Cacao tree (Theobroma cacao) | plant

EXTREMELY RARE

• Latin name: Theobroma cacao
• Danish names: Kakaotræ, kakao
• English names: Cacao tree, chocolate tree, cocoa tree

It is extremely rare that Theobroma cacao – the true cacao tree – is available for sale as a plant, but once in a while, we succeed in offering it. This is mainly because the seeds quickly lose their viability if they are not completely fresh. Therefore, this is a rare opportunity for collectors and enthusiastic plant growers to get their hands on this legendary plant, which is the source of one of the world's most beloved commodities: chocolate.

Appearance and growth

The cacao tree is a small, tropical, evergreen tree that can reach 4–8 meters in height in nature. It bears glossy, dark green leaves that often change color from reddish to green as they grow out. The small, pink or white flowers grow directly on the trunk and larger branches – a phenomenon known as cauliflory – and develop into the well-known cacao pods. Inside these elongated, orange to reddish-brown fruits, the cacao beans are hidden, surrounded by a sweet, white pulp.

Usage

Theobroma cacao has been cultivated for thousands of years and holds great cultural and economic importance – from ancient Mesoamerican civilizations to modern global chocolate production. In addition to providing chocolate, the pulp surrounding the beans is edible and refreshing.

Cultivation and care

In general, the cacao tree requires very specific conditions and is only recommended for those with good experience and expertise.

The cacao tree naturally originates from the understory of the tropics, with high heat and humidity, and these are the conditions you must try to emulate.

• Light: Thrives best in partial shade during the first few years; avoid direct, harsh midday sun.
  
  
• Temperature: The cacao tree requires tropical conditions with warm temperatures (25–30 °C) and high humidity (75–100%).
  
  
• Soil: Well-drained, humus-rich, slightly acidic soil.
  
  
• Watering: Keep the soil evenly moist – it must never dry out completely. Ideally, use softened water or rainwater.
  
  
• Fertilizer: Fertilize regularly during the growing season with a balanced, nutrient-rich fertilizer, such as our organic fertilizer.
  
  
• Overwintering: Cannot tolerate frost. In temperate climates, the cacao tree is best grown in a greenhouse or conservatory, where the specific conditions can be replicated.

With Theobroma cacao, you don't just get an extremely rare plant – you get a living piece of cultural history and a rare tropical tree that few have the opportunity to grow themselves. Perfect for the dedicated collector who dreams of experiencing the origin of chocolate in their own pot.

Note: The images are intended as examples of the plant and do not necessarily represent the exact plant being purchased.