Theobroma cacao or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of cocoa paste. Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans
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