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| Theobroma | |
|---|---|
| |
| Theobroma cacao pod, from which cocoa beans are harvested | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Subfamily: | Byttnerioideae |
| Tribe: | Theobromateae |
| Genus: | Theobroma L.[1] |
| Type species | |
| Theobroma cacao | |
| Species | |
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See text | |
| Synonyms | |
Theobroma is a genus of flowering plants in the mallow family, Malvaceae. It was previously classified as a member of Sterculiaceae, which has been incorporated into Malvaceae to make it monophyletic. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America.[3]
The seeds of the cacao tree (Theobroma cacao), the best known species of the genus, are used for making chocolate. Cupuaçu (Theobroma grandiflorum), mocambo (Theobroma bicolor) and capacui (Theobroma speciosum) are also of economic importance.
- ^ a b "Genus: Theobroma L." Germplasm Resources Information Network. United States Department of Agriculture. 5 Jun 2003. Retrieved 9 December 2010.
- ^ Missouri Botanical Garden. (n.d.-m). Theobroma L. Tropicos. Retrieved January 25, 2025, from https://www.tropicos.org/name/40013086
- ^ Genovese, Maria Inés; Barros, Helena Rudge de Moraes (2017), Mérillon, Jean-Michel; Ramawat, K.G. (eds.), "Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits", Bioactive Molecules in Food, Cham: Springer International Publishing, pp. 1–22, doi:10.1007/978-3-319-54528-8_15-1, ISBN 978-3-319-54528-8, retrieved 2023-03-21