El cultivo del cacao, sus características y su asociación con microorganismos durante la fermentación

Theobroma cacao L. is a tree from the tropical rainforest. It is classified in the Malvacea family and was originated in the south of America. The tree is commonly known as cacao while cocoa refers to the products obtained from dried and fermented seeds. Cacao is a commodity which is the economic base for millions of small producers in the world. The production of cacao in the world in 2019 was valued in 6,800 million dollars, with more than 10 million of harvested tons. In Mexico, the production was 28,473 ton with Tabasco as the mayor producer (18,331 ton), followed by Chiapas with 9,857 ton and Guerrero with 285 ton. Cacao is classified in three genetic groups: criollo, forastero and trinitario. The criollo cacao has the best quality but it has the mayor susceptibility to diseases. The cacao tree requires special conditions of temperature, humidity, kind of soil and shade for its growth and production. To start the fermentation, the beans and pulp are removed from the pod and placed in heaps covered with banana leaves or in wooden boxes fitted with drainage holes. The main microorganisms involved in the fermentation are yeast, lactic acid bacteria and acetic acid bacteria. Cacao fermentation is fundamental to obtain products with quality. This review features the main cacao characteristics and the microorganisms involved in the fermentation.