In which countries are cocoa beans grown? Growing cocoa in Africa. Types and varieties of cocoa trees

Since ancient times, an amazing tree has been growing in the hot countries of South America. Representatives of ancient Indian civilizations called it “cacajoatl”, and considered the fruits sacred and used them as money. The Aztecs prepared a hot drink from roasted beans, bitter and spicy, which only the local nobility could drink. This is a cocoa tree, or chocolate tree. It’s not for nothing that the king of botanists, Carl Linnaeus, came up with a beautiful name for it - Theobroma, or “food of the gods.”

Over the centuries that span the history of cocoa, gardeners have gotten used to planting chocolate trees under the shade of a palm tree, banana or mango. They grow only up to 5–6 meters, but this is good: the fruits are easier to collect. Cocoa is now grown everywhere where the climate allows - in Africa, Indonesia, and, of course, South America. And plant lovers grow chocolate trees at home. Not for the sake of the bean harvest, of course - just as an ornamental plant.

The chocolate tree begins to bloom at the age of 5. The buds appear mainly on the trunk, and only a small part of them appear on the branches. The flowers don't smell like chocolate. But the unpleasant aroma attracts flies, which pollinate them. A tree growing at home can also bloom. But if you want to grow even a few beans, you will have to pollinate it by hand. The flowers are small, a great variety of them grow. But there will be much less fruit: only 10% of the flowers form a full-fledged ovary. It is rare to be able to collect more than two hundred fruits from one tree in a year. Cocoa bears fruit for more than 30 years; 10-year-old trees are considered the most productive.

Cocoa fruits are quite large, up to 30 cm long. Inside the fleshy fruit there can be up to 50 cocoa beans. Both collecting and processing cocoa beans is a complex and very labor-intensive task. The fruits are cut from the trunk by hand, then chopped with a machete and sent for fermentation. During the fermentation of the white, sugary pulp, the temperature reaches 50 degrees. It lasts about 10 days. After fermentation, the “chocolate” taste and aroma of the beans appears. Then they are dried. The old fashioned way - in the hot sun, or in industrial conditions. As you can see, the process is not easy and is hardly feasible at home. And transporting dried beans is much easier.

Surprisingly, this capricious plant takes root well in greenhouses, winter gardens, and even at home. Sprouts will emerge from fresh beans planted in light, loose soil in two weeks. In a month, the seedlings will “grow” with two or three leaves - which means it’s time to transplant them into a large pot! Please note that cocoa seeds quickly lose their viability. When purchasing them at a flower shop, always check the date. Sometimes cuttings and already grown seedlings are sold, but they grow worse at home, getting used to the new “microclimate”.

The soil for a chocolate tree should be sufficiently nutritious, loose and permeable to water. A mixture of leaf soil, turf and sand is quite suitable. The tree loves warmth, 22-28 °C is the most suitable temperature. Does not tolerate drafts at all. But the main problem at home is dry air. You will have to maintain high humidity, water and spray regularly. You will have to purchase an air humidifier, and cover the battery with a damp cloth in winter. The plant is undemanding to light and tolerates shading well, but it must be protected from direct rays of the sun.

The cocoa tree grows quite slowly, and at home it will not even reach two meters. But pinching and pruning are mandatory procedures. This regulates growth, and the crown will be beautiful. In spring and summer, do not forget to “treat” your tree with organic fertilizers. And it is quite possible that with good care it will delight you with the first flowers, or even the fruits of real cocoa!

Whether it's a hot cocoa drink or soft, melt-in-your-mouth pralines, a chocolate gift is always appropriate on all occasions: birthdays, Christmas or Easter. For many centuries, this sweet temptation has been a special gift that brings joy to both parties: the one who gives it and the one who receives it. The preparation of chocolate from cocoa beans is based on the recipes of South American aborigines.

History of cocoa

The first to taste the unusual fruit of the chocolate tree (Theobroma cacao) were the Olmecs, the first civilized people of Central America, who lived on the southern coast of the Gulf of Mexico between 1500 BC and 400 AD. Later, several centuries later, the ancient Mayans and Aztecs from South America were also partial to cocoa. Just like the Olmecs, they prepared a kind of sweet drink “chocoatl” from the fruits of the cocoa tree, which means “bitter water”, diluting ground cocoa beans in hot water and adding vanilla and cayenne pepper. The Indians drank the bitter drink cold, being convinced that it was a source of strength and wisdom.

Chocolate is made from cocoa beans

Cocoa beans were a symbol of wealth and power. Only the elite could afford a drink made from cocoa beans. They valued cocoa beans so highly that they used them as money. For example, a slave could be bought for 100 beans.

From South America to Europe

The cocoa tree grows in the equatorial regions of America and West Africa. Constant warmth and high humidity in the air and soil are the main prerequisites for good growth of the chocolate tree. In total, there are more than 20 species of trees from the Theobroma genus, belonging to the Sterculiaceae family. But only one species is used to make chocolate - Theobroma cacao. The name “Theobroma” was given to it by the famous Swedish naturalist Carl Linnaeus, which translates as “food of the gods”. From "Theobroma" comes the name of the alkaloid theobromine, which is very similar to caffeine. Theobromine is found in cocoa beans and has an stimulating effect, it awakens feelings of joy, improves mood and sharpens the senses.

Young fruits of the chocolate tree are green, then, as they ripen, they turn red-orange

The first European to taste the divine chocolate drink was Christopher Columbus. During the next expedition overseas, the Indians warmly greeted the guests and treated them to a foamy drink. Columbus really liked the taste. As it turned out later, the drink was made from the fruits of the chocolate tree, which was found everywhere here. Returning to Spain, Columbus brought several cocoa beans to the king's court, but then no one paid any attention to them.

The famous contemporary of Columbus, the Spanish conquistador Hernan Cortes, also tried the divine drink “Xocolatl”. When he first entered Aztec land in 1519, he was mistaken for a god. The Aztecs treated the guest to their bitter drink, which the stranger was delighted with. Returning from Mexico to Spain, Cortez brought with him several bags of cocoa beans. Heading to the Spanish king, he took with him a box of selected beans and a recipe for making a drink. Chocolate soon became a must-have drink for Spanish aristocrats and very quickly gained favor throughout Europe.

Growing

Today, the chocolate tree is cultivated in Central and South America, in the Ivory Coast and other countries of West Africa, as well as in South Asia, for example, in Indonesia, where the air temperature never drops below +180C and fluctuates between +300C . The annual rainfall in these countries exceeds 2000 milliliters, and air humidity is over 70%. These are favorable conditions for normal plant growth. The same conditions are necessary for growing a chocolate tree indoors.

A chocolate tree can be grown indoors or in a winter garden

Cocoa tree as a houseplant

It is relatively easy to cultivate cocoa trees indoors or in greenhouses. The plant propagates by seeds and cuttings. If you are lucky enough to bring back cocoa tree seeds from your vacation, you need to plant them in the ground as quickly as possible. Since the seeds have the ability to germinate quickly, they can be planted at any time of the year. Before the seeds are deepened into the ground 1 cm, they need to lie for one day in lukewarm water. The plant requires loose, permeable soil. To avoid stagnation of moisture in the pot, add sand under the layer of humus and peat. Place the pot with the planted seed in a bright place without direct sunlight. At high humidity and a constant indoor temperature within +250C, the seeds germinate in 2 weeks. As the cocoa tree grows, it reaches a height of 1.5 to 3 m, but often remains much smaller as it grows very slowly. It needs partial shade, because in natural conditions it grows under the crowns of large trees. The young leaves of the chocolate tree are red-orange in color, gradually becoming dark green and shiny. The white and reddish small flowers of the plant are interesting and remarkable. On small stalks, singly or in bunches, they sit directly on the tree trunk. In their homeland, the not very pleasant smell of flowers attracts pollinating insects. And in indoor conditions, artificial pollination is necessary to obtain fruits.

Flowers and fruits of the cocoa tree grow directly on the trunk

After some time, yellow, orange or purple fruits the size of an apple form on the trunk and branches of the tree. It must be remembered that the chocolate tree does not like drafts and dry air from central heating radiators, so it is better to place a humidifier near the plant. And do not overdo it with moisturizing the leaves. Mold may form on leaves that are too wet. Water the plant with slightly warm water (min. 200C) that does not contain lime. The roots should be constantly slightly moistened. But you don’t need to be too zealous, as stagnant moisture harms the roots. In winter, watering should be reduced. In winter, the tree also needs additional artificial lighting. And from March to September, once a month you should feed the chocolate tree with organic fertilizers.

Typically, in natural conditions, the fruits of the chocolate tree reach the size of rugby balls and grow up to 15-30 cm in length. In indoor conditions, if artificial pollination has occurred, the fruits, of course, will not be able to reach such sizes. From the beginning of flowering to the ripening of cocoa fruits, it takes exactly 5 to 6 months, depending on the location of the plant. In its homeland, the chocolate tree blooms and bears fruit continuously.

Cocoa bean processing

Cocoa beans - in professional language called cocoa seeds - are located inside the fruit and are covered with white juicy pulp, the so-called pulp.

Cut fruit with pulp-covered seeds

Before the beans are made into cocoa powder or chocolate, they must be fermented and sun-dried to separate the pulp from the beans, prevent them from sprouting, and enhance their flavor. Then the cocoa beans are roasted over a fire, the shell is removed and crushed.

Chocolate production

Making chocolate is a little different from making cocoa powder. Turning crushed cocoa beans into chocolate is the secret area of ​​chocolate making. Various components are added to liquid cocoa mass: sugar, milk powder, flavorings and cocoa butter. All this is mixed until a homogeneous mass is obtained. Then the chocolate mass is subjected to conching - intensive kneading at high temperatures, as a result of which excess moisture evaporates and excessive bitterness is forced out. Next, the chocolate mass goes through the tempering stage - the chocolate is heated and cooled several times until the cocoa butter transforms into the most stable form. After tempering, the chocolate is poured into various forms.

Fruits, beans, cocoa powder and leaves of the chocolate tree

Advice:
The ideal temperature for storing chocolate is from +130C to +180C. At higher temperatures, fat comes to the surface and the chocolate turns white. White coating on chocolate is not dangerous to health, but it looks unattractive and tasteless. The shelf life of chocolate without additives is 6 months.

Translation: Lesya Vasko
especially for the Internet portal
garden center "Your Garden"

Source: vashsad.ua

Nutritionists have recently been talking about the need to add raw cocoa beans to the diet. They have a positive effect on the entire body as a whole, increasing immunity.

But cocoa beans sold in stores are subjected to heat treatment and lose a large share of their beneficial properties. To get the maximum benefit from this product, you can grow them yourself.

Conditions for growing cocoa beans

The chocolate tree grows in countries with a humid and warm climate, so it needs special conditions. That is why it does not tolerate temperatures above +28 degrees and below +20 ° C and exposure to sunlight. The soil should be loose and fertile. The chocolate tree needs to be watered daily and generously.

Cocoa seeds are planted 1-2 weeks after ripening, as they quickly lose their viability. For planting we will need:

• waterproof soil;
• pollination sticks;
• cocoa beans;
• humidifier;
• pot for house plants;
• organic fertilizers;
• warm water.

Cocoa grains should be placed in a container with warm water for a day. Take a pot, fill it with soil and loosen it thoroughly. The next day, make a hole one centimeter deep in the ground, moisten it and place the grain there. Cover with soil and level. The plant must be protected from drafts, sunlight, and proximity to hot radiators. You need to install a humidifier near the plant. The room temperature should be constant from 25 °C above zero.

Approximately 2 weeks after planting, the first sprout will appear. As time passes, the red-orange leaves of the plant will change color and turn dark green. White or reddish flowers will bloom. It's time to pollinate the chocolate tree. Transfer pollen from the stamens to the pistil using special sticks.

Water the chocolate tree with warm water. Do not over-moisten the soil. The roots of cocoa beans should not be moistened too much. High humidity will lead to the death of the root system. Feed the chocolate tree with organic fertilizers once a month and spray with special solutions that protect it from fungal and viral infections.

Do not over-hydrate cocoa leaves. This can lead to mold formation and plant death. To avoid stagnation of water before planting, add small pebbles or sand to the bottom of the pot. Happy harvest.

Botanical name: Cocoa or Chocolate tree (Theobroma cacao) is a representative of the Theobroma genus, family Malvaceae.

Homeland of cocoa: Central and South America.

Lighting: penumbra.

The soil: nutritious, drained.

Watering: abundant.

Maximum tree height: 15 m.

Average life expectancy: more than 100 years.

Landing: seeds, cuttings.

Description of the cocoa plant: bean fruits and their photos

The cocoa tree belongs to the evergreen plant species. It is a tall tree reaching 10-15 m.

The trunk is straight, up to 30 cm in diameter. The bark is brown, the wood is yellowish. The crown is wide-spread, densely leafed, with numerous branches. The branching is whorled.

The leaves are large, round or oblong-elliptic, thin, entire, arranged alternately, 6-30 cm long, 3-15 cm wide. Dark green, shiny above, matte, light green below. Attached to a thin, short petiole.

The flowers are small or medium in size, up to 1.5 cm in diameter, pinkish-white or red-pink, with short pedicels, collected in bunches. Located on the bark of the internodes of bare trunks and large branches. This type of flowering is called “cauliflory” and is characteristic of tropical forest plants. The flowers emit an unpleasant odor that attracts dung flies and butterflies - cocoa pollinators.

The fruit is large, oval-elongated, 10-30 cm long, looks like a lemon or melon, but has longitudinal deep grooves. The shell is dense, wrinkled, leathery, red, orange or yellow. The pulp is a pink or white pulp containing 5 seed columns. The taste is sweet and sour, viscous. Each pulp column contains from 3 to 12 seeds. One fruit can contain from 15 to 60 seeds. The seeds are oval-shaped, brown or reddish, 2-2.5 cm long. They consist of a dense shell, two large cotyledons and an embryo. The seeds of the chocolate tree are called cocoa beans. One tree produces up to 120 fruits and 4 kg of seeds per year.

Flowering of cocoa begins in the second year of life, fruiting - in 4-5 years. The duration of fruiting is 20-25 years. Peak fruiting is at the age of 10-35 years. After 35 years, the number of fruits decreases every year.

Photos of the cocoa tree are presented in the gallery below.

How do cocoa trees grow?

Wild species of this plant are found in the tropical forests of South and Central America and Mexico. The tree inhabits lowland and multi-tiered forests. Among small forests it grows into groves and forms continuous thickets. The countries where cocoa trees grow have a warm, humid climate, typical of the tropics.

This culture is quite demanding in terms of growing conditions. Grows and develops in warm climates. It does not tolerate temperatures above +28°C and below +20°C, as well as direct sunlight, therefore it does not grow at higher elevations. Prefers loose, fertile soil covered with last year's foliage. Needs daily, abundant watering. It is these greenhouse conditions that nature creates for plants in humid, tropical forests.

Conditions for growing cocoa beans: how to plant

The cocoa plant is propagated by seeds and cuttings. Since the seeds quickly lose their viability, they are planted 1-2 weeks after ripening. Seeds are taken from a ripe fruit and sown in a small container with a diameter of about 7 cm in a soil mixture consisting of turf, leaf soil and sand. The seeds are deepened into the soil 2 cm with the narrow end up. The container with seedlings is stored indoors at a temperature of 20-25°C. The soil is regularly moistened. The emerging seedlings are irrigated with water at room temperature.

There is another way to grow cocoa at home. Before planting cocoa beans, it is necessary to prepare the grains of this plant and the soil mixture. A medium-sized pot with loose, fertilized soil is suitable for planting. Cocoa grains are placed in warm water for a day. After a day, a hole is made in the soil, 2-3 cm deep, which is then filled with water. The grain is placed in the hole and sprinkled with earth on top. The pot is placed in a warm, well-lit place. In hot weather, water regularly. Under the right conditions for growing cocoa, after 14-20 days the first sprout will appear, which will eventually turn into a full-fledged chocolate tree. Since this tropical plant is demanding of air and soil humidity, artificial irrigation is used when growing cocoa beans.

To plant this crop, you can use cuttings, which are cut in the spring from well-developed, semi-lignified shoots. The cuttings should be 15-20 cm long with 3-4 leaves. Single-trunk trees develop from cuttings of vertical shoots, and bush-like trees from lateral shoots.

When growing a tropical tree, it is necessary to ensure the absence of drafts and direct sunlight, and to create an optimal air temperature (20 - 30°C). At temperatures below 10°C, growth will stop and the plant will die. When planting, you should remember that the chocolate cocoa tree does not tolerate extreme heat, so trees with a wide, flat-rounded crown that creates shade are planted on nearby plantations.

From March to September, once a month the plant is fed with organic fertilizers, in the summer during the period of active growth - with mineral fertilizers with a predominance of nitrogen. Spraying with special solutions will prevent the development of fungal diseases.

Despite the fact that the chocolate tree is moisture-loving, its leaves should not be over-watered, otherwise mold may develop on them. Stagnant moisture negatively affects the root system of cocoa, so when planting, drainage is done: sand or small stones are poured into the bottom of the pot.

Cocoa varieties and their photos

Today there are 2 main types of cocoa beans: Criollo and Forastero.

Criollo beans They have a neutral, light brown color and a nutty flavor.

Forastero beans dark brown, with a strong aroma and slight bitterness. Beans of the second type are the most common because they have increased resistance to harsh climatic conditions.

Based on where they grow, cocoa beans are divided into African, American and Asian. The name of cocoa beans, as a rule, coincides with the place where they are cultivated.

For example, among African cocoa varieties there are:

The most popular American varieties are:

Cocoa has been a favorite drink of many people since childhood. It gives a unique taste to sweets, baked goods, and various confectionery delights. This product is the result of processing chocolate tree seeds, which will be discussed below.

Description of the appearance of the plant

First of all, let's talk about what a cocoa tree looks like. It belongs to the evergreen genus Theobroma from the Malvaceae family. Adult specimens are characterized by a straight, rather thin trunk, not exceeding 30 cm in girth, with an average height of 10 meters. The crown consists of many branches, densely leafy and widely spread. The color of the bark is brown, and the wood is yellowish. The leaf of the plant is large, round or ellipsoid in shape. Attached with a short petiole. It has a shiny, dark green surface on top and a matte, lighter shade of green underneath. The leaf dimensions reach 15 cm in width and 30 cm in length, located alternately on the branches. The life cycle of a plant can exceed a hundred years. Fruits several times a year.

Flowering and fruiting

Based on the type of flowering, the cocoa bean tree (you see the photo in the article) belongs to the so-called cauliflory. Flowers are located on the bark of large branches and trunks in large numbers. Collected in bunches or arranged individually, they are attached by short pedicels. The size of the flowers in diameter is up to 15 mm, the color is reddish-pink, white with a pink tint. Flowers are pollinated by butterflies, insects, and dung flies. They are attracted by the unpleasant floral smell. Over the course of a year, 30-40 thousand flowers appear on the tree bark, of which only 250-400 receive an ovary. Flowers appear starting from the second year of life, and fruits are set in 4-5 years. The tree does not have a clearly defined flowering period. Except for the period of heavy rains, it blooms and bears fruit continuously. Active fruiting lasts 20-25 years. The largest harvests of fruits are obtained at 10-35 years of age, then the size of the harvest gradually decreases.

Fruits of the tree

Externally, the fruits of the cocoa tree resemble, with their elongated oval shape, a torpedo melon or lemon, only larger in size and with deep grooves along the body. Individual specimens weigh 0.5 kg and are 30 cm long. The peel is dense and feels like leather. From the inside, they are a fruit with a pulp of five seed columns and pleasant sweet and sour pink or white pulp. Each such column includes 3-12 seeds. The fruit takes a long time to ripen, from six months to a year. Harvesting one harvest yields up to two hundred fruits per tree.

What do cocoa beans look like?

The seeds of the fruit are cocoa beans. A seed in a dense shell, oval in shape with two cotyledons, with an embryo inside, in red or brown shades, 20-25 mm long.

Places of growth

Where does the cocoa tree grow? Its homeland is the tropics of the South American continent and Central America with a humid, warm climate. Wild species of cocoa trees are still found there today. The plant is demanding of environmental conditions:

• The optimal temperature is 20-28 degrees Celsius.
• Partial shade without sources of direct sunlight.
• Loose and fertile soil.
• Daily need for abundant moisture.

How does it reproduce

The cocoa tree is propagated by seeds, and cuttings are also used under artificial conditions. Seeds can germinate for a short time, so sowing is done one to two weeks after they have fully ripened. The soil for planting is prepared from sand, turf soil and leaf humus. Fill a small container with it, place fresh seeds there, deepening them by 2 cm. Germination is carried out at + 20 degrees air temperature and regular humidification. The seedlings are irrigated with warm water.

Cuttings 15-20 cm in size with several leaves are cut in the spring. For propagation purposes, semi-lignified shoots are used. A cutting from a vertical shoot grows into a single-stem plant. Side shoots give rise to bush-shaped plants.

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

• Prepare a loose soil mixture with the addition of fertilizers.
• Pour it into a container for planting.
• Bean seeds are soaked in warm water for a day.
• Make holes in the soil 2-3 cm deep and pour water into each.
• A grain is poked into the prepared holes, sprinkled with soil.
• The container is left in a warm, lit place.
• Don't forget about regular watering.

If everything is done correctly, sprouts will appear after 2-3 weeks. When transplanting a seedling to a permanent place, drainage is made from sand or other suitable material at the bottom of the pot. The roots of this moisture-loving plant cannot tolerate stagnant water. For the full existence of a chocolate tree, you need:

• ambient temperature 20-30 degrees Celsius and sufficient humidity;
• partial shade, no drafts;
• fertilizing with organic fertilizers monthly from March to September;
• in the summer months, fertilizing with mineral fertilizers with a predominant nitrogen content is added to organic ones;
• periodic treatment with special compounds for the prevention of fungal diseases.

Chocolate tree leaves can become moldy if overwatered.

Types and varieties of cocoa trees

Criollo and Forastero are the main cultivated types of chocolate trees today:

• Criollo is characterized by a nutty flavor and light brown color. Grows in Mexico and Central America. A high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and capricious in relation to weather disasters. Beans from this type of chocolate tree make up only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

• Forastero is a dark brown seed with a slightly bitter taste and a strong aroma. The species ranks first in world cocoa production. Provides 80% of the market supply of raw materials. It is popular for the high yield and growth rate of trees of this species. Cultivated by countries in Africa, South and Central America. The finished product tastes characteristically bitter and slightly acidic.
• The Trinitario variety was artificially bred by crossing the two above-mentioned species. The cocoa tree (the photo is presented to your attention below) is grown in Asian countries, Central and South America. The taste of the finished product from beans of this type is characterized by pleasant bitterness and exquisite aroma.

• It should be said about a rare species called National. Grown in South America, the beans have a long-lasting, unique aroma.

Depending on the place of growth, Asian, American and African beans are distinguished. They vary in quality, taste and aroma. The name is derived from the territorial affiliation of their plantings:

• African varieties are represented by Cameroon, Ghana, Angola.
• American varieties are Bahia, Grenada, Cuba, Ecuador.
• Asian varieties - Ceylon, Java.

Harvesting the fruits of the chocolate tree

The process of collecting cocoa fruits is carried out using manual labor. Ripe fruits growing from below are cut off with a sharp knife, and those that cannot be removed from the branch by hand are knocked down with sticks. Processing of the harvested crop is also done manually: seeds are removed from crushed fruit shells, placed on banana leaves and covered with them. Then, within 5-7 days, they undergo a period of fermentation (fermentation), acquiring an aroma and their inherent delicate taste. The bitterness and acidity disappear. The beans are dried naturally in the sun or in ovens. The drying process lasts 7-10 days with daily stirring. The weight loss is half of the initial weight. The finished raw materials are sent for processing, packed in special jute bags. Beans can be stored in them for several years.

Benefits of fruits, seeds and their use, contraindications

The fruit pulp of the chocolate tree serves as raw material for the production of alcoholic beverages. The waste serves as feed for livestock. The most valuable part is the seeds (beans) - the raw material for producing cocoa butter, chocolate, and cocoa powder in food production. Cocoa butter is included in certain medicines and is also used in cosmetology. The microelements, organic acids, minerals, fats, and vitamins contained in the composition are beneficial for health. The cocoa drink tones and quickly saturates the body; it is especially useful for manual workers and athletes for quick recovery of strength. Chocolate is good for blood vessels and the heart, and has antioxidant properties.

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. You should also remember about the 0.2% caffeine contained in the beans.

From the history of the popularity of cocoa beans

Cocoa beans were brought to the countries of the Old World in the 16th century, after the discovery and conquest of the American continent. The Spaniards were the first to notice the value the Indians saw in the seeds of this plant. The cocoa tree was considered sacred by them, having divine origin. The value of the fruits was so great that they were exchanged for slaves. Spain was the first among European countries to try this product and for more than a century did not allow it to be exported beyond its borders.

For a long time, Europeans made only a drink from them - hot chocolate. Only wealthy people allowed themselves this pleasure. The first solid chocolate bar was created by a Swiss confectioner in 1819. But first, Swiss culinary specialists came up with a technology for processing seeds, extracting oil and then obtaining powder. Today, products containing chocolate tree seeds are available to most people; this is one of the most popular ingredients in confectionery treats.

Nov 21, 2016

Ancient times cocoa was considered the drink of the gods. Today, cocoa is available to mere mortals, but how often do you see it on your table? Usually it is prepared in families with children, and adults refuse: “Cocoa? Too sweet for me."

At the same time, few people know that cocoa really helps those who care about their figure and scrupulously count all the carbohydrates they consume.

Scientists have conducted studies according to which only one the rich aroma of cocoa can satisfy our body's need for sweets– it activates certain parts of the brain just as accurately as if you had just eaten a chocolate bar.

And your hand no longer reaches out to either the cake or the candy. This is the “secret weapon” cocoa has. And not only that...

Origin story: where is the birthplace of cocoa?

The trees on which cocoa beans ripen prefer tropical climates, grow in Africa, America and Oceania. Christopher Columbus brought cocoa to Europe and tried it among the Aztecs.

On the territory of modern Mexico (this is the birthplace of cocoa), the culture has been known since ancient times, the fruits were used for food, but the drink, which gave strength and vigor, was especially valued.

Today, cocoa trees are practically never found in the wild; their place has been taken by cultivated plantations.

Rarely does anyone stir up legends anymore, but the Museum of the History of Chocolate and Cocoa, which is located in Moscow, helps to “plunge” into the past, learn about the origin of cocoa, and its use in our country.

By the way, there are products of such famous Russian brands as “Red October”, “Rot Front”, which produce unique works of confectionery art using cocoa.

You can learn about where and how coffee is grown from ours.

Where and how do cocoa beans grow?

In the humid tropical zone of the planet, the cocoa tree (also called the chocolate tree) reaches a height of 15 meters.

However, he tries not to reach so high towards the sun; he prefers the shade of palm trees or mango trees, where he limits his parameters to five to six meters. For harvesters, this is a completely acceptable height.

Flowering begins at 5 years of age. Interestingly, most of the buds appear on the trunk and very few on the branches.

They smell rather unpleasantly, but the smell is liked by flies, which participate in the pollination process, but, apparently, do not work very hard: ovaries are formed on the site of only ten percent of the flowers.

The harvest of one tree is about two hundred fruits, fruiting lasts thirty years. Ten-year-old plantings produce the most cocoa beans.

He or it: what kind of noun "cocoa"

Not quite traditional for the Russian language The word "cocoa" comes from the Aztec "kakahuatl".

Curious people are sometimes interested in whether the name of a tasty drink is masculine or neuter, what is the correct way to say: “hot cocoa” or “hot”?

Linguists clearly classify this indeclinable noun ending in the letter “o” as neuter, which means we will drink cocoa “hot”. The only way.

Find out how to write correctly: glasse or glace, cappuccino or cappuccino - in our.

Production technology: what the drink is made from

Little has changed in the technology of producing cocoa powder over the centuries. True, some stages of the technological chain were mechanized and special equipment was designed.

However raw materials are still collected manually: with a sharp knife, the worker cuts off the ripe fruit (there are up to fifty beans in it) so as not to damage the neighboring unripe fruits and buds that have not yet set an ovary (cocoa beans reach ripeness extremely unevenly).

Seeds are taken from the fruits and send them for so-called fermentation: the seeds are kept in boxes covered with banana leaves for a week. During this time, they experience a sharp (up to 50 degrees) jump in temperature, as a result of which the embryos die.

What does this give? The product's tart taste disappears, but its chocolate aroma is fully revealed.

A followed by sunbathing, drying, polishing(traditionally this is done with the feet and is called the “cocoa dance”), then – sorting, very careful, since sometimes some impurities get into the product, and some seeds may be of poor quality.

The last thing they do with the beans is grind them, separating the powder from the oil: each component has its own purpose.

Sometimes the technology of the last stages is slightly changed. On sale you can find cocoa called “Krupka”, but for its preparation the raw materials are not “broken down” into butter and powder, but crushed bean kernels are used, from which only the shell has been removed (cocoa vella).

The nutritional value of this product is higher than that of the traditional one - the oil remains in it. We can say that this cocoa is more natural than other types.

Does it have caffeine

Sometimes this issue is not taken seriously. What it is - two tenths of a percent caffeine? Nonsense!

Nevertheless, cocoa contains caffeine, and even a tiny amount of a substance to which a person may be allergic can cause harm. Although, of course, compared to coffee, the caffeine content in cocoa is much lower.

How does it affect blood pressure?

Does a mug of cocoa increase or decrease blood pressure?? This question gave rise to a series of medical experiments that gave an encouraging answer for hypertensive patients: cocoa can lower blood pressure.

The product contains a bioactive organic substance that has a positive effect on the cardiovascular system - it expands the lumen in the blood vessels, which has a beneficial effect on blood pressure.

Experts studied this issue using the example of representatives of the Kuna Indian tribe.: Those people who lived on their home islands, far from the mainland and drank a lot of cocoa, very rarely suffered from hypertension.

The Indians who moved to Panama and practically abandoned cocoa had problems with blood pressure.

Read about how coffee affects blood pressure, and how chicory affects it.

Cocoa: health benefits and chemical composition

The beneficial properties of cocoa are due to its chemical composition, which contains:

• vegetable proteins;
• vitamins;
• alimentary fiber;
• saturated fatty acids;
• microelements;
• tannins.

But in some cases a tasty drink can have a healing effect.

The antioxidants present in the drink prevent the destruction of body cells and help a person maintain his youth and performance longer.

The potassium present in cocoa is beneficial for patients with heart failure.

Cocoa can lower blood cholesterol levels, useful for gastritis and reduces the risk of stomach ulcers, recommended in weight loss diets.

Diabetics, as a rule, are interested in the so-called glycemic index of a product (an indicator of how much and at what speed the blood glucose level increases).

Cocoa powder has a low index - only 20. With the addition of sugar to the drink, the indicator increases to 60 units.

This means that the drink is quite acceptable for diabetics, but the sugar must be replaced with any sweetener recommended by the doctor.

Cocoa is valued by cosmetologists for the beneficial effects it has on skin and hair. If you are going on holiday to hot countries, make it a rule to drink a cup of cocoa every day - this is the best sunscreen you can think of.

Anti-cellulite products, healing ointments, rejuvenating, nourishing and whitening masks, and preparations for strengthening nails are also prepared on the basis of cocoa.

Cocoa has found application in bodybuilding: the drink, according to expert research, is beneficial for men - it quickly restores the muscles of athletes after serious and prolonged exercise.

What is it good for a child, at what age can it be given?

Most people perceive cocoa as a children's treat. Pediatricians recommend preparing this drink for children, starting from the age of three (as an exception, for healthy children - from two years).

You can give cocoa twice a week, half an “adult” portion. Preferably for breakfast and in no case at night (after all, the drink contains caffeine, although in a tiny amount, but nevertheless has an stimulating effect on the nervous system).

You can switch to an “adult” portion of cocoa when the child turns six years old.

Cocoa is good for children, as it contains many essential microelements and vitamins. This drink is good because it stimulates the production of gastric juice, and if the child is small, cocoa can stimulate his appetite well.

All recipes for making cocoa powder from milk and water are presented.

The “Live Healthy!” program will also tell you about the beneficial properties of cocoa:

Types and varieties

Manufacturers offer alkalized cocoa and natural. If everything is clear with natural, then the term “alkalized” needs clarification: this is a powder that is used to prepare an instant product that does not require cooking.

This powder is subjected to special treatment with alkalis, which, by the way, even improve its taste.

Popular varieties: “Golden Label”, “Funtik”, “Polar Bear”, “Royal”, “Pripravych”, “Russian”, “Aristocrat”, “Gifts of Nature”.

Calorie content

The technological map of cocoa with milk assumes the following energy value: 109 kcal per 100 g of product.

If we talk about the calorie content of the powder, then one teaspoon of cocoa contains 9 kcal.

How many calories are in one hundred grams of powder? Almost three hundred.

What is the price

The cost may be higher or lower depending on the type of product and country of origin (for example, Belgian cocoa is usually bought for less than Vietnamese cocoa powder). Here are some examples.

Beloved by many since the times of the USSR, the “Golden Label” will cost 90 rubles. per 100 gram pack. Instant “Nesquik”, 500 g costs 250 rubles.

Ground cocoa from Vietnam (high-quality, without any additives) – 500 rubles. for 100 g.

The benefits of cocoa. Program “About the Most Important Thing”:

Cocoa has been a favorite drink of many people since childhood. It gives a unique taste to sweets, baked goods, and various confectionery delights. This product is the result of processing chocolate tree seeds, which will be discussed below.

Description of the appearance of the plant

First of all, let's talk about what a cocoa tree looks like. It belongs to the evergreen genus Theobroma from the Malvaceae family. Adult specimens are characterized by a straight, rather thin trunk, not exceeding 30 cm in girth, with an average height of 10 meters. The crown consists of many branches, densely leafy and widely spread. The color of the bark is brown, and the wood is yellowish. The leaf of the plant is large, round or ellipsoid in shape. Attached with a short petiole. It has a shiny, dark green surface on top and a matte, lighter shade of green underneath. The leaf dimensions reach 15 cm in width and 30 cm in length, located alternately on the branches. The life cycle of a plant can exceed a hundred years. Fruits several times a year.

Flowering and fruiting

Based on the type of flowering, the cocoa bean tree (you see the photo in the article) belongs to the so-called cauliflory. Flowers are located on the bark of large branches and trunks in large numbers. Collected in bunches or arranged individually, they are attached by short pedicels. The size of the flowers in diameter is up to 15 mm, the color is reddish-pink, white with a pink tint. Flowers are pollinated by butterflies, insects, and dung flies. They are attracted by the unpleasant floral smell. Over the course of a year, 30-40 thousand flowers appear on the tree bark, of which only 250-400 receive an ovary. Flowers appear starting from the second year of life, and fruits are set in 4-5 years. The tree does not have a clearly defined flowering period. Except for the period of heavy rains, it blooms and bears fruit continuously. Active fruiting lasts 20-25 years. The largest harvests of fruits are obtained at 10-35 years of age, then the size of the harvest gradually decreases.

Fruits of the tree

Externally, the fruits of the cocoa tree resemble, with their elongated oval shape, a torpedo melon or lemon, only larger in size and with deep grooves along the body. Individual specimens weigh 0.5 kg and are 30 cm long. The peel is dense and feels like leather. From the inside, they are a fruit with a pulp of five seed columns and pleasant sweet and sour pink or white pulp. Each such column includes 3-12 seeds. The fruit takes a long time to ripen, from six months to a year. Harvesting one harvest yields up to two hundred fruits per tree.

What do cocoa beans look like?

The seeds of the fruit are cocoa beans. A seed in a dense shell, oval in shape with two cotyledons, with an embryo inside, in red or brown shades, 20-25 mm long.

Places of growth

Where does the cocoa tree grow? Its homeland is the tropics of the South American continent and Central America with a humid, warm climate. Wild species of cocoa trees are still found there today. The plant is demanding of environmental conditions:

• The optimal temperature is 20-28 degrees Celsius.
• Partial shade without sources of direct sunlight.
• Loose and fertile soil.
• Daily need for abundant moisture.

How does it reproduce

The cocoa tree is propagated by seeds, and cuttings are also used under artificial conditions. Seeds can germinate for a short time, so sowing is done one to two weeks after they have fully ripened. The soil for planting is prepared from sand, turf soil and leaf humus. Fill a small container with it, place fresh seeds there, deepening them by 2 cm. Germination is carried out at + 20 degrees air temperature and regular humidification. The seedlings are irrigated with warm water.

Cuttings 15-20 cm in size with several leaves are cut in the spring. For propagation purposes, semi-lignified shoots are used. A cutting from a vertical shoot grows into a single-stem plant. Side shoots give rise to bush-shaped plants.

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

• Prepare a loose soil mixture with the addition of fertilizers.
• Pour it into a container for planting.
• Bean seeds are soaked in warm water for a day.
• Make holes in the soil 2-3 cm deep and pour water into each.
• A grain is poked into the prepared holes, sprinkled with soil.
• The container is left in a warm, lit place.
• Don't forget about regular watering.

If everything is done correctly, sprouts will appear after 2-3 weeks. When transplanting a seedling to a permanent place, drainage is made from sand or other suitable material at the bottom of the pot. The roots of this moisture-loving plant cannot tolerate stagnant water. For the full existence of a chocolate tree, you need:

• ambient temperature 20-30 degrees Celsius and sufficient humidity;
• partial shade, no drafts;
• fertilizing with organic fertilizers monthly from March to September;
• in the summer months, fertilizing with mineral fertilizers with a predominant nitrogen content is added to organic ones;
• periodic treatment with special compounds for the prevention of fungal diseases.

Chocolate tree leaves can become moldy if overwatered.

Types and varieties of cocoa trees

Criollo and Forastero are the main cultivated types of chocolate trees today:

• Criollo is characterized by a nutty flavor and light brown color. Grows in Mexico and Central America. A high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and capricious in relation to weather disasters. Beans from this type of chocolate tree make up only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

• Forastero is a dark brown seed with a slightly bitter taste and a strong aroma. The species ranks first in world cocoa production. Provides 80% of the market supply of raw materials. It is popular for the high yield and growth rate of trees of this species. Cultivated by countries in Africa, South and Central America. The finished product tastes characteristically bitter and slightly acidic.
• The Trinitario variety was artificially bred by crossing the two above-mentioned species. The cocoa tree (the photo is presented to your attention below) is grown in Asian countries, Central and South America. The taste of the finished product from beans of this type is characterized by pleasant bitterness and exquisite aroma.

• It should be said about a rare species called National. Grown in South America, the beans have a long-lasting, unique aroma.

Depending on the place of growth, Asian, American and African beans are distinguished. They vary in quality, taste and aroma. The name is derived from the territorial affiliation of their plantings:

• African varieties are represented by Cameroon, Ghana, Angola.
• American varieties are Bahia, Grenada, Cuba, Ecuador.
• Asian varieties - Ceylon, Java.

Harvesting the fruits of the chocolate tree

The process of collecting cocoa fruits is carried out using manual labor. Ripe fruits growing from below are cut off with a sharp knife, and those that cannot be removed from the branch by hand are knocked down with sticks. Processing of the harvested crop is also done manually: seeds are removed from crushed fruit shells, placed on banana leaves and covered with them. Then, within 5-7 days, they undergo a period of fermentation (fermentation), acquiring an aroma and their inherent delicate taste. The bitterness and acidity disappear. The beans are dried naturally in the sun or in ovens. The drying process lasts 7-10 days with daily stirring. The weight loss is half of the initial weight. The finished raw materials are sent for processing, packed in special jute bags. Beans can be stored in them for several years.

Benefits of fruits, seeds and their use, contraindications

The fruit pulp of the chocolate tree serves as raw material for the production of alcoholic beverages. The waste serves as feed for livestock. The most valuable part is the seeds (beans) - the raw material for producing cocoa butter, chocolate, and cocoa powder in food production. Cocoa butter is included in certain medicines and is also used in cosmetology. The microelements, organic acids, minerals, fats, and vitamins contained in the composition are beneficial for health. The cocoa drink tones and quickly saturates the body; it is especially useful for manual workers and athletes for quick recovery of strength. Chocolate is good for blood vessels and the heart, and has antioxidant properties.

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. You should also remember about the 0.2% caffeine contained in the beans.

From the history of the popularity of cocoa beans

Cocoa beans were brought to the countries of the Old World in the 16th century, after the discovery and conquest of the American continent. The Spaniards were the first to notice the value the Indians saw in the seeds of this plant. The cocoa tree was considered sacred by them, having divine origin. The value of the fruits was so great that they were exchanged for slaves. Spain was the first among European countries to try this product and for more than a century did not allow it to be exported beyond its borders.

For a long time, Europeans made only a drink from them - hot chocolate. Only wealthy people allowed themselves this pleasure. The first solid chocolate bar was created by a Swiss confectioner in 1819. But first, Swiss culinary specialists came up with a technology for processing seeds, extracting oil and then obtaining powder. Today, products containing chocolate tree seeds are available to most people; this is one of the most popular ingredients in confectionery treats.

This is the most favorite product of all children and adults, and therefore everyone will be interested to know where the chocolate tree grows in nature and where such tasty and healthy cocoa beans come from, from which you can make many tasty and healthy desserts.

History of the discovery of chocolate

The first cocoa beans were brought by the Spanish conquerors of the New World, who, having sailed to America, discovered not only a lot of gold, but also completely amazing and unfamiliar plants to Europeans: potatoes, corn, tomatoes, tobacco, rubber and cocoa beans. And these treasures later turned out to be much more valuable than the gold stolen from the Aztec Indians.

The Indians prepared chocolate completely differently from how it is consumed now all over the world. They roasted refined cocoa beans, boiled them, ground them, then mixed them with corn flour with the addition of vanilla (no sugar!). After cooling, the chocolate could be eaten, and not only wealthy people, but also poor people ate it.

Having tasted the delicious mass of cocoa, the Spaniards learned the name of the chocolate tree and the bitter drink. The Indians gave it the name “chocolatl”, from which the word we use today to call this sweetness came from, and the Spaniards called it “black gold”.

The chocolate tree itself, cocoa beans and seeds were brought to Spain in 1519. But at first, Europeans did not accept it because of its bitter taste. And only after a while, after lengthy experiments, European confectioners came up with a delicious drink consisting of ground cocoa, milk and sugar. Nuts and spices were also added there. And then the chocolate drink gained many fans.

Where do cocoa trees grow?

To find out where the chocolate tree grows, you need to take a tour of history. The Indians grew them on their plantations, and their wild relatives then grew in the Amazonian jungle. Such trees grew from planted seeds, and their age could reach up to 100 years.

Interestingly, the flowers of this plant are located on the trunk at different heights. Those that are higher, just under the crown, are well pollinated, and from them fruits develop that birds and bats eat. Then they take the fruits to their nests, eat them, and the seeds fall down and germinate again - thus the trees spread throughout the forest.

Since the 17th century, the chocolate tree began to be grown on plantations in South America for industrial use and for the sale of cocoa beans. There was even a new wealthy class in Brazil - cocoa planters. Local poor people (peons) and black slaves, who were specially brought from Africa by slave traders, worked on the plantations in very difficult conditions.

Brazil is still considered the largest exporter of cocoa beans, and many tons of this tasty product are exported through the port of Illes.

What does a chocolate tree look like?

It belongs to the evergreen plants of the Sterculis family, having large leaves (up to 40 cm long and 15 cm wide). It grows in tropical rainforests, wild trees reach a height of 12-15 m. It blooms very beautifully with small but bright pinkish-red flowers that encircle the trunk and branches like a carnival costume. This type of flowering is scientifically called “cauliflory,” which allows butterflies to pollinate flowers that are closer to the ground; they usually cannot reach the upper crown.

The chocolate tree is a woody plant (in Latin, Theobroma cacao) on which cocoa beans grow, which literally means “food of the gods” (the first word) and “seed” (the second word, which comes from the Aztec language).

It blooms and bears fruit almost all year round, starting at the age of 4, but there are only a few fruits (30-40 pieces). The duration of their ripening is 4-9 months, during which they gradually change color, starting from green and ending with brown or reddish-brown. The seeds, or cocoa beans, are found in the middle of the fruit, surrounded by a sticky liquid. From one tree you can get about 4 kg of beans.

The chocolate tree beans are first cleaned, processed and dried. They are oval in shape and up to 2.5 cm in size, covered with cocoa shell (a brown shell) on top.

Modern cocoa trees are shorter than their wild ancestors - from 4 to 8 m, and bear fruit much longer. The plant does not like the sun, and therefore on plantations they always plant cocoa trees mixed with others that provide good shade.

The cocoa fruit is very similar to a large thick cucumber, only yellow or brown in color. Its size varies from 20 to 38 cm. Chocolate tree seeds are cocoa beans that are contained inside the fruit (20-50 pieces). The seed is protected by a peel that has 2 oily lobes.

Varieties and varieties of cocoa

Chocolate tree plantations grow in certain areas in Central and South America, Asia and Australia. Their total territory is 1 million hectares, on which 1.2 million tons of fruits are harvested annually (in powder - 90 thousand tons).

There are 4 main types of cocoa, 3 of which are elite, grown exclusively for the production of expensive chocolate:

• Criollo is an ancient variety drunk by the Indians, has a bitter taste, but is delicate and has a pleasant aroma (grown in small quantities due to susceptibility to infection).
• Trinitario (bred by the monks of the island of Trinidad in the 18th century) - has the most delicious taste, obtained by crossing criollo and forastero, gives a good harvest, and is less susceptible to infections.
• Forastero (85-90% of the modern cocoa market) - has a high yield, the taste is usually bitter, with a floral aroma.
• Nacional (a species of the Forastero group) - grown in small quantities in Ecuador, this gourmet variety has an unusual floral aroma.

Indian cults associated with cocoa

According to historians, the history of chocolate originates from the Olmec civilization that inhabited the shores of the Gulf of Mexico on the American continent. Then the commitment and love for this drink, like a baton, was picked up by the Mayan Indians, who began to consider the cocoa drink sacred. There was even a god of cocoa in the pantheon of gods. The Mayans were the first to grow chocolate trees on plantations and developed many ways to prepare their favorite drink with various additives (pepper, cloves and other spices). Moreover, sugar was not consumed at all then.

The chocolate tree and its fruits were so revered and loved by the Indians that this manifested itself in the creation of an entire cult, which was widespread on the islands near the equator in the 1st millennium AD. e. The Indians sacrificed people to get a good harvest. First, the person was given a cup of chocolate mixed with prickly thorns and blood to drink. The Mayan tribe believed that after the death of the victim, its heart turns into a cocoa fruit.

Also, the value of these fruits for the Indians is evidenced by historical facts indicating the use of cocoa as a monetary unit. For example, the price of a slave was 100 cocoa beans, and a chicken was 20, and they tried to counterfeit the beans, like real money, by taking out the contents and filling the void with clay.

Healing properties

Cocoa has earned the right to be considered the most nutritious plant. The beans contain: 50% - fatty oils (cocoa butter); 15% - proteins; 10% - carbohydrates (starch); 5% - fiber, useful minerals and substances (caffeine, serotonin, histamine, etc.).

The most popular medicinal product obtained from the fruit is cocoa butter. It softens at a temperature of about 34º and has a stimulating and healing effect on the entire human body: on the immune system (due to flavonoids), on the elasticity of blood vessels due to the content of palmitic acid.

The shell (cocoa shell) of the beans is also healing, because it contains the alkaloid theobromine, a substance that is used in pharmacology due to its stimulating effect on the human body.

Interestingly, cocoa is a healthier product than chocolate bars, because during the production of bars, some of the beneficial properties are lost.

What dishes are prepared from cocoa in its homeland?

The original Native American recipe consisted of cocoa powder, water and hot chili peppers, and was eaten with a spoon. According to statistics, the Kuna Indians on the border of Colombia and Panama drink 40 cups of this drink per week, thanks to which they are distinguished by longevity and the absence of cancer and heart diseases, diabetes.

Tourists visiting South America in our time will be surprised by the variety of ways to prepare dishes and drinks from cocoa. Local residents prepare various drinks, homemade chocolate (similar to European chocolate), and glazed nuts from the fruit pulp and milk, but they do not use the beans themselves.

Growing a chocolate tree at home

It is quite possible to grow a chocolate tree at home or in a greenhouse. Although at home it is found in humid tropics, you can try growing it in an apartment. The optimal temperature for a tree is 24-28º, and already at 13º the plant can die.

It is very whimsical, does not tolerate frost and wind, and loves fertile soil with good drainage. The seed is usually first sown in a pot, and when it grows and gets a little stronger, it is planted in a larger container. The plant should always be protected from direct sun, but provided with more diffused sunlight. The tree will grow best near a large window facing east or southeast, or in a greenhouse.

The plant can also be propagated by cuttings taken from a mature one-year-old tree. Abundant watering and high air humidity are very important for the tree. The root system is taprooted and shallow. In summer it is fed with fertilizers or mullein solution.

Buds that appeared before the 3-4th year must be removed. By creating optimal conditions for growth and fruiting, any gardener can get cocoa fruits at home.

Holiday

July 11 is World Chocolate Day, which is celebrated by all lovers and admirers of this dessert. This holiday was invented and held in 1995 by the French, and since then it has been celebrated in all countries of the world.