We recently started planting Theobroma bicolor, an overlooked, and uncommon relative of cacao. “Pataxte” as its known among the Kekchi communities near our farm, has been used by the Maya for at least 1500 years; and most likely longer.
I would say the taste is similar to cacao but less “chocolatey” with more coffee notes, more astringency and something like a sweet buttery-lemon element. It’s smell is more delicate than cacao and it has an all-white seed.
For the few people that actually use Pataxte, it may be prepared like cacao; that is fermented, dried and roasted; oddly though, I’ve found that most Mayan growers skip the fermentation step.
Apparently it has a higher fat content than Theobroma cacao, and according to my archaeologist father, was prized by the Aztecs for its foaming qualities. Which is of course, a good thing when you’re making hot chocolate 🙂
In Belize and Northern Guatemala it is referred to as Cacao Silvestre (Wild cacao) or balam-te’ (Jaguar tree in Yucateco Mayan); unlike cacao, most Pataxte seems to be directly descended from its original Mayan lineages as it was never exported or hybridized. As a comparison, I would say that 95% of the world’s chocolate derives from genetically “improved” hybrids. (That figure by the way, is not to be quoted, it’s just a semi-educated guess)
What really intrigues me about Theobroma bicolor is that (unlike its more popular cousin Cacao), it can be grown in broad daylight without shade. So not only can we plant it on the edges of our forests, where Cacao might whither, we can also plant in areas of low shade or simply in an open field.
We decided to plant it under our tropical cedar trees (Cedrella adorata), which lose their leaves in the dry months so totally inadequate for Theobroma cacao. This experiment is important for us because, if successful, all of a sudden our “plantable” areas are greatly increased.
Dwight Carter, from Frutas del Mundo, whom kindly supplied us the seedlings, suggested that with proper pruning the Pataxte could actually function as the shade-giving agent for a cacao plantation. If successful, (and I think it could be given its height and broad leaves), growers could potentially have an all-theobroma plantation, which is fun. I would love to hear if anyone has done this by the way!
Great article for a worthy species.
Fascinating Juan. I had no idea. Does the fruit also taste the same? I wonder what kind of product you could make out of it?