Phenotypic Characterization of Fine-Aroma Cocoa from Northeastern Peru

The phenotypic characterization of cacao (Theobroma L.) plays an important role in the generation information for conservation germplasm. objective this study is to characterize phenotypically 146 ecotypes fine-aroma native (FFNC) from northeastern Peru that were collected 280 1265 metres above sea level. Morphological descriptors fruits and seeds, sensory characteristics, productivity used. data obtained analyzed using descriptive statistics with pie charts, distribution histograms, multiple correspondence analysis. results showed 76.7% cocoa had green immature fruits, 73% slight roughness on surface fruit, 54% intermediate thickness fruit wall, 90% appearance pairs equidistant ridges. Regarding seed 71% purplish cotyledons, a high presence floral fruity notes low levels bitterness astringency. Likewise, 52% 64% seeds long. More importantly, beans needed produce between 14 16 pods obtain one kilogram dry cocoa, which reflects good level productivity. Finally, there was positive relationship elevation fine-flavoured i.e., greatest diversity found 501