Theobroma cacao

Theobroma cacao subsp. T. cacao subsp. sphaerocarpum Family: Sterculiaceae Common Names: cocoa, chocolate, cacao, cacaoyer, cacaotier, kakao, cacau, Cocoa are small to medium sized trees (25-30 ft; 7.6-9.1 m) with few branches under tropical environments. The fruit is called a pod (technically it is a drupe), and the time from flower pollination to a fully developed pod takes 5 to 7 months or more. The pod has a thick peel (pericarp) and may be 4 to 13 inches (10–33 cm) long. It may be cylindrical to round shaped with longitudinal ribs. The pod may be green or green-white, turning yellow upon ripening, or it may be red and develop some yellow color upon ripening. The pods are very attractive from an ornamental standpoint. Pods contain 20 to 60 seeds. Seeds are covered with a white, pinkish or brownish, subacid mucilage that is sweet. Seeds may be extracted and the mucilage surrounding the seed consumed. The seeds are processed to make chocolate.