Input (grade 12): The white pulp of the cupuaçu is uniquely fragrant, and it contains theacrine (1,3,7,9-tetramethyluric acid) instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao.
Output (grade 7): The white pulp of the cupuaçu is uniquely fragrant. It contains theacrine (1,3,7,9-tetramethyluric acid) instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao.