Where are cacao plants native?
Theobroma cacao
Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (4–8m (13–26ft) tall) evergreen tree in the family Malvaceae,[1][2] native to the deep tropical regions of the Americas. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.[3]
Agriculture in Bolivia
Cash crops of lesser importance included tobacco, tea, cocoa, and oilseeds, such as sesame, peanuts, castor beans, and sunflowers. Approximately 1,000 tons of tobacco for the Bolivian market were grown on about 1,000 hectares. Tea was grown as a secondary crop in the Yungas, Alto Beni (Upper Beni), and Santa Cruz areas. Eighty percent of the country's cacao trees, from which cocoa is derived, were grown in the Alto Beni by a network of cooperatives that were increasingly involved in processing cocoa and exporting chocolate products. Oilseeds were an important part of both the agricultural and the manufacturing sectors but the growing dominance of soybeans, however, diminished the role of other oilseeds in the economy.