Been taunting some chocolates too this Christmas? For many of us, silky texture and sweet taste of rich are almost irresistible. And now, chocolate can be set to become even more tasty…

Scientists have decoded the DNA of fine cocoa, publish their results in the nature. Fine cocoa is used in the manufacture of luxury chocolates and is used only for a fraction of the production of chocolate. The Guardian says:

Fine cocoa represents only 5% of world cocoa production because the trees are susceptible to disease and produce with lower yields than other strains of the cocoa tree.

With scientific genome decoded, chocolate will be able to develop varieties of chocolate are more productive and resistant (good for farmers), or those who like to taste even better than chocolate scent we currently have (good for the gluttons!)

Another group of scientists have also discovered the genetic structure of wild strawberry (genome of Strawberry (Fragaria vesca), wood in the nature). From the perspective of strawberries that even more delicious than existing varieties, taste and odour may we stay away from chocolate!

Image credit: mrsraggle

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