For Chocolate Lovers - Cocoa DNA Mapping Completed Ahead of Schedule

Cocoa Beans

Mars, Incorporated, the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and IBM released the preliminary findings of their breakthrough cacao genome sequence and made it available in the public domain earlier this week. This joint research endeavor is likely to improve the cocoa growing process and represents a successful private/public partnership for the benefit of the world's cocoa farmers, and a more sustainable world cocoa supply.


The preliminary sequencing of the cacao genome is a promising first step in advancing farmers' ability to plant more robust, higher yielding and drought and disease-resistant trees. The results of the research will be made available to the public with permanent access via the Cacao Genome Database (www.cacaogenomedb.org) to ensure that the data remains perpetually open without patent, as well as to allow scientists to begin applying the findings immediately to crop cultivation efforts.

With approximately 6.5 million farmers depending on cocoa for their livelihoods - most of them coming from small, family-run farms, cocoa is a crucial crop for their survival and the economies of their nations. However, cocoa crops have always been plagued by serious global losses from pests and diseases, and to date, there has been very little investment in scientific research to improve the cacao tree.

Decades of Mars research has led to major innovations in the areas of sustainable cocoa farming technology. The company's latest partnership - blending Mars' cocoa expertise, USDA-ARS' extensive experience with other major crops and IBM's technology - is an example of the role business can play in addressing challenging global issues.

The results of this uniquely collaborative project --which were delivered three years early due to Mars' scientific leadership, advances in genome technology and constant real-time collaboration with key partners--mark a significant scientific milestone that is already starting to benefit millions of farmers, particularly in West Africa where more than 70 percent of the world's cocoa crop is produced. By making the results publicly available, scientists will have access to key learnings to advance plant science, while plant breeders and farmers around the world will be able to develop cacao trees that are more sustainable, and can better fend off the environmental assaults that inflict $700 to $800 million in damages to farmers' crops each year. Cocoa has traditionally garnered little agricultural research especially when compared to other crops including corn, wheat and rice and therefore has earned the moniker "the orphan crop."

Mars was the primary funder of the project, investing millions into the research. Other partners in addition to the USDA-ARS Subtropical Horticulture Research Station in Miami, and the Jamie Whitten Research Center in Stoneville, Miss., and IBM, include: Clemson University Genomics Institute; Public Intellectual Property Resource for Agriculture at the University of California-Davis; National Center for Genome Resources; Center for Genomics and Bioinformatics at Indiana University; HudsonAlpha Institute for Biotechnology; and Washington State University. Moving forward, the collaboration will continue to analyze and characterize the cocoa genome in preparation for submission to peer-reviewed publications.

For more information, please visit Mars.com, cocoasustainability.com, http://www.cacaogenomedb.org/ or e-mail cooklikejackie@gmail.com.

Wilbur® Chocolate Duet Brings Bakers to the Mixing Bowl.

Wilbur® has recently introduced Chocolate Duet(TM) powdered mix, which allows bakers to easily create indulgent treats with chocolate liquor.  Chocolate as an ingredient can be incorporated as a liquid, in wafers, chips or blocks. In order for manufacturers to include a "made with real chocolate" claim on their packaging, they must have an inclusion such as a chocolate chip, or they must include chocolate liquor in the product.

Chocolate liquor which has historically been the most difficult form to use in baking due to the necessity of holding it or melting it into a liquid form, has made it difficult to include in recipes. Wilbur® Chocolate Duet(TM) powdered mix, which is a proprietary blend of chocolate liquor and cocoa mixed into a powder form, offers versatility and gives bakers an easier way to formulate with chocolate liquor.

For more information, please e-mail cooklikejackie@gmail.com.





As a powder, Wilbur® Chocolate Duet(TM) incorporates easily into baked goods, such as the brownie bites Cargill is featuring at IFT, and other mixes. It requires no melting, processing or special storage, yet, because the ingredient is made with chocolate liquor, products that contain it can be labeled as "made with real chocolate."





"Wilbur® Chocolate Duet(TM) powdered mix also adds a rich, indulgent chocolate flavor experience that you can't achieve with cocoa powder alone," adds Cole. "With its ease of use, great flavor and support for label claims, this product is inspiring some innovative new applications for chocolate in delicious comfort foods."

Loco for Hot Xoco

When the weather gets cool, a great beverage alternative is hot cocoa. Finding great varieties of cocoa with lower sugars is difficult, but one of the most impressive lines of cocoas I have sampled comes from Vervacious. The Maine-based company has a full line of wonderful spices, salts, vinegars and their line of Hot "Xocolates".

Wonderful yet understated hints of Vanilla Bean and Orange give these cocoas an unexpected hint of flavor that melds with the chocolate and milk base.

The full line also includes exotic flavors like Spiced Hot Pepper, Espresso, Sicilian Sambuca and Viennese Cinnamon.

Perhaps the most outstanding aspect of the line is the packaging. Vervacious has been recognized for their beautiful glass containers which are stackable making them works of art for your counter.

Questions or comments? E-mail cooklikejackie@gmail.com.