White Cacoa (Theobroma bicolor)

Product description

The white cocoa tree (or Mocambo) is a special and rare variety of regular cocoa. The tree with its origins in the (sub)tropics of South and Central America has a long history just like cocoa and was also loved by the Aztecs and Mayans where the species was also called Pataxte and Balamte. The Aztecs cultivated this variety alongside regular cocoa and the Mayans made creamy drinks from it. The Spanish wrongly called this species of inferior quality to cocoa, which is why it was never cultivated on a large scale. The seeds and flesh are edible. The flesh is slightly meatier than that of cocoa and the seeds can be made into chocolate, but they are also eaten roasted. The tree differs greatly from cocoa with large heart-shaped leaves and red flowers. Unlike cocoa, this species does not flower year-round. The fruits grow on the stem and colour from green to yellow-brown. The structure of the fruit casing has a distinctive texture, which is why the species is also known locally as the Jaguar tree.

In the wild, the tree can reach a height of up to 30 metres. In temperate climates, the species will remain smaller. It can be kept indoors in a tub in a warm place with relatively high humidity and in a place with semi-shade or filtered light. Provide a well-drained pot. High humidity can also be achieved by regularly spraying the leaves with water.

Sowing description: The germinated seed can be sown directly on receipt in a mix of sowing soil and organic material (such as spaghnum moss). It is important that the seed does not dry out. Keep the plant in a warm place with relatively high humidity. This can also be achieved by covering the pot with glass or plastic film.