Cupuaçu, Cupuassu, Copoasu

Overview

The tree belongs to the family Malvaceae, genus Theobroma. It is native and common throughout the Amazon basin. The trees usually range from 5-15 m in height, though some can reach 20 m. The oblong fruits are 12 to 25 cm long and 10 to 12 cm in diameter. The seeded fruit consists of 46% pulp, 38% rind and 16% seeds. Each fruit holds about 50 seeds, surrounded by a mucilaginous pulp with an acid taste. The juice tastes primarily like pear, banana, passion fruit, and melon.

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Uses

The pulp is consumed throughout Central and South America, especially in the northern states of Brazil. It is used to make ice creams, snack bars and other products. The pulp can also be used for juices, liquors, wine and jellies. The seeds can be used to make chocolate. Chocolate made from cupuaçu, very similar to that made from cocoa, is called cupulate.

Cupuaçu butter

Cupuaçu butter is a triglyceride composed of saturated and unsaturated fatty acids. It has a low melting point and the texture of a soft solid, which lends it to use as a confectionery resembling white chocolate. The main fatty acids are stearic acid (38%), oleic acid (38%), palmitic acid (11%) and arachidic acid (7%).

Chemistry

Cupuaçu flavors derive from its phytochemicals, such as tannins, glycosides, theograndins, catechins, quercetin, kaempferol and isoscutellarein. It also contains theacrine, caffeine, theobromine and theophylline as found in cacao, although with a much lower amount of caffeine.

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