Theobroma microcarpum
Mart.
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C. F. Vriesendorp : Field Museum of Natural History - Action Center
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Field Museum of Natural History - Botany Department | GDI 2013-2015
Description
An evergreen tree. The crown is small. It grows 10-20 m tall. The trunk is 20-30 cm across. The bark is grey, smooth and thin. The fruit hang down on the branches. They are oval to oblong and 12 cm long. They are yellowish-green when ripe.
Edible Uses
Several species of Theobroma produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of cocoa and chocolate. Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus. The larvae of another moth, Hypercompe muzina, feed exclusively on Theobroma cacao. An active ingredient of cacao, theobromine, is named for the genus.
Traditional Uses
The seeds are used for chocolate. The flesh of the fruit is eaten raw. It is also used for a drink.
This uses section is brief — help expand it
Medicinal Uses
Although no specific reports of medicinal use have been seen for this plant, the seed is a source of cacao powder and butter. These products have the following medicinal uses:- Cacao powder and butter, which are obtained from the seed, are nutritive. The butter is also applied externally as an emollient. Cacao powder is taken internally in the treatment of angina and high blood pressure. Cacao butter is an excellent emollient, being applied to the skin to soothe and soften it. It is used traditionally to treat chapped skin and burns, and is also rubbed into bruises. Research has shown that it can help to counter the bacteria responsible for boils and septicaemia.
Distribution
It is a tropical plant. It suits areas with an annual average temperature between 20°-30° C and an average rainfall between 2,000-8,000 mm evenly distributed. It is best in rich soils and in light shade. In Colombia it grows between 100-120 m above sea level.
Where It Grows
Amazon, Bolivia, Brazil, Colombia, South America, Venezuela,
Cultivation
Plants can be grown from fresh seeds.
Propagation
Seed - it has a very short viability, requiring high humidity and optimum temperatures to remain viable. There is no dormancy, the seed often germinating whilst still inside the pod.
Other Uses
An oil, known as cacao butter, which is solid at room temperature, is obtained from the seed. In addition to being used locally as a food and medicine, cacao butter is important in the cosmetics and pharmaceutical industries.
Other Information
It is sometimes cultivated.
Notes
Also put in the family Sterculaceae.
Also Known As
Cacao de monte, Cacauarana
References (7)
- Daly, D. C., An Index of Common Names of Plants in Acre, Brazil. New York Botanical Garden Universidade Federal do Acre.
- Fern, K., 2012, Tropical Species Database http://theferns.info/tropical/
- Grandtner, M. M. & Chevrette, J., 2013, Dictionary of Trees, Volume 2: South America: Nomenclature, Taxonomy and Ecology. Academic Press p 662
- Kermath, B. M., et al, 2014, Food Plants in the Americas: A survey of the domesticated, cultivated and wild plants used for Human food in North, Central and South America and the Caribbean. On line draft. p 864
- Lopez-Diago, D. & Garcia, N., 2021, Wild edible fruits of Colombia. Biota ColomBiana 22 (2) p 41
Show all 7 references Hide references
- NYBG herbarium "edible"
- Roa, J. A. G. & Boada, D. S. G., 2018, Fundación para el Fortalecimiento de la Fruticultura y Plantas Alimenticias no Convencionales en Colombia.
