Plant Story: Chocolate, Food of the Gods

Theobroma cacao tree, cacao 

    No doubt you know the story of chocolate.  My two favorite parts of the story are that it started out being drunk spiced with chilis, and that the name had to be changed.

  Chocolate is made from the roasted seeds of a small tree, Theobroma cacao, in the plant family Sterculiaceae.  It is native to the New World tropics, requiring warm temperatures (never below 60 F/ 16 C!) and plenty of rain. Big pods form on the branches of the tree. Unlike familiar temperate zone fruit trees, the flowers and then the fruit (pods) of cacao come directly from the branches, not off little stems. That is probably important, considering that cacao pods are as big as grapefruits.