A genetically anchored physical framework for Theobroma cacao cv. Matina 1-6

BACKGROUND: The fermented dried seeds of Theobroma cacao (cacao tree) are the main ingredient in chocolate. World cocoa production was estimated to be 3 million tons in 2010 with an annual estimated average growth rate of 2.2%. The cacao bean production industry is currently under threat from a rise...

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Autors principals: Saski, Christopher A, Feltus, Frank A, Staton, Margaret E, Blackmon, Barbara P, Ficklin, Stephen P, Kuhn, David N, Schnell, Raymond J, Shapiro, Howard, Motamayor, Juan Carlos
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2011
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC3173454/
https://ncbi.nlm.nih.gov/pubmed/21846342
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-12-413
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