Theobroma stipulatum
Cuatrec.
gbif· cc-by-nc
Field Museum of Natural History - Botany Department | NSF/Mellon - GPI
gbif· cc-by-nc
Field Museum of Natural History - Botany Department | NSF/Mellon - GPI
gbif· cc-by-nc
Field Museum of Natural History - Botany Department | NSF/Mellon - GPI
Description
A tropical tree in the Malvaceae family. The fruit pulp is edible and commonly consumed.
This description is brief — help expand it
Edible Uses
The seeds are said to make a good chocolate. The seeds of species in this genus are generally a rich source of oil (around 50%), starch (around 15%) and protein (around 15%). They also contain a volatile oil and the stimulating alkaloids caffeine and theobromine. Fruit - raw. The pulp is sucked out of the fruit, or it is used to make a refreshing drink.
Traditional Uses
The pulp of the fruit is eaten.
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.
Where It Grows
Colombia, 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. The dark-ochre coloured wood is hard.
Also Known As
Cacao de monte
References (4)
- 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 865
- Lopez-Diago, D. & Garcia, N., 2021, Wild edible fruits of Colombia. Biota ColomBiana 22 (2) p 41
- Ricker, M., et al, 1997, The Case for Borojoa patinoi (Rubiaceae) in the Choco Region, Colombia. Economic Botany 51(1) pp 39-48
- Roa, J. A. G. & Boada, D. S. G., 2018, Fundación para el Fortalecimiento de la Fruticultura y Plantas Alimenticias no Convencionales en Colombia.
