Theobroma grandiflorum

Cupuaçu

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Taxonomy

Family Malvaceae · Genus Theobroma

Common Names

CupuaçuCupuassu

Context

nativeRegion

Amazon Basin (Brazil, Colombia, Peru), South America.

usdaZones

10-12

companionPlants

Cacao (Theobroma cacao), Banana (Musa spp.), Papaya (Carica papaya), Ginger (Zingiber officinale)

culturalUses

The fruit (cupuaçu) is used in Amazonian cuisine for juices, desserts, and as a chocolate alternative. Seeds yield a butter used in cosmetics and confections.

Care

Care Requirements

LightPrefers full sun to partial shade. Needs at least 4-6 hours of bright light daily.

WateringRequires consistently moist soil; water regularly but avoid waterlogging.

SoilThrives in rich, well-drained, slightly acidic to neutral soil (pH 5-7).

FertilizerApply a balanced, slow-release organic fertilizer during active growth in the wet season.

HumidityHigh humidity (above 70%) is necessary for optimal growth.

TemperatureWarm temperatures between 22-32°C (72-90°F) year-round; sensitive to cold and frost.

Growth & Life Cycle

HabitEvergreen small tree or large shrub with a bushy crown.

Mature SizeTypically 4-10 meters (13-33 feet) tall.

Growth RateModerately fast-growing under optimal conditions.

BloomingSmall cream to yellow flowers emerge directly on the trunk and older branches (cauliflory) throughout the year.

DormancyNo true dormancy; slows growth in cooler or drier periods.

Propagation

MethodsSeed, Grafting, Cuttings

DifficultyModerate

Best SeasonEarly wet season is optimal for seed propagation.

Maintenance & Notes

PruningMinimal pruning needed; remove dead or diseased wood and shape when young.

RepottingYoung plants should be repotted annually until established in the ground.

Pests & DiseasesSusceptible to fungal pod rot, aphids, and mealybugs.

ToxicityNot toxic to humans or pets; edible fruits but raw seeds may cause GI discomfort.

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