Most people are familiar with this plant: its beans are the basis for one of the most beloved food products on the grocery shelf—chocolate! A low-growing, tropical shrub native to South America, this plant prefers warmer climate zones similar to that of its homeland. This tree will grow to between 12 and 15′ tall and produces large yellow pods that contain the earthy cacao bean. Unlike many other fruit producing trees, the flowers and berries of the cacao tree grow directly from the trunk rather than off of the branches. Although revered for its teeny beans, the cacao’s fruit pods also possess a delicious, tangy pulp that should not be missed! Please note that this tree will not grow well outside in non-tropical environments and if grown indoors (even in a greenhouse), it may not produce fruit.

A faster growing and more vigorous varietal than other common types, the Forastero cacao tree is Queen of the chocolate industry, producing 80% of the world’s cacao bean supply. While many claim that Forastero is inferior in quality and taste to its siblings, others argue that the flavor of the Forastero is actually quite delectable and that it is only less valued because of its abundance. While we are all for encouraging gardeners to pursue unique and unusual plants, due to it’s availability and resistance to pests and disease, the Forastero is a great choice for beginner gardeners or those who are new to growing fruit trees.

  • Botanical Name: Theobroma cacao
  • Plant Type: Fruit
  • Variety: Forastero
  • Growth Cycle: Perennial
  • Season(s): Spring Summer Fall Winter
  • Climate Zone(s): 9b 10a 10b 11a 11b 12a 12b 13a 13b
  • Light: Partial Shade Shade
  • Soil Type(s): Loamy
  • Yield: 1,200 beans per plant
  • Garden Dimensions: 1 plant per 8–10 square feet
  • Germination: 20–30 days
  • Maturity: 180–1100 days
  • Harvest: 1100–1825 days



Seed Depth: 1–2″
Space Between Plants: 10″
Space Between Rows: 24″
Germination Soil Temperature: 70–75 °F
Days for Germination: 20–30
Sow Indoors: A month before the onset of spring, using a heat pad to keep seedlings warm.
Sow Outdoors: After seedlings have developed more that two leaves.

Vegetative: Cuttings are taken by a variety of methods, including budding. Propagation via cuttings or air layering can provide efficiency for larger productions of cacao. If grown from cuttings it will reach maturity in about 6 months, compared to from a seed which can be as many as five years.


Grows best in a humid tropical environment, mostly in the belt between 20 degrees north and 20 degrees south of the Equator. Lots of rainfall is recorded in this environment, so soil moisture is a must for the cacao.


Natural: In its natural habitat, the cacao plant grows in the understory of the tropical rain forest where it is protected by larger shade-producing trees. When young, it prefers partial to full shade. As it gets older and taller, it can handle full sun.

Artificial: Use LED or HID lamps for at least 12 hours per day.

Growing Media

Soil: Proper soil for cacao needs to be tilled about a foot and a half deep for their tap root system to be happy. It prefers loamy, well-drained soil. That said, this species cannot handle drought, so provide good water retention. This plant can grow in a wide range of pH and can tolerate mildly acidic and basic soils. A high amount of organic matter is utilized in cacao growth, so feed compost regularly.

Soilless: Grows best in a sand culture or supplemented media such as coco coir and perlite.

Hydroponics: A deep water culture is recommended due to the large size of the tree and root system.

Aeroponics: Can thrive in an aeroponic system if large enough.


Water: As these plants are indigenous to areas associated with heavy rainfall, plenty of water is necessary.

Nutrients: Apply fertilizer once in the spring and once in the fall about 3′ away from the base of the tree. This should be done after trimming, pruning, weeding and any insecticidal applications have been enforced.

Foliar: Carbamate is used on the undersides of leaves to deactivate the metabolic process of attacking insects. Leaves and pods like to be wet, so spray with water in drier climates.

Pruning: Cacao can be a tall shrub or medium tree. For best results, keep trimmed for easy access and harvesting.

Mulching: Mulch to prevent an overgrowth of unwanted weeds.



  • Cocoa mealy bugs
  • Cocoa mirids
  • Cacao pod borer


  • Black pod
  • Cacao swollen shoot
  • Frosty pod
  • Witches’ broom

Rotation and Companion Plants

Rotation: Slash and burn is the common practice to rejuvenate land and get rid of older plants that will gradually produce less and less cacao pods.

Companions: Grows well with large trees that offer shade.

Harvest and Storage

Harvest: Plants will start producing once they are around 5 years of age. The tree will maintain flowering and fruiting all year long, although main harvesting times will be June and December. The outer casing of the fruit will turn from red to an orange yellow when ready to be picked. There are approximately 40 seeds in each pod.

Storage: Fresh seeds will last about 15 days. Preserve whole beans in an air tight container in a cool dark place, after drying. The helpful links section has step by step instructions for this process.

Other Info

History: When cacao first became a valued crop in Spain, it was imported from Venezuela and was mostly the now-hard-to-find Criollo varietal. Sadly, a blight of some sort (it’s not sure what pest or disease was wreaking havoc on the trees) decimated the Criollo tree population so a replacement was necessary. The Spanish started importing another type of cacao that was more vigorous and resistant to pests and was given the name “Forastero” or foreigner to distinguish it from the original Criollo varietal.


Preserve and Prepare

Preserve: You can make cacao powder by simply taking some of your stored and dried cacao pods and grinding them in a coffee grinder.

Prepare: To make cacao butter, wash fresh pods and place evenly on a baking sheet to roast at about 120°F for 90 minutes. Cool the pods to room temperature. Using a small hammer, lightly crack the pods to separate the inner portion from the outer shell. Separate the shells from the beans. Then, grind the inner portion of the cacao, called nibs, until a liquid forms. Take that liquid and strain it through a cheese cloth to separate the oil and fat. And voilà! Fresh, homemade cacao butter.


Nutritional: Provides potassium, zinc, dietary fiber, iron, magnesium, phosphorus, copper, and manganese. Also a good source of protein.

Medicinal: Some say that eating one bar of chocolate high in cacao per day can lower blood pressure. Fermented cacao powder is used to prevent heart disease.

Warnings: Theobromine is toxic to cats and dogs. Avoid consuming excessive amounts of cacao during pregnancy and breast feeding.


Making chocolate may seem like a daunting task only to be taken on by only the most advanced chefs, but this is simply not the case! If you are lucky enough to get your own cocoa crop, be sure to try your hand at this easy Homemade Dark Chocolate recipe.

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