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.

At the Sustainable Perennial Crops Laboratory in Beltsville, Maryland, technician Stephen Pinney and visiting scientist Kun Ji prepare cacao leaf samples for DNA fingerprinting.
At the Sustainable Perennial Crops Laboratory in Beltsville, Maryland, technician Stephen Pinney and visiting scientist Kun Ji prepare cacao leaf samples for DNA fingerprinting.
courtesy Peggy Greb/ARS