How to grow cocoa beans at home?

Whether it's a hot cocoa drink or delicate, mouth-watering pralines, a chocolate gift is always appropriate for all occasions: birthday, Christmas or Easter. For many centuries, this sweet temptation has been a special gift that delights both parties: the one who presents it and the one who receives it. The preparation of cocoa bean chocolate is based on South American Aboriginal recipes.

Cocoa history

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 from 1500 BC to 400 AD. Later, several centuries later, the ancient Mayans and Aztecs from South America were also partial to cocoa. In the same way as the Olmecs, they prepared a kind of sweet drink "chocoatl" from the fruit of the cocoa tree, which means "bitter water", diluting pounded cocoa beans in hot water and adding vanilla with cayenne pepper. The Indians drank the bitter drink cold, 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. So, 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 Sterculia family. But for the preparation of chocolate, only one type is used - Theobroma cacao. The name "Theobroma" was given to it by the famous Swedish naturalist Karl 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 a 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, having warmly welcomed the guests, treated them to a frothy drink. Columbus liked the taste very much. As it turned out later, the drink was made from the fruit 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 Cortez, also tasted the divine drink Xocolatl. When he first entered the land of the Aztecs in 1519, he was mistaken for a god.The Aztecs treated their guest to their bitter drink, from which the stranger was delighted. Returning from Mexico to Spain, Cortez brought with him several bags of cocoa beans. On his way to the Spanish king, he brought with him a box of selected beans and a recipe for making a drink. Soon, chocolate became a must-have drink for the Spanish aristocracy and very quickly gained favor throughout Europe.

Growing

Today, the chocolate tree is cultivated in Central and South America, on the Ivory Coast and in 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 within + 300C ... The annual rainfall in these countries exceeds 2000 milliliters, and the air humidity is over 70%. These are favorable conditions for the normal growth of the plant. The same conditions are necessary for growing a chocolate tree indoors.

The chocolate tree can be grown in the room or in the conservatory

Cocoa tree as a houseplant

Indoors or in greenhouses, the cocoa tree is relatively easy to cultivate. The plant propagates by seeds and cuttings. If you are lucky enough to bring the seeds of the cocoa tree from vacation, you need to plant them in the ground as soon 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 1 cm into the ground, they need to lie down for one day in lukewarm water. The plant needs a loose, permeable soil. To avoid stagnation of moisture in the pot, pour 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 constant room temperature within + 250C, the seeds germinate in 2 weeks. Growing up, the cocoa tree 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. Young leaves of the chocolate tree are colored red-orange, gradually they acquire a dark green color and become shiny. White and reddish small flowers of the plant are interesting and remarkable. On small pedicels, one by one or in bunches, they sit directly on the trunk of a tree. At home, the not very pleasant smell of flowers attracts pollinating insects. And in room conditions, artificial pollination is necessary to obtain fruits.

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

After a while on the trunk and branches of the tree, fruits of yellow, orange or purple color, the size of an apple, are formed. It must be remembered that the chocolate tree does not like drafts and dry air from central heating batteries, so it is better to put a humidifier near the plant. And do not overdo it with moisturizing the leaves. Leaves that are too wet can grow mold. The plant should be watered with lukewarm water (min. 200C), which does not contain lime. The roots should be constantly slightly moistened. But you do not 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.

Usually, under natural conditions, the fruit of the chocolate tree reaches the size of rugby balls and grows 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 the cocoa fruit, it takes exactly 5 to 6 months, depending on the location of the plant. At home, the chocolate tree blooms and bears fruit continuously.

Cocoa bean processing

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

Cut fruit with seeds covered with pulp

Before cocoa powder or chocolate is prepared from the beans, they must undergo a fermentation process and drying in the sun, in order to separate the pulp from the beans, prevent them from sprouting, and enhance their aroma. Then the cocoa beans are fried over a fire, peeled off and crushed.

Chocolate production

Making chocolate is slightly different from making cocoa powder. Converting crushed cocoa beans into chocolate is a secret area in chocolate making. Various components are added to the liquid cocoa mass: sugar, milk powder, flavorings and cocoa butter. All this is mixed until a homogeneous mass is obtained. Then the chocolate mass undergoes conching - intensive kneading at high temperatures, as a result of which excess moisture evaporates and excessive bitterness is displaced. Next, the chocolate mass goes through a tempering stage - the chocolate is heated and cooled several times until the cocoa butter reaches its 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 appears on the surface and the chocolate turns white. White bloom on chocolate is not dangerous for health, but it looks unattractive and tasteless. The shelf life of unflavored chocolate is 6 months.

Translation: Lesya Vasko
specially for the internet portal
garden center "Your Garden"

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 heat-treated and lose a large proportion of their beneficial properties. To get the most out of this product, you can grow them yourself.

Conditions for growing cocoa beans

The chocolate tree grows in countries with humid and warm climates, 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, fertile. Water the chocolate tree daily and abundantly.

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

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

A cocoa grain should be placed in a container with warm water for a day. Take a pot, fill it with earth and loosen it thoroughly. The next day, make a dimple in the ground one centimeter deep, moisten it and lower the grain there. Cover with soil and level. The plant should be protected from drafts, sunlight, and the proximity of hot batteries. Install a humidifier near the plant. The room temperature should be constant from 25 ° C above zero.

About 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. The flowers bloom are white or reddish. It's time to pollinate the chocolate tree. Transfer the pollen from the stamens to the pistil using special sticks.

Water the chocolate tree with warm water. Do not wet the soil too much. Do not moisturize the cocoa root 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.

A Few Tips

Do not over-wet the cocoa leaves.This can lead to mold growth and plant death. To avoid stagnant water before planting, pour small pebbles or sand on the bottom of the pot. Happy harvest.

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

Homeland of cocoa: Central and South America.

Lighting: penumbra.

The soil: nutritious, drained.

Watering: abundant.

Maximum tree height: 15 m.

Average life expectancy: over 100 years.

Landing: seeds, cuttings.

Description of the cocoa plant: fruit beans and their photos

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

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

Leaves are large, rounded or oblong-elliptical, thin, whole-edged, arranged alternately, 6-30 cm long, 3-15 cm wide. Dark green above, shiny, matte below, light green. Attached to a thin, short petiole.

The flowers are small or medium-sized, up to 1.5 cm in diameter, pinkish-white or red-pink, with short pedicels, collected in bunches. They are located on the bark of internodes of bare trunks and large branches. This type of flowering is called "caulifloria" and is inherent in rainforest plants. The flowers give off 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 column of the pulp contains from 3 to 12 seeds. One fruit can contain from 15 to 60 seeds. Seeds are oval, 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.

Cocoa flowering begins in the second year of life, fruiting - at 4-5 years. Duration of fruiting is 20-25 years. Peak fruiting 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 cocoa trees grow

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

This culture is quite whimsical to growing conditions. It 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 on hills. Prefers loose, fertile soil covered with last year's foliage. Needs daily, abundant watering. It is these greenhouse conditions that nature has created for plants of 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 germination, they are planted 1-2 weeks after ripening. The seeds are taken from a ripe fruit and sown in a small container about 7 cm in diameter into a soil mixture consisting of turf, leafy earth 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.

You can also grow cocoa at home in another way. Before planting cocoa beans, you need to prepare the grains of this plant and the potting soil.For planting, a medium-sized pot with loose, fertilized soil is suitable. Cocoa grain is placed in warm water for a day. After a day, a deepening is made in the soil, 2-3 cm deep, which is then filled with water. Grain is placed in the hole and sprinkled with earth on top. The pot is placed in a warm, lighted place. In hot weather, regular watering is performed. Under the right conditions for growing cocoa, the first sprout will appear in 14-20 days, which will eventually turn into a full-fledged chocolate tree. Since this tropical plant is demanding on air and soil moisture, artificial irrigation is created when growing cocoa beans.

For planting this culture, you can use cuttings, which are cut in the spring from well-developed, semi-lignified shoots. Cuttings should be 15-20 cm long with 3-4 leaves. Single-stemmed trees develop from cuttings of vertical shoots, bushy trees develop from lateral shoots.

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

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 waterlogged, otherwise mold may develop on them. Stagnant moisture negatively affects the root system of cocoa, therefore, when planting, drainage is done: sand or small stones are poured onto the bottom of the pot.

Cocoa varieties and their photos

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

Criollo beans 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 are highly resistant to harsh climatic conditions.

According to the place of growth, cocoa beans are divided into African, American and Asian. The name of the cocoa beans usually coincides with the place where they are cultivated.

So, for example, among African cocoa varieties there are:

Among the American varieties, the most popular are:

Cuba	Ecuador	Grenada
	Baya

Cocoa is a favorite drink of many people since childhood. It gives a peculiar taste to sweets, pastries, and various confectionery delights. This product is the result of processing the seeds of the chocolate tree, 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 Malvov family. Adult specimens are characterized by a straight, rather thin trunk, not exceeding 30 cm in girth, an average of 10 meters in height. The crown consists of many branches, densely leafy and widely spread. The color of the bark is brown, and the color of the wood is yellowish. The leaf of the plant is large, round or ellipsoid in shape. Fastened with a short petiole. Has a lustrous dark green surface on top and a matte lighter shade of green underneath. Leaf sizes reach 15 cm wide and 30 cm long, arranged alternately on the branches. The life cycle of a plant can exceed a hundred years. It bears fruit several times a year.

Flowering and fruiting

By the type of flowering, the cocoa bean tree (you see the photo in the article) belongs to the so-called caulifloria. At the same time, flowers are located on the bark of large branches and trunk in large quantities. Collected in bunches or placed separately, they are attached with 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, dung flies. They are attracted by an unpleasant floral smell. During the year, 30-40 thousand flowers appear on the bark of a tree, of which only 250-400 get the ovary. Flowers appear starting from the second year of life, and the fruits are tied at 4-5 years. The tree does not have a clearly defined flowering period. Except during the period of heavy rains, it blooms and bears fruit incessantly. 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.

Fruit of the tree

Outwardly, the fruits of the cocoa tree resemble in their elongated-oval shape a torpedo melon or lemon, only of a larger size and with deep grooves along the body. Individual specimens weigh 0.5 kg and have a length of 30 cm. The peel is dense, resembling skin to the touch. From the inside, they are a fruit with a pulp of five seed columns and a pleasant sweet and sour flesh of pink or white color. Each such column includes 3-12 seeds. The fruit ripens for a long time, from six months to a year. Harvesting one crop gives up to two hundred fruits per tree.

What 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.

Growing places

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. The plant is demanding on the surrounding conditions:

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

How does it multiply

The cocoa tree propagates by seed, and cuttings are also used in artificial conditions. Seeds are able to sprout for a short time, so sowing is done one to two weeks after they are fully ripe. The soil for planting is prepared from sand, turf and leaf humus. Fill a small container with it, place fresh seeds there, deepening them by 2 cm. Germination is carried out at + 20-degree air temperature and regular moistening. Seedlings are irrigated with warm water.

Cuttings 15-20 cm in size with several leaves are cut in the spring. For reproduction, semi-lignified shoots are used. A stalk from a vertical shoot grows into a single-stemmed plant. Lateral shoots give life to bush-shaped plants.

Grow a chocolate tree at home

The cocoa tree is grown at home in another way:

• A loose soil mixture is prepared with the addition of fertilizers.
• Pour it into a container for planting.
• Bean seeds are poured with warm water for a day.
• Pits are made in the soil 2-3 cm deep and water is poured into each.
• They poke a grain into the prepared grooves, sprinkling with soil.
• The container is left in a warm, lighted place.
• Do not forget about regular watering.

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

• ambient temperature 20-30 degrees Celsius and sufficient humidity;
• partial shade, no drafts;
• top dressing 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 fertilizers;
• periodic treatment with special formulations for the prevention of fungal diseases.

The leaves of the chocolate tree can become moldy when wet.

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. It is a high-yielding species, but it has one drawback: the cocoa tree (photo below) is highly susceptible to diseases and is capricious in relation to weather disasters. The beans of this type of chocolate tree account for only 10% of the cocoa market. The produced chocolate has a delicate aroma and slightly bitter taste.

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

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.

Collecting the fruit 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 are inaccessible to manual removal from a branch are knocked down with sticks. The processing of the harvested crop also occurs manually: seeds are extracted from the crushed fruit shells, they are placed on banana leaves and covered with them from above. Then, within 5-7 days, they go through a period of fermentation (fermentation), acquire an aroma, a delicate taste inherent in them. 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 in this case is half of the original mass. The finished raw materials are sent for processing, packed in special jute bags. Beans can be stored in them for several years.

The benefits of fruits, seeds and their use, contraindications

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

It is undesirable for pregnant women to consume cocoa due to its ability to interfere with the absorption of calcium. Also, be aware of the 0.2% caffeine found in 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 what value the Indians saw in the seeds of this plant. The cocoa tree was considered by them sacred, having a divine origin. The value of the fruits was so great that they were exchanged for slaves.Spain became the first among European countries to try this product and for more than a century did not allow it to be exported outside its borders.

For a long time, Europeans prepared 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 before that, Swiss culinary specialists came up with a technology for processing seeds with the extraction of oil and the subsequent production of powder. Today, products containing the seeds of the chocolate tree are available to most people and are one of the most sought-after ingredients in confectionery treats.