Cacao genetics could help breeders reduce heavy metal levels in cocoa beans

Cadmium is a naturally occurring, toxic heavy metal found in many soils across Latin America and the Caribbean, where cacao trees are widely cultivated. It makes its way into cocoa seeds, called beans, that are roasted and made into chocolate, according to the Food and Agriculture Organization of the United Nations (FAO)—but some cacao varieties take up less of the toxic element than others. An international team of researchers, including Penn State scientists, found genetic differences in how two varieties managed cadmium uptake and facilitated the metal's movement throughout the plant.