Common Name: Cupuassu

General Information

Cupuassu is an evergreen tree with an elongate or pyramidal crown; usually growing 6 - 10 metres tall, but occasionally reaching up to 18 metres[, ]. The bole can be 25 - 30cm in diameter[].
The tree is highly valued locally for its edible fruit pulp. It is often harvested from the wild and is also cultivated in Brazil, Colombia, Venezuela, Ecuador, and Costa Rica, for this fruit[]. The fruit is often sold in local markets and is frequently in short supply as demand outstrips supply[].

Known Hazards

None known

Botanical References

Range

S. America - Amazonian Brazil.

Habitat

Rainforests, usually in areas that do not become inundated[]. The lower tree storey of evergreen rainforests[].

Properties

Edibility Rating
Medicinal Rating
Habit	Evergreen Tree
Height	10.00 m
Growth Rate	Medium
Pollinators	Insects, ?Wind
Cultivation Status	Cultivated, Wild

Cultivation Details

A plant of the hot, moist, lowland tropics[]. It grows best in areas where annual daytime temperatures are within the range 20 - 30°c, tolerating 16 - 40°c[]. It requires a mean annual rainfall within the range 2,000 - 8,000mm, evenly distributed throughout the year[].
Requires a position where shade is provided by taller trees[]. Prefers a relatively rich, circumneutral soil[]. Prefers a pH in the range 5 - 6.5, tolerating 4.5 - 8.5[]. The plant is not drought tolerant, being unable to withstand even short dry seasons without the protection of dense shade and local humidity[].
Freshly planted young trees usually grow away moderately well[].
A seedless variety of this species exists[].

Edible Uses

The fruit contains a number of large seeds surrounded by a very aromatic, succulent pulp with a slightly acidic flavour[, ]. This pulp can be eaten raw and is said to be delicious[, ]. Creamy, with an exotic flavour[]. Sweetish and agreeably scented[]. It is also used to make fresh juice, ice cream, jam and tarts[, ]. The brown fruit is 12 - 25cm long and 10 - 12cm in diameter, with the pulp occupying about a third of the space within[].

Seed - used as a substitute for chocolate[]. The seeds have a high amount of fat and give a good cocoa butter[]. The seeds of species in this genus are generally a rich source of oil (around 50%), starch (around 15%) and protein (around 15%)[]. They also contain a volatile oil and the stimulating alkaloids caffeine and theobromine[].

Medicinal

The plant (part not specified, but it is almost certainly the fruit or the seed[]) is nutritive, stimulant and tonic[].
The seeds are used in the treatment of abdominal pains[].
The juiced fruit is drunk to facilitate difficult births[].

Although no specific reports of medicinal use have been seen for this plant, the seed is a source of cacao powder and butter. These products have the following medicinal uses:-
Cacao powder and butter, which are obtained from the seed, are nutritive[]. The butter is also applied externally as an emollient[].
Cacao powder is taken internally in the treatment of angina and high blood pressure[].
Cacao butter is an excellent emollient, being applied to the skin to soothe and soften it[]. It is used traditionally to treat chapped skin and burns, and is also rubbed into bruises[]. Research has shown that it can help to counter the bacteria responsible for boils and septicaemia[].

Other Uses

An oil, known as cacao butter, which is solid at room temperature, is obtained from the seed. In addition to being used locally as a food and medicine, cacao butter is important in the cosmetics and pharmaceutical industries[].

The wood is of medium texture, straight-grained, moderately heavy and with moderate natural durability[]. It is very little used, but is suitable for cabinet making and internal cladding of buildings[].

Propagation

Seed - it has a very short viability, requiring high humidity and optimum temperatures to remain viable. There is no dormancy, the seed often germinating whilst still inside the pod[]. Sow the seed as soon as it is ripe, in a semi-shaded position in individual containers[]. Cover with about 15mm of soil. Germination rates of fresh seed is usually high, with sprouting taking place in 20 - 40 days[]. Young plants are usually ready for planting out 5 - 6 months later[].

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