Theobroma cacao L.

Chocolate or cacao (Theobroma cacao) is a tree up to 10 meters tall of the Malvaceae family, originating from Mexico and Central America, with a name derived from the Olmec word 'kakawa' meaning 'food of the gods'. In Indonesia, cacao is one of the leading plantation commodities playing an important role in the national economy. Its cocoa beans are rich in antioxidants and are believed to help improve blood circulation and boost mood.

Cacao grows at low elevations, usually below 300 m above sea level with rainfall of 1,500-2,000 mm/year, annual temperature 18-28.5 °C. Commonly found in tropical climate forests, prefers shade and moist soil with pH 5-6.5 and good drainage.

• Roots taproot growing sideways and downward.
• Leaves single, the leaf stalk is round-oval and elongated. Leaf tip and base tapering, edges smooth.
• Flowers perfect, reddish-white in color and odorless.
• Fruit a berry, round shaped, red when ripe, the inner base of the fruit protected by pulp.
• Seeds arranged on a placenta, growing from

Propagated generatively (by seed) and vegetatively (budding, cuttings, or tissue culture).

Thiamine, riboflavin, pyridoxine, nicotinamide, amino acids, p-hydroxybenzoic acid, p-coumaric acid, vanillic acid, ferulic acid, protocatechuic, phenylacetic, phenylethylamine, theophylline, volatile compounds, theobromine, caffeine, triglycerides, linoleic acid, polysterol, phenols and flavonoids.

Antioxidant, controls LDL levels, reduces the risk of blood clots, improves blood circulation, boosts mood, remedy for headaches and shortness of breath, slows forgetfulness and maintains brain function, slows skin aging.

• Select good cacao beans not affected by disease.
• Wash repeatedly until clean of fruit pulp.
• Place on a tray and dry in the sun.
• Once dry, store in a closed container.

Information not found. Further research needed.