Chocolate may be about to get better, sweeter and even more irresistible. Scientists have succeeded in sequencing the genome of the Criollo chocolate tree. Due to susceptibility to diseases, cocoa trees normally give a low production of fine quality cocoa. However, following the genome sequencing, a number of genes have been identified, that once modified, may cause cocoa trees to become more resistant to infections. “Analysis of the Criollo genome has also uncovered the genetic basis of pathways leading to the most important quality traits of chocolate — oil, flavonoid and terpene biosynthesis”, said the researchers. With the genes of these production pathways sequenced, consumers can expect a larger production of fine quality chocolate to satisfy their sweet cravings.