UTILISATION OF INTRODUCED GENETIC RESOURCES IN COCOA

摘要

Cocoa (Theobroma cacao.L.) belonging to the family Sterculiaceae; (now classified under Malvaceae), is an important beverage crop, seeds being the source of cocoa and chocolate. Cocoa is consumed the world over for the flavour and textural propertiesof chocolate. Collection, conservation and international exchange of genetic resources constitute the basis of crop improvement programme. Breeders need germplasm containing sufficient diversity to allow them to produce varieties with good economic characteristics. Collection, Conservation, Characterisation, Cataloguing and Distribution are all important in germplasm.