Cacao genome sequenced for tastier chocolate

Sequencing the genome of the most popular cacao plant in the world could lead to higher-yield plants and better-tasting chocolate.

The project, published in open access journal Genome Biology, was led by Juan C Motamayor who works for food company Mars Inc in the field of cacao sustainability and genome sequencing in order to improve the value of cacao crops.

By sequencing the genome of the Costa Rican Matina plant then comparing it with other varieties the research team was able to isolate the gene involved in pod colour variation. Further examination of that gene showed a single letter chance which affected the colour of the pod.

The team has since been seeking to identify further genetic markers associated with higher quality and better taste.

Analysing seedlings for particular genetic markers would mean that unsuitable or substandard crops could be picked out before farmers spend time and resources cultivating them, thus increasing the value of their produce.

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Cacao genome sequenced for tastier chocolate