Common Name: Cacaui

General Information

Cacaui is an evergreen tree with a narrow and sparse crown; it can grow 8 - 14 metres tall[, ]. The bole is about 20cm in diameter[].
The edible fruits and seeds are gathered from the wild and used locally. The plant is also sometimes grown in domestic gardens[]. An easily grown plant, it is also exceedingly beautiful when in bloom[].

Known Hazards

None known

Botanical References

Range

S. America - Brazil, Bolivia, Peru, Ecuador.

Habitat

Understorey in rainforests, in areas that do not get inundated[, , ]. The lower tree storey of evergreen rainforests[]. It is also sometimes found in secondary growth near towns[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Evergreen Tree
Height	12.00 m
Growth Rate	Slow
Pollinators	Insects, ?Wind
Cultivation Status	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[].
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[].
Freshly planted young trees grow away quite slowly, barely reaching 1.5 metres tall after 2 years[].

Edible Uses

Fruit - raw[, , ]. A thin, succulent, fibrous pulp with a slightly sweet flavour[]. The fruit is also used to make juices, ice cream etc[]. The fruit is about 10cm long and 8cm wide, containing about 20 seeds each surrounded by the sweet pulp[].

The seeds are only occasionally used[]. They give a chocolate of lower quality than Theobroma cacao[, , ]. The chocolate is of excellent quality[]. 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

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 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[].
The wood is sometimes used for fuel and charcoal[].

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 low, with sprouting taking place in 15 - 25 days[]. Young plants are usually ready for planting out 6 - 7 months later[].

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