Velvety Cacao (Theobroma velutinum)

Cacao Cacao sauvage Cacahuette sauvage Cacao grand-bois Busi kakao Boesi kakaw Cacaurana

Theobroma velutinum: Wild Cacao of the Guiana Shield

Thriving in the non-flooded upland forests of the Guiana Shield and northern Brazil, this neotropical tree is a close wild relative of the cultivated cacao. Theobroma velutinum stands out in its native habitat due to its striking dark red, lemon-scented flowers and velvety foliage. The species plays a fascinating role in forest ecology, having historical ties to ancient seed dispersal mechanisms.

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 velutinum (Velvety Cacao)

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Morphology

This small tree grows up to 10 to 14 meters in height, featuring a distinctive grey bark speckled with white patches and cream-colored wood. The large foliage and cauliflorous flowering structure define its primary physical characteristics.

Key morphological features include:

  • Leaves: Measuring 20-40 cm long, the leaves are glabrous on top and covered underneath with a dense, velvety layer of greyish or reddish stellate hairs.
  • Flowers: Dark red, lemon-scented flowers emerge in dense purple-blackish clusters directly from the trunk and older branches.
  • Fruit: The yellow, ellipsoid-globose pod spans 8-10 cm in length, possesses five thick, prominent ribs, and is covered in soft, velvety hairs. It contains 15 to 30 seeds.

Flowering season

April, September, October, and November

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Applications

The primary use of this wild tree is food sourcing within its native range. The sweet and flavorful pulp surrounding the seeds in the yellow pods is gathered from wild populations and eaten raw.

Historically, the seeds have also been consumed fresh or prepared similarly to traditional cacao, though it is not cultivated on a commercial scale.

Interesting facts

Botanical records suggest that this species was originally dispersed by the now-extinct Pleistocene megafauna, which could swallow the large pods whole. Additionally, it was first described in detail in 1775 by the famous French botanist Fusée-Aublet under the name Cacao guianensis, noting that the pulp was highly appreciated by the local indigenous communities.

Geography of distribution

  • Suriname
  • French Guiana
  • Brazil

Sources

  • Catalogue of Life
  • World Flora Online (WFO)
  • Global Biodiversity Information Facility (GBIF)
  • Tropicos.org

Technical Information

External Databases: GBIF, POWO, Tropicos

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