Is a few too many chocolate scoffing, this Christmas? For many of us Silky texture and sweet taste of the rich are almost irresistible. And now, chocolate can be set to become even tastier.
Researchers are extracted DNA fine cocoa, their nature results will be published. Exquisite luxury chocolate used in the manufacture of cocoa and is used only to a fraction of the chocolate production. The Guardian to explain:
Fine chocolate accounts for only 5% of the world's cocoa production, because the trees are susceptible to disease and produce less than the other strains of the cocoa tree yields.
Extract the chocolate genome, researchers can develop a chocolate varieties, which are more productive and hardy (good farmers) or in that look, smell and taste even better than chocolate we currently have (good chocoholics!)
Another group of researchers have also noticed the wild strawberries (woodland Strawberry (Fragaria vesca), nature, genome) the genetic structure. An eye on strawberries, the taste and aroma of delicious current varieties may be even more we can do to remain off the chocolate!
Picture mrsraggle credit:
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