An article published in the journal “PLoS ONE” reports the discovery of four previously unknown cacao lineages in Peru. A team of researchers conducted an analysis of 390 cacao trees representing traditional Amazonian varieties, and the results led to the discovery of the previously unknown lineages. This also provides a better understanding of the genetic characteristics of cacao in different regions. Two of the lineages discovered through this study also offer new potential for achieving improved flavor in chocolate.
The cacao tree (Theobroma cacao) represents considerable economic value thanks to the enormous chocolate market. In Peru, it’s a vital resource for over 80,000 farming families. However, studies on this tree species have only recently become truly scientific.
For years, information on cacao lineages was based on research indicating the existence of 10 groups based on their genetic similarities. More recent research, however, has provided different indications, and new answers have emerged from this genetic study based on 390 wild and semi-wild trees grown on farms in various regions of Peru.
Based on the examination of 192 nucleotide polymorphism markers in cacao DNA, the researchers discovered four additional previously unknown genetic groups, adding to the ten previously considered. Some of the trees examined exhibit mixed characteristics of various groups. For example, the variety cataloged as CCN 51 includes characteristics of four groups. This variety is cultivated for its high yield and disease resistance and merited a specific study, published in January 2022 in the journal “PeerJ.”
The new cacao genetic lines were named Chuncho 1, Awajun, Porcelana, and Chuncho 2. This study also allowed the researchers to reconstruct the genetic links between different groups. There’s also practical interest in identifying varieties that offer the best flavor, but also the best chance of disease resistance and survival in situations of water scarcity or rising temperatures. Climate change can favor certain parasitic fungi, and this makes it crucial to find remedies.
In recent years, the selling price of cocoa has fluctuated significantly, while the price of chocolate and other cocoa-containing products has a rising trend. Geopolitical factors, including the recent disputes over USA tariffs on imported products and the different seasonal cycles of the main African producers, Ivory Coast and Ghana, compared to their South American counterparts, have various types of impact. These factors add to other changes in the cocoa supply chain, and studies like this could have a long-term impact.
The results of this study offer new information useful for the preservation of cocoa cultivation through the prospect of diversification and new hybridizations to make trees more resistant to disease and climate change. Potential improvements in the flavor of the resulting chocolate provide further incentive for research of this kind. The market is complex, and innovations that promote economic sustainability for indigenous farmers in growing areas can help stabilize it.
