DNA discovery could make chocolate even more irresistible

CHOCOLATE may soon be about to get even more irresistible thanks to new research.

Scientists have pieced together the genetic code of the cacao tree, from which the “food of the gods” is obtained.

They believe the DNA sequence will lead to chocolate that is healthier, more sustainable, and more delicious.

The researchers worked with a variety of cacao called Criollo that produces the world’s best chocolate. It was domesticated by the Maya people of Central America 3,000 years ago, but is seldom grown in its pure form today. Cacao farmers now prefer hybrid trees that yield poorer chocolate but are more resistant to disease.

Currently, production of fine cocoa — the raw ingredient of chocolate made from cacao beans — makes up less than 5% of the world total.

But the new genome, or genetic code blueprint, could see a return to the supreme quality chocolate enjoyed by the Maya.

Scientists hope the information will be used to develop high quality, disease-resistant strains.

Dr Siela Maximova, a member of the team from Pennsylvania State University in the US, said: “Our analysis of the Criollo genome has uncovered the genetic basis of pathways leading to the most important quality traits of chocolate — oil, flavonoid and terpene biosynthesis.

“It has also led to the discovery of hundreds of genes potentially involved in pathogen resistance, all of which can be used to accelerate the develop-ment of elite varieties of cacao in the future.”

The research was published yesterday in the journal Nature Genetics.

Enhancing flavonoid antioxidants in chocolate could improve the confectionery’s health-giving effects, the scientists believe.

There is evidence that eating moderate amounts of dark chocolate is good for the heart. It also hoped the research will increase the sustainability of cacao crops and benefit farmers. Most cacao growers earn only about €1.53 a day, but producers of fine varieties can expect more.

Cacao trees are seen as an environmentally beneficial crop because they grow best in shade, encouraging the conservation of forests.