Further understanding of cacao's early history and genetic diversity may help enhance existing sustainability patterns used in the modern chocolate industry.
Researchers found that cacao tree is way older than previously thought, signifying a rich evolution, which could pave the way for more chocolate flavors. Specifically, experts found that Theobroma cacao tree where the pods used were from, has evolved for about 10 million years.
Experts used to think that the massive variations of cacao trees are all genetically the same – or so they thought. In the new study, the authors estimated that cacao diverged from its ancestors during the Miocene epoch. According to a report from the University of California's Museum of Paleontology, the Miocene is a period wherein 95 percent of modern plants existed and did not go extinct.
Now, what is the implication of cacao plant's rich evolution of the modern chocolate industry?
Genetic diversity within a cacao tree most probably occurred through time, resulting in the generation of additional species not fully understood by experts at present.
Such species may be bred into current cultivated strains to enhance and make it highly resistant to disease, thus improving the chocolate sector.
Ultimately, the diverse properties of cacao could be used to create new chocolate flavors.
Before a person's favorite chocolate bar is developed into the enticing sweet treat, the cacao must undergo multiple procedures such as fermenting, roasting, drying and grinding among others. By knowing valuable information about cacao's genetic diversity, the techniques in cacao-growing and chocolate-making may be further improved.
"By understanding the diversification processes of chocolate and its relatives we can contribute to the development of the industry and demonstrate that this truly is the Age of Chocolate," said study co-author Dr. Santiago Madrinan from the University of the Andes, Colombia.
The study was published in the Frontiers of Ecology and Evolution on Tuesday, Nov. 10.
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