Cocoa Genome Reveals Markers for Better Taste and Higher Yield
June 5, 2013| |
Scientists have discovered the genetic sequence to breed higher yielding and disease tolerant cacao trees that could produce better tasting chocolate. In a collaborative research conducted by Mars, US Department of Agriculture, Indiana University, Hudson-Alpha Institute, and IBM, genetic markers were identified for the most popular green-podded Costa Rican Matina and its Amelondao clones. The Matina is popular for its high yield and pleasant flavor.
The genetic markers are expected to reduce cloning time of cocoa trees to 7-8 years from the traditional 12-18 years. Scientists also anticipate cocoa yields to be 3-3.5 tons per hectare, a 500% increase from regular Matina's yield of around 450 kilograms per hectare. The scientists added that the new cocoa trees would require less pesticides, produce bigger beans, and more resistant to diseases.
For more details, read the news release at http://www.alphagalileo.org/ViewItem.aspx?ItemId=131674&CultureCode=en.
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