Theobroma sylvestre
Aubl. ex Mart. in Buchner.
Martius chocolate tree
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(c) Marcel Carita Vaz, some rights reserved (CC BY-NC), uploaded by Marcel Carita Vaz
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(c) Enrique Salazar, some rights reserved (CC BY)
Description
A tropical tree in the Malvaceae family.
This description is brief — help expand it
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.
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.
Where It Grows
Amazon, Bolivia, Brazil, South America,
Cultivation
A plant of the hot, moist, lowland tropics. It grows best in areas where annual daytime temperatures are within the range 20 - 30°c, tolerating 16 - 40°c. It requires a mean annual rainfall within the range 2,000 - 8,000mm, evenly distributed throughout the year. Grows best in the dappled shade of other trees. Prefers a relatively rich, circumneutral soil. The plant is not drought tolerant, being unable to withstand even short dry seasons without the protection of dense shade and local humidity.
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
Cacaoi, Cacau-azul, Kaka'yra
References (3)
- Grandtner, M. M. & Chevrette, J., 2013, Dictionary of Trees, Volume 2: South America: Nomenclature, Taxonomy and Ecology. Academic Press p 663
- 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 (Also as Theobroma spruceanum)
- World Checklist of Useful Plant Species 2020. Royal Botanic Gardens, Kew
