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 cacao these challenges. Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because cacao has recalcitrant seeds that cannot be stored in a conventional genebank. In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy. The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections,