Use of DNA identification techniques for the determination of genetic material of cocoa in fermented and roasted cocoa and chocolate.

摘要

A process for obtaining DNA from fermented beans / roasted cocoa comprising the steps of: providing cocoa material; grinding the material in liquid nitrogen; homogenize, filter and centrifuging said material to obtain a pellet; resuspend pellet and lisarlo; extracting the lysate; and precipitating DNA