Theobroma cacao is a small evergreen tree native to the tropical regions of Central and South America. It produces large pods that contain seeds, commonly known as cocoa beans. These beans are the primary ingredient in chocolate and are also used to make cocoa powder and butter. The tree thrives in humid, warm climates and requires specific conditions to grow successfully. The name "Theobroma" means "food of the gods" in Greek, reflecting the historical significance of chocolate in ancient cultures. The cultivation of cacao has spread worldwide, with major producers including Ivory Coast, Ghana, and Indonesia. The beans undergo fermentation, drying, and roasting before being processed into various chocolate products.