History of chocolate in Spain In modern Spain, traces of the history of the drink can be seen in the chocolate companies, the chocolate shops and museums. The [Mesoamerican] origin of the cacao tree (to which Linnaeus gave the scientific name Theobroma cacao in 1753) is disputed by modern botanical historians since there are different hypotheses about the region from which it comes. Thus, some theories point to the Amazon region; however, it is estimated that the plant also grew in the wild in other parts of Americas, including the plains of the Orinoco Basin. It is very likely that the Olmecs knew the cacao
Moniliophthora perniciosa cacao beans annually. "T. cacao" L. is an understorey tropical plant, and the understorey growth of cacao helps to preserve habitat for numerous animal and bird species in these regions. With the production losses associated with WBD, tropical landowners are forced to convert their land to other production systems that usually require the destruction of the forest cover. WBD does not only affect the supply of cacao, but also largely impacts the conservation of tropical environment where cacao is grown. Moniliophthora perniciosa Moniliophthora perniciosa (previously "Crinipellis perniciosa") is a fungus that causes "witches' broom disease" (WBD) of the cocoa tree