Cocoa Fruit Plants (Theobroma Cacao)
Cacao (Theobroma Cocoa):
Common Name: Cocoa
Botanical Name: Theobroma cocoa
General Information:
Originates from rainforest regions of tropical America
Small tree, globally known for chocolate production
Bears fruits after 3 years
Seeds (cocoa beans) processed into cocoa powder, cocoa butter, chocolate
Evergreen tree with cocoa pods containing 20-50 seeds
Oval seeds covered with sweet, sticky white pulp
Health Benefits:
Stimulates the nervous system
Lowers blood pressure
Dilates coronary arteries
Soothes and softens damaged skin
Rich in micronutrients, polyphenols, and flavanols
Powerful antioxidants in flavanols reduce inflammation
Helps lower blood pressure
Improves cholesterol and blood sugar levelsÂ
Bloom Time/Fruiting: 3 Years
Maintenance Required: Moderate
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Planting and Care
Planting and Care
Needs a high temperature, plenty of water, and air that is always moist.
Special Feature
Special Feature
Cacao powder is also an excellent source of Iron, Protein, Magnesium, Potassium and Fibre. The flavonoids in cacao powder can help to reduce inflammation throughout your body and may lessen your risk of cancers, diabetes, arthritis and depression. It is used to stimulate the nervous system, lower blood pressure, dilate the coronary arteries, and soothe and soften damaged skin.
Uses/Benefits
Uses/Benefits
The dried, fermented and roasted seeds of this plant, called cacao beans, are the source of cocoa, chocolate and cocoa butter used in the making of chocolate confections, cakes, ice cream, drinks etc. The seed is used in central America and the Caribbean as a heart and kidney tonic. An infusion of the baked seed-membranes is drunk as a remedy for anaemia.