Theobroma Theobroma Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words θεός ("theos"), meaning "god," and βρῶμα ("broma"), meaning "food". It translates to "food of the gods." "Theobroma cacao", the best known species of the genus, is used for making chocolate. Several species of "Theobroma" produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of
Theobroma bicolor are used as planters and containers. The pulp which surrounds the seeds can be eaten fresh, and has a sweet, mild taste. When the fruit is ripe, it naturally detaches from the tree branches and falls to the ground; the general method of harvesting is collecting the fallen fruit. Mayas placed a high value on the buttery foam crowning beverages of cacao and maize, according to descriptions from the time of the "Conquista", and it appears that a thick, stable foam can be produced using fruits of "T. bicolor" as source of cacao, but not with "T. cacao" fruits. "Moniliophthora