Instruct: Given a question, retrieve passages that answer the question.
Query: Where are cacao plants native?
Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8m (13–26ft) tall) evergreen tree in the family Malvaceae,[1][2] native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.[3]
Various plant pests and diseases can cause serious problems for cacao production.[36]
Pottery samples recovered from sites in modern Southwestern United States and Northwestern Mexico have tested positive for the ratio of methylxanthines associated with those produced by "Ilex vomitoria". The same study also identified methylxanthines ratios associated with "Theobroma cacao". Neither plants are native to the areas from which the pottery samples were recovered, which suggests trading between areas where those plants are native. The chemical analysis also suggests a possible increase in drinks prepared from cacao after the year 1200, and a decrease in the use of drinks prepared from "Ilex vomitoria". Freshwater shells from Texas and Arkansas have been recovered from Pueblo Bonito, which have been used as possible evidence for the trade of "Ilex vomitoria" from the east. There are also some stands of "Ilex vomitoria" in Mesoamerica, so the exact origins of the "Ilex vomitoria" used to prepare the drinks is currently unknown.
Cacao pods evolved to grow in the shade of a highly biodiverse rainforest canopy. It has been suggested that Cocoa farmers go back to the original and natural ways of farming, by planting within the natural tree-cover and without cutting down existing trees. When an area has already been clearcut another possibility exists. Planting trees, especially fruit filled trees around and within the plantation, helps with growth of Cacao plants. These trees can provide shade to the Cacao plants and be a source of oxygen replenishment to the environment. Additionally, planting cacao under taller trees protects the more fragile cacao from direct sunlight, which greatly increases the length of its productivity and makes the cacao tree less vulnerable to disease. Another benefit of such companion planting is the increase in potential habitats for birds and insects. If the shade trees are fruit-bearing, this can also provide additional income to the farmer. However, simplifying such shade-cover may threaten biodiversity. Therefore, maintaining the complexity of shade structures is paramount in combatting losses of biodiversity.
Cultivation, consumption, and cultural use of cacao were extensive in Mesoamerica where the cacao tree is native.[4] When pollinated, the seed of the cacao tree eventually forms a kind of sheath, or ear, 20" long, hanging from the tree trunk itself. Within the sheath are 30 to 40 brownish-red almond-shaped beans embedded in a sweet viscous pulp. While the beans themselves are bitter due to the alkaloids within them, the sweet pulp may have been the first element consumed by humans.
The basic form of the Maria Cacao legend is that whenever rains flood the river that comes from Mount Lantoy, or a bridge is broken, this is a sign that Maria Cacao and her husband "Mangao" have either traveled down the river in their golden ship so that they can export their crops, or traveled up the river on their way back. She is supposed to live inside a cave in the mountain and the Cacao plants outside it are supposed to be her plantation.
Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree ("Theobroma cacao"), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, "Theobroma", means "food of the gods". The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange, and weighing about when ripe.
The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the human genome. About 20% of the cacao genome consists of transposable elements, a low proportion compared to other plant species. Many genes were identified as coding for flavonoids, aromatic terpenes, theobromine and many other metabolites involved in cocoa flavor and quality traits, among which a relatively high proportion code for polyphenols, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants,[40] and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs.
It takes around 4 to 5 months for the cacao pods to fully develop into a 20cm long pod. After several weeks, they ripen into a orange and red coloring. The cacao seeds themselves are small, brown, pebble like beans that are produced inside the cacao pods. On average 20 to 60 seeds are in each pod, and there are 20 to 30 pods produced a year. This plant grows in lowland tropical rain forest environments where shade, humidity, and regular rainfall occur. Places that fit these conditions include West Africa, the Amazon River basin of South America,and Mexico. These trees have a life span around 100 years.
There is no treatment for plants once infected with cacao necrosis virus. Destruction of infected and contact cacao trees is an effective cultural control method. This does not prevent new spread although spread is greatly reduced due to the limited dispersal of the nematode vector and subsequent monocyclic cycle of disease No resistant strains have been produced, though a resistant cacao tree may be the best possible management option looking forward. A similar transgenic approach taken to combat papaya ringspot virus could work for cacao based on the type of vector transmission. Seed transmission is estimated to be up to 24% depending on the plant species so cacao plantations should be planted from clean seed stock.
The Fabros Farm covers around 50 hectares and 30,000 tree seedlings are planted. has two locations – Agtedtedted, the pioneer farm, and Mumunsi, in Aurora. Cacao is endemic in Maria Aurora and cacao trees are grown in backyards. Mumunsi Chocolate Café is named after the mountain where cacao trees are planted.
Oncobasidium theobromae is a plant pathogen infecting "Theobroma cacao" (the cacao tree).
The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cacao is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, where he called it "Theobroma" ("food of the gods") "cacao".
After the seeds are selected carefully from highly productive trees which pest-free and disease-free, seeds are planted immediately either “at stake”, controlled seed beds, pots, or nurseries before they are transplanted to plantations. When field soils are forest land with good organic matter, tillage is not necessary. However, if the cacao is to be planted with other cash crops, a more thorough preparation, which includes plowing and harrowing the land, is needed. Roads, drainage, and shade trees are also established. Based on studies about distancing, cacao is generally planted in the following: cacao laid in rows 2 meters apart if open areas, 2.5 meters away from the base if under coconut trees, close planting followed by thinning, or 3 by 3 meters or 3 by 4 meters apart.
Cacao necrosis virus is restricted to systemic infection of "Theobroma cacao" in nature. Symptoms on cacao include an acute stage showing translucent veinal necrosis of leaves, necrotic or chlorotic spots of leaves, defoliation, and dieback of shoots that rarely leads to seedling death if infected by the Ghanaian isolate. A following recovery phase of live plants shows limited leaf symptoms.
A specific type of bacteria Streptomyces camerooniansis was found to be beneficial for T. cacao by helping plant growth by accelerating seed germination of T. cacao, inhibiting growth of various types of microorganisms (such as different oomycetes, fungi, and bacteria), and preventing rotting by Phytophthora megakarya.[35]
Spanish "conquistador" Pedro de Alvarado passed through Soconusco with a sizeable force in 1523, en route to conquer Guatemala. Alvarado's army included hardened veterans of the conquest of the Aztecs, and included cavalry and artillery; there were also a great many indigenous allies from Cholula, Tenochtitlan, Tezcoco, Tlaxcala, and Xochimilco. Alvarado was received in peace in Soconusco, and the inhabitants swore allegiance to the Spanish Crown. They reported that neighbouring groups in Guatemala were attacking them because of their friendly outlook towards the Spanish. Alvarado's letter to Hernán Cortés describing his passage through Soconusco is lost, and knowledge of events there come from the account of Bernal Díaz del Castillo, who was not present, but related the report of Gonzalo de Alvarado. By 1524, Soconusco had been completely pacified by Alvarado and his forces. Over the next fifty years, native population levels collapsed catastrophically as a result of exposure to Old World diseases, with an estimated 90–95% drop. In spite of this, the colonial administration demanded twice as much tribute in cacao as had been paid to the Aztecs prior to the Spanish invasion, and cacao continued to be an important crop throughout the colonial period. Due to the economic importance of cacao to the new colony, the Spanish were reluctant to move the indigenous inhabitants far from their established cacao orchards. As a result, the inhabitants of Soconusco were less likely to be rounded up into new "reducción" settlements, where the planting of a new cacao crop would have required five years to mature.
"T. cacao" L. is an understorey tropical plant, and the understorey growth of cacao helps to preserve habitat for numerous animal and bird species in these regions. With the production losses associated with WBD, tropical landowners are forced to convert their land to other production systems that usually require the destruction of the forest cover. WBD does not only affect the supply of cacao, but also largely impacts the conservation of tropical environment where cacao is grown.
Raquel Choa was taught by her grandmother on how to plant cacao. She eventually became a tablea maker and is the founder and president of Ralfe Gourmet. Ralfe Gourmet produces tablea that is 100% cacao. To produce their cacao, the beans are roasted, fermented, and solar-dried.
Quararibea funebris ("flor de cacao", "cacahuaxochitl", funeral tree, "rosita de cacao"; syn. "Lexarza funebris") is a tree native to Mexico. This plant is used as a medicinal plant, and also as one of the essential ingredients in the traditional chocolate-maize drink known as "tejate." It is also depicted on Maya drinking vessels used for cacao.
In January 2016, To’ak's cacao was designated Heirloom by the Heirloom Cacao Preservation Fund (HCP). To’ak also has social and environmental objectives in mind. Their product is organic and fair trade and they partner with the Ecuador-based rainforest conservation foundation Third Millennium Alliance. To’ak and the foundation are currently working together to preserve this endangered cacao variety by DNA grafting and planting of new seedlings in a protected area in Ecuador To'ak co-founder, Jerry Toth, has written a Nacional cacao conservation blog which serves as an extensive guide for environmentally friendly cacao cultivation techniques based on permaculture.
Only occurs in West Africa. Major problem in Togo, Ghana, Cote d'Ivorie and Nigeria; transmitted by mealybugs. The Swollen Shoot Virus is not native to cocoa but jumped into the cocoa from trees that grew in the rain forests of W. Africa ("e.g. Cola chlamydantha, Ceiba pentandra, Adansonia digitata, Cola gigantea" and "Sterculia tragacantha"). The virus is a badnavirus within the family Caulimoviridae. Eradication of infected trees has been the most widely used means of control. In Ghana, between 2006 and 2010, over 28 million trees were removed for being visibly infected or for being in contact with infected trees. This serves to remove the source of inoculum to prevent spread of the virus; however the method has not succeeded to significantly control the disease. Since there are alternative host species that could also serve as inoculum, their removal has been advised too. Although it has been suggested the importance of alternative hosts in cacao re-infection is not that great compared to cacao-cacao infection, it is still advised by Dzahini-Obiatey "et al." that alternative hosts, such as "Cola gigantea", be removed from newly planted fields.
Cacao swollen shoot virus (CSSV) is a plant pathogenic virus of the family "Caulimoviridae" that primarily infects cacao trees. It decreases cacao yield within the first year of infection, and usually kills the tree within a few years. Symptoms vary by strain, but leaf discoloration, stem/root swelling, and die-back generally occur. The virus is transmitted from tree to tree by mealybug vectors. It was first discovered in Ghana in 1936, and is currently endemic in Togo, Ghana and Nigeria. Over 200 million trees have already been claimed by this disease, which has prompted Ghana to launch the most ambitious and costly eradication effort of any country in the world against a viral plant disease.
"Cacao necrosis virus" (CNV) is a plant pathogenic virus of the genus "nepovirus" that infects "Theobroma cacao" en natura causing cacao necrosis disease. CNV is considered synonymous with Strain S of cacao swollen shoot virus. Unlike cacao swollen-shoot virus, it is not transmitted by mealybugs nor vectored by aphids, beetles or leafhoppers that also commonly infest cacao. It is serologically, distantly related to Tomato black ring virus and very distantly related to Hungarian Chrome Mosaic virus.