Cupuacu, Theobroma Grandiflorum, is a close relative to cacao (chocolate). It grows on trees that can reach up to 45 feet or more in the rainforest canopy, and has been a food of the indigenous and village Amazonian peoples and animals for many centuries. Cupuacu has a creamy white pulp, which is often used in ice creams, juices and desserts, and is considered such a culinary delicacy that demand outstrips supply. It is very much in demand in Brazil. It is rarely, if ever, seen in the United States or Europe.
The seeds have been processed similarly to cacao seeds for their fat and flavor. Currently there is dispute with the Japanese over the use of the seeds as they have patented their cupacu products and undercut the indigenous people who grow, harvest and sell cupuacu for a living.