Cafeaua si cacaoa - istoric, utilizari practice si viitor biotehnologic
Coffee and Cocoa - History, Practical Uses and Biotechnological Future

Summary/Abstract: Coffee and cacao have been used since ancient times. Scientists suppose that coffee originated from Ethiopia. Genus Coffea has almost 103 species, from which only 3 species are most frequently used in the preparation of coffee Coffea canephora Pierre ex A.Froehner or Coffea robusta L. Linden, Coffea liberica Hiern, and Coffea arabica L. The most known bioactive compound from coffee is caffeine. The cacao tree (Theobroma cacao L.) is originated from Central and South America. Genus Theobroma contains 22 species, from which only 1 species presents interest in the production of cacao (Theobroma cacao L.). The most known bioactive compound from cacao is theobromine. These plants have medicinal properties (antibacterial, antiviral, against neurodegenerative diseases) and contraindication (children under 3 years, lactation, allergies). Seeds of these plants are used to produce coffee and cacao. The waste is used in animal feeding, pharmacology, food industry as flavouring agents. These plants also present a big interest for biotechnology, because scientists try to obtain species that will be more resistant to climatic changes, diseases, and will become more productive. In conclusion, coffee and cacao have become a part of our lives. Many people depend on the cacao and coffee industry, also due to the complex chemical composition and medicinal proprieties, the species referred to above can be used in the development of new drugs

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