Theobroma cacao, a small tropical tree 13–19 ft (4–6 m) in height that is cultivated for the almond-shaped seeds, 0.8–1.2 in. (2–3 cm) long, which are used to make chocolate. It is a member of the tea family (Thealeae) in the order Theales. The species is native to the rainforest of the Amazon basin, and two regions of distribution in pre-Columbian times are recognized. The crop was first cultivated in Central America and northern South America, the varieties found there being known as Criollos. The second region comprises the Amazon and Orinoco basins, where the cacao populations are known as Amazonian Forastero. The second type is more commonly cultivated, particularly in Brazil, Ivory Coast, Ghana, and Nigeria, which produce 75% of the world annual output.