Native fine-flavor cacao can match commercial varieties in yield, study finds
A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America. The research, led by the Alliance of Bioversity
A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America. The research, led by the Alliance of Bioversity This story matters for Science & Discovery readers tracking student. Reported by phys.org. Read the full original at the source link below.
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