The cacao tree, scientifically known as Theobroma cacao, has a long history dating back to ancient times.

Native to the Amazon basin in South and Central America, it still grows wild in the rainforests of these regions.

Over time, the cacao tree has been introduced to tropical climates around the world, including in Africa and Asia, where it thrives. In the 1800s, cacao was brought to West Africa, where the hot, humid climate near the equator proved ideal for cultivation. Today, West Africa is responsible for over 70% of the world’s cocoa production, with as much as 90% grown on small family-run farms.

Cacao trees are relatively small, growing between 4 and 8 meters tall. They have a lifespan of up to 100 years and typically bear fruit for 25 to 30 years. Part of the evergreen plant family, cacao trees produce seeds known as cacao beans. These beans are processed to make cacao powder (lightly processed), cocoa powder (processed at higher temperatures, often with added milk or sugar), and, of course, chocolate.

Cacao Fruits: Harvesting the Pods

Cacao trees begin to bear fruit, known as cacao pods, when they are about three years old. The pods grow directly from the trunk and branches of the tree, as well as from a small portion of the tree's pinkish-white flowers. While a mature cacao tree can produce up to 6,000 flowers in a year, only about 20 pods are produced.

Each year, the tree bears 20 to 30 large, egg-shaped pods, each roughly 20 cm long. These pods ripen to a rich orange-red color. Cacao trees produce fruit year-round, which means that growing cacao is a labor-intensive process that requires constant attention. Harvesting the pods is a continuous task since they ripen at different times throughout the season. During peak season, cacao pods must be harvested every few weeks, and in places like West Africa, families, friends, and neighbors often help with the demanding work.

Cacao Beans: Nutritious & Delicious

Inside each cacao pod, there are 20 to 40 cocoa beans surrounded by a sweet, white pulp. Cacao beans have been consumed for centuries and are arguably one of the most famous flavors on the planet. The edible nature of cacao beans was first discovered over 2,000 years ago by the people of Central America, who lived deep in the tropical rainforests. In Aztec times, cocoa beans were used to create a nutritious drink favored by warriors and elites.

Rich in Flavanols for Heart Health

Cacao beans are incredibly nutritious, packed with flavanols, a type of antioxidant. The flavanol content of cacao beans can vary depending on their origin and processing method. Beans used in Aduna Super Cacao are specifically chosen for their high flavanol content and are gently roasted to preserve these valuable antioxidants. When consumed daily, Aduna Super Cacao has been scientifically shown to support healthy blood flow.

Maintaining good blood circulation may not always be top of mind when thinking about health, but it’s crucial for the proper functioning of all the body’s organs. The circulatory system transports nutrients, water, and oxygen to every cell through an intricate network of blood vessels, arteries, and capillaries, which, if laid end to end, would stretch for 60,000 miles!

Healthy blood flow is essential for the heart, brain, muscles, skin, eyes, digestive system, and more. As we age, our blood vessels lose elasticity, making it increasingly important to support circulatory health.