Cocoa

Cocoa guide – get the most of your cocoa fertilizer

Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioideae of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.

The generic name is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god", and βρῶμα (broma), meaning "food". The specific name cacao is derived from the native name of the plant in indigenous Mesoamerican languages. The cacao was known as kakaw in Tzeltal, K'iche' and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl.

Cacao flowers.
Cupuaçu, Theobroma grandiflorum, is a closely related species found in Brazil, Colombia, Peru and Bolivia. Like cacao, it is also the source for a kind of chocolate known as cupulate or cupuaçu chocolate.[9] Cupuaçu is considered as having high potential by the food and cosmetics industries.
Source: Wikipedia