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 A disease-resistant form of cacao produces mediocre chocolate…

Here’s something I’m going to require a lot of over the next four years: chocolate. Until quite recently, I haven’t been fussy about my politically motivated chocolate binges. I didn’t really care whether my fix came in the form of a bar, a brownie, or, you know, an IV drip, and I certainly didn’t think much about where the chocolate came from…

In the first half of the last century, Ecuador’s farmers were sick of losing most of their cacao crop to fungi, so they did what any sensible farmers would do: They bred a variety that wasn’t susceptible to the most common diseases. In 1965, Homero Castro, a cacao agronomist in Naranjal, Ecuador, developed a hybrid pod that he called CCN-51 (short for Collección Castro Naranjal, on his 51st attempt to create a disease-resistant pod).

Read on at Mother Jones.

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