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Chocolate - No More 
Chocolate?
No More 
Chocolate?
"Here's a tree that produces prodigious numbers of flowers," says Allen Young, gazing at an ornate pink flower. "You'll see waves of flowers on the trees at certain times of the year. But only 2 to 3 percent of them are productive in terms of yielding harvestable-size pods." A cherry orchard in Maryland or Wisconsin might produce seven or eight times as much fruit for that number of flowers.

Flowering Cacao Tree For 10 years he studied why so few blooms were pollinated. As the entomology curator at the Milwaukee Public Museum, which owns the preserve, he focused, naturally, on the insects that frequented cacao, and found that instead of bees certain midge species -- a group of gnatlike flies -- were its chief pollinators. Young scattered chopped-up bits of banana plants and leaf litter in stands of cacao and recorded the numbers of the beneficial midges. He also experimented with other possible aids to breeding the flies, including artificial bromeliads constructed of plastic cups and decaying plant matter.

He stayed on the lookout for clues -- the times of day and seasons most favorable for pollination; whether sun or shade, wet or dry areas fostered the largest population of midges; whether the midges might have a preference for certain kinds of rotting debris; whether more midges necessarily lead to larger numbers of healthy cacao pods.

Midge on a Pod

Every experiment pointed to the same conclusion: The bigger a cacao plantation, the more it frustrates the midges in their efforts to pollinate individual cacao flowers. The midges are happiest in the shady, humid rainforest full of damp leaf litter and epiphytes growing on the cacao trees. They have little incentive to penetrate very far into the dryer, sunnier and well-tended plantations.

Not only that, but he identified which of the 78 aromatic substances cacao flowers give off to attract the midges. Young found that selective breeding of domesticated cacao trees inadvertently altered the flower's smell, making it less desirable to nearby midges.




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In the
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Disaster Cacao
Comeback
Chocolate
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Pictures: Robert McClintock/PhotoAssist (top) | Nigel Smith/Earth Scenes | Allen Young | Penn State Univ. Dept. of Entomology |
Copyright © 1997 Discovery Communications, Inc.
Chocolate Unwrapped

It can take five or six months for a cacao pod to mature from a pollinated blossom. The pod's white pulp, so tasty to animals and people, prevents the seed from germinating, so the bean must be free of the pod before it can sprout. Wild cacao trees can reach over 60 feet in height.


WebLink
For more on the biology of cacao, go to Amazon's page for The Chocolate Tree,by entomologist Allen Young