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 Tree's Basic Biology
More Parts of the Tree
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The Cherelles
Cherelles are small pods that die on the tree before they mature. Even though few flowers are pollinated, the tree will still produce more fruit than it can healthfully support.
The tree then naturally “weeds out” some of these energy-draining youngsters, which blacken and shrivel during their early stages of growth. These sticky cherelles contribute to leaf litter and provide nice, juicy homes for the midge population.
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 The Pods
Successfully pollinated flowers mature into ribbed, oval fruit. In fact, you’ll see both flowers and pods together on the same tree throughout the year.
It takes about five months for the pods to ripen fully. However, even a healthy mature pod will eventually rot on the tree unless an animal or a farmer plucks it.
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 The Pulp
The cacao tree has no way to spread its own seed. The pods’ skins are so thick that they do not open naturally to release their seeds.
Instead, pods rely on the lure of their sweet pulp to attract help. Birds and mammals looking for a quick meal pierce the pod’s tough hide to get at the delicious pulp inside.
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 The Seeds
A variety of chemicals, including caffeine and theobromine, give the seeds a bitter flavor. When monkeys or other animals break open the pods to reach the delicious pulp, they spit out the bitter-tasting seeds.
Without this protective adaptation, cacao seeds would never hit the forest floor and sprout into new trees.
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Continue to Types of Cacao
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