Cultivation

Cocoa trees are grown in tropical regions that have sufficient rainfall. The leading producers are the Ivory Coast, Ghana, Indonesia and Brazil. In 2005, 3.9 million tonnes of cocoa beans were produced worldwide.

Utilisation

The seeds of the cocoa tree (Theobroma cacao) are fermented together with the fruit, so developing the typical cocoa aroma.

The cocoa beans are then dried, roasted, dehulled and broken.

Further processing of the cocoa beans yields a cocoa paste, which after further handling is separated into:

• dark-brown cocoa powder, which is the basis for chocolate and chocolate products of all types, such as chocolate-containing sweets, ice cream and drinking chocolate;

• cocoa butter (vegetable fat), a high-value soft fat that is used for example in chocolate coatings, chocolates and nougat.

Renewable primary product:

• cocoa butter is also used in the pharmaceutical and cosmetic industries to manufacture products such as ointments, lotions and lipsticks.

Gene technology: aims of research and development

Agronomic traits

Resistance against pathogens

• Fungal resistance

• Virus resistance

Resistance against pests

• Insect resistance

Quality traits

Modified composition of components

• Fat composition of the cocoa butter

Enrichment with new components

• Creation of the perception of a sweet taste of cocoa: Through the insertion of the gene of a sweet-tasting African plant (Thaumatococcus daniellii) cocoa plants produce the sweetener thaumatin.

Plant development

• Yield increases

Field trials with GM cocoa

Until now, all projects on genetically modified cocoa have been restricted to the laboratory and greenhouse.