Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of <i>Theobroma cacao</i> L. Beans.

Results Variation in Cocoa Butter Fat Levels and FA Composition Extensive variation was found in the progeny of the MP01 population: The effect of genotype was highly significant in the MANOVA ( p < 0.0001) with Wilk’s λ = 0.01 and in the univariate case and was found to be significant in all the FAs and percentage of fat content ( Table 1 ).

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