Latest Cacao Stories
WASHINGTON, May 16, 2011 /PRNewswire/ -- "Celebrating the Diversity of Cocoa WHAT: Origins" World Cocoa Foundation Partnership Meeting Wednesday and Thursday, May 18 and 19, WHEN: 2011 Hilton San Francisco Financial WHERE: District, San Francisco, CA More than 200 representatives from industry, government, development organizations, and research...
GAINESVILLE, Fla., April 12, 2011 /PRNewswire/ -- Research conducted by scientists at the Hershey Center for Health and Nutrition and published in the February 2011 issue of the Chemistry Central journal demonstrates that cocoa powder offers significantly more antioxidant power per gram than the powder forms of superfruits such as acai, blueberry, cranberry and pomegranate. The research adds additional weight to the 20-year observational study of cocoa consumption led by Harvard University's Dr.
Organic Beverage Company Launches First-Of-Its-Kind Cacao Infusion at Expo West 2011 Anaheim, CA (Vocus/PRWEB) March 11, 2011 Honest Tea®, the nation's top-selling organic bottled tea company, is launching Honest CocoaNova, a line of low-calorie brewed cocoa beverages this weekend at the Natural Products Expo West trade show at the Anaheim Convention Center. Honest CocoaNova is a brewed cacao infusion that contains antioxidants and theobromine naturally found in dark chocolate.
New research published in the open access journal Chemistry Central Journal demonstrates that chocolate is a rich source of antioxidants and contains more polyphenols and flavanols than fruit juice.
Indulgent chocolate treats may be the best-known and most widely appreciated product of the cacao tree, but new scientific research from New York Based Cacao Biotechnologies is uncovering potential new applications for the antioxidant-rich beans which could spur an innovative approach to treating human papillomavirus (HPV), a precursor to cervical cancer. Brooklyn, NY (PRWEB) January 24, 2011 Indulgent chocolate treats may be the best-known and most widely appreciated product of the cacao...
Teams of international scientists have unlocked the genetic code of the wild strawberry and a certain type of cacao used to make fine chocolate, in a breakthrough that could lead to even more scrumptious versions of the treats.
Researchers from Penn State University and the French agricultural research and development organization CIRAD have sequenced the complete genome of a Criollo strain of Theobroma Cacao and recently published the research in the journal Nature Genetics.
NEW YORK, Dec. 20, 2010 /PRNewswire/ -- Pure Nacional, a variety of cacao, the plant used to make chocolate, that was once thought to be extinct, has been rediscovered in Peru. Pure Nacional, with its complex fruit and floral flavors, once dominated the fine chocolate market worldwide.
The sequencing and analysis of the genome for the Criollo variety of the cacao tree, generally considered to produce the world's finest chocolate, was completed by an international team led by Claire Lanaud of CIRAD, France, with Mark Guiltinan of Penn State, and included scientists from 18 other institutions.
Scientists from the USDA, along with computer manufacturer IBM and candy producer Mars Inc, have successfully mapped the genome of the cocoa-bean producing cacao tree--the first step towards sustaining and improving the world's chocolate supply.
- The act of sweetening by admixture of some saccharine substance.