Much more Chocolate and Better Chocolate Through Genes

better chocolate

Find better chocolate and have a lot more chocolate available  if we understand the genetics of chocolate.

Chocolate is able to grow in some locations. Chocolate provides more or less nutritious flavanols and also offers varying degrees of effectiveness against disease with regards to the genetics within the cacao.

Theobroma cacao has a number of types. We realize that some taste better, some have increased quantities of flavanols, some is just better chocolate. Maybe you have discovered there is a big difference in price for chocolate bars inside stores. And you might often hear that there can be around 30% losses of cacao tree production each year due to unwanted insects and disease.

High Quality Better Chocolate

Individuals have displayed a higher desire for high-quality better chocolate created using good quality cocoa as well as for healthy chocolate, made up of an improved percentage of cocoa and flavonoids, while also being kind to the environment and possessing a fair trade mindset for cocoa production.

Now Nature Genetics just published a finding from the consortium of scientists from around the world associated with a number of Educational institutions (International Cocoa Genome Sequencing Consortium) announcing the genome sequence of Theobroma Cacao (where chocolate comes from). Specifically these researchers have sequenced the Belizian Criollo Theobroma Cacao.

Simply what does that have to do with me and you? Can we get better chocolate?

This could give an answer to naturally develop a more healthy flavanol rich chocolate that is more resistant to different environmental conditions. Meaning we might get more and better chocolate which tastes great and will be less costly.

What’s interesting is that they have already identified two kinds of disease resisitance genes in the Criollo genome.Also eighty four genes for the production of cocoa butter both for the amounts and also the quality. They’ve also found genes which impact producing flavonoids, natural antioxidants, terpenoids, colors and also aromas!

A better chocolate!

Working with these genes in plant breeding programs, they may be able to produce significantly better chocolate. Better chocolate flavor, better chocolate smell and better chocolate for your wellness. Good news for all! Especially for cacao farmers, who on the low end earn a couple of dollars per day. If we are able to enhance the productivity and ease of growing cacao it might be an aid to develop a more sustainable cacao economy. The healthy chocolate we market on this site already uses fair trade small farm cacao, nonetheless this could increase their production so the best chocolate can be created slightly less expensively.

It’ll be some time before these genetic findings will get their way into the market, the good news is we understand that it is only time before we can easily get better chocolate.


{ 5 comments… read them below or add one }

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