Cacao Science

We have entered into a strategic partnership with the University of El Salvador. Our technology and its Agrotechnological approach means that we have a co dependency on the countries that supply our cacao. In order to develop the therapeutics of the future that will impact Cardiovascular and Cognitive health we must understand:-

The role of germplasma analysis

The importance of micro propagation,

Correct fermentation

A structured analysis of the chemical contents of different species of cacao

The agronomic systems that bring out the best in cacao.

Our vision is to develop powerful botanical extracts. In order to do this we must have insights, tools and applications to engineer plant and cell cultures to enable predictable, robust and sustainable production of high value chemicals ‘on demand’ for multi-million pound markets in the pharmaceutical, food and drink, cosmetic and agricultural sectors.

We will work with Dr Vianney Castaneda Monroy and Amy Moran Rodriguez the researchers at the Center for Research and Development in Health (CENSALUD) at the University of El Salvador. Their work is centered around the scientific activity in the field of Ecohealth in the prevention of vectorized diseases and chronic non-communicable diseases; using as a model the “Bioprospecting of domesticated cocoa in El Salvador and its ecosystem application in health and economic growth”.

Their work in the following areas is critical to realizing the value of cacao for medical applications in the future.

1. Created Value Genetics.

The analysis of Sets of Microsatellites and other molecular markers as a tool to characterize the genetic diversity of Theobroma cacao in El Salvador

Definition of model farm genetics based on modern classification for cocoa (commercial projection).

Search for molecular markers linked to genes of agronomic, sensory and functional interest (QTL)

2. Chemistry Created Value

Characterization of cocoa germplasm with functional value

Polyphenol analysis and antioxidant capacity

Characterization of cocoa butter from different genetic origin

3. Micropropagation

Biotechnology for propagation and conservation of germplasm of high commercial value.

Micropropagation protocolos suitable for Salvadorian Theobroma cacao materials, and differentiation of embryogenic materials.

Adaptation of new cocoa grafting technologies for vegetative propagation.

4. Fermentation in Order to Created Value:

Standardize fermentation methods through microbiology in order to develop flavors and aromas.

Bank of microorganisms related to cocoa fermentation (Yeast, BAL, BAA)

Metagenomic analysis of yeasts isolated from Salvadorian cocoa fermentations.

Starter culture design.

Microorganisms with functional potential to improve the nutraceutical value of pure cacao or chocolate.

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