Scientists from the University of California, USA, led by the director of the plant genomics department, Mayo-Je Cho, presented a method of “editing” the DNA structure of cocoa beans, which will help to adapt the chocolate tree to global warming. This is written by The Business Insider.
The technology, which is called CRISPR, is expected to make cocoa resistant to a drier and hotter climate, and increase plant yields. Now the specialists actively cooperate with the confectionery manufacturers who sponsor the development.
The publication notes that currently more than half of the world’s harvest of cocoa beans is in two countries in West Africa – Cote d’Ivoire and Ghana. Cocoa grows only in areas near the equator, lying between 20 degrees north and south latitude. In this case, the tree needs constant warm weather and a stable high humidity.
However, according to forecasts, climate change, which will lead to a decrease in precipitation in the region, will almost destroy the plantations by 2050.
In this regard, for several years now scientists have been working on the creation of more hardy types of chocolate trees.
