Theobroma

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Theobroma
Theobroma cacao fruit
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Byttnerioideae
Tribe: Theobromateae
Genus: Theobroma
L.[1]
Species

See text.

Synonyms

Cacao Mill.
Tribroma O.F.Cook[1]

Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words θεος (theos), meaning "god," and βρῶμα (broma), meaning "food". It translates to "food of the gods."

Theobroma cacao, the most well known species of the genus, is used for making chocolate.

Selected species[edit]

Formerly placed here[edit]

From left to right: T. grandiflorum, T. bicolor, T. speciosum, T.cacao photo: Roy Bateman

Uses[edit]

Several species of Theobroma produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of cocoa and chocolate.

Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus. The larvae of another moth, Hypercompe muzina, feed exclusively on Theobroma cacao.

References[edit]

  1. ^ a b "Genus: Theobroma L.". Germplasm Resources Information Network. United States Department of Agriculture. 2003-06-05. Retrieved 2010-12-09. 
  2. ^ a b "GRIN Species Records of Theobroma". Germplasm Resources Information Network. United States Department of Agriculture. Retrieved 2010-12-09. 

External links[edit]

Media related to Theobroma at Wikimedia Commons Data related to Theobroma at Wikispecies