Theobroma cacao is a small evergreen tree native to the tropical regions of Central and South America. It produces cacao pods, which contain seeds known as cacao 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, such as shade and well-drained soil, to grow successfully. The cultivation of Theobroma cacao has significant economic importance, supporting the livelihoods of millions of farmers worldwide and contributing to the global chocolate industry.