Taste temptation to increase after scientists crack DNA of chocolate tree

by Steven Mostyn - Dec 27 2010, 06:47

Bad news and good news in equal measure for sweet-toothed chocaholics today after bad, bad, bad scientists announced they have successfully decoded the DNA of chocolate.

According to an international team of researchers led by French organisation CIRAD, it has mapped 28,798 different genes throughout the Theobroma cacao tree (a.k.a. the Criollo), which may help manufacturers produce even more tempting choc delights.

Specifically, some of the isolated genes could well lead to the creation of increased aroma, taste, and natural antioxidants in chocolate and cocoa butter.

The findings could also spawn genetic modifications that provide improved disease protection for the trees, which, in turn, could result in guaranteed high-quality bean harvests.

The Criollo tree, which has carried prized cacao for some 3,000 years and was even used by the Mayans, is renowned as being the source of some of the world’s finest dark chocolate.

By way of balance, a separate study has cracked the DNA of the humble woodland strawberry (Fragaria vesca).

Of course, this means weak-willed chocolate lovers will have a tastier, healthier fruit to dip into their utterly irresistible chocolate fountains while muttering pathetic ‘five a day’ excuses.

Both studies have been published in the latest edition of the journal Nature Genetics.

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