Cocoa belongs to the Family Sterculiaceae (Malvaceae/ mallow family), Genus Theobroma and species Theobroma cacao L. Cocoa is one of 26 species belonging to the genus Theobroma. In 2008, researchers proposed a new classification based upon morphological, geographic, and genomic criteria: 10 groups have been named according to their geographic origin or the traditional cultivar name. These groups are: Amelonado, Criollo, Nacional, Contamana, Curaray, Cacao guiana, Iquitos, Marañon, Nanay, and Purús. The genome of T. cacao is diploid, its size is 430 Mbp, and it comprises 10 chromosome pairs (2n=2x=20). The cocoa bean (technically cocoa seed) or simply cocoa, also called cacao is the dried and fully fermented seeds of cocoa, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink. Cocoa is the source of all the different types of chocolate found on the market today. It is made from the fruit of the cocoa tree. The tree has been cultivated for centuries by the Maya, and over time, has spread to tropical regions in the Americas, Africa, Asia and Oceania. The word cocoa comes from the Spanish word cacao, which is derived from the Nahuatl word cacauatl. The Nahuatl word, in turn, ultimately derives from the reconstructed Proto-Mixe–Zoquean word kakawa . The Amazon basin is an area that harbors genetic diversity and variability of cocoa; scattered populations of wild cocoa, cultivated cacao and related species of this genus can be found there. Cocoa beans may be cultivated under shade, as done in agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Integrating shade trees with cocoa plants reduces risk of soil erosion and evaporation, and protects young cocoa plants from extreme heat. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. People around the world enjoy cocoa in many different forms, consuming more than 3 million tons of cocoa beans yearly. Once the cocoa beans have been harvested, fermented, dried and transported they are processed in several components. Processor grindings serve as the main metric for market analysis. Processing is the last phase in which consumption of the cocoa bean can be equitably compared to supply. After this step all the different components are sold across industries to many manufacturers of different types of products. Cocoa, being a highly cross pollinated and self- incompatible crop shows greater diversity. In this review article on Origin, Domestication, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity, Breeding, Cultivation, Processing, Uses, and Health Benefits of cocoa are discussed.
