• Good news for chocolate lovers: a scientific discovery could pave the way for the development of more climate-resistant cocoa trees, which could ensure the continued production of cocoa products.
A team of scientists, led by Dr. James Richardson from University College Cork School of Biological, Earth & Environmental Sciences and the Environmental Research Institute, discovered three new cacao species – Theobroma globosum, T nervosum and T schultesii – in the rainforests of South America. They are part of the Herrania plant family, closely related to Theobroma cacao, the main species of cocoa tree used in chocolate production.
These new cacao species could revolutionize the understanding of plant biodiversity and offer new possibilities for chocolate production. As climate change threatens cocoa crops, there is a growing need to protect farmers' livelihoods and the supply chain.
The cocoa industry is currently facing significant challenges, including prolonged droughts, disruption of the harvest season and rising raw material costs. This instability sparked panic among consumers as cocoa prices soared to unprecedented levels. The answer to the problem has been innovation, with startups exploring alternative ingredients and major brands expanding into other product categories.
New varieties of cocoa trees
The researchers identified the three new cacao species by analyzing samples from South American rainforests, comparing data from botanical institutions around the world.
Native to the tropical regions of Central and South America, Theobroma cacao possesses distinct botanical properties, including diverse flavors and resistance to pests. The flowers of the plant bloom directly from its trunk and branches, a phenomenon known as cauliflower, where the pods develop and fill with seeds.
The discovery is likely to encourage research efforts and collaboration between institutions, manufacturers and brands to ensure the future of chocolate production in the context of environmental change.
Scientists now hope to sequence the genomes of T globosum, T nervosum and T schultesii to identify genetic markers for desirable traits such as drought resistance and disease tolerance.
While the traditional chocolate industry predominantly depends on Theobroma cacao, researchers say there are more than 30 other species with comparable fruits and seeds that could be explored to create new forms of chocolate. Although market success is not guaranteed, these species could provide a source of new flavors and products for the industry to consider and possibly test.
Expanding research, making new discoveries and developing hybrid varieties could lead to more climate-resilient cocoa, securing the future of cocoa production.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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