cacao domestication

Cacao domestication refers to the process by which humans cultivated and selectively bred cacao plants, originally native to Central and South America, for better yield, flavor, and resilience. Over thousands of years, wild cacao trees were managed and propagated to create varieties suited for farming, resulting in cultivated cacao with desirable traits. This domestication enhanced cacao’s consistency and quality, enabling its widespread use in chocolate production. It reflects a long-term relationship where humans adapted and improved the plant, integrating it into cultures and economies, while maintaining its importance as a key source of flavor and nutrition.