Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.

Beans of the species Theobroma cacao L., also known as cacao, are the raw material to produce chocolate. Colombian cacao has been classified as a fine flavor cacao that represents the 5% of cacao world’s production. Colombian genetic resources from this species are conserved in ex situ and in-field...

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Bibliographic Details

Published in:	Frontiers in Plant Science
Main Authors:	Jaime A. Osorio-Guarín, Jhon Berdugo-Cely, Roberto Antonio Coronado, Yeny Patricia Zapata, Constanza Quintero, Gerardo Gallego-Sánchez, Roxana Yockteng
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2017-11-01
Subjects:	SNP markers integrated circuits of fluids Fluidigm molecular characterization Theobroma cacao
Online Access:	http://journal.frontiersin.org/article/10.3389/fpls.2017.01994/full