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
Theobroma bicolor are used as planters and containers. The pulp which surrounds the seeds can be eaten fresh, and has a sweet, mild taste. When the fruit is ripe, it naturally detaches from the tree branches and falls to the ground; the general method of harvesting is collecting the fallen fruit. Mayas placed a high value on the buttery foam crowning beverages of cacao and maize, according to descriptions from the time of the "Conquista", and it appears that a thick, stable foam can be produced using fruits of "T. bicolor" as source of cacao, but not with "T. cacao" fruits. "Moniliophthora