1.0Forests, Trees and Agroforestryhttps://www.foreststreesagroforestry.orgrich600338<blockquote class="wp-embedded-content" data-secret="7JHg2cS8rY"><a href="https://www.foreststreesagroforestry.org/large-genetic-diversity-for-fine-flavor-traits-unveiled-in-cacao-theobroma-cacao-l-with-special-attention-to-the-native-chuncho-variety-in-cusco-peru/">Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.foreststreesagroforestry.org/large-genetic-diversity-for-fine-flavor-traits-unveiled-in-cacao-theobroma-cacao-l-with-special-attention-to-the-native-chuncho-variety-in-cusco-peru/embed/#?secret=7JHg2cS8rY" width="600" height="338" title="“Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru” — Forests, Trees and Agroforestry" data-secret="7JHg2cS8rY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(/[^a-zA-Z0-9]/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=new RegExp("^https?:$","i"),l=0;l<n.length;l++)n[l].style.display="none";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute("style"),"height"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if("link"===t.message)if(s=d.createElement("a"),a=d.createElement("a"),s.href=r.getAttribute("src"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> The fine-flavor cocoa industry explores mainly six chocolate sensory traits from four traditional cocoa (Theobroma cacao L.) varieties. The importance of cocoa pulp flavors and aromas has been ignored until we recently showed that they migrate into beans and into chocolates. Pulp sensory traits are strongly genotype dependent and correlated to human preference. Growers of […]