Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

• Published in: PeerJ (San Francisco, CA) Vol. 10; p. e12676
• Main Authors: Jaimez, Ramon E, Barragan, Luigy, Fernández-Niño, Miguel, Wessjohann, Ludger A, Cedeño-Garcia, George, Sotomayor Cantos, Ignacio, Arteaga, Francisco
• Format: Journal Article
• Language: English
• Published: United States PeerJ, Inc 05.01.2022; PeerJ Inc
• Subjects: Adaptability; Agricultural Science; Biology; Brazil; Cacao - genetics; Cacao ecophysiology; CCN 51; Chocolate quality; Cloning; Cocoa; Cultivars; Ecuador; Ecuadorian cacao; Flavor; Fruit; Genetic markers; Genetics; Organoleptic properties; Physiology; Plant Breeding; Plant Science; Plantations; Popularity; Productivity; Sensory evaluation; Sensory properties; Theobroma cacao; Brazil; Ecuador; Guatemala; Colombia; Peru; Latin America; Ecuadorian cacao; Cacao ecophysiology; Chocolate quality; Cocoa; CCN 51; Theobroma cacao
• ISSN: 2167-8359; 2167-8359
• DOI: 10.7717/peerj.12676

Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded through the cacao-production regions of Ecuador, Colombia, Brazil and Peru. Recognized for its high yield and adaptability to different regions and environments, it has become one of the most popular clones for breeding programs and cultivation around the world. This review aims to summarize the current evidence on the origin, genetics, morphological, volatile compounds, and organoleptic characteristics of this clone. Physiological evidence, production dynamics, and floral biology are also included to explain the high yield of CCN 51. Thus, characteristics such as osmotic adjustment, long pollen longevity, and fruit formation are further discussed and associated with high production at the end of the dry period. Finally, the impact of this popular clone on the current and future cacao industry will be discussed highlighting the major challenges for flavor enhancement and its relevance as a platform for the identification of novel genetic markers for cultivar improvement in breeding programs.