A study carried out on smallholder farms in northern Peru shows that Blanco de Piura, a native fine-flavor cacao variety, can achieve productivity levels comparable to those of commercial varieties widely grown across Latin America. The research, led by the Alliance of Bioversity International a...

Source: [Phys.org](https://phys.org/news/2026-07-native-fine-flavor-cacao-commercial.html)

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