Threats to the genetic diversity of chocolate

Threats to the genetic diversity of chocolate

Imagine a world without chocolate bars, M&Ms, truffles, or chocolate syrup.  A recent article published in the NY Times, delves into the possibility of a chocolate-less world.   Genetic diversity among cultivated cacao is lacking, making the plants susceptible to environmental damage or disease.  Dr. Philips Mora, has spear headed the effort to preserve 1,235  genetically divers types of cacao. The Cacao Genetic Improvement Program at C.A.T.I.E. may avert a chocolate crisis. C.A.T.I.E. hybrids are more resistant to disease and infestation and can ensure a better quality of life for cacao farmers. These hybrids must also taste well in order to be marketed.  You can find chocolate bars made from six hybrids at Dandelion Chocolate based in San Francisco. Dr. Mora’s goal of this project is to diversify the varieties of cacao grown worldwide.

Read more: https://www.nytimes.com/2017/09/25/science/cacao-fungus-chocolate.html?emc=edit_tnt_20170925&nlid=58890106&tntemail0=y