Cacao: Ancestral Crop, Tradition and Flavor

The cacao tree reaches between 13 and 33 feet in height, with a rounded crown and straight trunk. Its small white flower, barely two centimeters long, grows directly on the trunk, a phenomenon called cauliflory. This tropical rarity allows better access to pollinators and seed d

Although several insects visit the flowers, tiny cacao midges, only 2 to 3 mm in size, are the main pollinators of this plant. They do not fly very high, but are indispensable for the production of the fruits of these emblematic trees.

Surprisingly, from such a small flower, in five or six months large fruits are produced: oval-shaped pods up to 12 inches long that hang directly from the trunk.

The fruits, with a thick shell about 1.5 inches thick, may be smooth or wrinkled, in shades ranging from green to red, orange, and yellow.

Inside, there are 30 to 50 seeds surrounded by a sweet, edible pink pulp. When ripe, the pulp is consumed by animals such as monkeys, squirrels, birds, and bats, which in turn disperse the bitter, astringent seeds.

Today, more than 20 species of cacao relatives are known (genus Theobroma). However, only one, Theobroma cacao, is cultivated extensively.

Pataxte or white cacao is one of its close relatives with ancestral uses, recorded alongside cacao in ancient sources such as the Popol Vuh.

In Mexico, cacao grows mainly in Tabasco and Chiapas. There it is cultivated under shade, in diverse agroforestry systems that help conserve the biological richness of these regions.

The magical transformation of cacao into chocolate is a complex process: harvesting the pods, fermentation, drying, roasting, winnowing, grinding (cocoa mass and “liquor”), mixing (sugar, milk, vanilla), refining, conching, tempering, molding, and packaging.

The flavor and aroma of cacao arise from a complex blend of chemical compounds that vary according to variety, origin, and cultivation methods.

On the other hand, cacao’s flavors are due to flavonoids, anthocyanidins, and proanthocyanidins, which not only provide colors but also have many other properties. The alkaloid theobromine, in addition to influencing flavor, has stimulating effects, though milder than caffeine.

We perceive its aromas thanks to volatile compounds such as alkanes or paraffins (3-methylbutanal), which produce a sense of well-being.

These compounds can increase dopamine and serotonin production—neurotransmitters linked to pleasure and well-being—and also contribute to improved mood and cardiovascular function.

The uses of cacao are extremely diverse: solid, liquid, or powdered, pure or blended, sweet or savory. In contemporary Mexican cuisine, it is an essential ingredient in mole.

The volcanic stone metate and the wooden molinillo (acuahuitl), made from madre de cacao wood, have been essential in chocolate preparation. The first for grinding, the second for mixing ingredients and creating foam.