Theobroma cacao is the scientific name of the cocoa plant. The name cocoa however is believed to be an unprecise adaptation of the word cacao into the English language. In English, cocoa is actually used in reference to the processed derivatives of the plant, especially powder made from the seeds of the plant. While the word cacao is used in reference to the plant in an unprocessed state. Therefore, the plant and the seeds are called cacao plant and cacao beans respectively. Outside of standard English a single word is used in reference to all aspect of the plant. The word cocoa has diverged even further away from the original word cacao, has the word cocoa is used locally not only in reference to the processed derivatives of the plant but all aspect of it. This is increasingly the case globally and may just come down simply to the easier pronunciation. The seeds are called cocoa beans and the plant is called the cocoa plant. Names however does nothing to change the taste and characteristics of the plant that is known and loved globally and Jamaica is no different.
Phylum: Magnoliophyta
Family: Malvaceae
The plant is grown commercially in several regions of the island, primarily in the mid altitude areas where it strives best. Its importance as a commercial produce is however quite volatile as its price is affected by unpredictable global demand and competition from larger countries with naturally greater supplies. Production has also been affected in later years by an aggressive disease called the frosty pod rot that has likely been introduced to the country via contaminated imports. A local favorite made from the beans of the cocoa plant is chocolate tea. The roasted beans of the plant are processed into small rolls of pure chocolate which are boiled and sweeten as needed to produce a warm chocolate beverage traditionally had as apart of breakfast.
