Cocoa
The cocoa plant is native to the tropical areas of the American continent, growing wildly from Mexico to Paraguay, however, its multiple uses have led it to be cultivated in different parts of the globe, from West Africa to the islands
Java
Cocoa, also known as bakau, cocoa or uchpa, is an erect and branched stem tree that reaches up to 9 m high, provided with oval, intense green and alternate evergreen leaves up to 15 cm in length.  Its axillary, small and white flowers with reddish dyes grow almost without petiole from the stems and branches, and are provided with five petals.  The fruit is a drupe of more than 20 cm in diameter, which contains a buttery substance inside and up to 40 reddish seeds on the outside and brown on the inside.  This tree can produce excellent cocoa for a period of up to 30 years, but its fruit will not grow until the third or fourth
year of life
Cocoa benefits
For the skin:
The cosmetics industry extracts cocoa butter, which is the fatty part of the seed, to produce products that are very helpful in case of cut lips, cracked nipples or even for erosions of the vaginal or rectal mucosa.
At the digestive and nervous level:
Theobromine has a slightly diuretic and bronchodilator action which, despite not being powerful enough, is recommended to complement other types of treatments for respiratory or urinary problems.  On the other hand, cocoa is used for convalescence or
in cases of fatigue, it is usually very nutritious and stimulating.
Other uses:
The powder resulting from dried, roasted and ground seed is used as the chocolate base.
Benefits at respiratory, urinary, endocrine and dermatological level.