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The cacao tree, Theobroma cacao L., a diploid fruit tree species (2n = 20) is the source of dried cocoa beans used as the main raw material in the manufacture of chocolate, confectioneries and some cosmetics product. Although native to the humid tropical regions of the northern parts of South America and the northern parts of Central America (Bartley 2005; Cheesman 1944; Cuatrecasas 1964, Motamayor 2008), the largest cultivation of cacao, an under-storey forest tree species takes place in West and Central Africa. Originally designated a member of the Sterculiaceae family (Purseglove, 1974), Theobroma cacao was recently re-classified into the Malvaceae plant family (Alverson et al., 1999). Since its first introduction in the early 19th century by the Portuguese and the Spaniards, the West and Central African region has become the largest producer accounting for some 70% of the world’s cocoa output (Figure 1) of more than 3.632 million metric tons (ICCO, 2010). The main producing countries are Cote d’Ivoire (43 % of global production), Ghana (14 %), Nigeria (6 %) and Cameroon (5 %) followed by Togo, Gabon, Sao Tome, Equatorial Guniea, Sierra Leone, Congo and Liberia. The major market for cocoa beans include The Netherlands, United States of America, United Kingdom, France, Germany, Spain, Italy, Japan, China and India.

Defining Genetic Diversity in the Chocolate Tree, Theobroma cacao L. Grown in West and Central Africa