The DNA Science of Sweetness
Last week, the U.S. Department of Agriculture launched a $10 million project—funded by the candy company Mars Inc.— to analyze the complete cocoa genome. According to an Associated Press article, the goal of the project is to help identify and understand what DNA traits make certain cocoa trees susceptible to fungal diseases and draught, and could potentially save cocoa farmers up to $700 million in sick or dead trees annually.
However, in addition to saving cocoa trees and their farmers’ cash, scientists will use the opportunity to understand other genetic properties of the cocoa bean—including the genes that affect its taste properties. Mars Inc., the maker of M&Ms, Snickers and other famous chocolates, has said it will release the findings of the study to the public, including its competitors.
It seems that the uses for genome research are expanding at a rate sweeter than ever.
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