Cocoa tree (Theobroma cacao)

Other names: cocoa

The cacao tree, also known as Theobroma cacao, is a tree native to the rainforests of Central and South America. It was cultivated by the ancient Maya as early as around 2000 BC, from whom the cultivation of this plant species spread to various parts of the world. The cacao tree is valued mainly for its fruit, which contains the seeds - cacao beans. These beans are the main source of cocoa powder and cocoa butter, the key ingredients in chocolate.

Products from the cocoa tree can be found in a wide range of foods. The most famous of these is, of course, chocolate, which is made by mixing cocoa powder, cocoa butter and sugar. The cocoa beans are also spun into cocoa powder, which is used to make hot chocolate, baked goods, ice cream or as a flavouring in certain meats. Cocoa butter is an important ingredient in many beauty products, including soaps, creams and make-up, due to its highly moisturising properties. Another by-product of cocoa bean processing is cocoa pulp, which is used as livestock feed. The cocoa tree therefore offers a wide range of uses, its fruit being a true gift of nature.