Broad-Bordered White Underwing vs cacaoyer

Anarta melanopa compared with Theobroma cacao

Key Differences

Broad-Bordered White Underwing is Least Concern while cacaoyer is Not Evaluated.

Taxonomic Classification

Rank	Broad-Bordered White Underwing	cacaoyer
Kingdom	Animalia (animal)	Plantae (plante)
Phylum	Arthropoda (arthropodes)	Magnoliophyta (Flowering Plants)
Class	Insecta (insecte)	Magnoliopsida (Dicots)
Order	Lepidoptera (Butterflies & Moths)	Malvales (Malvales)
Family	Noctuidae	Malvaceae
Genus	Anarta	Theobroma
Species	Anarta melanopa	Theobroma cacao

Conservation Status

Broad-Bordered White Underwing

LC — Least Concern

cacaoyer

NE — Not Evaluated

Physical Characteristics

Attribute	Broad-Bordered White Underwing	cacaoyer
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Broad-Bordered White Underwing

Habitat

Typically found in virtually all terrestrial and freshwater habitats.

Range

Distributed across Norway and Sweden.

cacaoyer

Habitat

Typically found in diverse terrestrial habitats from tropical forests to temperate regions.

Range

Widely distributed across Africa (7 countries), Asia (Laos, Philippines, Taiwan), North America (Costa Rica), and South America (Brazil, Colombia).

Broad-Bordered White Underwing

The Broad-Bordered White Underwing (Anarta melanopa) is a species in the genus Anarta. It is currently classified as Least Concern on the IUCN Red List. Typically found in virtually all terrestrial and freshwater habitats.

cacaoyer

Cocoa (Theobroma cacao) is a small tropical tree in the family Malvaceae, native to the humid lowland forests of the Amazon basin and Mesoamerica, where it originated in domestication by pre-Columbian civilisations — notably the Maya and Aztec — who consumed fermented cacao beverages in ritual and elite contexts for millennia before European contact. Cultivated commercially across the humid tropics today, primarily in West Africa (Ivory Coast, Ghana, Nigeria), Southeast Asia, and Latin America, it is one of the world's most economically significant crop plants. Growing to 4–10 metres under cultivation, the tree bears distinctive cauliflorous flowers — produced directly on the main trunk and large branches — that are pollinated by tiny midges of the genus Forcipomyia. The large, ribbed pods develop on the trunk and branches, enclosing 20–50 seeds embedded in a sweet white pulp. After harvest, seeds undergo controlled fermentation and drying to develop the complex chemical precursors of chocolate flavour. The seeds contain methylxanthines including theobromine and caffeine, as well as flavonoid antioxidants. Theobroma cacao has not been assessed on the IUCN Red List, though wild populations in its native Amazonian and Mesoamerican range face pressure from deforestation. Commercial production relies on a narrow genetic base and faces growing threats from fungal diseases including witches' broom and frosty pod rot.