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Theobroma is a genus of flowering plants in the mallow family, Malvaceae. It was previously classified as a member of Sterculiaceae, which has been incorporated into ...
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. [ 1 ] [ 3 ] Its seeds - cocoa beans - are used to make chocolate liquor , cocoa solids , cocoa butter and chocolate . [ 4 ]
A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections ...
Theobroma bicolor can reach a height of 3–8 metres in open fields, although in the understories of forests it can grow to 25–30 metres. [3] It is a slow-growing tree and grows best in loose, unconsolidated soils. It is adapted to survive flooding at a minimal level, but can sometimes last in deeper floods. [5]
Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant). [4] Theobromine is slightly water-soluble (330 mg/L) with a bitter taste. [5] In industry, theobromine is used as an additive and precursor to some cosmetics. [4]
Theobroma speciosum is an evergreen tree that grows up to 15 m (49 ft) tall. [9] The trunk is straight, [7] with plagiotropic (horizontally growing) [10] side branches. [11] The canopy is small. [7] Its leaves are simple, and have a coriaceous (leather-like) [12] surface with trichomes (hairs).
Theobroma grandiflorum, commonly known as cupuaçu, also spelled cupuassu, cupuazú, cupu assu, or copoazu, is a tropical rainforest tree related to cacao. [2] Native and common throughout the Amazon basin, it is naturally cultivated in the jungles of northern Brazil, with the largest production in Pará, Amazonas and Amapá, Colombia, Bolivia and Peru. [2]
Theobroma cacao, a tropical evergreen tree Cocoa bean, the seed from the tree used to make chocolate; Cacao paste, ground cacao beans. The mass is melted and separated into: Cocoa butter, a pale, yellow, edible fat; and; Cocoa solids, the dark, bitter mass that contains most of cacao's notable phytochemicals, including caffeine and theobromine.