| Theobroma bicolor | |
|---|---|
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Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Genus: | Theobroma |
| Species: | T. bicolor |
| Binomial name | |
| Theobroma bicolor | |
| Synonyms | |
Theobroma ovatifoliaMoc &Sessé ex DC. | |
Theobroma bicolor, known commonly as themocambo tree,jaguar tree,balamte,[2] orpataxte[pronunciation?], among various other common names, is a tree in the genusTheobroma (familyMalvaceae), which also contains the better-knownTheobroma cacao (cocoa tree). It is found inCentral andSouth America, including stretches of theAmazon rainforest inBrazil,Colombia,Ecuador, andPeru.
Theobroma bicolor is the only species in theRhytidocarpus section ofTheobroma.[3] It was described byAlexander von Humboldt andAimé Bonpland in 1808.[4]
Theobroma bicolor can reach a height of 3–8 metres in open fields, although in theunderstories of forests it can grow to 25–30 metres.[3] It is a slow-growing tree and grows best inloose, unconsolidated soils. It is adapted to surviveflooding at a minimal level, but can sometimes last in deeper floods.[5] In the central Amazon region, the tree produces fruit from March to November, and flowers from July to September.[3]
Similar to its close relative, the cacao tree, the mocambo tree's seeds are edible, high in calories, and rich in protein and fiber. The seeds are also high inomega 9 and containcaffeine.
Theobroma bicolor was historically cultivated by theAztecs alongsideT. cacao for production of chocolate, although when chocolate was introduced to theSpaniards, they considered the product ofT. bicolor to be of a lower quality.[6] Its seeds can also be eaten fried or in soups, and the seed pods when emptied are used asplanters and containers.[5] The pulp which surrounds the seeds can be eaten fresh, and has a sweet, mild taste.[3]
When the fruit is ripe, it naturally detaches from the tree branches and falls to the ground; the general method of harvesting is collecting the fallen fruit.[3]
The Maya placed a high value on the buttery foam crowning beverages of cacao and maize, according to descriptions from the time of theConquista, and it appears that a thick, stable foam can be produced using fruits ofT. bicolor as source of cacao, but not withT. cacao fruits.[7]
Moniliophthora perniciosa, afungus which causes "witch's broom disease" onT. cacao, was reported on a Brazilian specimen ofT. bicolor in 1999.[8]
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| Traditional drinks (maize and cacao) |  | |
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