Theobroma bicolor (White cacao)

Theobroma bicolor (White cacao) young plant with many green leaves attached to its central stem.

Botanical name: Theobroma bicolor

Common names: White cacao, Macambo, Motelo

Family: Malvaceae

Origin: Central and South America

USDA Zone: 10-12

Plant type: Fruit or edible

Fruit type: Fruit or edible

Plant form: Small tree

Mature height: 10-20 ft

Sun exposure: Full sun or bright light indoor; semi-shade

Cold tolerance: Ultra tropical plant. Minimal temperature 55°F.

Watering: Regular

Suitable for: Outdoors in the suitable USDA zone; small gardens, containers, and indoor growing

Flood tolerance: High

Tree to 12 m. Fruit ellipsoid, 15-20 x 10-11 cm, 0.5-3 kg, gray or greenish before maturity, yellow or yellowish brown at maturity; aril cream to yellow.

This fast growing tree has a small canopy, and can be intercropped with many tree species. It prefers alluvial soils and tolerates minimal flooding. Some seem adapted to deep and prolonged flooding. Macambo also does well in upland environments. The tree slowly increases in size as it ages, and can be very productive. It coppices fairly well, and can produce fruit at times when other fruits are scarce.

Aril eaten fresh or used to prepare juice or ice creams. Traditionally mixed with achiote (Bixa orellana L.) and sugar to make a sweet dessert. The seeds are consumed roasted, boiled, in pastry, and to prepare chocolate. The bad quality fruit are used to animal food.