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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Cacao & Genetic Mapping

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

Cacao & Genetic Mapping

A really interesting discovery has been made about the genetics of cacao this last year.

It has been thought for many years that there were only 3 types of cacao. Cacao is the tropical fruit that chocolate is made from. The 3 main types have been called Forastero, Criollo and Trinitario. Each of these types have distinct flavors and properties and there are sub groups to each of the 3 types distinct to specific growing regions (i.e. Forastero Brazil Manaus Variety).

The genetic mapping discovery this last year has proven there are actually 10 very distinct types of cacao - basically 7 more then the originally named 3 of Forastero, Criollo and Trinitario. This means that many of the long standing thoughts and perceptions of cacao, the categorization and how it developed in the wild is going to be re-thought.

The other interesting discovery from the genetic mapping is that the original cacao trees must have first grown in Central America (probably Honduras), Ecuador and Venezuela.