Cacao — Growing reference
| Scientific name | Theobroma cacao |
|---|---|
| Seed germination (days) | 7–14 |
| Soil temperature for germination (°C) | 23.9–29.4 |
| First harvest or flowering (days) | 1095–1825 |
| Measured from | Transplant |
| Plant spacing (cm) | 304.8–609.6 |
| Mature height (cm) | 304.8–762 |
| Mature spread (cm) | 304.8–457.2 |
| USDA hardiness zones | 10–12 |
| Light | Shade |
| Water | Moderate |
| Sowing method | Transplant |
Growing directions
Plant in moist, fertile, slightly acidic, well-drained soil in partial to full shade — cacao is the source of chocolate, one of the world's most important food crops, and is an understory tree of the tropical rainforest that grows naturally in partial to deep shade. The unusual cauliflorous flowering habit (flowers and fruits growing directly from the main trunk and large branches rather than at branch tips) produces football-shaped pods in vivid yellow, orange, red, or purple at maturity, each containing 30–50 seeds (cocoa beans) embedded in sweet white pulp. The pulp is eaten fresh in cacao-growing regions; the seeds are fermented, dried, and processed to produce cocoa powder and chocolate. In South Florida and tropical zones, small cacao trees fruit in as little as 3–4 years and produce two crops per year. An exceptional specimen plant for the tropical garden that actually prefers shade over full sun.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0