Swiss conglomerate Nestlé’s plant scientists have collaborated with leading research institutions to map the diversity of cocoa varieties in a bid to safeguard the future of the chocolate sector.
The project had led to the establishment of a core collection comprising 96 cocoa varieties, Nestlé said on 24 November.
Representing over 95% of global cocoa genetic diversity, the collection will help researchers and breeders to identify plants with desirable traits such as climate resilience, disease tolerance, higher yield and sensory quality, according to the company.
“Cocoa is a key ingredient in many of our products, especially chocolate. Yet, the fact that only a small percentage of global cocoa diversity is currently used in commercial production makes its supply chain more vulnerable to a fast-changing world,” said Patrick Descombes, senior expert in genomics at the Nestlé Institute of Food Safety and Analytical Sciences
“We leveraged … genomic techniques, including deep sequencing of cocoa tree genomes, advanced data analysis and bioinformatics, to explore genetic similarities and differences across over 300 cocoa varieties and establish this core collection.”
As climate change, pests and diseases impact cocoa yields and farmer livelihoods, this work would help build a more resilient supply chain, the company said.
The research was carried out against a backdrop of rising cocoa prices.
In January 2025, cocoa prices hit a record high of US$10.75/kg due to poor weather conditions and the cacao swollen shoot virus (CSSV) affecting supply, according to Confectionery News.
With cocoa butter prices also rising, chocolate manufacturers have also turned to cocoa butter replacers and alternatives based on palm and shea fats.
Published in BMC Genomics on 8 October, the research was a collaboration between The Pennsylvania State University (Penn State), the Tropical Agricultural Research and Higher Education Center (CATIE), Fox Consultancy and Nestlé Research.
In addition to the research, Nestlé said it was exploring post-harvest solutions - such as a patented technique that used under-utilised parts of the cocoa pods like pulp and placenta - to produce cocoa flakes, to unlock more value from the fruit.
