DNA decoding could mean better trees for cocoa
Scientists have painstakingly mapped the DNA of human beings, corn, turkeys - and now chocolate.
A group of researchers led by McLean, Va., candy company Mars is nearly done sequencing the genome of the cacao tree, which produces the seeds used to make cocoa. The information will speed up the process for creating a stronger tree that is more resistant to disease and easier to grow for millions of farmers.
And a better tree, they hope, means more chocolate for everyone for years to come.
Rather than keep the delicious secrets to itself, the company behind M&M's and Snickers has decided to share the information with the world.
"The information is so rich and so accurate we felt there was no reason to hold back," said Howard-Yana Shapiro, a Santa-bearded chocolate scientist who is global staff officer of plant science and research at Mars.
The goal of the genome project is not to engineer chocolate genetically. Rather, it's to improve the traditional method of breeding trees, a laborious, trial-and-error process in which researchers try to isolate the sweetest traits and replicate them. That can take as long as 15 years to complete.
With a map of the cacao tree's genetic makeup, scientists could cut that process down to two or three years. For instance, they could extract the DNA of a young tree and see whether it has the right genes for resisting diseases instead of waiting years for the tree to mature.
- The Washington Post
Out East with Doug Geed: Wine harvests, a fish market, baked treats and poinsettias NewsdayTV's Doug Geed visits two wineries and a fish market, and then it's time for holiday cheer, with a visit to a bakery and poinsettia greenhouses.
Out East with Doug Geed: Wine harvests, a fish market, baked treats and poinsettias NewsdayTV's Doug Geed visits two wineries and a fish market, and then it's time for holiday cheer, with a visit to a bakery and poinsettia greenhouses.
