Cupuaçu

4 year old Large-flowered cocoa ( Theobroma grandiflorum ) in planting in Manaus

Cupuaçu ( Theobroma grandiflorum ) is a species of the genus Theobroma within the family (Malvaceae ). This small tree is native to Brazil. Its fruits can be used similar to that of the related cocoa ( Theobroma cacao); compared to cocoa but cupuaçu has modest levels of commercial importance in Europe.

Description

The Large-flowered cocoa grows as a tree and reaches stature heights of up to 20 meters, with stem diameters of up to 45 centimeters. Cultured specimens usually remain much smaller. The strain initially grows about 1 to 1.5 meters upright ( orthotropic ) and then divided into three side branches ( plagiotrop ). After some time driving in the center of these three branches that have a bud grows horizontally creating a new " floor " with three side branches in the branching pattern. In the shadow of this, the vertical branches, promoted the side branches in the sun. The root system consists of a weak taproot and otherwise remains near the surface. The roots are not widely spread and hardly extend beyond the diameter of the tree crown out.

The simple leaves are in length from 15 to 60 centimeters and a width of 7-15 centimeters obovate to oblong - oval and entire. During the sprouting leaves, they are somewhat reddish in color and with brown hairs ( trichomes ) covered later they are gray - green above, pale green and hand. They reach a.

The stalked flowers sit in threes to five together in zymösen buds on the side branches, but not on the vertical branches. The hermaphrodite flowers are radial symmetry and fünfzählig. The five sepals whitish. Here are inward five whitish and five red petals. Five of the ten stamens are converted into barren, red staminodes. Five carpels are fused into a superior ovaries. The flowering time depends on the rain periods: the main flowering time is at the beginning of the rainy season in October and November, a second, smaller emergent flowering period is from July to August instead.

The oblong- roundish fruits ripen after four to five months and then reach a length of 12-35 centimeters, a diameter between 10 and 15 centimeters and a weight of between a half and two and a half kilograms. Ripe fruits give off a strong, pleasant fragrance. The brown when ripe fruit shell is densely hairy fluffy short. The outer peel (exocarp ) is hard and brittle, lower than the spongy and just as hard mesocarp. The fruit contains 25 to 50 seeds of creamy white " flesh " ( endocarp, pulp) are covered. The seeds are flattened, about 3 inches long and 1 inch wide. Germination is hypogeous few days after sowing.

Dissemination

Cupuaçu originates from the tropical lowland rain forests at altitudes below 400 meters at the lower Amazon, in the southeast of the Brazilian state of Pará, Maranhão and the adjacent. The average temperatures are 24 to 28 ° C, the humidity is between 75 and 90 % of the annual precipitation exceeds 1000 mm. The cupuaçu plants grow in the shade higher trees, they are very sensitive to desiccation. Short floods are tolerated, but the soil must be permeable.

Due to the use by humans this species in the entire Amazon basin and is also fragmented to Costa Rica.

The original habitat is greatly reduced by deforestation and the construction of the Tucuruí Dam.

Use

Used the fruit as the " flesh " tastes sour, aromatic and is mixed with sugar use in soft drinks, jams, liqueurs, yogurts, ice creams and similar products. The seeds consist half of fat and can be used similar to those of cocoa ( Theobroma cacao). However, the chocolate produced has a low quality, but this may be due to inadequate developed fermentation techniques. In the kitchen, the Amazon, the cupuaçu chocolate, also called " cupulate " in Brazil has been called, is of great importance, it can be used to make chocolates, ice creams, jellies and pies.

The fruit bowl can be used as organic fertilizer.

The seeds are used against stomach ache and blessed by shamans cupuaçu juice should work relief in difficult births. The cupuaçu butter, because of its antibacterial activity, used for wound healing in the personal care she is appreciated for its high content of phytosterols, vitamin E, and because of their scent.

In culture, three major varieties or groups of varieties are distinguished:

• ' Mamau ': seedless variety is propagated by cuttings or grafting
• ' Mamorano' Group: Fruits pointed at the end, large
• ' Redondo' Group: roundish, smaller fruit

Per hectare per year are harvested up to 7,000 fruits, which is about two tons of pulp and a half tons of seeds. It is grown in plantations, with mixed cultures bring good results, since the plants are adapted to semi-shade. Therefore, the large-flowered cocoa is awarded a certain potential for natural management of Amazonian rainforest areas. Part come cupuaçu fruit also collected in the wild on the market - a perspective for the inhabitants of the rainforest, as they, the sale of forest fruits gently collected provides a livelihood that is not accompanied by slashing and burning.

In 1985, the public research institute " EMBRAPA Amazônia Oriental" in Belém an improved process for the production of cupulate whose description was published in 1990. Nevertheless tried a Japanese food company ( Asahi Foods, Kyoto ) cupuaçu to let in Japan, USA and Europe as Enter trademarks and applied for a patent for the processing of the oilseed to cupulate. This provoked the protest of some NGOs who consider this approach as biopiracy. However, now is canceled, the brand, and the patent applications are rejected.