Chocoholics beware: research will put Mayan 'food of the gods' in every selection box

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.

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The researchers worked with a variety of cacao called criollo, which 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.

At present, production of fine cocoa - the raw ingredient of chocolate made from cacao beans - makes up less than 5 per cent 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 United States, 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 development of elite varieties of cacao in the future."

The research is published in the journal Nature Genetics.

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