Originally, cocoa was cultivated in Central America and the northern part of South America. It was during the Spanish colonization that the cultivation of the product was exported, through the colonies, to tropical countries such as central Africa and Indonesia.
CLIMATIC CONDITIONS FOR THE COCOA TREE
The cocoa tree (Theobroma cacao) requires very specific climatic conditions to be cultivated. Conditions that are only found in the tropics. Abundant rainfall, very high humidity, stable temperatures between 20 and 30 °C, little wind, abundant vegetation around, and low altitude at sea level. When the cocoa tree blooms and the flower is pollinated, a pod is born. This process does not take place until the tree is between four and five years old. When the pods are born, they are about 20 centimeters long and hang from the branches; they can weigh between 300 and 400 grams.
Inside the pod, there are between thirty and forty seeds of a reddish-brown color, and they are surrounded by mucilage. The mucilage is a white, viscous pulp that has a sweet taste and very floral aromas, which will be transferred to the cocoa during fermentation. The exterior of the pod is a hard shell that serves to protect the interior. The peculiarity is the rough shape, with very vivid tones ranging from orange to yellow and red. The pods need between four and five months to reach an optimal state, and then another month for them to ripen. This allows for biennial cultivation. Since there are such different climates, each one brings different flavors and aromas to the cocoa.
On the other hand, the way it is cultivated, fermented, and dried also conditions it.
CURIOSITY…
The cocoa tree can grow between 6 and 12 meters tall. Of all the flowers, only 1% can become cocoa pods. It is covered with green leaves and flowers throughout the year.
