Cocoa cultivation, directed breeding and polyphenolics

Abstract

Seeds of Theobroma cacao are worldwide in use for production of cocoa butter and confectionary products. The production of raw cocoa from fresh seeds is based on a complex fermentation process, which leads to the aroma precursors. This process enhances the amount of peptides and free amino acids in the seeds, but it also reduces the amount of phenolic compounds, especially the proanthocyanidins. These antioxidative compounds are mostly composed of catechin and epicatechin monomers and oligomers up to decamers. The fermentation has to take into account that both factors, production of aroma precursors as well as maintenance of health-supporting phenolic factors, are guaranteed. The worldwide rising consumption of high-quality cocoa leads to strong international efforts to develop elite clones of trees with high field performance in resilience, quality, and yield.