New Cacao Flavors Found

Scientists from the USDA and Peruvian collaborators collected new cacao plants during a 2008/2009 trip to Peru that promise great new flavors for the chocolate industry.

Using a sterile technique, ARS scientist Gary Samuels extracts a sample of living plant tissue from a wild cacao tree on the bank of Rio Maranon in Peru.
Using a sterile technique, ARS scientist Gary Samuels extracts a sample of living plant tissue from a wild cacao tree on the bank of Rio Maranon in Peru. Fungi in the sample could prove useful as a biological control agent of important cacao pathogens.
courtesy ARS