ABSTRACT
Conserving and exploiting cocoa genetic resources: the key challenges Brigitte Laliberté, Bioversity International, Italy; Michelle End, INGENIC (The International Group for Genetic Improvement of Cocoa), UK; Nicholas Cryer, Mondelez International, UK; Andrew Daymond, University of Reading, UK; Jan Engels, Bioversity International, Italy; Albertus Bernardus Eskes, formerly CIRAD and Bioversity International, France; Martin Gilmour, MARS Global Chocolate, UK; Philippe Lachenaud, Centre de coopération internationale en recherche agronomique pour le développement, France; Wilbert Phillips-Mora, Center for Tropical Agriculture Research and Education, Costa Rica; Chris Turnbull, Cocoa Research Association Ltd., UK; Pathmanathan Umaharan, Cocoa Research Centre, The University of the West Indies, Trinidad and Tobago; Dapeng Zhang, USDA-ARS, USA; and Stephan Weise, Bioversity International, Italy
1 Introduction
2 How challenges are being addressed: an overview
3 Addressing challenges: securing existing ex situ cacao genetic resources
4 Addressing challenges: developing a global strategic cacao collection
5 Addressing challenges: collecting and gap filling in ex situ collections to reflect genetic diversity
6 Addressing challenges: ensuring the in situ and on-farm conservation of important diversity
7 Addressing challenges: strengthening the distribution and safe movement of germplasm
8 Addressing challenges: strengthening the use of cacao genetic resources
9 Addressing challenges: improving documentation and sharing of information
10 Strengthening networking and partnerships for global collaboration
11 Research to strengthen the conservation and use of cacao genetic diversity
12 Acknowledgements
13 Where to look for further information
14 References
Cacao genetic resources comprise the range of variability that provides the raw material for breeding new and improved varieties to achieve a more economically sustainable cocoa production system, thus contributing to the economies of cacao-producing countries.
