There is enthusiasm for sustainable cocoa production.
Scientists have discovered three new species of cacao trees in South American rainforests. These include Theobroma, Theobroma cacao, and Theobroma Schultesii. The three new species are closely related to Theobroma cacao, which is the main cacao used for chocolate production. They belong to the Herrania plant family.
The study was led by Dr James Richardson, a research fellow at University College Cork's School of Biological, Earth and Environmental Sciences and the Environmental Research Institute. The research team. He noted that this breakthrough expands genetic resources to create cocoa plants that are tolerant to drought and disease.
Cocoa: A critical moment
The discovery of these new species will revolutionize our understanding of plant biodiversity, and open up new production opportunities. Climate change threatens cocoa production and it is important to protect farmers' livelihoods and the supply chain.
The cocoa industry faces many challenges, such as prolonged droughts.
Agricultural campaigns disrupted This instability has even led to an increase in the cost of raw materials. The instability of the market has led toPanic buying products. Cocoa prices hit a record high of $12,261 per tonne in April. The industry's response to this was toinnovate With startupsexploring alternative ingredients Major brands are expanding their confectionery ranges. Finding new varieties of cocoa
Researchers identified three new cocoa species by analyzing samples collected from South American rainforests and comparing them with data obtained from botanical institutions around the world.
Theobroma cacao, native to Central and South America, has unique botanical qualities, such as varied flavors and pest resistance. Cauliflower is a plant phenomenon where flowers grow directly on its branches and trunk. Pods form and fill with seeds.
This discovery will likely encourage collaboration between institutions, brands and manufacturers to ensure the future of chocolate making in a context of environmental change.
Field2 (1)
Matheus Coli-Silva, a member of the team at the Royal Botanic Gardens Kew in the UK, said he made the discovery while examining specimens held in herbaria around the world. The research was part of his doctoral thesis at the University of Sao Paulo in collaboration with institutions in Ireland, Colombia and the United States.
He said the discovery was only possible thanks to the field work and preservation of botanical research by botanists, as well as funding.
Scientists hope to sequence the genomes of T nervosum and T schultesii to find genetic markers that will allow them to improve desirable traits such as drought resistance or disease tolerance.
Enjoy new flavors
Colli-Silva says that while traditional chocolate is primarily made from Theobroma cacao, there are more than 30 species that have similar fruits and seeds. These could be used to create new chocolates. These species, while not necessarily successful, could provide new products and flavors to the industry.
He said expanding research, discovering new things and creating hybrid varieties would lead to more climate-resilient cocoa. This could ensure a stable future for cocoa farming.
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