The document provides comprehensive information on the anatomical and morphological characteristics of cocoa (Theobroma cacao), including its classification, parts of the plant, and the process of chocolate production. It discusses the various cultivars, their traits, and the uses of cocoa, particularly in relation to heart disease and high blood pressure. Additionally, it outlines the historical references and scientific studies related to cocoa's health benefits and its cultivation.

1. Anatomical and Morphological
Characteristics of Cocoa

2. SCIENTIFIC CLASSIFICATION
• Preferred scientific name: Theobroma cacao L.
• Preferred common name: Cocoa
• Other scientific names: Theobroma pentagonum Bernoulli; Theobroma sativum (Aubl.)
• Domain: Eukaryota
• Kingdom: Plantae
• Subkingdom: Tracheobionta (Vascular plants)
• Superdivision: Spermatophyta (Seed plants)
• Division: Magnoliophyta (Flowering plants)
• Phylum: Spermatophyta
• Subphylum: Angiospermae
• Class: Magnoliopsida (Dicotyledons)
• Subclass: Dilleniidae
• Order: Malvales
• Family: Malvaceae/Sterculiaceae
• Genus: Theobroma
• Species: Theobroma cacao

3. Cocoa
• Cocoa is the plant from which chocolate is made.
• Bitter chocolate is produced by pressing roasted
cocoa kernels (seeds) between hot rollers.
• Cocoa powder is produced by squeezing the fat
(cocoa butter) from bitter chocolate and
powdering the remaining material.
• Sweet chocolate is produced by adding sugar and
vanilla to bitter chocolate. White chocolate
contains sugar, cocoa butter, and milk solids.
• Cocoa is most commonly used for heart disease
and high blood pressure.

4. • Morris (1882) was the first to publish the nomenclature of the
cultivars of Theobroma cacao.
• He distinguished two classes, the second of which was divided
into the following
1) Class I: Cacao Criollo (Red)
2) Class II: Cacao Forestero

5. Anatomical characteristics of cocoa
• From 22 species present in the genus, Theobroma cacao is
claimed to be the only species that have been cultivated
commercially and the most popular on the market.
• Anatomy of cocoa pods were divided into several parts:
1) 73.73% rind cacao (cacao pod)
2) 2% placenta and 24.2% seed
• Ripe cocoa pods have thick skins and contain 30-40 seeds
covered by pulp.
• Rind surface there is a smooth and some are rough.
• At the bottom of the grooved rind 10 are located alternately.
• Cacao beans consist of two parts, namely seed puck and seed
coat (Niken, 2008).

6. Anatomical characteristics of cocoa

7. • According Wahyudi (2008), fruit shape and color of fruit varies greatly
depending cultivar of cacao.
• Basically there are only two kinds of colors:
1) Young fruits green-colored white, yellow color when ripe
2) Young fruits that are red, orange color when ripe.
• Cacao pods will ripe after the age of 5-6 months, depending on the elevation
of the planting.
• At the ripe fruit, fruit size are formed varies considerably with the size range
10-30 cm, 7-15 cm in diameter.
• Varying size was caused by cultivar and environmental factors during fruit
development (Wahyudi, 2008).
• Cacao beans arrayed in five rows surrounding the axis of the fruit, the
amount of cacao beans vary 20-50 seeds per fruit.
• In cross-sectional seed cotyledons were two mutually folding and the base
attached to the embryo (Wahyudi, 2008).

8. 1. Roots:
• Cocoa is a plant with feeder root surface
(mostly developing lateral roots near the soil
surface).
• Thickness of rooting zone in the good soil is 30-
50 cm.
• At low soil water soil, roots grow long and
riding the lateral roots into the soil, whereas at
high soil water & clay soil, the roots do not
grow up riding so deep and lateral roots grow
near the soil surface.

9. Coca Roots

10. 2. Stems and branches:
• The original habitat of the cocoa plant is a
tropical forest with a canopy of tall trees, rainfall
and humidity is high, so the plants grow tall.
• In the garden, plant height was 3 years at 1.8 - 3
meters and at the age of 12 years reached 4.5 -
7 meters.
• Cocoa crop is dimorphous (two forms have
branches) namely orthotrop branches (branches
that grow upward) and plagiotrop (branches
that grow sideways).

11. 3. Leaves:
• Leaves on main stem and branches have orthotrop
formula leaves 3 / 8 and the formula has cabag
plagiotrop ½ leaves.
• 30 cm long and 7.5 cm wide
4. Interest
• Flowers are cauliflorous cocoa means growing flowers
and fruit grow attached to the stem or branch.
• Cocoa plant as many as 6000 flowers to bloom, about
5% of the fruit.
• The flowers are small, reddish-white color and odorless.
• Consists of 2 groups based on the nature of interest:
• Self-fertile or self-compatible, the cocoa plant that
flowers can be fertilized by pollen from flowers of the
plant itself or the self-sterile.

12. How does it work?
• Cocoa contains a variety of chemicals,
including antioxidants called
flavonoids.
• It is not clear how these might work in
the body, but they appear to cause
relaxation of veins.
• This could lead to lower blood
pressure.
• These compounds might also reduce
the activity of chemicals in the body
that promote inflammation or
blockage of blood vessels.

13. Uses & Effectiveness?
• Heart disease: Eating cocoa lowers the chance of
heart disease and death. Cocoa might have this
effect by lowering blood pressure and improving
blood vessels function.
• High blood pressure: Eating dark chocolate or cocoa
products for 2-8 weeks can lower the top number in
a blood pressure reading (systolic blood pressure) by
4 mmHg.
• The bottom number (diastolic blood pressure) is
also lowered by 2 mmHg in people with high blood
pressure.
• Eating cocoa might also help prevent high blood
pressure in people with normal blood pressure, but
only if the cocoa comes from plain chocolate.
• Eating cocoa from desserts might increase the risk
for high blood pressure.

14. Other Names
• 3,7-dihydro-3
• 7-dimethyl-1h-purine-2 6-dione
• Beurre de Cacao
• Chocolat Noir, Chocolate
• Cocoa Semen
• Dutch Chocolate
• Fève de Cacao
• Graine de Cacao
• Theobroma sativum
• Theobromine

15. Dosing
• By Mouth
 For heart disease: Cocoa 19-54 grams daily, dark chocolate 46-100
grams daily, or cocoa products containing 16.6-1080 mg of cocoa
polyphenols daily.
 For high blood pressure: Chocolate or cocoa providing 25-1,080 mg
of cocoa polyphenols daily.

16. References
• Fowler, M. S. (2009). Cocoa beans: From tree to
factory. In: S. T. Beckett (Ed.), Industrial
Chocolate
• Manufacture and Use, 4th ed. Blackwell
Publishing, Oxford, pp. 10–48. Gómez-Pompa,
A., Flores, J. S. and Fernandez, M. A. (1990). The
sacred cacao groves of the Maya. Latin American
Antiquity 1: 247–57
• Hart J. H. (1892). Cocoa: A Treatise on the
Cultivation and Curing of Cacao (Theobroma
cacao), Botany and Nomenclature of the Same
and Hints on the Selection and Management of
Estates. U.S. Government Printing Office, Port of
Spain, Trinidad, pp. 1–77

17. THANK YOU