Theobroma

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Theobroma
Cacao.jpeg
Theobroma cacao fruit
Scientific classification
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Theobroma

Species

See text.

Synonyms

Cacao Mill.
Tribroma O.F.Cook[1]

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Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".[2] It translates to "food of the gods."

Theobroma cacao, the best known species of the genus, is used for making chocolate.

Selected species

Formerly placed here

From left to right: T. grandiflorum, T. bicolor, T. speciosum, T.cacao photo: Roy Bateman

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.

References

  1. 1.0 1.1 Lua error in package.lua at line 80: module 'strict' not found.
  2. Perseus Greek Dictionary
  3. 3.0 3.1 Lua error in package.lua at line 80: module 'strict' not found.

External links

Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons Data related to Theobroma at Wikispecies

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