Theobroma cacao L Monograph Federica Ortiz Colegio Bolivar 2016-17 Federica Ortiz: Theobroma cacao Table of contents Chapter 1: Introduction ............................................................................................... 4 Chapter 2: Ecology ....................................................................................................... 5 2.1 Distribution ................................................................................................................................................................ 5 2.1.1 Affinity and Origin ................................................................................................................................................. 5 2.1.2 Present Distribution .............................................................................................................................................. 6 2.2 Environmental Factors Affecting Distribution ............................................................................................... 7 2.2.1 Elevation and Climate .......................................................................................................................................... 7 2.2.2 Geology and Soils ................................................................................................................................................... 8 2.3 Vegetation Components ........................................................................................................................................ 8 2.3.1 Soil Environment and Effects of Soil ............................................................................................................. 8 2.3.2 Interaction of Plant Roots and Relationship With Animals ............................................................... 8 Chapter 3: Biology ..................................................................................................... 13 3.1 Chromosome Complement ................................................................................................................................ 13 3.2 Life Cycles and Phenology ................................................................................................................................ 13 3.2.1 Seedling Protection ............................................................................................................................................ 13 3.2.2 Flower Production .............................................................................................................................................. 13 3.2.3 Foliage and Growth ............................................................................................................................................ 14 3.2.4 Seed Pods ................................................................................................................................................................ 14 3.2.5 Harvest ..................................................................................................................................................................... 14 3.3 Productivity and Biology ................................................................................................................................... 15 3.3.1 Pollen ........................................................................................................................................................................ 15 3.3.2 Sexuality and reproduction ............................................................................................................................ 15 3.3.3 Pollination and potential pollinators ........................................................................................................ 16 3.3.4 Anthesis .................................................................................................................................................................... 16 3.3.5 Fruit development and seed set .................................................................................................................... 16 3.3.6 Ovule development ............................................................................................................................................. 17 3.4 Ecophysiology ....................................................................................................................................................... 17 Chapter 4: Propagation and Management ................................................................. 18 4.1 Natural regeneration ............................................................................................................................................ 18 4.2 Nursery Propagation ............................................................................................................................................ 18 4.2.1 Propagation from seed ..................................................................................................................................... 18 4.2.2 Vegetative propagation ................................................................................................................................... 20 4.3 Planting .................................................................................................................................................................... 22 4.4 Management ........................................................................................................................................................... 22 4.4.1 Tending .................................................................................................................................................................... 22 4.4.2 Fruiting .................................................................................................................................................................... 23 Chapter 5: Cocoa Value Chain and Uses ................................................................... 24 5.1 Imports and Export of Cocoa ............................................................................................................................ 24 5.2 Marketing ................................................................................................................................................................ 24 5.2.1 Packing and Transporting .............................................................................................................................. 25 5.2.2 Consumer ................................................................................................................................................................ 25 5.3 Uses ........................................................................................................................................................................... 25 5.3.1 Chocolate liquor................................................................................................................................................... 25 5.3.2 Cocoa Solids ........................................................................................................................................................... 26 5.3.3 Cocoa Butter .......................................................................................................................................................... 26 2 Federica Ortiz: Theobroma cacao 5.3.4 Chocolate ................................................................................................................................................................ 26 5.4 Medical Uses .......................................................................................................................................................... 27 Bibliography .............................................................................................................. 28 Chapter 2 ........................................................................................................................................................................ 28 Chapter 3 ........................................................................................................................................................................ 29 Chapter 4 ........................................................................................................................................................................ 30 Chapter 5 ........................................................................................................................................................................ 32 3 Federica Ortiz: Theobroma cacao Chapter 1: Introduction Theobroma cacao beans, is the responsible for the production of cacao which many call "Food of the Gods". Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. In addition, cacao also contains many chemicals that actually increase our “happiness” such as the chemicals phenylethylamine (PEA) and anandamide. Cacao also has an amazing function in our bodies, which lets us feel focused and alert because the consumption of this food increases the rate of your pulse, and you get the feeling of excitement and even of falling in love. Anandamide, also called "chocolate amphetamine", is the cause of changes in blood pressure and blood sugar levels, leading to feelings of excitement and alertness. A lot of benefits right? We are used to consuming