Genetic diversity of fine-flavour Ecuadorian cocoa

01 October 2015 → 30 September 2019
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Plant biology
  • Medical and health sciences
    • Nutrition and dietetics
  • Engineering and technology
    • Biomaterials engineering
    • Biological system engineering
    • Biomaterials engineering
    • Biomechanical engineering
    • Other (bio)medical engineering
    • Environmental engineering and biotechnology
    • Industrial biotechnology
    • Other biotechnology, bio-engineering and biosystem engineering
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
origin chocolate flavour quality genetic diversity Theobroma cacao L. Ecuador
Project description

Ecuador is known for its fine-flavour cocoa varieties such as Nacional but hybrids of less flavour qualities (such as CCN51) are also cultivated. The ultimate goal is to map the genetic diversity of Ecuadorian cocoa through genotype identification and to understand all the factors influencing the chocolate flavour development and the final chocolate quality.