Cacao (Theobroma cacao)

Theobroma cacao, also called the cacao or cocoa tree, is a small evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The cacao plant is evergreen and very hardy, they can live for several decades. This variety produces large deep yellow fruit and is highly sought after. When ripe it has a tinge of orange at the top of fruit.

The plant is from a Forastero variety which is the Queen of the chocolate industry producing 80% of the world cacao bean’s supply. This variety is also a disease resistant, a quick and prolific producer. 

It takes about 5 years for a cacao tree to mature and start producing cacao pods. The beans grow in football-shaped pods on the trunk of the tree and from larger branches. The average cacao tree produces 30-40 cacao pods per year. 

In ideal conditions and the right climate the Cacao will fruit within 4 years. In NZ, it will be 4+ years.

Plant Care

• Soil: Prefers well-drained, fertile soil with a pH of 6.0 to 7.0.
• Watering: Requires high humidity and consistent moisture without waterlogging.
• Temperature: Needs a warm climate, between 18°C and 32°C; not frost-tolerant.
• Light: Thrives under partial shade or filtered sunlight.
• Fertilising: Use a balanced NPK (10-10-10) during the growing season; requires magnesium supplementation.
• Pruning: Regular pruning to remove old branches and manage size.
• Mulching: Essential to maintain soil moisture and organic content.
• Pest Control: Susceptible to fungal diseases; manage with proper air circulation and fungicides.
• Flowering and Fruiting: Flowers and fruits continuously after 3-5 years of planting.
• Potting: Not typically recommended due to its size and root system.
• Feeding Regime: Regular feeding with emphasis on nitrogen and potassium during active growth.