Category Archives: Chocolate
Pictured here is a generic visual comparing the amounts within a two-ingredient craft chocolate vs. a possible composition you would find in generic “premium” chocolate.
Bron: Foodensity op Instagram:
sinds maart 2017 te koop in onze winkel
Bron: Ruket – Cocoa Runners
Traditionally, two main genetic groups, Criollo and Forastero, have been defined within cacao based on morphological traits and geographical origins. A third group, Trinitario, has been recognized and consists of Criollo × Forastero hybrids. In parallel, botanists described two subspecies: cacao and sphaeorocarpum, corresponding to Criollo and Forastero, which, according to some authors, evolved in Central and South America, respectively. For other authors, Criollo and Trinitario should be considered as traditional cultivars rather than genetic groups. Two other traditional cultivars have been described: Nacional and Amelonado.
However, using morphological data from the International Cocoa Germplasm Database (ICGD), it was estimated that misidentification of trees varies from 15 to 44% in germplasm collections. The Amazon basin contains some of the most biologically diverse tree communities ever encountered; tree species richness may attain three hundred species in one-hectare plots.
The results presented by Motamayor et al. in 2008, published as “Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)” led to propose a new classification of cacao germplasm into 10 major clusters, or groups: Marañon, Curaray, Criollo, Iquitos, Nanay, Contamana, Amelonado, Puru´s, Nacional and Guiana. This new classification reflects more accurately the genetic diversity now available for breeders, rather than the traditional classification as Criollo, Forastero or Trinitario, as it maintains the terms used to identify the traditional cultivars Amelonado, Criollo and Nacional, but separates highly differentiated populations within what was previously classified as the Forastero genetic group.