Imagine working with cocoa all day, but never knowing the taste of chocolate. Lecturer Kristy Leissle says that’s the case for many farmers in Ghana, the number two producer of cocoa in the world, where high temperatures stymie the market. A new discovery by biologist Mark Guiltinan and his lab could change things, though, making chocolate less fickle and bringing it to millions - or billions - more people.
Cacao Science Symposium at Penn State
"Characterization of a stearoyl-acyl carrier protein desaturase gene family from chocolate tree, Theobroma cacao L" to feature as today's post on our official Facebook page. The post is here -- please consider Sharing: https://www.facebook.com/Frontiersin/photos/p.10153263761388754/10153263761388754/?type=1 @Press Office: We also linked to the Penn State Press Release -- thank you very much for publicizing the study. We've also tweeted about it -- please consider retweeting: https://twitter.com/FrontiersIn/status/591579595863797760
By Jeff Mulhollem April 16, 2015 UNIVERSITY PARK, PA. -- The discovery of a gene involved in determining the melting point of cocoa butter -- a critical attribute of the substance widely used in foods and pharmaceuticals -- will likely lead to new and improved products, according to researchers in Penn State's College of Agricultural Sciences.