Theobroma cacao

Natural range and habitat of Theobroma cacao

Theobroma cacao is native to wet tropical America, including Costa Rica, Colombia, Ecuador, Peru, Venezuela, the Guianas and northern Brazil. It is a small rainforest tree adapted to warm, humid conditions with regular rainfall and light filtered through taller trees.

Cacao has been cultivated far beyond its native range for its seeds and is now an important crop throughout the humid tropics.

How to care for Theobroma cacao indoors

• Light: Give very bright filtered light. Gentle morning or late-day sun can be useful, but introduce stronger direct sun gradually.
• Temperature: Keep temperatures around 18–32 °C and avoid prolonged temperatures below 12 °C. Where possible, aim for about 22–24 °C by day and around 18 °C at night, away from cold draughts.
• Humidity: Aim for about 60–80% humidity with gentle air movement around the leaves.
• Water: Keep the root ball evenly moist, with excess water draining away. Water thoroughly when the surface is beginning to dry, and do not let the whole pot dry out.
• Water quality: Rainwater or another low-mineral water is preferable where tap water is hard, especially if water regularly reaches the foliage, because mineral deposits can build up on the leaves.
• Potting mix: Use a rich, moisture-retaining mix that drains well. A loam-based potting compost with organic matter and enough coarse material for free drainage works well.
• Feeding: Use a balanced houseplant fertiliser at the lower end of a moderate dose while the plant is making active new growth. Reduce feeding if growth has clearly paused.
• Flowering: A mature plant needs sustained warmth, humidity and good light to flower well. Fruit may not form indoors and hand pollination may be needed because the tiny natural pollinators are usually absent.
• Repotting: Young cacao can grow quickly. Move up one pot size when roots fill the container. If the root ball becomes difficult to keep evenly moist, or water runs around it before the mix can absorb it, inspect the roots and compost. Replace degraded compost while keeping the pot suited to the roots.
• Pruning: Prune lightly to control height and branching. Keep older trunk and branch wood wherever possible because the flowers form there.

Common problems with Theobroma cacao and what to do

• Leaves hang limp: If the mix has also dried, the root ball has become too dry. Water thoroughly, let the excess drain, then shorten the gap between waterings so the deeper mix does not dry completely.
• Lower leaves turn yellow: If the mix is staying wet, the roots may be staying too wet and starting to rot. Let excess water drain, check that the container has an open drainage hole and inspect the roots if the mix smells sour or the plant is declining. Remove only rotten roots with disinfected scissors, discard the removed tissue and repot into fresh, free-draining mix.
• Leaf tips or edges turn crisp brown: Dry air, uneven moisture or mineral-heavy water are common causes. Keep watering more consistent, increase humidity if the room is dry and use rainwater or other low-mineral water where practical.
• Flat pale or tan patches appear on exposed leaves: This is usually heat or sun scorch after a sudden increase in direct light. Move the plant back from hot glass and reintroduce stronger light gradually.
• Cottony clusters, sticky residue or hard bumps appear: Check closely for mealybugs or scale, especially on stems and leaf joints. Isolate the plant, remove small colonies by hand, and if a pesticide is needed choose one labelled for the identified pest and ornamental houseplants; follow the label exactly, including its repeat interval.

Theobroma cacao is toxic to cats and dogs

• Keep the seeds and pods away from cats and dogs.
• They contain theobromine and caffeine, which are toxic to pets.
• Swallowing them may cause vomiting, restlessness, an abnormal heartbeat or tremors. Contact a veterinarian immediately.

Theobroma cacao: where the name comes from

Theobroma combines Greek theos, god, and broma, food. The epithet cacao preserves an Indigenous Mesoamerican name for the crop.

Carl Linnaeus established the genus Theobroma in 1753 in Species Plantarum, page 782.

Carl Linnaeus first described Theobroma cacao in 1753 in Species Plantarum, page 782.