A recent study of plant-microbe interactions, which focuses on cacao, highlights the crucial role of seed-borne microbial endophytes in protecting plants from abiotic and biotic stresses.
The study, published in Microbial Ecology, was a collaboration between the Max Planck Tandem Group in Holobionts (Universidad Nacional de Colombia) and AGROSAVIA.
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Three new species of Theobroma (the genus to which T. cacao, the source of chocolate, belongs), have been described from South America. This discovery was made during the course of a taxonomic revision of the genus undertaken by Matheus Colli-Silva of the University of Sao Paulo.
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This one-day training workshop, which was funded by Rural Food Skillnet, took place at UCC on the 11th of June. The course provided participants with the fundamentals of chocolate manufacture, from cocoa bean to bar. The workshop focused on cocoa bean processing, chocolate production processes, key ingredients, the main types of chocolate products, and the main factors affecting the quality of the end product, such as tempering. Organized through The Food Industry Training Unit, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science at University College Cork.
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A phylogeny of nearly all species in the tribe Theobromatae has been published in a multi-national collaboration between 13 institutes. This provides a framework for understanding evolutionary processes amongst cacao's wild relatives.
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How have humans influenced the current distribution of Theobroma cacao?
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Theobroma grandiflorum or Cupuassu is prized for its nutritious fruits and seeds. A study by a group of Brazilian researchers, presents the complete genome sequence of cupuassu. This permits understanding of its development, unique traits, and genetic relationship to T. cacao and other related species.
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A study on the domestication of a species related to cacao has been published in Nature Communications Earth and Environment. Instead of being used to produce chocolate the fruit pulp of this species, Theobroma grandiflorum, is used to produce fruit juice and flavouring.
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