The cacao tree, scientifically known as *Theobroma cacao*, is a small evergreen tree native to the tropical regions of Central and South America. It typically grows between 15 to 25 feet tall and thrives in humid, shaded environments. The tree produces large, colorful pods that contain cacao beans, which are the primary ingredient in chocolate. Cacao trees require specific conditions to flourish, including warm temperatures and well-drained soil. The pods grow directly from the trunk and branches, a process known as cauliflory. Once harvested, the beans are fermented, dried, and processed to create various chocolate products, making the cacao tree essential to the chocolate industry.