Chocolate lowland climate in the narrow band of latitudes where cacao is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates. Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree ("Theobroma cacao"), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and
Leucocyanidin Witch Hazel), "Hippophae rhamnoides" (Hippophae berry Sanddorn), "Hordeum vulgare" (Barley), "Humulus lupulus" (bine), "Hypericum perforatum" (perikon Amber), "Laurus nobilis", "Magnolia denudata" (Hsin-I Yulan-Magnolie), "Malva sylvestris" (Blue mallow), "Musa acuminata × balbisiana" (Banana), "Nelumbo nucifera" (Baladi bean), "Pinus strobus" (Eastern white pine), "Prunus serotina" ssp. serotina (black cherry), "Psidium guajava" (Common guava), "Quercus alba" (White oak), "Quercus robur" (Common oak), "Rumex hymenosepalus" (Arizona dock), "Schinus terebinthifolius" (Brazilian pepper tree), "Terminalia arjuna" (arjun), "Terminalia catappa" (Indian almond), "Theobroma cacao" (Cacao), "Drimia maritima" (Sea Squill), "Vicia faba" (bell-bean), "Vitis vinifera" (common grape vine), "Zea mays" (corn, maize), and "Ziziphus jujuba" (jujube, Chinese date).