Theobroma sinuosum
Pav. ex Huber
Sinuate chocolate tree
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Field Museum of Natural History - Botany Department | GDI 2013-2015
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Field Museum of Natural History - Botany Department
Description
A large evergreen tree native to tropical rainforests of the hot, moist lowlands. It grows as an under-storey tree in areas with annual temperatures between 20–30°C and rainfall of 2,000–8,000 mm, preferring rich soils and light shade.
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 pulp of the fruit is eaten and also used for drinks.
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
A tropical plant. It is an under-storey tree in the evergreen rainforest. It suits the hot, moist, lowland tropics. 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.
Where It Grows
Peru, South America,
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.
Synonyms
Also Known As
Cacaoyer sinueux
References (2)
- 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 663
