Cacao (Theobroma Cacao L.), Morphological and genetic characterization for genetic improvement.

Abstract

Cocoa is a plant of economic importance for tropical countries, including Cuba. Its main product, chocolate, has high international demand, which requires the development of scientific research on the plant and its cultivation. Knowing its evolution in close relationship with man, general characteristics and classification allows to have a broader knowledge of the species. Furthermore, in current times, with a revolution in genetics where genome sequencing and the practical application of this information in crops are increasingly common, it is crucial to expand traditional cocoa studies based on the morphological characteristics of the plant with the application of the most recent knowledge of molecular markers. Recent research allowed a classification much closer to the genetic characteristics of cocoa, more comprehensive and precise than that traditionally used. This new classification and the integration of morphological and molecular studies will allow the use of marker-assisted selection that will help reduce the time and high costs involved in genetic improvement and make a more efficient use of the plant genetic resources of this plant.