Genome hints at markers for higher-producing, better-tasting chocolate
Sunday, June 2, 2013 - 19:00
in Biology & Nature
The freshly sequenced genome of the most commonly cultivated cacao plant in the world is revealed in the open access journal Genome Biology this week. Researchers have utilised high quality DNA sequences to demonstrate the usefulness and quality of the sequence to identify genetic markers that can lead to higher yielding cocoa plants that still produce better tasting cocoa.