Theobromine and caffeine content of the cocoa bean during its growth

Abstract

Abstract Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.