Guiana Cacao
Theobroma cacao ‘Guiana’
A rare wild variety of cocoa tree native to French Guiana, forming a distinct genetic …
Pentagonal Cacao Tree (Theobroma cacao f. pentagonum)
Alligator cacao
Cacao lagarto
Cacao pentágono
Silhouette: T. Michael Keesey
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Theobroma cacao f. pentagonum - Alligator Cacao Information
Ancient Maya agriculturalists favored Theobroma cacao f. pentagonum, a rare form of the cacao tree distinguished by warty, five-angled pods. This taxon holds a special place in agricultural history.
Its cultivation has declined in modern times due to its susceptibility to diseases compared to hardier hybrids. Today, it remains a prized relic in traditional Mesoamerican agroforestry.
Taxonomy
- ∟ царство Plantae
- ∟ division Tracheophytes (Vascular Plants)
- ∟ subdivision Spermatophytes (Seed plants)
- ∟ Angiosperms
- ∟ mesangiosperms (Core angiosperms)
- ∟ eudicots
- ∟ Superrosids
- ∟ rosids
- ∟ malvids
- ∟ order Malvales
- ∟ family Malvaceae
- ∟ subfamily Byttnerioideae
- ∟ genus Theobroma (Cacao trees)
- ∟ species Theobroma cacao (Cacao Tree)
- ∟ form Theobroma cacao f. pentagonum (Pentagonal Cacao Tree)
Morphology
The tree exhibits similar vegetative growth to the standard cacao, reaching moderate heights in tropical understories. However, the fruit pods are highly distinctive, presenting five prominent longitudinal ribs and a warty, textured surface resembling reptile skin.
Inside the thin shell, the pods contain large, white seeds with a mild, low-astringency flavor profile. The flowers are small, yellowish-pink, and grow directly on the trunk and main limbs.
Applications
Although rare in commercial trade, the beans of this form are highly sought after by craft chocolate makers for single-origin products. They are processed to create premium chocolate with complex floral and nutty flavor notes.
Geneticists also study this variety to identify genes responsible for fine flavor characteristics in cacao breeding programs. This research helps improve the sensory qualities of modern commercial crops.
Interesting facts
Due to the bumpy texture of its husk, it earned the common Spanish name cacao lagarto, which translates directly to alligator cacao. Ancient Mesoamerican elites favored this specific form for preparing ceremonial chocolate beverages.
Geography of distribution
- Mexico
- Guatemala
- Costa Rica
Sources
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