Strawberries and chocolate go all too well together in fondue, cakes, and any other dessert you can imagine. Now, scientists are learning more than ever about the genetic makeup of both of these foods, and that knowledge could lead to genetically modified versions that are more nutritious and easier to grow.
The journal Nature Genetics is publishing studies about the genomes of each of these foods. Each of the studies is led by a different international team of researchers, and has received a mixture of academic, U.S. government and industry funding (strawberry industry groups contributed to research on that fruit, and Hershey Corp. helped fund the cocoa study).
By sequencing the strawberry genome, scientists can learn about how the fruits could be bio-engineered to be bigger, better-tasting, and more resistant to disease, said Kevin Folta, University of Florida researcher who collaborated on the study of the woodland strawberry. Folta estimates that it will be another 5 to 10 years before strawberries genetically modified for these qualities hit the market.
Read the rest of "What's inside chocolate, strawberries" on CNN Health