Theobroma cacao by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, "Forcipomyia" midges in the subfamily Forcipomyiinae. Having the natural pollinator "Forcipomyia" midges for "Theobroma cacao" was shown to have more fruit production than using artificial pollinators. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange, and weighs about when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata. Usually discarded
Theobroma cacao was still suitable, and so provided a refugium for the species. Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated. Cultivation, use, and cultural elaboration of cacao were early and extensive in Mesoamerica. Ceramic vessels with residues from the preparation of cacao beverages have been found at archaeological sites dating back to the Early Formative (1900–900 BC) period. For example, one such vessel found at an Olmec archaeological site on the Gulf Coast