New Botanical Classifications for Cacao
For more than a century now we've had an overly simplistic and borderline useless classification system for cacao--the tried and untrue set of Criollo, Forastero, and Trinitario. At long last, some genetic research is bringing to light the true picture of T. Cacao's biological diversity, and anyone interested in the cultivation or propagation of the tree should have a look:
Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree
There's an interesting discussion on the topic here if anyone is interested.