If DNA sequencing never held much relevance for you, consider the benefits likely to flow from the recent sequencing and assembly of the chocolate tree genome. The Theobroma cacao plant is generally regarded as producing the world’s finest chocolate, but is particularly vulnerable to disease and not particularly productive, and is hence shunned by risk averse growers. It is hoped the research will not only lead to hardier trees by altering the genes, but will also enable the percentages of cocoa butter, flavonoids, antioxidants, terpenoids and hormones to be regulated. The end result is likely to be smoother, more flavorsome, better smelling and even healthier chocolate. Now that’s progress!
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