Scientific research

The outstanding position of the Republic of Venezuela, as center of evolution of the best commercial cacaos, is emphasized. The taxonomy of the species of the genus Theobroma is briefly discussed, together with the systematic status of cultivated cacaos. The morphological characteristics of cacao pods and grading of fresh cacao beans are summarized and the regions of cacao culture in Venezuela listed. The evolution of cacao populations of Venezuela are discussed from the poorest (Amazonian Forastero), very near Calabacillo, to the highest (Red-shelled or Venezuelan Criollo and Green-shelled Criollo). In the past only Criollos were cultivated, at least in the Central and Western regions of Venezuela. The Amazonian Cacao has been introduced or diffused, and crossed with Criollos so that this speciation of cacao, marked by an increase of Criollo "blood" is now evident: Orinocan Forasteros, Trinitarian Forastero and Venezuelan Forastero. In addition, Porcelain [Porcelana] cacao (supposed to be an albino mutant of Amazonian Forastero or Calabacillo) and Porcelain x Criollos hybrids ("Criollain") are discussed. The actual evolution in the cacao population is deduced from the culture of the Central sector to the Andine regions.