Genetic diversity of cacao (Theobroma cacao)

Jakub Samek

Bachelor's thesis

Abstract:

The rainforests of South America are home to Theobroma cacao, L. It is an evergreen plant, 4-8 m tall, belonging to the Malvaceae family, which is grown in the shade. Theobroma means in Greek "food of the gods" derived "Theos" - god and "Broma" - food. The varieties are divided into Criollo, Forastero and Trinitario. Cacao produces beans that are full of seeds and wrapped in a sweet wrapper. Chocolate is then made from the seeds by further processing. Cacao is therefore one of the important economic crops. Cacao, like any crop, faced various diseases, pests and external influences. Cacao production suffered considerable damage in the early 19th century due to various fungal diseases decimating entire plantations. Modern methods of protecting genetic resources have now been used to stop the genetic erosion that intensive agricultural production has brought. Thanks to this, the methods of microsatellites were used, which helped to trace the original wild generations of cacao and to divide them into ten groups. This allowed them to be compared to the cultivars used in production with the potential to create a new hybrid individual with better traits for better traits and resistance.

Keywords

genetic diversity, germplasm conservation, Theobroma cacao, L.

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 28. 8. 2020

Obhajoba závěrečné práce

• Vedúci: Ing. Marie Kalousová
• Oponent: José Alejandro Ruiz Chután, Ing. B.Sc.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Bachelor programme / odbor:
Agricultural Specialization / Agriculture in Tropics and Subtropics