name: Cupuaçu

flavor_db_name_variants: cupuau

source: foodb

status: draft

food_db_id: Cupuaçu

id: 774

name_scientific: Theobroma grandiflorum

description: Cupuaçu (also spelled Cupuassu, Cupuazú, and Copoasu), is a tropical rainforest tree related to cacao. Common throughout the Amazon basin, it is widely cultivated in the jungles of Colombia, Bolivia and Peru and in the north of Brazil, with the largest production in Pará, followed by Amazonas, Rondônia and Acre. The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and it contains theacrine (1,3,7,9-tetramethyluric acid) instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao. It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. [Wikipedia]

itis_id: 506108

wikipedia_id: Cupuaçu

picture_file_name: 799.jpg

picture_content_type: image/jpeg

picture_file_size: 63613

picture_updated_at: 2012-04-20T09:29:47.000Z

legacy_id: null

food_group: Herbs and Spices

food_subgroup: Oilseed crops

food_type: Type 1

created_at: 2011-12-19T17:57:43.000Z

updated_at: 2019-05-14T18:05:31.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 108881

export_to_foodb: true

public_id: FOOD00774