The Latin term for the cocoa tree is Theobroma Cacao L(inné). Translated, this means, “food for the gods”. A declaration of love by known cocoa lover and Swedish natural scientist, Carl von Linné, who gave cocoa its name in 1753.

The cocoa tree is a member of the mallow family. This tropical plant, which is very sensitive to variations in temperature and dryness, originally comes from Central and South America. Therefore, the cocoa tree best flourishes in a humid climate of 20 degrees plus, or below the equator.

The cocoa tree is gnarled in shape and possesses a broad crown of shiny sword-like leaves. It grows up to 15 metres high. However, plantation trees are kept at a height of 4 to 8 metres. Its bark is cinnamon to brownish coloured. The cocoa tree, which is an understorey tree, often grows in the shade of larger plants, such as banana trees or coconut palms. These are so-called “cocoa mothers”, who protect it against sun, wind, and erosion.

The care a cocoa tree receives in its early stages is decisive in regards to it future vitality and cocoa yields. Depending upon which variety of cocoa tree it is, a cocoa tree begins to flower after 18 months to 3 years. Filigreed flowers grow in bunches on its leafless trunk or on the stronger lower branches all year round. The cocoa tree’s cauliflory is a particularly remarkable characteristic.

A tree can grow between 50,000 and 100,000 blooms per year. Pollination is performed by small insects and birds. Because only approximately 6% of the flowers are naturally fertilised, this is also artificially done by hand on modern cocoa plantations.

This can substantially increase the yield of fruits. After fertilisation, the ovaries swell rapidly. It is possible to already recognise the young fruit after 10 to 14 days. Cocoa fruit ripens in up 5 to 6 months, depending on the country of cultivation and climatic conditions. What is unusual is that a cocoa tree will have flowers and fruits at different stages of ripeness at the same time. In order not to damage the sensitive cocoa trees, the cocoa fruits must be very carefully cut from the trunk and branches. The stems of the fruits are left on the tree because subsequent flowers will emerge from them. Because overripe cocoa fruit does not separate itself from the tree, cocoa trees rely on animals eating its fruit and spreading the seeds in this way.

After harvest, the trees are expertly cut. The cuts are then carefully sealed. This leads to high yields of the valuable fruit. A tree bears about 20 to 30 fruits per year. In a good year, this can be as many as 50. Each tree, therefore, yields between 0.5 to 2kg of fermented and dried cocoa beans per year. This, however, varies from tree to tree. In exceptional cases, it can be up to 4kg. A cocoa tree has normally served its time after forty years and is replaced by a new one.

The majority of worldwide raw cocoa comes from African countries, particularly the Ivory Coast. It is cultivated by small farmers in small amounts as well as by huge landowners or collectives in plantations.

Today, three varieties of cocoa are predominantly cultivated. Forastero, the so-called consumer cocoa, makes up 90% of world production. This variety is stronger and more resistant to diseases, pest infestations, and climatic influences than other cocoa varieties. It can, therefore, yield enough cocoa to satisfy ever-growing world demand.

Fine Criollo cocoa is a “flavour cocoa”. This means it possesses greater flavour and fragrance. It is usually more expensive than basic cocoa varieties. Its main place of cultivation still lies in the homeland of cocoa: Central America. Trinitario is also considered to be a fine cocoa. It gets its name from the island of Trinidad, where it was bred by crossing cocoa varieties, Forastero and Criollo. It unites the robustness of Forastero with the aromatic taste of Criollo.

By participating in the private agroforestry project, Cacaonica, RITTER SPORT is trying, at least in small measures, to fight the consequences of monoculture farming and mass farming. Small farmers are supported in the traditional and organic cultivation of cocoa, as opposed to clearing rain forests for large plantations.