1945 & the post-WW II years marks a fundamental change in breeding programs for West African cacáo. What largely constituted a rather homogeneous expanse of Amelonado genotype cacáo trees took on significant hybridization.

200+ progenies of T clones developed at the CRIG research center in Tafo started making their way onto farms. The F₂ hybrids (F stands for hybrid & 2 for second generation), deployed to combat disease, most notably CSSV (Cocao Swollen Shoot Virus), crossed into Africa’s Amelonado population with consequent results on its traditional flavor profile characterized by strong basal cocoa -- a taste the world came to associate as synonymous with ‘chocolate’ (as opposed to some cacáos that are anything but).

Eventually F₃ & then later the so-called Mercedes super-seeds, the latter all the rage nowadays to boost yield & keep growers on their plot lest they flee to better jobs in the cities, dominate to the point where Ghana, for instance, has rapidly vanishing original genetic material crowded out by ‘new & improved’ varieties. Those tally ~60% of its total stock which still experience, nonetheless, crippling diseases. And form a black hole to boot in terms of organoleptics (re: quite insipid).

Contrast that with Togo where, field specialist Dr. Robert Lockwood surveys, the countryside retains ~90% of its more traditional cacáo. And the flavor of chocolate utilizing cocoa sourced from there tells as much. Of course, the breeders, candy giants, govs, NGOs, et.al. wield plans to alter its landscape too, bring Togo into line with the rest of West Africa so that the once proud deep chocolate will taste innocuous as coconuts because, hey, with enough sugar & vanillin people will eat anything.