The same word denotes the fruits themselves, and the powder from them.

The plant is also called the "chocolate tree".

Cocoa originated in Central America, but now it is grown in all subequatorial countries, the tree bears fruit twice a year.

The collected beans are ground, pressed and cocoa butter is obtained, the main ingredient in chocolate and some cosmetic and pharmacological products.

Cocoa powder is what remains after the press, bean husks are also used, it is turned into agricultural feed.

The composition and useful properties of cocoa

Most often, we can buy cocoa in powder form, and an amazing tonic drink is made from it, used in confectionery, in home and salon cosmetology.

The popularity of this product is based on its availability, intoxicating taste and smell, and, of course, beneficial properties, which gave rise to various researchers calling cocoa a “super food”.

• Very rich in antioxidants

Of particular interest are the large number of powerful antioxidants that it contains. These are compounds that plants produce to protect their cells from the negative effects of heat, air, light, and humidity.

In the human body, these compounds prevent the formation of reactive oxygen species that cause cell destruction and thus protect them from aging and various diseases.

There are more of them in cocoa than in real red wine!!! They also provide the detoxifying properties of the powder.

• Contains polyphenols

• Rich in vitamins and minerals

There are many different vitamins, micro and macro elements in cocoa. I would especially like to note folic acid, potassium, magnesium and calcium.

The work of internal organs, muscles, nervous activity of cells depends on the last three elements, magnesium especially affects the ability of the body and nervous system to cope with stress.

The effect of cocoa on mood

Have you noticed more than once that it is worth eating good chocolate, how your mood rises?

This is connected not only with psychology, it is cocoa that contains various compounds that contribute to the production of serotonin and endorphins, thanks to which we experience extraordinary inspiration, an increase in strength, a surge of energy and good mood.

These chemicals tell the brain to “be happy,” which is why even the smell of chocolate makes us smile.

And also the taste and smell of confectionery chocolate products is a universal aphrozodiac, it is not for nothing that lovers love it so much.

Cocoa in this sense affects women more than men, this is due to the peculiarities of female physiology.

So there is nothing prejudicial to relieve stress with a cup of aromatic drink, and during periods of stress, PMS, physical exhaustion, activation of colds, it is simply a must))

Cocoa also helps to reduce pain of a very different nature and tones the body, increasing efficiency.

And it stimulates the central nervous system much softer than the same coffee.

Why cocoa is useful - video

Options for using cocoa powder

cocoa drink

It would be best to cook cocoa in milk.

We heat the volume of milk you need and gradually pour cocoa into the hot milk: it all depends on your taste, I only need one tablespoon for a large mug of 300 ml.

Stir constantly so that no lumps form and then bring to a boil.

Sugar or to taste.

And of course, cocoa can be added to pastries, cereals and your morning smoothies.

Face masks

Since I believe that the most useful cosmetic products are what we eat, I often make various “edible” masks, including for the face and hair.

I gave one of the recipes in this, and also described in great detail how to use cocoa for the face

Cocoa has not been ignored either, popular rumor promises to strengthen hair follicles with it, respectively, solving the problem of hair loss.

I don’t know about the long-term effect, but the sensations are pleasant and the smell is unusual.

I mix olive oil, cocoa, kefir (one tablespoon each) and one yolk, rub it thoroughly into the scalp and leave for 15 minutes. It does not wash off very quickly, of course)

chocolate wrap

Well, my favorite chocolate wrap.

Its properties provide the effect of moisturizing, nourishing the skin, in addition, excess water and toxins are removed. Due to this, if you do such wraps constantly, you can improve the condition of problem areas.

Pay attention to contraindications, this is pregnancy and high blood pressure, varicose veins, colds, fever, skin wounds.

We take a glass of hot water with pharmaceutical herbs (I prefer chamomile), or milk, mix cocoa there until the consistency of sour cream and you can add another 3-4 drops of essential oil, such as orange.

All this is applied to problem areas and wrapped with cling film for half an hour. Ready!

Cacao butter

Surely you have known for a long time that oil is obtained from cocoa fruits, famous for its wonderful cosmetic and healing properties.

Harm and contraindications to the use of cocoa

I will surprise you, but cocoa itself is not harmful.

Yes, it is high in calories, so frequent consumption of a hot drink and chocolates can significantly increase weight, but there is nothing harmful in it.

The whole problem lies in the additional ingredients that are added in the production of chocolate and other sweet products using cocoa.

In unsanitary conditions, in which this powder is sometimes made, in pesticides that are used to process cocoa trees.

Therefore, the key to the usefulness of this product will be its quality: buy the most expensive and proven powder without impurities and make dishes from it yourself!

I choose this organic cocoa powder and recommend it to everyone!

All good mood and meet for a cup of cocoa.

Alena Yasneva was with you, bye everyone!

This is the most favorite product of all children and adults, and therefore it will be interesting for everyone to find out where the chocolate tree grows in nature and where such tasty and healthy cocoa beans come from, from which many tasty and healthy desserts can be prepared.

History of the discovery of chocolate

The first cocoa beans were brought by the Spanish conquerors of the New World, who, sailing to America, discovered not only a lot of gold, but also absolutely amazing and unfamiliar plants for Europeans: potatoes, corn, tomatoes, tobacco, rubber and cocoa beans. And these treasures later turned out to be much more valuable than the gold stolen from the Aztec Indians.

The Indians prepared chocolate in a completely different way from how it is now consumed all over the world. They toasted the cocoa beans, boiled them, ground them, then mixed them with cornmeal with vanilla (no sugar!). After cooling, chocolate could be eaten, and not only wealthy people, but also poor people ate it.

Having tasted the delicious mass of cocoa, the Spaniards learned the name of the chocolate tree and the bitter drink. The Indians gave it the name "chocolatl", from which the word later came from which we call this sweetness today, and the Spaniards called it "black gold".

The chocolate tree itself, cocoa beans and seeds were brought to Spain in 1519. But at first, the Europeans did not accept it because of the bitter taste. And only after a while, after lengthy experiments, European confectioners came up with a delicious drink consisting of ground cocoa, milk and sugar. Nuts and spices were also added there. And then the chocolate drink gained a lot of fans.

Where cocoa trees grow

To find out where the chocolate tree grows, you need to take a digression into history. The Indians grew them on their plantations, and his wild relatives then grew in the Amazonian selva. Such trees grew from planted seeds, and their age could reach up to 100 years.

Interestingly, the flowers of this plant are located on the trunk at different heights. Those that are higher, under the very crown, are well pollinated, and fruits develop from them that birds and bats eat. Then they take the fruits to their nests, eat them, and the seeds fall down and germinate again - in this way the trees spread through the forest.

Since the 17th century, the chocolate tree has been grown on the plantations of South America for industrial use and for the sale of cocoa beans. There was even a new wealthy class in Brazil, the cocoa planters. The local poor (peons) and black slaves, who were specially brought from Africa by slave traders, worked on the plantations in very difficult conditions.

Brazil is still considered the largest exporter of cocoa beans, and many tons of this delicious product are exported through the port of Illes.

What does a chocolate tree look like?

It belongs to the evergreen plants of the Sterculis family, which have large leaves (up to 40 cm long and 15 wide). It grows in humid tropical forests, wild trees reach a height of 12-15 m. It blooms very beautifully with small but bright pinkish-red flowers that encircle the trunk and branches like a carnival costume. This type of flowering in science is called "caulifloria", which allows butterflies to pollinate flowers that are closer to the ground, they usually cannot reach the upper crown.

A chocolate tree is a woody plant (in Latin Theobroma cacao) on which cocoa beans grow, which literally means "food of the gods" (the first word) and "seed" (the second word that came from the Aztec language).

It blooms and bears fruit almost the whole year starting from the age of 4, but there are few fruits (30-40 pieces). The duration of their maturation is 4-9 months, during which they gradually change color, starting from green and ending with brown or reddish-brown. The seeds, or cocoa beans, are found in the middle of the fruit, surrounded by a sticky liquid. From one tree you can get about 4 kg of beans.

The chocolate tree beans are first cleaned, processed and dried. They are oval in shape and up to 2.5 cm in size, covered with cocoa shell (brown shell) on top.

Modern cocoa trees are shorter than their wild ancestors - from 4 to 8 m, bear fruit much longer. The plant does not like the sun, and therefore on plantations cocoa trees are always planted mixed with others that give good shade.

The cocoa fruit is very similar to a large fat cucumber, only yellow or brown. Its size is from 20 to 38 cm. The seeds of the chocolate tree are the cocoa beans that are contained inside the fruit (20-50 pieces). The seed is protected by a peel that has 2 oily lobes.

Varieties and varieties of cocoa

Chocolate tree plantations grow in certain areas in Central and South America, Asia and Australia. Their total territory is 1 million hectares, where 1.2 million tons of fruits are harvested annually (90 thousand tons in powder).

There are 4 main types of cocoa, 3 of which are elite, grown exclusively for the production of expensive varieties of chocolate:

• Criollo, an ancient variety drunk by the Indians, has a bitter taste, but is gentle and has a pleasant aroma (grown in small quantities due to susceptibility to infections).
• Trinitario (bred by the monks of the island of Trinidad in the 18th century) - has the most delicious taste, obtained by crossing criollo and forastero, gives a good harvest, less susceptible to infections.
• Forastero (85-90% of the modern cocoa market) - has a high yield, the taste is the usual bitter, floral aroma.
• Nacional (a species of the Forastero group) - grown in Ecuador in small quantities, a gourmet variety, has an unusual floral aroma.

Indian cults associated with cocoa

According to historians, the history of chocolate originates from the Olmec civilization, inhabiting the shores of the Gulf of Mexico on the American continent. Then the commitment and love for this drink, like a baton, was picked up by the Maya Indians, who began to consider the cocoa drink sacred. The pantheon of gods even had its own cocoa god. The Maya first began to grow chocolate trees on plantations and developed many ways to prepare their favorite drink with various additives (pepper, cloves, and other spices). And then sugar was not used at all.

The chocolate tree and its fruits were so revered and loved by the Indians that this manifested itself in the creation of a whole cult that was common on the islands near the equator in the 1st millennium AD. e. The Indians sacrificed people to get a good harvest. First, a person was given to drink a cup of chocolate mixed with prickly spikes and blood. The Mayan tribe believed that after the death of the victim, her heart turns into a cocoa fruit.

Also, the value for the Indians of these fruits is evidenced by historical facts indicating the use of cocoa as a monetary unit. For example, the price of a slave was 100 cocoa beans, and a chicken was 20, and beans, like real money, were tried to be faked by taking out the contents and filling the void with clay.

Healing properties

Cocoa has earned the right to be considered the most nutritious plant. The composition of the beans includes: 50% - fatty oils (cocoa butter); 15% - proteins; 10% - carbohydrates (starch); 5% - fiber, useful minerals and substances (caffeine, serotonin, histamine, etc.).

The most popular medicinal product that is obtained from the fruit is cocoa butter. It softens at a temperature of about 34º and has a stimulating and healing effect on the entire human body: on the immune system (due to flavonoids), on the elasticity of blood vessels due to the content of palmitic acid.

The shell (cocoa shell) of the beans is also healing, because it contains the alkaloid theobromine, a substance that is used in pharmacology due to its stimulating effect on the human body.

It is interesting that cocoa is a more useful product than chocolate in a bar, because some of the useful properties are lost during the production of bars.

What dishes are prepared from cocoa in his homeland

The original Native American recipe consisted of cocoa powder, water, and hot chili peppers, and was eaten with a spoon. According to statistics, the Indians of the Kuna tribe on the border of Colombia and Panama drink 40 cups of this drink per week, thanks to which they are distinguished by longevity and the absence of cancer and heart disease, diabetes.

Tourists who have visited South America in modern times will be surprised by the variety of ways in which cocoa is used to prepare dishes and drinks. Local residents prepare various drinks from the pulp of fruits and milk, homemade chocolate (similar to European), glazed nuts, and they do not use the beans themselves.

Growing a chocolate tree at home

It is quite possible to grow a chocolate tree at home or in a greenhouse. Although at home it is in the conditions of the humid tropics, you can try to grow it in an apartment. The optimum temperature for a tree is 24-28º, and already at 13º the plant may die.

It is very whimsical, does not tolerate frost and wind, loves fertile soil with good drainage. The seed is usually first sown in a pot, and when it grows up and gets a little stronger, they are planted in a large container. The plant must always be protected from direct sun, but create more diffused sunlight. Best of all, the tree will grow near a large window facing east or southeast, or in a greenhouse.

The plant can also be propagated by cuttings cut from a pronounced one-year-old tree. Abundant watering and high humidity are very important for a tree. The root system is pivotal and shallow. In summer, it is fed with fertilizers or a solution of mullein.

Buds that appeared before the 3-4th year must be removed. By creating optimal conditions for growth and fruiting, any gardener can get cocoa fruits at home.

Holiday

July 11 is World Chocolate Day, which is celebrated by all lovers and admirers of this dessert. This holiday was invented and held in 1995 by the French, and since then it has been celebrated in all countries of the world.