Theobroma bicolor (White cacao)

Botanical name: Theobroma bicolor

Common names: White cacao, Macambo, Motelo

Family: Malvaceae

Origin: Central and South America

USDA Plant Hardiness Zone Map

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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.

Similar plants: Theobroma bicolor (White cacao)

• Herrania nitida (Monkey Cocoa)
• Theobroma cacao (Chocolate Tree)
• Theobroma grandiflorum (Cupuasu)