Cocoa tree

Theobroma cacao

1. Identification and origin

The cacao tree (Theobroma cacao L.) is a tree species of the Malvaceae family, native to the humid forests of the Amazon basin. It is cultivated mainly for its fermented and dried seeds, used in the production of cocoa and chocolate.

2. Economic importance

It is one of the tropical crops of greatest economic value, essential for the chocolate, cosmetic and pharmaceutical industries. The main producers include the Ivory Coast, Ghana, Indonesia and Brazil. The international cocoa trade supports millions of smallholders.

3. Botanical characterisation

Medium-sized evergreen tree, generally between 4 and 8 m tall in cultivation. It has large, simple, alternate and glossy leaves. The flowers, small and pinkish, appear directly on the trunk and branches (cauliflory). The fruits are woody berries (cacao pods), containing 20–60 seeds surrounded by mucilaginous pulp.

4. Edaphoclimatic requirements

It requires a hot and humid climate, with temperatures between 21–32 °C and high, well-distributed annual rainfall. It develops in deep, well-drained soils, rich in organic matter and with a pH between 6.0 and 7.5. It is sensitive to strong winds and to excessive direct solar radiation, benefiting from partial shading.

5. Main pests

• Cocoa pod borer (Conopomorpha cramerella): damage to the fruits and loss of quality.
• Scale insects (Coccidae and Pseudococcidae): sap sucking and sooty mould.
• Leaf-cutter ants (Atta spp., Acromyrmex spp.): severe defoliation.
• Mites (Tetranychidae): chlorosis and reduction of vigour.

6. Main diseases

• Witches' broom (Moniliophthora perniciosa): deformations, necrosis and death of branches.
• Black pod (Phytophthora palmivora): fruit rot and trunk canker.
• Frosty pod rot (Moniliophthora roreri): mummification of the fruits.
• Ceratocystis wilt (Ceratocystis cacaofunesta): wilting and sudden death.

7. General crop management

Management includes the use of resistant plant material, adequate shading, formation and sanitary pruning, removal of infected fruits and moisture control inside the canopy. Fertilisation should be balanced, with attention to potassium and magnesium. Continuous monitoring is essential for early detection of pests and diseases.

Bibliographic references

• EPPO Global Database – Theobroma cacao.
• CABI Crop Compendium – Theobroma cacao.
• Aime, M. C., & Phillips‑Mora, W. (2005). The causal agents of witches’ broom and frosty pod rot. Mycologia, 97, 1012–1022.
• Wood, G. A. R., & Lass, R. A. (2001). Cocoa. Blackwell Science.
• Bailey, B. A., & Meinhardt, L. W. (2016). Cacao diseases: a global overview. In: Bailey, B. A. & Meinhardt, L. W. (Eds.), Cacao Diseases: A History of Old Enemies and New Encounters.