Thegenus Theobromacurrently comprises22 species, of which only six are of commercial interest. The most important species for us is Theobroma cacao, which is used to make chocolate. Five other species are used to produce cocoa-like products. In Mexico, for example, a drink called pataxte is made from Theobroma bicolor. In Brazil, the fruit pulp of the cupuaçu(Theobroma grandiflorum) is used as fresh fruit and the seed is used to make cupulate, a product similar to chocolate.
At the beginning of the 20th century, between 40 and 50 percent of the cocoa grown consisted of fine cocoa varieties. Today, the figure is twelve percent. This is due to the fact that most chocolates use cheaper cocoa varieties that are not as fine and flowery in taste, but are less demanding to grow and produce a higher yield.
Based on morphological studies, the species Theobroma cacao was divided into the two subspecies Theobroma cacao subspecies cacao (Criollo) and Theobroma cacao subspecies sphaerocarpum (Forastero and Trinitario) in the past. According to the classic definition, Criollo and Trinitario were classified as fine flavor cocoa and Forastero as consumer cocoa.
This traditional classification is no longer supported by the latest molecular biological studies. Based on morphogenetic studies, a division into ten clusters is proposed. These are named after the traditional cultivar or the geographical region in which they are most common: Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Marañon, Nacional, Nanay, Purús.
The countries from which the fine flavoured cocoa comes are now determined by the International Cocoa Organization (ICCO), most recently in 2020.
Would you like to know more about the cocoa tree and its fruit? Then come to the Chocolate Museum. You can see different types of cocoa in our tropical house. And if you're lucky, they might even be bearing fruit.
My name is Andrea and I'm originally from the Eifel region. At the Chocolate Museum I am responsible for the exhibition, the collection and the archive. I've been working at the Chocolate Museum for almost thirty years now and I still eat chocolate every day. I love it with a cup of coffee. My favorite place in the Chocolate Museum is our cultural history department. I am always amazed at what the historical exhibits can tell us.
