Family: Sterculiaceae

Native to tropical America, these 20 species of evergreen trees include T. cacao, from which cacao is obtained to be used in the manufacture of one of the world's most popular foods, chocolate. In fact, the genus name comes from two Greek words which mean 'food of the gods'. Cacao is derived from the seeds of the large fruits, which are fermented, roasted and ground.

Species

T. cacao grows to around 10 m (33 ft), with leathery, oval leaves about 30 cm (12 in) long. Small, creamy yellow flowers are borne for much of the year. The large seed pods grow to 30 cm (12 in) in length, ripening to a reddish brown. The many seeds are immersed in a sticky pulp.

Cultivation

Outside the tropics, grow as a young foliage plant in a warm, humid green-house or conservatory, in pots of soil-based pot­ting compost. Shade from direct sun. Propagate from seed sown in spring in a heated propagat­ing case. Alternatively, increase from semi-ripe stem cuttings in summer, rooted with bottom heat.

Climate

Tropical.