chocolate metagenomics genome DNA

DNA sequencing and the Chocolate Factory

sporte | September 23, 2010

It's been exciting to see the progress in getting the Theobroma cacao genome sequenced and off to the databases. But.... I've toured the Theo chocolate factory twice now, and there's a crucial piece in the story that appears to be missing. photo by S. Porter 2010 You see, chocolate is like wine. We don't get the chocolate we love from eating the fruit. We get the so-called "food of the gods" by eating the fruit after it's been fermented. And, just like wine, microorganisms are the ones doing the fermenting. I learned this from attending two separate tours at Theo chocolates, our local…