Cacao Tree
Theobroma cacao
Theobroma cacao, commonly known as the cacao or cocoa tree, is a tropical evergreen species …
Monkey cacao (Theobroma simiarum)
Cacao de mono
Silhouette: T. Michael Keesey
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Theobroma simiarum (Monkey Cacao): Botany, Range & Facts
Native to the dense tropical rainforests of Central and South America, Theobroma simiarum plays a vital ecological role as a food source for local wildlife. This large canopy-reaching tree is frequently encountered in the humid lowlands from Nicaragua to Colombia. Its common name, monkey cacao, highlights the relationship between its sweet fruit pulp and native primates.
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 simiarum (Monkey cacao)
Morphology
This impressive forest tree can reach heights of up to 30 meters, featuring a straight trunk with relatively smooth bark. The leaves are large, simple, oblong, and leathery, arranged alternately along the branches. Flowering occurs along the trunk and older branches, producing small, reddish-purple blooms.
Its fruits are elongated, smooth, and green to yellowish-green when mature. Inside the woody pod, numerous seeds are enveloped in a sweet, edible pulp that attracts various animals.
Applications
Local communities occasionally harvest the sweet, mucilaginous pulp surrounding the seeds for fresh consumption. Additionally, the species serves as a valuable genetic reservoir for the improvement of commercial cacao crops. The wood is sometimes used locally for light construction, though it is not commercially traded.
Interesting facts
- Monkeys and other arboreal mammals are primary seed dispersers, consuming the sweet pulp and discarding the seeds.
- The specific epithet simiarum is derived from the Latin word for monkeys, reflecting its common name.
- Unlike commercial cacao, its seeds do not contain sufficient fat content to make high-quality chocolate.
Geography of distribution
- Costa Rica
- Nicaragua
- Panama
- Colombia
- Brazil
Sources
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