Peruvian Cacao Study Reveals New Lineages & Amazon Origins

Researchers in Peru identified four new genetic groups of native cacao, bringing the total known lineages to 14, primarily found in the Amazonas region. A team from the Universidad Nacional Toribio Rodríguez de Mendoza spent eight years collecting and analyzing cacao samples from eight departments across Peru, collaborating with indigenous communities and international partners like the University of the West Indies.

The study, published in Plos One, confirms the longstanding belief that the Amazon rainforest is the origin point for this important crop. The research focused on trees over 50 years old, utilizing traditional farming knowledge to select samples.

Genetic analysis revealed distinct lineages named after local communities and cacao varieties, Awajún, Porcelana, Chuncho 1, and Chuncho 2, reflecting the regional diversity. The findings highlight the importance of preserving these genetic resources, as Peru is a significant producer of fine-flavor cacao and the second-largest producer of organic cacao globally. Researchers are now working to integrate these new genetic groups into ongoing studies of cacao’s bioactive compounds and disease resistance, aiming to support sustainable cacao production and the livelihoods of indigenous communities who have safeguarded these plants for generations.