Small-fruited cacao (Theobroma microcarpum)

Cacao de monte Cacao-jacaré Cacauy
Silhouette: T. Michael Keesey / License

Theobroma microcarpum: Guide to the Wild Miniature Cacao

Growing in the dense understory of the Amazonian rainforests, Theobroma microcarpum stands out among its congeners due to its exceptionally small fruits. This evergreen tree plays a vital role in local tropical ecosystems by providing sustenance to various forest fauna.

As a wild relative of the commercial cacao tree, it holds significant interest for genetic research and crop improvement programs. Its adaptation to humid river basins makes it a resilient component of the neotropical flora.

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 microcarpum (Small-fruited cacao)

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Morphology

This species develops into a medium-sized tree, typically reaching heights between 6 and 15 meters under the forest canopy. The young branches are covered with fine, stellate hairs that disappear as the wood matures.

The leaves are simple, alternate, and oblong-elliptic, featuring a prominent venation pattern on their lower surfaces. The small flowers emerge in cauliflorous clusters directly from the trunk and older branches, displaying reddish or purplish petals with hood-like structures.

Its fruits are small, woody, and ellipsoid, bearing distinct longitudinal ribs and a fine layer of velvety pubescence. Inside the pods, several seeds are embedded in a white, mucilaginous pulp that possesses a pleasant, sweet-tart flavor.

Flowering season

Flowering and fruiting occur periodically throughout the wet season, with a peak from January to June.

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Applications

Indigenous communities and local inhabitants harvest the wild fruits to consume the sweet pulp surrounding the seeds. The pulp is eaten fresh or used to prepare refreshing local beverages.

While the seeds contain typical cocoa fats, they are rarely processed into chocolate due to their small size and lower fat content compared to commercial cacao. The lightweight timber is occasionally utilized for minor construction projects and fuel.

Interesting facts

The species was first scientifically described in 1830 by the renowned German botanist Carl Friedrich Philipp von Martius during his extensive Brazilian expeditions. The specific epithet microcarpum literally translates to 'small-fruited', reflecting the tiny size of its pods relative to other members of the genus.

Its common Brazilian name, cacao-jacaré, translates to 'alligator cacao' because the bumpy, ribbed texture of the pod resembles the skin of a caiman. This morphological trait helps distinguish it from other wild cacao species in the Amazon basin.

Geography of distribution

  • Venezuela
  • Brazil
  • Colombia
  • Bolivia
  • Trinidad and Tobago

Sources

  • Plants of the World Online (POWO) - Royal Botanic Gardens, Kew
  • World Flora Online (WFO) Consortium
  • Global Biodiversity Information Facility (GBIF) Database

Technical Information

External Databases: GBIF, POWO, Tropicos

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