Theobroma

Theobroma is a genus of flowering plants in the mallow family Malvaceae, native to tropical regions of the Americas. The name derives from Greek theos (“god”) and broma (“food”), alluding to the use of some species as edible food. The genus includes around 15–20 species of evergreen trees, many of which occur in tropical rainforest habitats.

The best known species is Theobroma cacao, whose seeds are collectively called cocoa beans. The cacao tree yields oblong pods containing seeds encased in a sweet pulp. After harvest, the seeds are fermented and dried, then roasted and processed to produce cocoa powder, cocoa butter, and chocolate. The pulp can be eaten fresh or used to make beverages and regional products.

Other economically important species include Theobroma grandiflorum (cupuaçu), whose large fruits are eaten fresh and used in juices and desserts; and Theobroma bicolor (white cacao or bicolor cacao), grown in some parts of Central and South America.

Ecology and cultivation: Theobroma species are tropical trees, often cultivated under shade in agroforestry systems. The genus has been affected by deforestation and disease; cacao, in particular, is vulnerable to pathogens such as Phytophthora species and witches’ broom disease.