cocoa vs Gray-bellied Night Monkey

Theobroma cacao compared with Aotus lemurinus

Key Differences

cocoa is Not Evaluated while Gray-bellied Night Monkey is Vulnerable.

Taxonomic Classification

Rank	cocoa	Gray-bellied Night Monkey
Kingdom	Plantae (식물)	Animalia (동물)
Phylum	Magnoliophyta (피자식물문)	Chordata (척삭동물)
Class	Magnoliopsida (목련강)	Mammalia (포유류)
Order	Malvales (아욱목)	Primates (영장목)
Family	Malvaceae	Aotidae
Genus	Theobroma	Aotus
Species	Theobroma cacao	Aotus lemurinus

Conservation Status

cocoa

NE — Not Evaluated

Gray-bellied Night Monkey

VU — Vulnerable

Physical Characteristics

Attribute	cocoa	Gray-bellied Night Monkey
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

cocoa

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).

Gray-bellied Night Monkey

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Range

Distributed across Colombia, Ecuador, and Venezuela. Currently classified as Vulnerable on the IUCN Red List, this species faces significant conservation challenges across its range.

cocoa

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.