Genetic Improvement in Cocoa

Monteiro, Wilson Reis; Lopes, Uilson Vanderlei; Clément, Didier

doi:10.1007/978-0-387-71201-7_16

Cited by 16 publications

(6 citation statements)

References 34 publications

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“…Cacao seeds were introduced into Bahia, Brazil in the middle of the eighteenth century, and the descendants of these initial introductions were used to establish nearly all of the commercial cacao farms in Bahia as well as farms in several African countries [ 10 ]. The success of these plants in cacao production is reflected in the status of Brazil, Ghana and Nigeria, which are among largest cacao producing countries worldwide [ 16 ].…”

Section: Discussionmentioning

confidence: 99%

“…Bahian cacao is historically important because it represents the first cacao plants to be cultivated on a large scale in Brazil. Furthermore, to satisfy the growing demand for chocolate drinks in Europe, Bahian Amelonado cacao was first transported in 1822 to African islands, including Príncipe and later São Tomé and Fernando Pó, where it was distributed to several African countries and eventually reached South Asia and Oceania [ 8 , 10 ]. Because of the importance of these plants, African countries became the main cacao producers worldwide, and the cacao plants were known as West African Amelonado [ 8 ].…”

Section: Discussionmentioning

confidence: 99%

“…In the 1930s and 1940s, the first selective breeding of Bahian varieties was performed in farmers’ fields in Bahia to obtain more productive clones, and it resulted in the SIC and SIAL series (Cacao Institute Selection and East Agronomic Institute Selection, respectively) in Bahia and EEG (Selection of the Goitacazes Experimental Station) clones in Espírito Santo [ 10 ]. These clones are considered representative of the genetic material that was introduced and disseminated throughout the Bahian cacao plantations [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

et al. 2015

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Bahia is the most important cacao-producing state in Brazil, which is currently the sixth-largest country worldwide to produce cacao seeds. In the eighteenth century, the Comum, Pará and Maranhão varieties of cacao were introduced into southern Bahia, and their descendants, which are called ‘Bahian cacao’ or local Bahian varieties, have been cultivated for over 200 years. Comum plants have been used to start plantations in African countries and extended as far as countries in South Asia and Oceania. In Brazil, two sets of clones selected from Bahian varieties and their mutants, the Agronomic Institute of East (SIAL) and Bahian Cacao Institute (SIC) series, represent the diversity of Bahian cacao in germplasm banks. Because the genetic diversity of Bahian varieties, which is essential for breeding programs, remains unknown, the objective of this work was to assess the genetic structure and diversity of local Bahian varieties collected from farms and germplasm banks. To this end, 30 simple sequence repeat (SSR) markers were used to genotype 279 cacao plants from germplasm and local farms. The results facilitated the identification of 219 cacao plants of Bahian origin, and 51 of these were SIAL or SIC clones. Bahian cacao showed low genetic diversity. It could be verified that SIC and SIAL clones do not represent the true diversity of Bahian cacao, with the greatest amount of diversity found in cacao trees on the farms. Thus, a core collection to aid in prioritizing the plants to be sampled for Bahian cacao diversity is suggested. These results provide information that can be used to conserve Bahian cacao plants and applied in breeding programs to obtain more productive Bahian cacao with superior quality and tolerance to major diseases in tropical cacao plantations worldwide.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

et al. 2015

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“…[11] To date, more than a hundred different volatile compounds have been identified on the basis of fermentation, drying processes, and harvest maturity. [12][13][14][15][16][17][18][19] Cocoa bean fermentation and drying contribute to developing cocoa-chocolate flavors by increasing levels of amino acids and sugars. [4] The levels of cocoa volatile compounds formed during roasting are shown to vary directly with bean fermentation time.…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China

Qin

Lai

Tan

et al. 2017

International Journal of Food Properties

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The volatile composition of cocoa from 16 accessions covering three different morphogenetic groups, namely, Criollo, Forastero, and Trinitario, was investigated. Fifty-three compounds were profiled using HS-SPME-GC-MS, and the number of volatiles per accession was found to be significantly associated with the morphogenetic groups. Volatile assemblages differed significantly among Criollo, Forastero, and Trinitario groups (ANOSIM, R = 0.715, p = 0.001). The differences in the volatile compounds of the three morphogenetic groups were essentially quantitative, and only a few compounds were found exclusively specific to a certain group, mainly in Trinitario. Moreover, the volatile compounds differed from these morphogenetic groups, which revealed complex interactions between them, including participation in the same biosynthetic pathways. Principal component analysis revealed that Trinitario cocoa had high contents of furfuryl alcohol, 3-carene, 2-pentanol, 1-pentanol, 2,3-butanediol, 2-heptanol, and benzyl acetate. Criollo cocoa contained high amounts of α-limonene, β-caryophyllene, β-myrcene, α-phellandrene, β-linalool, and acetic acid. Forastero cocoa also exhibited high contents of 3-methylbutanoic acid, 2-(2-butoxyethoxy) ethanol, anethole, and 2,4-pentanediol. However, the volatile compound pattern detected in Forastero cocoa was inconsistent. Volatile profiling of cocoa by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications. ARTICLE HISTORY

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“…Los marcadores moleculares aplicados en T. cacao se han enfocado a reducir la redundancia y datos mal etiquetados en bancos de germoplasma, evaluar la diversidad genética de colecciones ex situ en bancos de germoplasma y en plantaciones productivas, obtener información genealógica y la generación de mapas de ligamiento para la obtención de loci de caracteres cuantitativos (QTLs por sus siglas en inglés) (Monteiro et al, 2009). El polimorfismo amplificado de secuencias relacionadas (SRAP), basado en la amplificación de marcos de lectura abiertos (ORFs) podría apoyar a los programas de mejoramiento genético para la diferenciación de materiales que sobresalen por su resistencia a enfermedades y por su buena calidad de grano.…”

Section: Introductionunclassified

PCR-SRAP/ITAP PARA LA CARACTERIZACIÓN MOLECULAR DEL GÉNERO Theobroma

et al. 2021

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El mejoramiento genético del cacao (Theobroma cacao L.) puede apoyarse con técnicas moleculares de bajo costo y altamente informativas. En este estudio se utilizaron iniciadores para la detección de polimorfismos amplificados de secuencias relacionadas (SRAP) y polimorfismos amplificados relacionado a intrones (ITAP) para la caracterización molecular del género Theobroma. Los genotipos Carmelo, Lagarto, PMCT 58, CATIE R1 y CATIE R6 se evaluaron a través de ADN genómico mediante 43 combinaciones de pares de iniciadores tipo SRAP y 55 combinaciones de pares de iniciadores tipo ITAP mediante PCR. Una vez seleccionados los iniciadores SRAP e ITAP altamente polimórficos, se verificó su utilidad para distinguir entre genotipos de cacao Criollo, Trinitario, Forastero y especies relacionadas al género Theobroma. Para analizar el polimorfismo, las bandas SRAP e ITAP de igual tamaño y movilidad generadas por la misma combinación para los genotipos evaluados se consideraron como idénticas para ese locus. Se generó una matriz binaria con el registro de ausencia (0) o presencia (1) de bandas para cada locus. Con la matriz se calculó la similitud genética de Jaccard. Con los valores de similitud se generó un dendrograma mediante el procedimiento de promedios de grupos no ponderados (UPGMA). Se calculó el contenido de información polimórfica (PIC) y poder de resolución (RP) por combinación de iniciadores. Con la técnica SRAP se generaron 312 bandas, y se encontró un polimorfismo promedio de 44 %, un PIC de 0.17 y un RP de 1.92 en promedio. Con la técnica ITAP se generaron 931 bandas, así como un polimorfismo promedio de 69 %, un PIC de 0.27 y un RP de 7.5. El análisis individual generado por cada combinación de iniciadores permitió seleccionar 10 pares de iniciadores para SRAP y 11 para ITAP. Los datos generados por las combinaciones Me1/Em7, Me6/Em3 y Me6/Em7 de SRAP en interacción con las combinaciones Itpr3/Em10 e Itpr4/Em3 de ITAP mostraron mayor capacidad para distinguir entre tipos genéticos de cacao y especies relacionadas al género Theobroma.

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Genetic Improvement in Cocoa

Cited by 16 publications

References 34 publications

Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

Genetic Structure and Molecular Diversity of Cacao Plants Established as Local Varieties for More than Two Centuries: The Genetic History of Cacao Plantations in Bahia, Brazil

Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China

PCR-SRAP/ITAP PARA LA CARACTERIZACIÓN MOLECULAR DEL GÉNERO Theobroma

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