EurekAlert!

The cacao tree species (Theobroma cacao L.), from which we get chocolate, is likely about 7.5 million years old, with chloroplast genomes indicating that the current known ...

Funding: This study was supported by the Programa Nacional de Investigación Científica y Estudios Avanzados (PROCIENCIA) funded by the Project through the Contract N° 026-2016-FONDECYT “Círculo de ...
JSTOR Daily

Biochemical and Physiological Aspects of Leaf Development in Cocoa (Theobroma cacao). III. Changes in Soluble Sugar Content and Sucrose Synthesizing Capacity

A quantitative study is made of the changes in the soluble sugar content of developing cocoa leaves. Fructose, glucose, inositol and sucrose were the major sugars present. The possibility that ...
The Takeout on MSN

Cacao Fruit: What Does It Taste Like And How Do We Get Chocolate From It?

You may think you know all there is about chocolate, but cacao beans are only part of the story. With a rich history, cacao ...
Forbes

What Chocolate Secrets Lie In The Genes Of Ecuador’s Cocoa Crops?

In Ecuador, researchers are conserving the genetic legacy of cocoa (Theobroma cacao), the raw material of chocolate. Cesar Guillermo Tapia Bastidas, head of Ecuador's national department of ...
BGR

Researchers Found A Way To Reinvent Chocolate And Make It Healthier

Healthier chocolate might sound a bit ironic. After all, chocolate is normally made by adding loads of refined sugar to components from the cacao plant. While dark chocolate has less refined sugar, it ...
TreeHugger

Is Cocoa a Sustainable Beauty Ingredient?

Cocoa is a swoon-inducing favorite confection, but there are a number of concerns regarding the production of the popular ingredient that are far from sweet. Outside of the food industry, cocoa’s raw ...