Genetic identity and origin of “Piura Porcelana”—a fine-flavored traditional variety of cacao (Theoborma cacao) from the Peruvian Amazon

Cacao ( Theobroma cacao L.) is a tropical rainforest tree that is indigenous to the Amazon region of South America. The myriad of river basins present in the Upper Amazon are where the largest diversity of cacao populations is found. Although it is generally accepted that cacao was first cultivated in Mesoamerica, there is evidence for domestication in South America, the center of origin. “Piura Porcelana” is a traditional cacao variety from northern Peru that is cultivated for the gourmet chocolate market. The demand for fine-flavored cacao used in high-end chocolates and the corresponding premium prices paid for distinct cacao flavors provide economic incentives for the use and conservation of these traditional varieties. In the present study, we compared the genetic identity of Piura Porcelana cacao with 11 known cacao germplasm groups existing in the ex situ cacao genebanks, along with the living wild populations from the Santiago and Morona river valleys in northern Peru. The results of SNP analysis showed that Piura Porcelana shares the same general population membership with the “Nacional” cacao from Ecuador. However, Piura Porcelana significantly differed from Nacional ( F st = 0.185, P