Theobroma cacao, a small tropical tree (see illustration) that is cultivated for the almond-shaped seeds which are used to make chocolate. The species is native to the rainforest of the Amazon basin, and two regions of distribution in pre-Columbian times are recognized. The crop was first cultivated in Central America and northern South America, the varieties found there being known as Criollos. The second region comprises the Amazon and Orinoco basins, where the cacao populations are known as Amazonian Forastero. The second type is more commonly cultivated, particularly in Brazil, Ivory Coast, Ghana, and Nigeria.

Cacao (Theobroma cacao). (USDA)
The produce is generally exported in the form of dry beans. The farmers' production is purchased by dealers and exported by registered exporters or government marketing boards. Sales are effected through contracts or futures markets, principally in New York and London. The market distinguishes between bulk and fine cocoas. The latter have preferred flavor or other characteristics and receive a price premium.