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Author Topic: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)  (Read 8074 times)

fruitlovers

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Eating some of these mocambo fruits for second year.Found them to be more pleasant tasting this time around. Sort of look and taste like banana pudding mixed with canteloupe. The ripe (yellow) fruits fall from the tree when ripe (unlike cacao). Here i put a fallen ripe fruit next to a green fruit on the tree:

Here is a mocambo fruit next to some red cacao pods on a tree. Usually the mocambos are much larger than cacao. This was just a small mocambo fruit:
Oscar

bangkok

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #1 on: November 16, 2013, 08:40:41 AM »
I thought Cupuaçu was the white cacao. Is this one similar or better in taste then Cupuaçu?

DurianLover

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #2 on: November 16, 2013, 01:09:50 PM »
Description sounds very promising. Oscar is the pulp hard on dental enamel like I find with other cacaos?
Also do the turn brown few days after dropping, like the one in second video?
www.youtube.com/watch?v=vUgs1TC7eE8

www.youtube.com/watch?v=_yJtpCujug4

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #3 on: November 16, 2013, 06:31:47 PM »
I think the pulp is much less acidic and I think I prefer it when the pod is greener shortly after its yellow or off the tree it gets like a iffy melon, but I did really like the flavour of some that ci had. The smell of the shell is wonderful also and the shells look awesome!

Finca La Isla

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #4 on: November 16, 2013, 10:03:40 PM »
The pataxte pulp is thicker than cacao pulp and not acidic.  I think that, in my experience, it is better than the cupuasu pulp.  This is a comparison of fresh pulp eaten unsweetened.  I am still looking for a good cupuasu pulp that doesn't need sweetening.
In The area of Costa Rica where we live pataxte is a traditional food crop that is appreciated for the fresh pulp and the dried, roasted seeds.

Peter

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #5 on: November 16, 2013, 11:46:30 PM »
I see, so there are many white chocolate tree's, i learn everyday here. I was planning to grow one behind the house in the shade.

The fruit looks really weird to me, like some organ from an animal . :D

fruitlovers

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #6 on: November 17, 2013, 04:18:52 AM »
Mocambo is good eaten out of hand. I think cupuasu is very good but only after some processing, not out of hand. Yes the mocambo pods have a strong aroma even before you open them. The pulp is quite good, but from what i've heard in native areas the preferred eating part are the roasted seeds.
Oscar

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #7 on: November 18, 2013, 01:08:51 AM »
I had one of these growing in a container, its had some attractive leaves on it. it got to a certain size, but was starting to look un-happy in a container, so I donated it to a friend with some land.

The fruit remind me of the Pods from the movie Alien.
William
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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #8 on: November 18, 2013, 08:51:32 PM »
Many Mocambos/Patashtes are inferior, and/or picked too green and can be rather bad.

However, I have had several that were so good I compared them with Pawpaw, Durian, White-Sapote, and Cawesh!

Cupu-assu are not for eating out of hand--- they remove enamel, or at least it feels that way.  But for jams and candies, there is nothing better.
Har

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #9 on: November 18, 2013, 09:16:44 PM »
Do you have seeds available Oscar?
- David Antonio Garcia

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #10 on: November 19, 2013, 12:13:05 AM »
Do you have seeds available Oscar?

Yes, but only a few as most are already sold.
Oscar

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #11 on: August 18, 2014, 09:24:49 AM »
Dear Oscar,
I'm really interested on researching about the theobroma bicolor plant.
I was really surprised on the particular flavor of pataxte and the idea could be to create a research project with my company and go deeply on analysing this variety that over the years has been ignored or dismissed.
While researching on internet for some kind of bibliography of this type I found out that you have been working on this. I would like to ask you more information on that or if is possible to see your works and eventually asking for feedback.
Regards
Linda

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #12 on: August 18, 2014, 11:41:35 PM »
Dear Oscar,
I'm really interested on researching about the theobroma bicolor plant.
I was really surprised on the particular flavor of pataxte and the idea could be to create a research project with my company and go deeply on analysing this variety that over the years has been ignored or dismissed.
While researching on internet for some kind of bibliography of this type I found out that you have been working on this. I would like to ask you more information on that or if is possible to see your works and eventually asking for feedback.
Regards
Linda

What kind of information?
Oscar

lindavalse

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #13 on: August 27, 2014, 04:00:22 AM »
For example if there are even small plantations of theobroma bicolor where I could buy the pods from. Or if you have more information about the botanic part of the tree: how it grows, under which conditions and so on

fruitlovers

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #14 on: August 30, 2014, 10:48:09 PM »
For example if there are even small plantations of theobroma bicolor where I could buy the pods from. Or if you have more information about the botanic part of the tree: how it grows, under which conditions and so on
Don't think it is grown commercially, except for countries like Guatemala and Costa Rica. About cultural information, you should be able to find that on internet by googling it.
Oscar

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #15 on: June 08, 2015, 05:18:31 AM »
Hi Oscar, I bought some seeds of mocambo, How many years it get before fruiting in average conditions?
Do you have any tips for better cultivation? Please PM to me..

Cheers,

Giampaolo

ben mango

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #16 on: June 08, 2015, 09:46:36 AM »
had one of these at Frankie's before, it was not very sweet but had a durian like flavor and texture to it

luc

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #17 on: June 12, 2015, 10:53:43 AM »
Oscar , even in Guatemala and the south of Mexico the T. bicolor is very rare now , people who grow cacao have been replacing it by the WHITE BEAN cacao variety Carmelo C1 aka La Joya . This last one is very productive , large pods and fetches double the price compared to the regular T.cacao beans .

T. bicolor may become a very rare fruit unless people like us rarefruiters keep this growing .
« Last Edit: June 12, 2015, 01:11:20 PM by luc »
Luc Vleeracker
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Mexico , Pacific coast.
20 degrees north

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #18 on: June 12, 2015, 11:59:06 AM »
Hi Luc
T.bicolor appears in markets in Oaxaca.  It undergoes a long, underground fermentation process and it is available fermented or I fermented.  The simple dried beans get a much better price than the dried cacao.
The fermented pataxte is essential for a traditional atole of chocolate.  It is the pataxte that produces the thick foam that is so important to this form of chocolate.


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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #19 on: June 12, 2015, 04:52:05 PM »

The local city park in New Orleans has a large greenhouse
with plant sales a few times a year.
i got this Cacao for $15.
It just put out new leaves, and another set is on the way.

i couldnt pass it up, but, i dont really have room for it in the greenhouse
maybe for 1 winter, but, im really out of room.

im open to trades


fruitlovers

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #20 on: June 12, 2015, 06:51:36 PM »
Hi Luc
T.bicolor appears in markets in Oaxaca.  It undergoes a long, underground fermentation process and it is available fermented or I fermented.  The simple dried beans get a much better price than the dried cacao.
The fermented pataxte is essential for a traditional atole of chocolate.  It is the pataxte that produces the thick foam that is so important to this form of chocolate.



How is atole made? Does it contain cacao as well as pataxte (T. bicolor)?
Oscar

luc

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #22 on: June 12, 2015, 09:26:35 PM »
The atole is a hot chocolate drink made with cacao and finely milled corn.  The pataste based foam is made separately and also tastes of chocolate.  The two are prepared ahead and then combined upon ordering.
Peter

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #23 on: June 12, 2015, 09:48:15 PM »
Thanks Peter and Luc. Never had atole. Sounds delicious.
Oscar

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Re: Mocambo (aka Pataxte or White Cacao) Second Crop (Theobroma bicolor)
« Reply #24 on: June 15, 2015, 08:39:46 PM »
I ate a whole fruit today , lots of pulp , reminds me a little about durion without the smell ... 
Luc Vleeracker
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20 degrees north

 

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