Theobroma cacao cacao.
Biotechnology of fruit and nut crops（2020）
摘要
Abstract This chapter focuses on the origin, geographical distribution, morphological, physiological and phenological characteristics, cultivation history, breeding, vegetative propagation methods and molecular genetics and genomics of cocoa (Theobroma cacao). The importance of developing various genetic manipulation methods for the genetic improvement and conservation of cacao germplasm is also discussed.
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cacao</i>
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