ABSTRACT
Cacao belongs to the family Malvaceae (Bayer et al., 1999) and originated as an understorey tree species in the tropical rainforests of the upper Amazonian region of South America and its current distribution extends across a belt 20°N and 15°S latitude (Butler and Umaharan, 2004; Mossu, 1992). This tropical equatorial zone is characterised by heavy, well-distributed rainfall (1500-2000 mm) with a distinct dry season, consistent high humidity and uniformly high temperatures throughout the year (26-36°C) (78.7-96.8°F) (Mossu, 1992; Wood and Lass, 1985). The genus Theobroma contains some 22 species and cacao is the only species that is cultivated on a large scale (Wood and Lass, 1985). Traditionally three different morpho-geographical groups (Criollo, Forastero and Trinitario) were recognised within cacao, based on genetic origin, pod morphology and size, as well as, colour and flavour of beans (Engels, 1981; Laurent et al., 1994; Toxopeus, 1985).
