Abelmoschus esculentus (L - the University of Maine at Fort Kent

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Kermath, Bennett and Pulsipher - Food Plants in the Americs SPANISH: cota USES/NOTES: Leaves and flowers are used for tea. NATURAL RANGE: Western North America REFERENCES: Cronquist 1980, Facciola 1990, Fernald 1950, Yanovsky 1936 Thelesperma megapotamicum (Sprengel) Kuntze [syn. T. gracile (Torrey) A. Gray] FAMILY: Asteraceae or Compositae (aster, composite, or sunflower) ENGLISH: greenthread, Navajo tea SPANISH: cota USES/NOTES: Leaves and flowers have been used as tea by the Pueblo people. Flower buds are edible. NATURAL RANGE: Western U.S. REFERENCES: Cabrera 1974, Correll and Johnston 1970, Facciola 1990, Fernald 1950, Gibbons and Tucker 1979, Harrington 1967, Uphof 1968, Yanovsky 1936 Theobroma bicolor Humb. & Bonpl. FAMILY: Malvaceae (mallow), previously Sterculiaceae (chocolate) ENGLISH: Nicaraguan cacao, Nicaraguan chocolate, patashte, tiger cacao PORTUGUESE: cacau-do-Perú, cupuaçu SPANISH: bacao, cacao blanco, cacao pataste, culuju, pataste, patashte, macambo, majambu USES/NOTES: Edible pulp is sought after and seeds are used for cocoa butter and chocolate. NATURAL RANGE: Neotropics REFERENCES: Balick 1985, Duke 1986, Duke and Vásquez 1994, Leung 1961, OAS 1973, Soukup 1970, Sturtevant 1972, Usher 1974, Vásquez and Gentry 1989 Theobroma cacao L., includes T. cacao fo. leiocarpum (Bernoulli) Ducke [syn. T. cacao subsp. leiocarpum (Bernoulli) Cuatrec., T. leiocarpa Bernoulli] FAMILY: Malvaceae (mallow), previously Sterculiaceae (chocolate) ENGLISH: cacao, chocolate, chocolate tree, cocoa, yellow cacao (T. cacao fo. leiocarpum) PORTUGUESE: cacau, cacau-da-mata, cacau-verdadeiro SPANISH: cacao, cacao dulce, cacaotero, cacao amarillo (T. cacao fo. leiocarpum), cacao calabacillo (T. cacao fo. leiocarpum), calabacillo (T. cacao fo. leiocarpum), injerto (a hybrid), sia, trinitario (T. cacao fo. leiocarpum), zukurate USES/NOTES: Seeds are the principal source of the cocoa butter and chocolate of world commerce. Tart, mucilaginous, white pulp is made into candies, jelly, wine, liqueurs, alcohol, and vinegar, and is sucked off the seeds as a snack. Seeds are occasionally eaten roasted. Although used primarily in sweets and desserts today, cacao was mixed with many foods, including maize and peppers, by the Aztecs and Maya. Cacao seeds were used as a DRAFT - DO NOT DUPLICATE OR DISTRIBUTE 760
Kermath, Bennett and Pulsipher - Food Plants in the Americs beverage by the Maya as early as 600 BC and the pulp surrounding the seeds were used as early as 1000 BC in the region of what is now Puerto Escondido, Honduras. Evidence of its pre-Columbian use in the Southwestern U.S. has recently emerged. NATURAL RANGE: Pre-Andean Amazonian Colombia and Ecuador, perhaps to Peru and western Amazonian Brazil, spread throughout Amazonia and the upper Orinoco basin, then diffused into Central America where it may have been domesticated independently before European contact REFERENCES: Bergmann 1969, Bourke et al. 1987, Cavalcante 1991, Coe and Coe 1996, Crown and Hurst 2009, Dreiss and Greenhill 2008, Duke 1986, Duke and Vásquez 1994, Guia Rural n.d., Henderson et al. 2007, Hopkins 1981, Hurst et al. 2002, Kermath (notes), McNeil 2007, Mori and Prance 1990, Omawale 1973, OAS 1973, Powis et al. 2007, Purselove 1968b, Schultes 1979a, Schultes 1984, Silva et al. 1977, Stone 1984, Uphof 1968, West 1992 Theobroma canumanense Fróes ex Cuatrec. FAMILY: Malvaceae (mallow), previously Sterculiaceae (chocolate) PORTUGUESE: cupuaçu-do-mato, cupurana USES/NOTES: Large, fuzzy, brown edible fruits are similar to, though smaller than cupuaçu (T. grandiflorum). NATURAL RANGE: Amazonia, perhaps Rondônia REFERENCES: Cavalcante 1991 Theobroma glaucum Karsten FAMILY: Malvaceae (mallow), previously Sterculiaceae (chocolate) ENGLISH: cacao SPANISH: cacao silvestre USES/NOTES: Reported to be a good source of cocoa. NATURAL RANGE: Neotropics REFERENCES: Cuatrecasas 1964, Uphof 1968 Theobroma grandiflorum (Willd. ex Sprengel) Schumann [syn. T. grandiflorum (G. Don f.) Schumann, T. macrantha Bernoulli, Bubroma grandiflorum Willd. ex Sprengel, Guazuma grandiflora G. Don f.] FAMILY: Malvaceae (mallow), previously Sterculiaceae (chocolate) ENGLISH: cupuassu, patashte PORTUGUESE: cupu, cupuaçu, cupuaçu verdadeiro, cupuaçuzeiro, cupuaçu, cupuí, pupuaçu SPANISH: bacau, copoasu, copuasú, copoazú, copo-azú, cupuasú, cacao blanco, mamaku kawcuai, pastate, patas USES/NOTES: Cream-colored, fibrous, juicy pulp of the large, brown oblong fruit has a sweet-acid flavor and is consumed as juice, in ice cream, desserts, candies, preserves, and syrups. Fruit’s extract is made into wine and liqueurs. Seeds contain caffeine and are used to produce chocolate, or cupulate, similar to that of cacao (T. cacao). Cultivated widely on a small scale in Amazonia primarily for local and regional consumption. The DRAFT - DO NOT DUPLICATE OR DISTRIBUTE 761
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Abelmoschus esculentus (L - the University of Maine at Fort Kent

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