Cacao Plant

Plant Description:

Theobroma cacao is an evergreen tree native to the tropical regions of Central and South America. It is best known as the source of cacao beans, which, once fermented, dried, and processed, are used to produce chocolate, cacao powder, cocoa butter, and a variety of other food and cosmetic products.

Each cacao pod contains multiple seeds (commonly referred to as beans), which are surrounded by a thin layer of white, sweet-sour pulp. This pulp is edible and has a unique tropical flavor often compared to mangosteen and lychee.

Expected height = 40cm (5L). Plant will be larger than photo 3.

Cultivation requirements:

Climate & Temperature: Cacao is highly frost-sensitive, and cold temperatures will significantly suppress growth. In NZ, it is best grown in a pot or container that can be moved indoors or into a heated greenhouse during winter.

Light/Humidity: As an understory rainforest tree, Cacao prefers partial shade and high humidity. Avoid full sun exposure in summer and cold drafts in winter. Regular misting helps maintain the humidity needed by the plant.

Soil Requirements: Plant in a well-draining, acidic soil (pH 5.0–6.5) rich in organic matter. Use a premium potting mix when transplanting, top-dressed with compost.

Container Growing: Use a large, well-draining pot to accommodate the plant's root system. Ensure adequate warmth and light—especially during the cooler months—through supplemental heating and grow lights if needed.

The plants were grown from Pods with sweet tasting fruit (displayed in photo's 1/2) .