Pará, Almeirim
Cacau (Theobroma cacao L.) Scientific name: Theobroma cacao L.
Botanical Family: Malvaceae
Characteristics: A small to medium-sized tree, usually between 4 and 10 meters tall. It produces elongated fruits with seeds surrounded by a white pulp.
Habit: A species associated with the understory of humid tropical forests, mainly in upland environments.
Main uses: Its seeds are used in the production of chocolate, cocoa powder, and cocoa butter. The pulp can also be used in beverages and other foods.
Did you know? Chocolate starts inside an Amazonian fruit: each fruit contains seeds surrounded by a sweet white pulp. Explore the trails that pass through this attraction Location of the Attraction
