CACAO:STEM FACTS

Chocolate is derived from the seeds of the cacao tree, Theobroma cacao L., which literally translates to “food of the gods.”

Each flower requires pollination to successfully produce a nearly football-sized fruit - a pod containing 30-60 seeds, which can be processed to make chocolate.

Only around 10%-20% of the flowers produced by a cacao tree are successfully pollinated. The rest, up to 90%, never receive pollen - or do not receive enough pollen to create fruits.