Genetic Purity of Cacao Criollo from Honduras Is Revealed by SSR Molecular Markers

The cultivation of cacao represents an income option and a source of employment for thousands of small producers in Central America. In Honduras, due to the demand for fine flavor cacao to produce high-quality chocolate, the number of hectares planted is increasing. In addition, cacao clones belonging to the genetic group named Criollo are in great demand since their white beans lack of bitterness and excellent aroma are used in the manufacturing of premium chocolate. Unfortunately, the low resistance to pests and diseases and less productive potential of Criollo cacao leads to the replacement with vigorous new cultivars belonging to the other genetic groups or admixture of them. In this study, 89 samples showing phenotypic traits of Criollo cacao from four regions of Honduras (Copan, Santa Barbara, Intibuca, and Olancho) were selected to study their genetic purity using 16 SSR molecular markers. The results showed that some samples belong to the Criollo group while other accessions have genetic characteristics of Trinitario or other admixtures cacao types. These results confirm the genetic purity of Criollo cacao in Honduras, reaffirming the theory that Mesoamerica is a cacao domestication center and also serves to generate interest in the conservation of this genetic wealth both in-situ and ex-situ.

Automated summary

Cacao cultivation serves as a crucial income option and employment source for thousands of small producers in Central America, particularly in Honduras where the demand for high-quality cacao is increasing. The Criollo cacao, known for its white beans without bitterness and excellent aroma, faces challenges in pest resistance and productivity, leading to the adoption of new cultivars for better yield. The study on genetic purity of Criollo cacao in Honduras revealed a mix of pure Criollo and genetic traits from other cacao types, highlighting the importance of preserving genetic diversity for sustainable cacao cultivation.