Evaluation of selected cocoa (Theobroma cacao L.) hybrids bred for quality

Abstract

Cocoa (Theobroma cacao L.) is an important beverage crop belonging to the family Malvaceae. The most important economic part of cocoa is the optimally fermented and dried beans, which is the only source of chocolate flavour. Consumers have shown an increased interest for high quality dark chocolate containing a higher percentage of cocoa. Therefore, the quality of cocoa beans has a great importance while considering the market value. The genetic makeup of an individual cocoa genotype influences flavour, quality and intensity of chocolate.Cocoa is mainly classified into three types, namely Criollo, Forastero and Trinitario. The Criollo types provide fine flavour chocolate.