1- Introduction to the Species Theobroma cacao L. - Cacao tree
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Byttnerioideae
Tribe: Theobromateae
Genus: Theobroma L.
Species: Theobroma cacao L.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Byttnerioideae
Tribe: Theobromateae
Genus: Theobroma L.
Species: Theobroma cacao L.
1.2- Species Theobroma cacao L. - Cacao tree
+ Overview
Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (4-8 m (13-26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.
+ Overview
Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (4-8 m (13-26 ft) tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.
+ Taxonomy and nomenclature
Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioidea of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.
The generic name is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".
The specific name cacao is derived from the native name of the plant in indigenous Mesoamerican languages. The cacao was known as kakaw in Tzeltal, K’iche’ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl.
Cupuaçu, Theobroma grandiflorum, is a closely related species found in Brazil, Colombia, Peru and Bolivia. Like cacao, it is also the source for a kind of chocolate known as cupulate or cupuaçu chocolate. Cupuaçu is considered as having high potential by the food and cosmetics industries.
Cacao (Theobroma cacao) belongs to the genus Theobroma classified under the subfamily Sterculioidea of the mallow family Malvaceae. Cacao is one of 22 species of Theobroma.
The generic name is derived from the Greek for "food of the gods"; from θεός (theos), meaning "god," and βρῶμα (broma), meaning "food".
The specific name cacao is derived from the native name of the plant in indigenous Mesoamerican languages. The cacao was known as kakaw in Tzeltal, K’iche’ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl.
Cupuaçu, Theobroma grandiflorum, is a closely related species found in Brazil, Colombia, Peru and Bolivia. Like cacao, it is also the source for a kind of chocolate known as cupulate or cupuaçu chocolate. Cupuaçu is considered as having high potential by the food and cosmetics industries.
+ Synonyms:
1- Cacao minar Gaertn.
2- Cacao minus Gaertn.
3- Cacao sativa Aubl.
4- Cacao theobroma Tussac
5- Theobroma cacao f. leiocarpum (Bernoulli) Ducke
6- Theobroma cacao subsp. leiocarpum (Bernoulli) Cuatrec.
7- Theobroma cacao var. leiocarpum (Bernoulli) Cif.
8- Theobroma cacao subsp. sativa (Aubl.) León
9- Theobroma cacao var. typica Cif.
10- Theobroma caribaea Sweet
11- Theobroma integerrima Stokes
12- Theobroma kalagua De Wild.
13- Theobroma leiocarpum Bernoulli
14- Theobroma pentagonum Bernoulli
15- Theobroma saltzmanniana Bernoulli
16- Theobroma sapidum Pittier
17- Theobroma sativa (Aubl.) Lign. & Le Bey
18- Theobroma sativa var. leucosperma A. Chev.
19- Theobroma sativa var. melanosperma A. Chev.
20- Theobroma sativum (Aubl.) Lign. & Bey
1- Cacao minar Gaertn.
2- Cacao minus Gaertn.
3- Cacao sativa Aubl.
4- Cacao theobroma Tussac
5- Theobroma cacao f. leiocarpum (Bernoulli) Ducke
6- Theobroma cacao subsp. leiocarpum (Bernoulli) Cuatrec.
7- Theobroma cacao var. leiocarpum (Bernoulli) Cif.
8- Theobroma cacao subsp. sativa (Aubl.) León
9- Theobroma cacao var. typica Cif.
10- Theobroma caribaea Sweet
11- Theobroma integerrima Stokes
12- Theobroma kalagua De Wild.
13- Theobroma leiocarpum Bernoulli
14- Theobroma pentagonum Bernoulli
15- Theobroma saltzmanniana Bernoulli
16- Theobroma sapidum Pittier
17- Theobroma sativa (Aubl.) Lign. & Le Bey
18- Theobroma sativa var. leucosperma A. Chev.
19- Theobroma sativa var. melanosperma A. Chev.
20- Theobroma sativum (Aubl.) Lign. & Bey
Map of Cacao regions
2- Characteristics of the Species Theobroma cacao L. - Cacao tree
2.1- Description
+ The plant
Cocoa tree is usually 4-6 m high, with sometimes exceeding 8 m.
Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
"Cherelles" are small pods that die on the tree before they mature. Even though fewer than 5% of flowers are pollinated, the tree will still produce more fruit than it can healthfully support. In consequence, the tree naturally "weeds out" some of these energy-draining youngsters (up to 90%), which blacken and shrivel during their early stages of growth. These sticky cherelles contribute to leaf litter and provide nice, juicy homes for the midge population.
Cacao roots soak up rainfall and nutrients from the soil and leaf litter. Stretching across the thin forest floor, these roots also anchor the cacao tree and help prevent soil erosion. Cultivated cacao's root system is shallow, however, and relies heavily on the decaying cover of leaf litter to remain healthy. Most of the nutrients in rainforest soils can be found in the topmost layer of decaying vegetation.
When grown naturally from seed the tree has a 2 metre deep taproot. However in cultivation, most plantations use vegetative reproduction (cuttings) that results in a tree without taproot.
+ The plant
Cocoa tree is usually 4-6 m high, with sometimes exceeding 8 m.
Cacao trees grow well as understory plants in humid forest ecosystems. This is equally true of abandoned cultivated trees, making it difficult to distinguish truly wild trees from those whose parents may originally have been cultivated.
"Cherelles" are small pods that die on the tree before they mature. Even though fewer than 5% of flowers are pollinated, the tree will still produce more fruit than it can healthfully support. In consequence, the tree naturally "weeds out" some of these energy-draining youngsters (up to 90%), which blacken and shrivel during their early stages of growth. These sticky cherelles contribute to leaf litter and provide nice, juicy homes for the midge population.
Cacao roots soak up rainfall and nutrients from the soil and leaf litter. Stretching across the thin forest floor, these roots also anchor the cacao tree and help prevent soil erosion. Cultivated cacao's root system is shallow, however, and relies heavily on the decaying cover of leaf litter to remain healthy. Most of the nutrients in rainforest soils can be found in the topmost layer of decaying vegetation.
When grown naturally from seed the tree has a 2 metre deep taproot. However in cultivation, most plantations use vegetative reproduction (cuttings) that results in a tree without taproot.
+ The leaves
Leaves are alternate, entire, unlobed, 10 - 40 cm (3.9 - 15.7 in) long and 5 - 20 cm (2.0 - 7.9 in) broad.
When cacao leaves fall to the forest floor, they mix with the leaves of other plants and decay. Fungi and other organisms decompose this debris, which are going to feed the soil with essential nutrients, thus fertilizing the tree. In addition, decaying leaves provide the perfect breeding ground for midges, the tiny insects that pollinate cacao flowers.
+ The flowers
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1 - 2 cm (0.39 - 0.79 in) diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) G(5). While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.
Once they reach maturity, cacao trees flower continuously during the entire year. The flowers of the cacao tree are tiny pink and/or white five-petaled blossoms. They are found on the trunks and lower branches of the tree, while in general, trees produce their flowers and fruit only on the smallest branches. Botanists refer to this phenomenon as cauliflory. Fewer than 5% of cacao flowers are pollinated. These flowers can only be pollinated by small, gnat-like midges that can work their way through a cacao blossom's complicated parts.
Leaves are alternate, entire, unlobed, 10 - 40 cm (3.9 - 15.7 in) long and 5 - 20 cm (2.0 - 7.9 in) broad.
When cacao leaves fall to the forest floor, they mix with the leaves of other plants and decay. Fungi and other organisms decompose this debris, which are going to feed the soil with essential nutrients, thus fertilizing the tree. In addition, decaying leaves provide the perfect breeding ground for midges, the tiny insects that pollinate cacao flowers.
+ The flowers
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1 - 2 cm (0.39 - 0.79 in) diameter, with pink calyx. The floral formula is ✶ K5 C5 A(5°+5²) G(5). While many of the world's flowers are pollinated by bees (Hymenoptera) or butterflies/moths (Lepidoptera), cacao flowers are pollinated by tiny flies, Forcipomyia midges in the subfamily Forcipomyiinae.
Once they reach maturity, cacao trees flower continuously during the entire year. The flowers of the cacao tree are tiny pink and/or white five-petaled blossoms. They are found on the trunks and lower branches of the tree, while in general, trees produce their flowers and fruit only on the smallest branches. Botanists refer to this phenomenon as cauliflory. Fewer than 5% of cacao flowers are pollinated. These flowers can only be pollinated by small, gnat-like midges that can work their way through a cacao blossom's complicated parts.
+ The fruits
The fruit, called a cacao pod, is ovoid, 15 - 30 cm (5.9 - 11.8 in) long and 8 - 10 cm (3.1 - 3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.
The fermented pulp, until recently discarded in Ecuador, the Dominican Republic, and Peru, is now being distilled there into a popular alcoholic beverage sold in the United States.
Cacao pods are the fruits of the cacao tree. Successfully pollinated flowers mature into this ribbed and oval fruit. The ripening process takes about five months. It is quite common to see both flowers and pods together on the same tree throughout the year. The thick shelled cacao pod contains "mucilage", a sweet white pulp that surrounds the bitter cocoa beans. Each tree produces about 20 pods and each pod contains between 20 and 60 seeds. In order to produce one kilogramme of cocoa paste about 10 pods are required. Healthy mature pods will eventually rot on the tree unless picked by an animal or farmer. When the pods ripen they turn from green or yellow to orange or red.
+ The seeds
The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40 - 50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata.
Cocoa beans, the base for making chocolate, are the seeds of the cacao tree. They are found inside the cacao pods, surrounded by a sweet white pulp. Each pod contains between 20 and 60 cocoa beans. A variety of chemicals, including theobromine which is very similar to caffeine, give the seeds a bitter flavour. Beans can only germinate within 2 weeks of being harvested. When monkeys, birds, human or other animals break open the pods to reach the delicious sweet pulp, they spit out the bitter-tasting seeds. This is the clever adaptation that the cacao tree evolved so that its seeds hit the forest floor and sprout into new trees.
The fruit, called a cacao pod, is ovoid, 15 - 30 cm (5.9 - 11.8 in) long and 8 - 10 cm (3.1 - 3.9 in) wide, ripening yellow to orange, and weighs about 500 g (1.1 lb) when ripe.
The fermented pulp, until recently discarded in Ecuador, the Dominican Republic, and Peru, is now being distilled there into a popular alcoholic beverage sold in the United States.
Cacao pods are the fruits of the cacao tree. Successfully pollinated flowers mature into this ribbed and oval fruit. The ripening process takes about five months. It is quite common to see both flowers and pods together on the same tree throughout the year. The thick shelled cacao pod contains "mucilage", a sweet white pulp that surrounds the bitter cocoa beans. Each tree produces about 20 pods and each pod contains between 20 and 60 seeds. In order to produce one kilogramme of cocoa paste about 10 pods are required. Healthy mature pods will eventually rot on the tree unless picked by an animal or farmer. When the pods ripen they turn from green or yellow to orange or red.
+ The seeds
The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. Each seed contains a significant amount of fat (40 - 50%) as cocoa butter. Their most noted active constituent is theobromine, a compound similar to caffeine.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and nata.
Cocoa beans, the base for making chocolate, are the seeds of the cacao tree. They are found inside the cacao pods, surrounded by a sweet white pulp. Each pod contains between 20 and 60 cocoa beans. A variety of chemicals, including theobromine which is very similar to caffeine, give the seeds a bitter flavour. Beans can only germinate within 2 weeks of being harvested. When monkeys, birds, human or other animals break open the pods to reach the delicious sweet pulp, they spit out the bitter-tasting seeds. This is the clever adaptation that the cacao tree evolved so that its seeds hit the forest floor and sprout into new trees.
2.2- Origin and Ditribution
+ Origin
The cacao tree is native to the Americas. It originated in Central America as well as parts of Mexico.
+ Distribution
Theobroma cacao is widely distributed from southeastern Mexico to the Amazon basin.
Cocoa is mainly produced in South America (main regions being Brazil, Colombia, Ecuador, Guiana and Venezuela), Central America, West Indies, Nigeria, Ghana, Ceylon, Java.
+ Origin
The cacao tree is native to the Americas. It originated in Central America as well as parts of Mexico.
+ Distribution
Theobroma cacao is widely distributed from southeastern Mexico to the Amazon basin.
Cocoa is mainly produced in South America (main regions being Brazil, Colombia, Ecuador, Guiana and Venezuela), Central America, West Indies, Nigeria, Ghana, Ceylon, Java.
2.3- Bilogical characteristics
+ Ecology
Cacao comes from the cacao tree, which is very difficult to grow. It only bears fruit inside the band of 20 degrees north and 20 degrees south of the equator. But even within this band of the tropics, the tree will not grow if the altitude is so high that the resulting temperature falls below 15° Celsius (60°F). Cacao also needs year-round moisture. Poor growing conditions make it even more susceptible to a multitude of diseases. On the other hand, when conditions are perfect for the tree, the seeds will sprout in a few days and the tree will start bearing fruit after four years.
+ Ecology
Cacao comes from the cacao tree, which is very difficult to grow. It only bears fruit inside the band of 20 degrees north and 20 degrees south of the equator. But even within this band of the tropics, the tree will not grow if the altitude is so high that the resulting temperature falls below 15° Celsius (60°F). Cacao also needs year-round moisture. Poor growing conditions make it even more susceptible to a multitude of diseases. On the other hand, when conditions are perfect for the tree, the seeds will sprout in a few days and the tree will start bearing fruit after four years.
+ Cacao genome
The genome of Theobroma cacao is diploid, its size is 430 Mbp, and it comprises 10 chromosome pairs (2n=2x=20). In September 2010, a team of scientists announced a draft sequence of the cacao genome (Matina1-6 genotype). In a second, unrelated project, the International Cocoa Genome Sequencing Consortium-ICGS, co-ordinated by CIRAD, first published in December 2010 (online, paper publication in January 2011), the sequence of the cacao genome, of the Criollo cacao (of a landrace from Belize, B97-61/B2). In their publication, they reported a detailed analysis of the genomic and genetic data.
The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the human genome. About 20% of the cacao genome consists of transposable elements, a low proportion compared to other plant species. Many genes were identified as coding for flavonoids, aromatic terpenes, theobromine and many other metabolites involved in cocoa flavor and quality traits, among which a relatively high proportion code forpolyphenols, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants, and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs.
The genome sequence will help accelerate research on cacao molecular biology and breeding for elite varieties through marker-assisted selection, in particular for genetic resistance to fungal, oomycete and viral diseases responsible for huge yield losses each year.
The genome of Theobroma cacao is diploid, its size is 430 Mbp, and it comprises 10 chromosome pairs (2n=2x=20). In September 2010, a team of scientists announced a draft sequence of the cacao genome (Matina1-6 genotype). In a second, unrelated project, the International Cocoa Genome Sequencing Consortium-ICGS, co-ordinated by CIRAD, first published in December 2010 (online, paper publication in January 2011), the sequence of the cacao genome, of the Criollo cacao (of a landrace from Belize, B97-61/B2). In their publication, they reported a detailed analysis of the genomic and genetic data.
The sequence of the cacao genome identified 28,798 protein-coding genes, compared to the roughly 23,000 protein-coding genes of the human genome. About 20% of the cacao genome consists of transposable elements, a low proportion compared to other plant species. Many genes were identified as coding for flavonoids, aromatic terpenes, theobromine and many other metabolites involved in cocoa flavor and quality traits, among which a relatively high proportion code forpolyphenols, which constitute up to 8% of cacao pods dry weight. The cacao genome appears close to the hypothetical hexaploid ancestor of all dicotyledonous plants, and it is proposed as an evolutionary mechanism by which the 21 chromosomes of the dicots' hypothetical hexaploid ancestor underwent major fusions leading to cacao's 10 chromosome pairs.
The genome sequence will help accelerate research on cacao molecular biology and breeding for elite varieties through marker-assisted selection, in particular for genetic resistance to fungal, oomycete and viral diseases responsible for huge yield losses each year.
+ Chemistry
- Introduction
Cocoa contains alkaloids mainly theobromine (3,7-dimethylxanthine), present about 0.9-3 % in kernels or nibs and 0.19-3% in the husks. Although lesser amounts of theobromine is found in the husks, commercially theobromine is obtained from the husks of the cocoa tree. Caffeine (0.05-0.35%), trigonelline and cocoa butter is also present.Water soluble polyphenols i.e epicatechol, anthocyanins and leucoanthocyanins are also present in 5-10% concentrations in the fresh seed. The plant is thus rich in anti-oxidants.
Cocoa butter (also known as theobroma oil) is present in the kernel (nib) in around 55% which is formed by grinding the kernel into a liquid mass called chocolate liquor. From this molten mass cocoa butter is removed by hydraulic pressing. Cocoa butter comprises of triglycerides mainly of oleic, palmitic and stearic acids.75% of the fats present in cocoa butter are mono unsaturated.
The remains left after removing cocoa butter from the kernel is dried and powdered to form cocoa powder. Alkali treated cocoa powder is better color and flavor compared to untreated cocoa powder.
- Chemical Tests
Theobromine shows positive results for the murexide test (Drug is mixed with small amounts of potassium chlorate and a drop of HCl. It is then evaporated to dryness and exposed to ammonia vapors. Purple color is produced.). Theobromine crystallises as white rhombic shaped needles.
Theobromine can be distinguished from caffeine on the basis that it is precipitated from dilute HNO3 by silver nitrate. Also sublimation point for theobromine is at 220°C whereas caffeine sublimes at 178-180°C.
- Introduction
Cocoa contains alkaloids mainly theobromine (3,7-dimethylxanthine), present about 0.9-3 % in kernels or nibs and 0.19-3% in the husks. Although lesser amounts of theobromine is found in the husks, commercially theobromine is obtained from the husks of the cocoa tree. Caffeine (0.05-0.35%), trigonelline and cocoa butter is also present.Water soluble polyphenols i.e epicatechol, anthocyanins and leucoanthocyanins are also present in 5-10% concentrations in the fresh seed. The plant is thus rich in anti-oxidants.
Cocoa butter (also known as theobroma oil) is present in the kernel (nib) in around 55% which is formed by grinding the kernel into a liquid mass called chocolate liquor. From this molten mass cocoa butter is removed by hydraulic pressing. Cocoa butter comprises of triglycerides mainly of oleic, palmitic and stearic acids.75% of the fats present in cocoa butter are mono unsaturated.
The remains left after removing cocoa butter from the kernel is dried and powdered to form cocoa powder. Alkali treated cocoa powder is better color and flavor compared to untreated cocoa powder.
- Chemical Tests
Theobromine shows positive results for the murexide test (Drug is mixed with small amounts of potassium chlorate and a drop of HCl. It is then evaporated to dryness and exposed to ammonia vapors. Purple color is produced.). Theobromine crystallises as white rhombic shaped needles.
Theobromine can be distinguished from caffeine on the basis that it is precipitated from dilute HNO3 by silver nitrate. Also sublimation point for theobromine is at 220°C whereas caffeine sublimes at 178-180°C.
+ Conservation
The pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to 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, the usefulness of the collections, and to ease access to better information about the conserved material. Some natural areas of cacao diversity are protected by various forms of conservation, for example national parks. However, a recent study of genetic diversity and predicted climates suggests that many of those protected areas will no longer be suitable for cacao by 2050. It also identifies an area around Iquitos in Peru that will remain suitable for cacao and that is home to considerable genetic diversity, and recommends that this area be considered for protection.
The pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to 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, the usefulness of the collections, and to ease access to better information about the conserved material. Some natural areas of cacao diversity are protected by various forms of conservation, for example national parks. However, a recent study of genetic diversity and predicted climates suggests that many of those protected areas will no longer be suitable for cacao by 2050. It also identifies an area around Iquitos in Peru that will remain suitable for cacao and that is home to considerable genetic diversity, and recommends that this area be considered for protection.
Edited by Ho Dinh Hai
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Malvales
4- https://en.wikipedia.org/wiki/Malvaceae
5- http://delta-intkey.com/angio/www/malvacea.htm
6- https://en.wikipedia.org/wiki/Bombacoideae
7- https://en.wikipedia.org/wiki/Brownlowioideae
8- https://en.wikipedia.org/wiki/Byttnerioideae
9- https://en.wikipedia.org/wiki/Theobroma
10- https://en.wikipedia.org/wiki/Theobroma_caca
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Malvales
4- https://en.wikipedia.org/wiki/Malvaceae
5- http://delta-intkey.com/angio/www/malvacea.htm
6- https://en.wikipedia.org/wiki/Bombacoideae
7- https://en.wikipedia.org/wiki/Brownlowioideae
8- https://en.wikipedia.org/wiki/Byttnerioideae
9- https://en.wikipedia.org/wiki/Theobroma
10- https://en.wikipedia.org/wiki/Theobroma_caca
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