What to know about Theobroma cacao (cacao) before using it medicinally

Theobroma cacao, commonly known as cacao, is a versatile herb that boasts a range of health-promoting properties, including antioxidant, anti-inflammatory, and cardio-protective benefits, which have been shown to improve cardiovascular health and boost immune function.

From a horticultural standpoint, cacao is a delicate and finicky plant that requires precise climate and soil conditions to thrive, making it a challenging crop to cultivate. From a botanical perspective, cacao is a tropical evergreen tree that belongs to the Malvaceae family, characterized by its glossy leaves and vibrant yellow flowers.

Historically, cacao has been revered for over 3,000 years, dating back to ancient Mesoamerican civilizations where it was considered a sacred plant and used as a form of currency.

This article explains the medicinal, horticultural, botanical, and historical aspects of Theobroma cacao.

What are the medicinal properties of Theobroma cacao?

Theobroma cacao helps with reducing stress, improving mood, and enhancing cognitive function. The flavonoids and polyphenols present in cacao have been shown to have antioxidant and anti-inflammatory properties, contributing to its medicinal benefits. Regular consumption has been linked to a lower risk of heart disease and certain neurodegenerative disorders.

The active constituents of cacao include theobromine, phenylethylamine, and caffeine, which contribute to its stimulatory and mood-enhancing effects. These alkaloids also exhibit antioxidant and antimicrobial properties, further adding to its medicinal value. Additionally, cacao contains flavanols, which are responsible for its cardiovascular benefits.

The parts of the cacao plant most commonly used for medicinal purposes are the pods, seeds, and leaves. The pods contain a high amount of flavonoids and polyphenols, while the seeds are rich in magnesium, copper, and iron. The leaves of the plant are also used to make a tea that is said to have antispasmodic and diuretic properties.

When used improperly, cacao can cause side effects such as jitteriness, anxiety, and insomnia. Consuming excessive amounts of theobromine can lead to headaches, dizziness, and an increased heart rate. Furthermore, individuals with high blood pressure, heart disease, or anxiety disorders should avoid consuming cacao or consult a healthcare professional before using it medicinally.

Precautions should be taken when using cacao medicinally, including consulting a healthcare professional before consumption, especially for individuals with certain health conditions. It is also recommended to consume cacao in moderation, as excessive consumption can lead to side effects. Pregnant or breastfeeding women should avoid using cacao or consult a healthcare professional before use.

What are the horticulural aspects of Theobroma cacao?

Theobroma cacao grow best in well-draining, rich soil with a pH between 6.0 and 7.0. They require a high humidity level, with annual rainfall of at least 1,000 mm or supplemental irrigation. Temperatures between 18°C and 32°C are optimal for growth.

Proper planting tips include selecting a location with filtered shade, as direct sunlight can cause stress. Planting at the right depth and spacing, typically 2-3 meters apart, is also crucial. Planting in rows with north-south orientation helps prevent disease. Using grafting or seedlings from reputable sources is also essential.

Harvesting involves picking the pods at the optimal stage of ripeness. Typically, pods turn yellow, orange, or red when ripe. The ideal time for harvest varies by region and variety, but is usually between 6-9 months after flowering. Harvesting at the right time is essential for optimal flavor and quality.

Pests and diseases commonly affecting cacao include witches' broom, frosty pod rot, and black pod rot. Other issues include mealybugs, scale insects, and the cacao mirid bug. Regular pruning, crop rotation, and sanitation can help prevent infestations and outbreaks, while integrated pest management and disease management strategies can mitigate these issues.

What are the botanical aspects of Theobroma cacao?

Theobroma cacao is a tropical evergreen tree that belongs to the family Malvaceae. It has a straight stem, 10-15 meters high, with a broad, rounded crown and smooth, grayish-brown bark. Leaves are alternate, elliptical, and 10-20 cm long.

Theobroma cacao is classified as a species within the genus Theobroma, which is part of the family Malvaceae. Its botanical name is derived from the Greek word 'theobroma', meaning 'food of the gods'. The species is divided into three main varieties: Forastero, Criollo, and Trinitario.

Theobroma cacao has several variants, including Forastero, Criollo, and Trinitario. Forastero is the most widely cultivated and has high yield but lower quality beans. Criollo is the oldest and rarest variety, with high quality beans. Trinitario is a hybrid of Criollo and Forastero.

Theobroma cacao is native to the tropical regions of Central and South America, from Mexico to Ecuador. It has been introduced to Africa, Asia, and the Caribbean as a cash crop. Ideal climate conditions include high temperatures, high humidity, and adequate rainfall.

The life cycle of Theobroma cacao includes germination, seedling growth, sapling establishment, and tree maturity. Germination occurs within 2-3 months after sowing. Seedlings grow rapidly for 5-7 years before maturation. Mature trees can produce beans for up to 20-30 years.

What are the historical aspects of Theobroma cacao?

Theobroma cacao is an evergreen tree native to the Americas, cultivated for its beans used to make chocolate. The beans have been a valuable commodity for thousands of years, traded extensively by ancient civilizations in Mesoamerica and South America.

In Aztec and Mayan mythologies, cacao was associated with the gods, particularly the Aztec god Quetzalcoatl, who was said to have created cacao beans to bring people together and promote social harmony. Cacao was also used in human sacrifices to sustain the gods.

In many cultures, cacao has been imbued with symbolic meanings, representing wealth, abundance, and fertility. In traditional Mesoamerican rituals, cacao was used to seal alliances, promote social bonds, and as a form of currency. The plant was also used for medicinal and spiritual purposes.

The oldest written records of cacao use come from the ancient Mayan civilization, where it is mentioned in the Popol Vuh, a sacred book dating back to 1550 CE. Similarly, the Aztec codex, the Codex Mendoza, contains references to cacao dating back to the 16th century.

Archaeological evidence of cacao use includes ceramic vessels from the Olmec civilization, dating back to 1500 BCE, and ceremonial cacao spoons from the Mayan civilization, dating back to 200 CE. These artifacts demonstrate the importance of cacao in Mesoamerican cultures.