Cacao

Abstract

Cacao, Theobroma cacao, a diploid (2n = 2x = 20) tropical tree, belongs to the family Sterculiaceae (alternatively Malvaceae sensu lato) and order Malvales. It is native to humid topics of the central and northern parts of South America. It is commonly grown in hot, rainy climates between 20°N and 20°S of the equator, with maximum cultivation between 10°N and 10°S (Fig. 1). The plant is the source of chocolate and four intermediary products: cocoa cake, cocoa butter, cocoa powder, and cocoa liquor. In this chapter an overview of T. cacao, the methods used for crop improvement, and recent developments in T. cacao molecular breeding is presented.