[Illustration: Branch of Cocoa Tree, with Fruit in section, much reduced.]
The tree appears to have been originally a native of the coast lands of the Gulf of Mexico and tropical South America as far south as the basin of the Amazon; but it can be cultivated in suitable situations within the 25th parallels of latitude. It flourishes best within the 15th parallels, at elevations ranging from near the sea-level up to about 2000 ft. in height. It is now cultivated in Mexico, Honduras, Guatemala, Nicaragua, Brazil, Peru, Ecuador, New Granada, Venezuela, Surinam, Guiana, and in many of the West Indian islands, particularly in Trinidad, San Domingo, Grenada, Cuba, Porto Rico and Jamaica. Away from America it has been introduced, and is cultivated on a large scale in West Africa, Ceylon and the Dutch East Indies.
_History._--The value of cacao was appreciated in its native country before the discovery of America by Europeans. The Spaniards found in use in Mexico a beverage known by the Aztec name of _chocolath_, from _choco_ (cacao) and _lath_ (water). W. H. Prescott records that the emperor Montezuma of Mexico was "exceedingly fond of it ... no less than 50 jars or pitchers being prepared for his own daily consumption; 2000 more were allowed for that of his household." Bags of cacao containing a specified number of beans were also a recognized form of currency in the country. The product was early introduced into Spain, and thence to other parts of Europe. The _Public Advertiser_ (London) of June 16, 1657, contains an announcement that "In Bishopgate St., in Queen's Head Alley, at a Frenchman's house, is an excellent West India drink, called chocolate, to be sold, where you may have it ready at any time, and also unmade at reasonable rates." Chocolate was a very fashionable beverage in the early part of the 18th century.
_Cultivated Varieties._--Numerous varieties of the cacao, i.e. of _Theobroma Cacao_, are recognized in cultivation. According to Dr P. Preuss, who has travelled extensively in the cacao producing countries of the world studying this crop, it is impossible to embody in a single table the characteristics of the world's varieties. A separate classification is needed for almost each country. In 1882 the Trinidad forms were classified by Sir D. Morris. This table was later revised by Mr J. H. Hart, and more recently Mr R. H. Lock studied the Ceylon varieties. As the Ceylon cacaos were obtained mainly from Trinidad, and as Mr Lock's results agree substantially with those of Sir D. Morris, they serve to illustrate the distinguishing characteristics of the West Indian and Ceylon forms. The main divisions are as follows:--