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Cocoa Coffee

regions :

The original home is located in northern South America. Today cocoa is also in Central, West Africa, cultivated in Sri Lanka, Indonesia and New Guinea. About 80% of the world today come from Africa.

With much sense does one even approached us a fruit to be drawn here in Linz (Austria)

leaves of the cocoa tree

Growth: is

The cocoa tree in his home between 5 and 10m high. He is wearing a leafy crown. The elliptical leaves are alternate, up to 10cm wide and up to 30cm long. The new growth is often reddish. The 1 cm wide, white or yellow flowers develop directly on the trunk or on the larger branches. In his home country of the cocoa tree all year to buy a new flower.

The flowers directly on the trunk and the branches.

This property is called cauliflory (Stammblütigkeit).

location:

summer

The cacao tree is very high demands on the site. Success can only be kept in the greenhouse under warm greenhouse conditions. In the summer temperatures to tell him of 30 ° C and light shading.

Winter

In winter the temperature should not drop below 20 ° C. It is important that the ground (earth) is not cooler than 20 ° C. It may be necessary from below by means of heating mats or floor heating will be provided for warmth. Another important foundation for the well being of the cocoa tree is a high humidity. The lack of heat and low humidity make the room attitude is not recommended. One can not expect that the tree grows well in these conditions. Daily spraying with warm water to improve the situation.

cultivation / Reproduction:

plants are not practically available to us. Also, seeds are difficult to get hold of. When seeds have to follow necessarily that they very quickly lose your ability to germinate. Seeds Of course you can bring from a holiday in the producing countries. With luck, you can bid on the internet or a seed exchange. Another possibility would be the seed of a fruit from a botanical garden to get hold of, this presupposes a good relationship.

you have taken the first hurdle and get hold of a seed, it must as soon as possible under the earth. Is seeded because of the short germination throughout the year. Prior to about 1 cm deep in the earth comes, it will be for one days out in lukewarm water. The plant container, preferably a mini-greenhouse is placed in a bright location out of direct sun. Provide a temperature of about 25 ° C and high humidity. The seed germinates in about 2 weeks.

has made the plant for 2 pairs of leaves, they can be planted in its own pot. Pay attention to the roots, which deteriorate easily.
If offers you the opportunity, you can increase the cacao tree from cuttings or even Abmoosen.

substrate:

says the cocoa tree to the ground as a mixture of a lot of humus and a little peat. The ground water is to save good because a change between wet and dry, not beneficial. Nevertheless, in order to dissipate excess water and to avoid water logging, at the bottom of the planter was a sand layer are introduced. In no event shall the substrate to be calcareous. can

direct the stem matures, the fruit

The color of the cocoa bean vary.

casting:

Pour warm (min. 20 ° C), lime-free water. The root zone should always be kept evenly moist easy. But do not overdo it, because water logging harms Roots. Especially in winter you have to be careful because they can reduce the Giesen, since less water is needed.

fertilizing:

Fertilization per month from early spring to autumn is appropriate. It is best to use organic fertilizers, it is the salt content in soil low.

Sliced fruit

fruiting / harvesting:

If you are able to draw a fruit can appreciate yourself happy. The fruits are elliptical, to 10 cm wide and 15 to 30cm long. The color is between red when ripe, vary purple, brown and yellow. The fruit has a white, slimy flesh, which has a sweet taste and can be eaten as fruit. In depths are 20-60 brown seeds.

well all well known - the chocolate - not cocoa tree, they would hardly exist

fruit use:

The seeds are removed from the fruit and then between 40 and 50 ° C fermentation. It developed the cocoa taste. The seeds are then washed, dried and ground. Half of the fat is further pressed and used mainly for the production of chocolate. Even the Aztecs, Mayas and Incas were familiar with the tasty drink cocoa. Were mixed with honey and vanilla, to make it more palatable.

genus Info:

There are over 20 different species.

Theobroma cacao	greatest economic importance.
Theobroma bicolor	second most important species, it has, on the surface of the fruit on a net-like structure.

Text: Dominik re