Cacao has long been a mysterious and incredibly fascinating plant to grow and enjoy. The plant that is used to manufacture chocolate is known as Theobroma cacao and in Latin that means food of the gods.
Growing Cacao in South Florida is actually the newest edible gardening trend. As a matter of fact people from all over the world actually enjoy growing cacao and coffee too, in places like San Francisco California, New York New York, Paris France, Ontario Canada and beyond. Those people are what I call Extreme Growers. They like the challenge and they push the limits of the growing zones. Many of those Extreme Growers will set up greenhouses and even in a few cases, they convert garages into grow rooms. Folks, I am not making this up. Check out the Facebook group Extreme Coffee and Cacao growers to learn more.
Want to learn how you can grow cacao? Well, here we go....
I started growing cacao more than six years ago. I began with a single pod obtained at a local farmers market. I failed more times than I care to admit. Those failures turned out to be very worthwhile. Every time I tried, I got closer and closer to understanding the process and the plants needs. Today I have several plants growing in the ground and in containers too. After about three years my cacao trees began to flower and produced multiple pods per tree, for the first time in late February of 2021. At around that time I began grafting seedlings and hope to offer the grafted trees soon.
Interested in buying some cacao seedlings? Click to Shop
Tree Description:
Cacao trees have large glossy leaves that are red when young and green when mature. Once the trees are mature they begin to sprout thousands of tiny waxy pink or white five-pedaled blossoms that cluster together on the trunk and older branches. But, only three to 10 percent will go on to mature into full fruit. A cacao tree can become a productive fruiting tree in about three to four years. They get better and better with age too.
Origins Of Cacao:
Cacao has twenty-two species of which T. cacao is the most widely known. The Mayan Indians are the first people to domesticate cacao and it was used as food, currency, medicine and in religious ceremonies. Archaeological evidence in Costa Rica indicates that cacao was drunk by Mayan traders as early as 400 BC. The Aztec culture, dominant in Mesoamerica from the fourteenth century to the Conquest, placed much emphasis on the sanctity of cacao. Christopher Columbus, who reached Nicaragua in 1502 was the first European to drink cacao aka: chocolate. The drink was initially received unenthusiastically and it was not until sugar was added that it became a popular drink in the Spanish courts.
Where is Cacao grown:
Cacao has been growing for centuries. Countries in a belt between 10ºN and 10ºS of the Equator have a climate that is appropriate for growing cocoa trees. The largest producing countries are Côte d'Ivoire, Ghana and Indonesia. Cacao also is grown in Brazil, Venezuela and throughout many countries of Central and Southern America. The islands of the Caribbean also grow cacao. Puerto Rico, Jamaica and Cuba are also cacao growing regions. Cacao plants respond well to relatively high temperatures, with an annual average of 65 - 87ºF. Trees grow best in a well drained soil, protected from the wind and grown under taller trees to provide a filtered light. The soil needs to have plenty of organic material and it is extremely important to allow as much leaf liter from the tree to stay on the ground. This natural leaf liter protects the roots and builds healthy soil. The leaves also provide protection from many diseases. Basically they break down in the soil creating a beneficial balance of immunity boosting fungi and bacteria.
Rain and Humidity:
Cacao trees are very sensitive to a soil water deficiency. Rainfall should be plentiful and well distributed through the year. An annual rainfall level of between 60 and 80 inches is generally preferred.
Dry spells, where rainfall is less than 4 inches per month, should not exceed three months. The availability of supplemental irrigation, will play a major role in the operation of a successful cacao plantation.
A hot and humid atmosphere is essential for the optimum development of cacao trees. In producing countries, relative humidity is generally high: often as much as 100% during the day, falling to 70-80% during the night. They need a lot of water and a well drained soil for optimum health and productivity.
TIP: Cacao leaves emerge after rains and they are a delicacy for many insects. Be ready and spray the leaves with a neem oil solution. Spray neem and other oil based insecticides one hour before sunset to avoid leaf damage from the sun. Many organic insect repellents and insecticides are available. It is important to control pests so that your cacao tree maintains a healthy vigorous growth.
Soil:
Cacao needs a soil containing coarse particles and nutrients, to a depth of approximately 4 feet. This allows for the development of a good root system.
Cacao can grow in soils with a pH of 5.0-7.5. It can therefore cope with both acid and alkaline soil, but excessive acidity (pH 4.0 and below) or alkalinity (pH 8.0 and above) must be avoided. When growing in acid soils the nutrient content needs to be increased. The soil should also have plenty of organic matter: 3.5% in the top 6-8 inches of soil. Additional Phosphorus and potassium are very important.
Pollination: Most cacao are self-incompatible. The trees first produce flowers at the age of 2 to 3 years. They flower several times a year and simultaneously produce fruits. The beautiful, bright, red and white flowers resemble orchids. Cacao flowers are tiny and it takes tiny insects to pollinate them. The two most commonly known pollinators are midges and ants. Humans can also provide artificial pollination utilizing tweezers but it requires skill and patience. The pollinated flower is then covered for a few days to protect it.
The midges are teeny tiny flies often refereed to as no-see-ums. You know, the ones that bite you on the neck and disappear, to quickly strike and bite again, making you run for your life.
The ants are tiny too. They are speeding up and down the branches going in and out of those tiny flowers. So far they have not attacked me. :-)
Some cacao trees are self compatible and others require cross pollination to set fruit when pollinated. This is why getting at least two trees is a bright idea.
General care:
Cacao plants should be kept clean of weeds, but generally do not require weeding after the trees have formed a closed canopy as the lack of light under the trees prevent any further growth. Trees should be supplied with additional nutrients by fertilizing, particularly when trees are grown on poor soils or without shade. Organic fertilizers are generally preferable to inorganic ones as they do not deplete the soil organic content and conserve soil structure. The amount of fertilizer required is dependent on many factors, such as the age of the tree and the amount of shading present.
Interested in buying some cacao seedlings? Click here to visit the store.
Growing Cacao in South Florida is actually the newest edible gardening trend. As a matter of fact people from all over the world actually enjoy growing cacao and coffee too, in places like San Francisco California, New York New York, Paris France, Ontario Canada and beyond. Those people are what I call Extreme Growers. They like the challenge and they push the limits of the growing zones. Many of those Extreme Growers will set up greenhouses and even in a few cases, they convert garages into grow rooms. Folks, I am not making this up. Check out the Facebook group Extreme Coffee and Cacao growers to learn more.
Want to learn how you can grow cacao? Well, here we go....
I started growing cacao more than six years ago. I began with a single pod obtained at a local farmers market. I failed more times than I care to admit. Those failures turned out to be very worthwhile. Every time I tried, I got closer and closer to understanding the process and the plants needs. Today I have several plants growing in the ground and in containers too. After about three years my cacao trees began to flower and produced multiple pods per tree, for the first time in late February of 2021. At around that time I began grafting seedlings and hope to offer the grafted trees soon.
Interested in buying some cacao seedlings? Click to Shop
Tree Description:
Cacao trees have large glossy leaves that are red when young and green when mature. Once the trees are mature they begin to sprout thousands of tiny waxy pink or white five-pedaled blossoms that cluster together on the trunk and older branches. But, only three to 10 percent will go on to mature into full fruit. A cacao tree can become a productive fruiting tree in about three to four years. They get better and better with age too.
Origins Of Cacao:
Cacao has twenty-two species of which T. cacao is the most widely known. The Mayan Indians are the first people to domesticate cacao and it was used as food, currency, medicine and in religious ceremonies. Archaeological evidence in Costa Rica indicates that cacao was drunk by Mayan traders as early as 400 BC. The Aztec culture, dominant in Mesoamerica from the fourteenth century to the Conquest, placed much emphasis on the sanctity of cacao. Christopher Columbus, who reached Nicaragua in 1502 was the first European to drink cacao aka: chocolate. The drink was initially received unenthusiastically and it was not until sugar was added that it became a popular drink in the Spanish courts.
Where is Cacao grown:
Cacao has been growing for centuries. Countries in a belt between 10ºN and 10ºS of the Equator have a climate that is appropriate for growing cocoa trees. The largest producing countries are Côte d'Ivoire, Ghana and Indonesia. Cacao also is grown in Brazil, Venezuela and throughout many countries of Central and Southern America. The islands of the Caribbean also grow cacao. Puerto Rico, Jamaica and Cuba are also cacao growing regions. Cacao plants respond well to relatively high temperatures, with an annual average of 65 - 87ºF. Trees grow best in a well drained soil, protected from the wind and grown under taller trees to provide a filtered light. The soil needs to have plenty of organic material and it is extremely important to allow as much leaf liter from the tree to stay on the ground. This natural leaf liter protects the roots and builds healthy soil. The leaves also provide protection from many diseases. Basically they break down in the soil creating a beneficial balance of immunity boosting fungi and bacteria.
Rain and Humidity:
Cacao trees are very sensitive to a soil water deficiency. Rainfall should be plentiful and well distributed through the year. An annual rainfall level of between 60 and 80 inches is generally preferred.
Dry spells, where rainfall is less than 4 inches per month, should not exceed three months. The availability of supplemental irrigation, will play a major role in the operation of a successful cacao plantation.
A hot and humid atmosphere is essential for the optimum development of cacao trees. In producing countries, relative humidity is generally high: often as much as 100% during the day, falling to 70-80% during the night. They need a lot of water and a well drained soil for optimum health and productivity.
TIP: Cacao leaves emerge after rains and they are a delicacy for many insects. Be ready and spray the leaves with a neem oil solution. Spray neem and other oil based insecticides one hour before sunset to avoid leaf damage from the sun. Many organic insect repellents and insecticides are available. It is important to control pests so that your cacao tree maintains a healthy vigorous growth.
Soil:
Cacao needs a soil containing coarse particles and nutrients, to a depth of approximately 4 feet. This allows for the development of a good root system.
Cacao can grow in soils with a pH of 5.0-7.5. It can therefore cope with both acid and alkaline soil, but excessive acidity (pH 4.0 and below) or alkalinity (pH 8.0 and above) must be avoided. When growing in acid soils the nutrient content needs to be increased. The soil should also have plenty of organic matter: 3.5% in the top 6-8 inches of soil. Additional Phosphorus and potassium are very important.
Pollination: Most cacao are self-incompatible. The trees first produce flowers at the age of 2 to 3 years. They flower several times a year and simultaneously produce fruits. The beautiful, bright, red and white flowers resemble orchids. Cacao flowers are tiny and it takes tiny insects to pollinate them. The two most commonly known pollinators are midges and ants. Humans can also provide artificial pollination utilizing tweezers but it requires skill and patience. The pollinated flower is then covered for a few days to protect it.
The midges are teeny tiny flies often refereed to as no-see-ums. You know, the ones that bite you on the neck and disappear, to quickly strike and bite again, making you run for your life.
The ants are tiny too. They are speeding up and down the branches going in and out of those tiny flowers. So far they have not attacked me. :-)
Some cacao trees are self compatible and others require cross pollination to set fruit when pollinated. This is why getting at least two trees is a bright idea.
General care:
Cacao plants should be kept clean of weeds, but generally do not require weeding after the trees have formed a closed canopy as the lack of light under the trees prevent any further growth. Trees should be supplied with additional nutrients by fertilizing, particularly when trees are grown on poor soils or without shade. Organic fertilizers are generally preferable to inorganic ones as they do not deplete the soil organic content and conserve soil structure. The amount of fertilizer required is dependent on many factors, such as the age of the tree and the amount of shading present.
Interested in buying some cacao seedlings? Click here to visit the store.
