Abstract
Cacao (<em>Theobroma cacao</em> L.) is an important Neotropical crop originating in South America and dispersed by European explorers, arriving in Madagascar in the late 19<sup>th</sup> century. Although Madagascar is an important producer of cocoa for the premium chocolate market, the varietal composition and genetic diversity in cacao germplasm from Madagascar, especially in traditional cacao farms, remains unknown. A total of 190 cacao accessions, including 40 farmer accessions collected from traditional cacao farms in Madagascar, and 150 accessions representing seven reference cacao populations, were analyzed using Single Nucleotide Polymorphism (SNP) markers. Multivariate analysis and Bayesian stratification resulted in the clustering of the 40 farmer accessions into three groups: Criollo, Amelonado and Trinitario. These three traditional varieties were commonly cultivated in tropical America in the 18<sup>th</sup> century, but most of them have been replaced by improved varieties. The present study demonstrated that Madagascar is distinctive in that all three traditional cacao varieties, Criollo, Amelonado and Trinitario, are still maintained on-farm for cocoa production, as in Mesoamerica and the Caribbean several hundred years ago. Results from the present study are significant in terms of understanding the early dispersal of cacao from tropical America and Asia to Africa, in addition to the well-documented route from Brazil to São Tomé & Príncipe. The results also provide new information for planning future conservation and utilization of cacao germplasm in Madagascar.
Highlights
Cacao (Theobroma cacao L.), a perennial crop native to the South American rainforest, has its center of diversity in the upper Amazon[1−3]
A total of 190 cacao accessions, including 40 farmer accessions collected from traditional cacao farms in Madagascar, and 150 accessions representing seven reference cacao populations, were analyzed using Single Nucleotide Polymorphism (SNP) markers
Results from the present study are significant in terms of understanding the early dispersal of cacao from tropical America and Asia to Africa, in addition to the well-documented route from Brazil to São Tomé & Príncipe
Summary
Cacao (Theobroma cacao L.), a perennial crop native to the South American rainforest, has its center of diversity in the upper Amazon[1−3]. Cacao cultivation started in Mesoamerica as long as 3,000 years ago. Cultivated cacao is traditionally subdivided into Criollo, Forastero and Trinitario[7,8]. Criollo was thought to be the only cacao variety cultivated in Mesoamerica before Europeans arrived[2,9,10]. Forastero cacao encompasses a range of populations from South America[2,11] and the Trinitario group is believed to be hybrids between Criollo and Forastero germplasm from Venezuela[2,7]. Few cultigens are ancient Criollo, this type can still be found in some Mesoamerican rainforests[9,12,13]. Criollo and many Trinitario are renowned for their distinct aroma and flavor, making them preferred raw materials for fine flavored chocolate. The fine flavored farmer varieties are highly valuable for the international premium chocolate market or for future breeding of new cacao varieties with improved quality attributes[14]
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