Cocoa bean3/7/2023 ![]() It has to be taken into account that cocoa contains many other potentially active substances, e.g., theobromine or magnesium, which may be responsible for a significant part of the benefits. The exact content of polyphenols, especially flavanols, and most importantly, the flavanol plasma concentrations achieved would be important. In view of the limited data, future studies should provide detailed information about the chocolate product used. Efforts should be made to decrease bitterness of cocoa by genetic manipulations or by other methods, so that use of milk, saturated fat, and sugar can be avoided from cocoa-based dishes. Since, protective effects of cocoa are due to the flavanol contents-catechin and epicatechin-these antioxidants need to be enhanced in the cocoa seeds by plant breeding and genetic modification. Viliam Mojto, in The Role of Functional Food Security in Global Health, 2019 19.18 Agricultural PolicyĬocoa farming should be encouraged in all the developing and developed countries. Functional genomics research associated with genetics (molecular markers, maps and QTLs) will help to select new cacao varieties with agronomic characteristics demanded by farmers.Īnna Gvozdjakova. Various others tools such as cacao in vitro culture, plant transformation or bioinformatics were developed to attend the necessity of cacao studies. drought), and expression studies related to cacao quality flavour. ![]() During the last 10 years various functional genomics and some proteomic projects have been initiated, including expressed sequence tag and BAC libraries construction, cacao genome sequencing, expression studies of cacao tissues challenged with the main pathogens ( Moniliophthora perniciosa, Phytophthora spp.) or subjected to other stress conditions (e.g. To achieve this goal, the use of functional genomics can be a key step to speed the development of such cultivars. The primary challenge is to develop improved cacao tree cultivars with durable and sustainable resistance to these diseases that at the same time have high bean quality for chocolate production. ![]() Unfortunately, destructive and newly encountered diseases have frequently been the major factors that limit cacao production in nearly all producing countries. It is cultivated primarily to provide cacao liquor, butter, and powder for the chocolate industry, essentially due to its flavour properties. Claire Lanaud, in Advances in Botanical Research, 2010 AbstractĬacao ( Theobroma cacao L.) is one of the main tropical crops worldwide.
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