Abstract

Cocoa (Theobroma cacao Linn.) is one of the world’s most economically significant crops, serving as a primary ingredient in chocolate production and providing substantial income to millions of farmers globally. Beyond its economic value, cocoa beans possess remarkable pharmacological and nutritional properties due to their rich composition of polyphenols, flavonoids, vitamins, and minerals, which contribute to antioxidants, anti-inflammatory, and cardioprotective effects. This paper explores the pharmacological and nutritional importance of cocoa beans, emphasizing the role of science in advancing cocoa production through modern breeding techniques and genetic modification. Despite its economic relevance, cocoa production faces major challenges, including pest infestations, plant diseases, and low yield rates due to traditional farming practices. Advances in biotechnology and genetic engineering have provided new methods for improving yield and disease resistance, yet ethical concerns and environmental sustainability remain key considerations. This study highlights the benefits and limitations of traditional and modern breeding approaches, emphasizing the need for sustainable strategies to enhance global cocoa production. The findings suggest that integrating scientific advancements with traditional agricultural knowledge can significantly improve the efficiency and sustainability of cocoa farming.

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