Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded thr...

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Bibliographic Details
Main Authors:	Ramon E. Jaimez, Luigy Barragan, Miguel Fernández-Niño, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor Cantos, Francisco Arteaga
Format:	Article
Language:	English
Published:	PeerJ Inc. 2022-01-01
Series:	PeerJ
Subjects:	Theobroma cacao Ecuadorian cacao Cocoa CCN 51 Cacao ecophysiology Chocolate quality
Online Access:	https://peerj.com/articles/12676.pdf

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