reduce the severity of this disease in cupuaçu plantings. Cupuaçu supports the butterfly herbivore, "lagarta verde", Macrosoma tipulata (Hedylidae), which can be a defoliator. Phytochemicals 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. Cupuaçu butter Cupuaçu butter is a triglyceride composed of saturated and unsaturated fatty acids, giving the butter a low melting point (approximately 30 °C) and texture of a soft solid, lending its use as a confectionery resembling white chocolate. Main fatty acid components of cupuaçu butter are stearic acid (38%), oleic acid (38%), palmitic acid (11%) and arachidic acid (7%). See also Theobroma bicolor Amazonian cuisine References External links grandiflorum Trees of Brazil Crops originating from South America Tropical fruit