From Trunk to Bean
How Cacao Grows and Becomes Chocolate
Cacao does not grow like most fruits. There are no high branches, no hidden clusters in the leaves. Instead, cacao pods grow directly from the trunk and main branches of the tree — a rare botanical phenomenon known as cauliflory.
This unusual growth pattern is not decorative. It is evolutionary strategy.
In dense tropical rainforests, the cacao tree evolved beneath the canopy, where light is scarce and large animals move along the forest floor. By growing its heavy fruits low on the trunk, the cacao tree allows pollinators, mammals, and humans to reach the pods more easily. The trunk can support the weight of the pods far better than thin branches, and harvesting becomes possible without damaging the tree.
The Cacao Tree
The cacao tree (Theobroma cacao, “food of the gods”) is native to the tropical regions of Central and South America. It thrives in humid climates close to the equator, where temperatures are stable, rainfall is frequent, and shade from taller trees protects its delicate leaves.
A cacao tree grows slowly. It usually begins to bear fruit after 3 to 5 years and can remain productive for 25 to 30 years, sometimes longer under good conditions.
Each tree can produce flowers throughout the year, but only a tiny fraction will become fruit. Out of thousands of flowers, less than 5% are successfully pollinated.
From Flower to Pod
Cacao flowers are small, fragile, and grow directly from the trunk. They are pollinated primarily by tiny insects calledmidges, which live in moist forest soil and leaf litter.
When pollination succeeds, a pod slowly forms.
It takes 5 to 6 months for a cacao pod to fully mature.
During this time, the pod grows from a tiny bump into a large, colorful fruit that can weigh up to 500 grams. Depending on the variety, pods may turn yellow, orange, red, or purple when ripe.
Inside each pod are20 to 50 cacao beans, surrounded by a sweet, white pulp.
Harvest
Ripe pods are harvested by hand using machetes or special knives. Farmers carefully cut the pods from the trunk to avoid damaging the tree, which would reduce future harvests.
The pods are then opened, and the beans with their surrounding pulp are removed. At this stage, they do not yet smell or taste like chocolate.
