According to its history, the cocoa tree, theobroma cacao, originally came from Central and South America. In the past, cocoa beans were used as currency. Mayans and Aztecs used cocoa beans for religious ceremonies. The Aztec king, Montezuma, trusted that cocoa was the source of strength and was a precious aphrodisiac. Today, most people are more familiar with chocolate.

At first, the Aztec served chocolate with chili peppers, spices, and water and as time progressed, people started to prepare it in different way which was by adding sugar instead of chili peppers for better taste. This invention was experimented after Hernan Cortes, Spanish conquistador, opened a plantation and carried cocoa beans in 1524. Later, they realized that cocoa had great commercial potential so they kept the supply secret for one hundred years.

However, the first café was eventually launched in London in 1657 but only serving the rich and nobility. The cocoa manufacturing was then developed to an industry in England during the industrial revolution. Specifically, the tremendous discovery was made by Van Houten, a Dutch inventor that found out a great technique to extract cocoa fat from the bean. In addition, according to scientist chocolate contains of carbohydrates, oils, proteins, iron, calcium, and phosphorus.

Furthermore, cocoa tree is able to grow up to 15 meters tall. To let the easier harvesting, the tree is usually trimmed to 6 to 8 meters. The harvesting itself can be done throughout the year learning that the fruits are not ripe at the same time. To harvest the fruit for the first time, it will need 6 years for each tree and you can harvest more than 2 kilograms per annum. Moreover, each of cocoa bean contains of 55% cocoa butter, 1.5 theobroim, starch, minerals, a caffeine-like stimulant, albumen, and minerals.  Each cocoa tree has 30 to 40 years lifetime.