“LACANDÓN”: NUEVO CLON DE CACAO CRIOLLO (Theobroma cacao L.) MEXICANO

Abstract

Creole cacao (Theobroma cacao L.) is recognized for its high quality and for presenting grains with white cotyledons. The “Lacandón” clone is a Mexican Creole cacao, product of the clone selection from Creole variants from the genetic improvement program in Mexico, and it is characterized by presenting good yield, quality and renovation alternative for commercial plantations, particularly with the interest of obtaining higher quality for the gourmet chocolate industry. Among its attributes there is grain quality and adaptation to agroclimate conditions of the cultivation zones in Chiapas and Tabasco, Mexico.