cacao genetics

Cacao genetics refers to the study of the genetic makeup of cacao trees, which produce cocoa beans used for chocolate. There are three main types of cacao: Criollo, Forastero, and Trinitario, each with unique flavors and resilience to disease. Genetic diversity in cacao influences its quality, taste, and yield. Breeders use this genetic information to develop new varieties that can withstand climate change and pests while improving flavor. Understanding cacao genetics helps ensure sustainable chocolate production and preserves the rich heritage of cacao cultivation worldwide.