Application of Genome Wide Association and Genomic Prediction for Improvement of Cacao Productivity and Resistance to Black and Frosty Pod Diseases

  title={Application of Genome Wide Association and Genomic Prediction for Improvement of Cacao Productivity and Resistance to Black and Frosty Pod Diseases},
  author={J. Alberto Romero Navarro and Wilbert Phillips-Mora and Adriana Arciniegas-Leal and Allan Mata-Quir{\'o}s and Niina Haiminen and Guiliana M. Mustiga and Donald Livingstone III and Harm van Bakel and David N. Kuhn and Laxmi Parida and Andrew Kasarskis and Juan Motamayor},
  journal={Frontiers in Plant Science},
Chocolate is a highly valued and palatable confectionery product. Chocolate is primarily made from the processed seeds of the tree species Theobroma cacao. Cacao cultivation is highly relevant for small-holder farmers throughout the tropics, yet its productivity remains limited by low yields and widespread pathogens. A panel of 148 improved cacao clones was assembled based on productivity and disease resistance, and phenotypic single-tree replicated clonal evaluation was performed for 8 years… 

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