Abroma mariae Mart.
Theobroma mariae (Mart.) K.Schum.
Herrania mariae is an evergreen tree with a subglobose crown, that can grow up to 9 metres tall, with unconfirmed reports of trees 18 metres tall[
]. Often a multi-trunked tree, with up to 5 or 6 main trunks growing from the roots, each trunk can be 7 - 30cm in diameter[
The tree is sometimes harvested from the wild for local use as a food.
The fruits of many members of this genus have some or many stinging hairs on them[
S. America - Brazil, Peru, Ecuador, Colombia.
Rainforests at elevations from sea level to 100 metres, often growing in areas that are subject to inundation for several months each year[
Succeeds in most soils[
]. They are sometimes mixed with the seeds of Theobroma cacao when making chocolate[
]. The seeds contain a fat similar to that of cacao butter[
The following report is based mainly on the seeds of H. Nitida, but the seed of this species is likely to be very similar[
The seed contains up to 66% oil[
]. It is solid at room temperature, turning liquid at 25 - 29°c[
]. The oil comprises 18 - 26% linoleic acid, 2 - 7% oleic acid and 74 - 76% saturated acids[
Although we have no specific information for this species, the pulp surrounding the fruits of most, if not all members of the genus are edible. This white, acidulous pulp is eaten raw and is most delicious just before the complete ripening of the fruit[
The following description of the wood is for H. Nitida. The wood of this species is likely to be very similar[
The heartwood is pinkish brown, the sapwood pale pink[
]. The wood has no distinctive odour or taste; it is straight- or wavy-grained; coarse-textured. It is light in weight; soft; not durable[
]. It requires sharp tools in order to cut smoothly across the grain[
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