Chocoloco Question Abt Allergies

[fishhead]

Does anyone know if chocoloco will effect a person how has an allergy to chocolate?

 

Does growing in coco put any coco into the meds?

 

Thank You,

[fishhead]

yes medical from vision seeds

[trichcycler]

unless someone is actually allergic to words, there is no worries. The strain called Chemo does not contain radiation, same goes for Jacks Cleaner, with no cleaners in it,  Cheesedog will not affect lactose intolerant people because of its name either, I could go on with 80% of the strain names.

 

These are just silly names that a few samplers come up with when they're using cannabis trying to figure out a good marketing term.

I don't think the Monika Lewinsky strain comes with Presidue either..I couldn't help it, sorry.

[trichcycler]

Often it tastes like its namesake only because you were told it did for consideration.

[pic book]

elsewhere, grassmatch on this forum has suggested flavoring marijuana by cutting the mature plant and placing it in favored water for a period of days.  Capillary action sucks the juice up the steam and puts it out to the buds.  It has worked for me with vanilla and somewhat less with blueberry flavoring.   Don't know, haven't tried, chocolate.  

Edited November 1, 2014 by pic book

[fishhead]

Thanks gm, just wanted to make sure.

[trichcycler]

no problem. I am growing a strain called S H I T, for real, now we got something to laugh about right !

 

happy growing, you'll like that freebie from (ATT?)

[fishhead]

I had a reaction from breathing in the dust from coco mulch, and had a reaction from a half of a m&m.

 

Reaction put me in the ER and can last up to a few months.

[fishhead]

no

[trichcycler]

its a word game, for now. these breeders are not sophisticated enough to reproduce exact profiles in seed form via pollen chucking. at least not yet able to. with intensive breeding, gene manipulation, artificial seeds, all of this is a possibility. I bet cindy 99 actually does share similar chemical structure as a pineapple. I am sorry for chuckling above so quickly. ;(

 

zap has a good point though. there is a possibility of an allergic reaction, and we don't know why. its no mystery really. hay, grass, pollen, molds dander all affect allergies. I now for sure that "skunk" strains can cause people to sneeze violently. I'm amused by it. rubbing any strain into my eyes creates histamines instantly. my forearms are sensitive to every 100th strain I try.

there quote well could be a correlation between the terpenes involved in making up the four legged skunk spray nd the ones in skunk strains. the more I think about it, the more I want to edit out my tongue in cheek response up top. how the hell could we know really, without being able to legally quantify the herb itself, it may be another hundred years before we know.

 

try a bit, your results will be appreciated.

I have a bad allergy to the melon family and bananas. None of the melon or banana family of cannabis strains cause me an allergic reaction. but I now see the possibility for sure.

 

peace

[trichcycler]

dont use coco to grow in.

 

wear a mask until you figure out what exactly did that to you. It could have been a wetting agent applied to the coco, mold/mildew on the coco, or a number of contaminations too. bagged dirt is a culprit of similar reactions.

[trichcycler]

If DNA sequencing never held much relevance for you, consider the benefits likely to flow from the recent sequencing and assembly of the chocolate tree genome. The Theobroma cacao plant is generally regarded as producing the world's finest chocolate, but is particularly vulnerable to disease and not particularly productive, and is hence shunned by risk averse growers. It is hoped the research will not only lead to hardier trees by altering the genes, but will also enable the percentages of cocoa butter, flavonoids, antioxidants, terpenoids and hormones to be regulated. The end result is likely to be smoother, more flavorsome, better smelling and even healthier chocolate. Now that's progress!

 

There is good reason why the Theobroma cacao plant is one of the oldest domesticated tree crops in existence – it produces the finest chocolate. It was domesticated by the Maya in Central America more than 3000 years ago and its beans even constituted part of the Mayan currency at one stage.

 

Hence the reason an international team of 18 universities led by CIRAD in France worked together to sequence the plant’s DNA. Though it produces the world’s finest cocoa, it accounts for less than five percent of the world cocoa production because of the plant’s low productivity and susceptibility to fungal diseases and insects. Most growers prefer to grow hybrid cacao trees that produce larger quantities of inferior chocolate and are more robust, so production and hence income is guaranteed.

 

Currently, most cacao farmers earn about $2 per day, but producers of fine cacao earn more. Increasing the productivity and ease of growing cacao can help to develop a sustainable cacao economy. Cocoa trees also encourage land rehabilitation and enriched biodiversity because they grow best under a forest canopy.

 

"Our analysis of the Criollo genome has uncovered the genetic basis of pathways leading to the most important quality traits of chocolate -- oil, flavonoid and terpene biosynthesis," said Siela Maximova, associate professor of horticulture, Penn State, and a member of the research team. "It has also led to the discovery of hundreds of genes potentially involved in pathogen resistance, all of which can be used to accelerate the development of elite varieties of cacao in the future."

 

Because the Criollo trees are self-pollinating, they are generally highly homozygous, possessing two identical forms of each gene, making this particular variety a good choice for accurate genome assembly.

 

The team was led by Claire Lanaud of CIRAD and Mark Guiltinan of Penn State, and including scientists from 18 other institutions. The researchers assembled 84 percent of the genome identifying 28,798 genes that code for proteins. They assigned 88 percent or 23,529 of these protein-coding genes to one of the 10 chromosomes in the Criollo cacao tree. They also looked at microRNAs, short noncoding RNAs that regulate genes, and found that microRNAs in Criollo are probably major regulators of gene expression.

 

"Interestingly, only 20 percent of the genome was made up of transposable elements, one of the natural pathways through which genetic sequences change," said Guiltinan "They do this by moving around the chromosomes, changing the order of the genetic material. Smaller amounts of transposons than found in other plant species could lead to slower evolution of the chocolate plant, which was shown to have a relatively simple evolutionary history in terms of genome structure."

 

Guiltinan and his colleagues are interested in specific gene families that could link to specific cocoa qualities or disease resistance. They hope that mapping these gene families will lead to a source of genes directly involved in variations in the plant that are useful for acceleration of plant breeding programs.

 

The researchers identified two types of disease resistance genes in the Criollo genome. They compared these to previously identified regions on the chromosomes that correlate with disease resistance – QTLs – and found that there was a correlation between many the resistance genes' QTL locations. The team suggests that a functional genomics approach, one that looks at what the genes do, is needed to confirm potential disease resistant genes in the Criollo genome.

 

Hidden in the genome the researchers also found genes that code for the production of cocoa butter, a substance highly prized in chocolate making, confectionery, pharmaceuticals and cosmetics. Most cocoa beans are already about 50 percent fat, but these 84 genes control not only the amounts but quality of the cocoa butter.

 

Other genes were found that influence the production of flavonoids, natural antioxidants and terpenoids, hormones, pigments and aromas. Altering the genes for these chemicals might produce chocolate with better flavors, aromas and even healthier chocolate.

 

 

http://www.eastbayexpress.com/binary/6320/1327424104-terpenes.jpg

[trichcycler]

elsewhere, grassmatch on this forum has suggested flavoring marijuana by cutting the mature plant and placing it in favored water for a period of days.  Capillary action sucks the juice up the steam and puts it out to the buds.  It has worked for me with vanilla and somewhat less with blueberry flavoring.   Don't know, haven't tried, chocolate.

thanks for that. I hope you enjoyed it.

Although I've flavored many harvested bud stalks, I get more satisfaction setting up the precursors to those terpenoid profiles in the soil. I tried dozens of flavonoids and other terpenes with the fresh harvest RTM flavoring projects to get a handle on how they turned out in the end ad how quickly or friendly the stalk was to the flavonoid.

 

Vanilla it turns out is one of the quickest to assimilate. I bought some pounds of dried Vanilla Vine Orchids(V. planifolia).

Its important when doing this to know that only a pollinated orchid will produce the fruit that vanilla is extracted from, so you must make sure that are fruiting. I learned of these studying the Aztecs who called this tlilxochitl.

I composted like the other thread explains and first used a "vanilla kush" strain to do it. results were spectacular, and expensive as heck to accomplish, but worthwhile study for my projected end game(s)

 

Of course dried vanilla beans could be used to compost also, but again, I believe the whole plant route gets me closer to my desired results, almost everytime.