What other members of the genus Theobroma are possible origins of cocoa-like products?

Theobroma bicolor is a species, similar to cacao, cultivated from southern Mexico to Bolivia and Brazil. It produces beans that are called pataxte. These are used to make a drink or they can be used to make a poor quality chocolate. The beans are sometimes used to adulterate true cacao produce.

Theobroma grandiflorum, known as cupuaçu in Brazil, is used to produce a drink from the mucilage around the beans.

In modern day Amazonia, the Arawete and Asurini Indians cultivate Theobroma speciosum. The Indians can make a crude, low quality chocolate from the seeds of T. speciosum, but the pulp is more generally eaten.

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Coe, S.D., Coe, M.D., The true history of chocolate. Thames and Hudson, 1996
Dand, R., The international cocoa trade. Woodhead Publishing, 1993
Young, A.M., The chocolate tree. A natural history of cacao. Smithsonian Institution, 1994






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