Cocoa Fruit Live Plants (Theobroma Cacao)

 

 

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Cacao/ Theobroma The cocoa tree is a little tree that is native to the rainforests of tropical America. It is well-known around the world as the source of chocolate’s basic ingredients and typically bears fruit after three years. Its seeds, known as cocoa beans, are used to make chocolate, cocoa butter, and cocoa powder.

The seeds of the evergreen cocoa fruit tree are mostly used to make chocolate. Fruits contain cocoa pods with 20–50 seeds each yellow, purple, red, or green–white cocoa pod. A delicious, sticky, white pulp that is also edible covers the oval seeds, which are around 2.5 cm long.

Common Name: Cocoa

Botanical Name: Theobroma cocoa

Bloom Time/Fruiting: 3 Years

Maintenance Required: Moderate

 

Weight 2.5 kg
Planting and Care

requires a hot environment, a lot of water, and consistently moist air.
Special Feature

Additionally, cacao powder is a great source of fibre, protein, magnesium, potassium, and iron. The antioxidants in cacao powder may lower your risk of developing cancer, diabetes, arthritis, and depression by reducing inflammation throughout your body. It is used to calm and soften injured skin as well as to stimulate the nervous system, lower blood pressure, widen coronary arteries, and lower blood pressure.
Uses/Benefits

The cacao beans, which are the plant's dried, fermented, and roasted seeds, are the source of the cocoa, chocolate, and cocoa butter used to make chocolate candies, cakes, ice cream, beverages, and other confections. The seed is used as a heart and kidney tonic throughout Central America and the Caribbean. To treat anaemia, an infusion of the roasted seed membranes is consumed.

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