Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of L. Beans.

The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree ( L.).

The genome sequence of the most widely cultivated cacao type and its use to identify candidate genes regulating pod color.

Background: Theobroma cacao L. cultivar Matina 1-6 belongs to the most cultivated cacao type. The availability of its genome sequence and methods for identifying genes responsible for important cacao traits will aid cacao researchers and breeders.