Theobroma grandiflorum, commonly known as cupuaçu, also spelled cupuassu, cupuazú, cupu assu, or copoazu, is a tropical rainforesttree related to cacao.[2]
Native and common throughout the Amazon basin, it is naturally cultivated in the jungles of north of Brazil, with the largest production in Pará, Amazonas and Amapá, Colombia, Bolivia and Peru.[2] The pulp of the cupuaçu fruit is consumed throughout Central and South America, especially in the northern states of Brazil,[3] and is used to make ice creams, snack bars,[4] and other products.[5][6]
Cupuaçu trees usually range from 5–15 m (16–49 ft) in height, though some can reach 20 m (66 ft). They have brown bark, and the leaves range from 25–35 cm (9.8–13.8 in) long and 6–10 cm (2.4–3.9 in) across, with 9 or 10 pairs of veins. As the trees mature, the leaves change from pink-tinted to green, and eventually they begin bearing fruit.[7]
Flowers of cupuaçu are structurally complex, and require pollination from bioticvectors.[8] The majority of cupuaçu trees are self-incompatible, which can result in decreased pollination levels, and consequently, a decrease in fruit yields.[8] Pollination can also be negatively affected by environmental conditions. Pollinators, which include chrysomelidweevils and stingless bees, are unable to fly between flowers in heavy rains.[8]
Cupuaçu fruit opened
The white pulp of the cupuaçu has an odour described as a mix of chocolate and pineapple and is frequently used in desserts, juices and sweets.[2] The juice tastes primarily like pear, banana, passion fruit, and melon.[9][10] Chocolate made from cupuaçu, very similar to that made from cocoa, is called cupulate.[11]
Cupuaçu, EMBRAPA plantation near Manaus, Brazil. Four years old.
Cupuaçu is most commonly propagated from seed, but grafting and rooted cuttings are also used.[12]
Cupuaçu trees are often incorporated in agroforestry systems throughout the Amazon due to their high tolerance of infertile soils, which are predominant in the Amazon region.[12]
Cupuaçu is generally harvested from the ground once they have naturally fallen from the tree. It can be difficult to determine peak ripeness because there is no noticeable external color change in the fruit. However studies have shown that in Western Colombian Amazon conditions, fruits generally reach full maturity within 117 days after fruit set.[13] Brazilians either eat it raw or use it in making sweets.[14]
Commercial food products include pulp and powder.[15]
Witches' broom (Moniliophthora perniciosa) is the most prominent disease that affects cupuaçu trees.[16] It affects the entire tree and can result in significant loss of yields and even tree death if left untreated. Regular pruning is recommended to reduce the severity of this disease in cupuaçu plantings.[16]
^ abcdGiacometti, DC (1994). "Cupuaçu". In Bermejo, J.E. Hernándo; León, J. (eds.). Neglected Crops: 1492 from a Different Perspective. Plant Production and Protection Series No. 26. Rome, Italy: FAO. pp. 205–209. ISBN978-92-5-103217-6.
^Silva, F.M.; Silva, C.L.M. (February 2000). "Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage / Nota. Calidad del puré de cupuaçu (Theobroma grandiflorum) después de la pasterización y durante su almacenamiento". Food Science and Technology International. 6 (1): 53–58. doi:10.1177/108201320000600108. S2CID98661637.
^ abSchroth, G. (2000). "Growth, Yield and Mineral Nutrition of Cupuacu (Theobroma grandiflorum) in Two Multi-Strata Agroforestry Systems on a Ferralitic Amazonian Upland Soil at Four Fertilization Levels". Journal of Applied Botany.
^ abSira, Elevina Eduviges Prez (2018). The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy. Nova Science Publishers. ISBN978-1-5361-3456-8.[page needed]
