— Short, snippet-friendly answers to the most-asked questions about Cocoa (Theobroma cacao). For the full profile with citations, open the main page.
Theobroma cacao, commonly known as Cocoa, is a tree native to the tropical regions of Central and South America, including Brazil North, Colombia, Costa Rica, Ecuador, French Guiana, Guyana, Peru, Suriname, and Venezuela. Cocoa (Latin: Theobroma cacao, family Sterculiaceae) is an edible plant catalogued in PlantSage.
Cocoa is generally regarded as safe for culinary use when correctly identified and prepared. Avoid wild specimens from polluted ground and confirm species before harvest.
Cocoa is a member of the Sterculiaceae family native to BZN, CLM, COS, ECU, FRG, and GUY. Theobroma cacao thrives in full to partial sun and requires moist soil that can be medium or heavy (clay).
Cocoa grows best in USDA zone 10-12, full sun, partial sun/shade, full shade light, and moist water. Detailed sowing, propagation, and care notes are on the full profile.
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