Picture this: It's Valentine's Day, and you head out to buy some pralines. Except you can't find any. No matter which store you visit, gummy bears and hard candy have taken the place on the shelves where the chocolate hearts ...
Ecology
Feb 15, 2018
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79
This month's column will continue the theme of "How Is It Processed?" The column will focus on dark chocolate. The botanical name for the cacao tree is Theobroma cacao, which literally means "food of the Gods." Dark chocolate ...
Other
Apr 28, 2016
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13
Chocolate, produced from seeds of the cacao tree Theobroma cacao, is one of the most popular flavors in the world, with sales around 100$ billion dollars per year. Yet, as worldwide demand increases, there are fears the industry ...
Evolution
Nov 10, 2015
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77
A rapidly spreading virus threatens the health of the cacao tree and the dried seeds from which chocolate is made, jeopardizing the global supply of the world's most popular treat.
Molecular & Computational biology
Apr 23, 2024
0
123
Halloween is about monsters, ghouls and most of all, goodies. Kids might be more concerned about the quantity of treats that drop into their plastic pumpkin baskets than their quality -- but for chocolate, new research promises ...
Biotechnology
Oct 28, 2010
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2
Chocolate-producing cacao trees that are resistant to a major pathogen were identified by an international team of plant geneticists. The findings point the way for plant breeders to develop trees that are tolerant of the ...
Plants & Animals
Dec 6, 2019
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123
The production of high quality chocolate, and the farmers who grow it, will benefit from the recent sequencing and assembly of the chocolate tree genome, according to an international team led by Claire Lanaud of CIRAD, France, ...
Biotechnology
Dec 26, 2010
16
2
As Halloween revelers prepare to feast on chocolate, a new study from an international team of researchers, including the University of British Columbia, is pushing back the origins of the delicious sweet treat.
Archaeology
Oct 29, 2018
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243
The finding of relatively high levels of the antimicrobial compound clovamide in the leaves of a disease-resistant strain of cacao has significant implications for breeding trees that can tolerate black pod rot, according ...
Plants & Animals
Dec 23, 2020
1
43
Humans have put yeast to work for thousands of years to make bread, beer, and wine. Wild strains of yeast are also found in the natural fermentations that are essential for chocolate and coffee production. But, as new genetic ...
Biotechnology
Mar 24, 2016
0
20
