Cacaui/ Theobroma Domestic gardens may easily grow spiciosum. Along the branches and trunk, flowers are formed. The fruit’s pulp is thin, juicy, and fibrous, and it has a mildly sweet taste. Additionally, the fruit is used to create drinks, ice cream, etc.
Common name: Chocolatillo
Botanical name: Theobroma Speciosum
Blooming time: 3-5 Years
Maintenance required: Moderate
| Weight | 2.5 kg |
|---|---|
| Planting and Care | It grows best in areas where annual daytime temperatures are within the range 20 – 30°c, tolerating 16 – 40°C. 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. |
| Special Feature | Cacao powder and butter, which are obtained from the seed, are nutritive. The butter is also applied externally as an emollient, taken internally in the treatment of angina and high blood pressure. Research has shown that it can help to counter the bacteria responsible for boils and septicaemia. |
| Uses/Benefits | An oil, known as cacao butter, which is solid at room temperature, is obtained from the seed and is considered important in the cosmetics and pharmaceutical industries. The wood is fine-textured, straight-grained, heavy, soft, with moderate mechanical properties and very subject to rot. It is very little used, except for internal rustic constructions. |
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