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The herbicide resistance of this strain has at least two possible explanations: that a "peer-to-peer" network of coca farmers used selective breeding to enhance this trait through tireless effort, or the plant was genetically modified in a laboratory.In 1996, a patented glyphosate-resistant soybean was marketed by Monsanto Company, suggesting that it would be possible to genetically modify coca in an analogous manner.Coca is traditionally cultivated in the lower altitudes of the eastern slopes of the Andes (the Yungas), or the highlands depending on the species grown.Coca production begins in the valleys and upper jungle regions of the Andean region, where the countries of Colombia, Peru and Bolivia are host to more than 98 per cent of the global land area planted with coca.Fresh samples of the dried leaves, uncurled, are a deep green colour on the upper, and a grey-green on the lower surface, and have a strong tea-like aroma.When chewed, they produce a pleasurable numbness in the mouth, and have a pleasant, pungent taste.

The plants thrive best in hot, damp and humid locations, such as the clearings of forests; but the leaves most preferred are obtained in drier areas, on the hillsides.They are traditionally chewed with lime or some other reagent such as bicarbonate of soda to increase the release of the active ingredients from the leaf.Older species have a camphoraceous smell and a brownish color, and lack the pungent taste.It also plays a role in many traditional Andean cultures as well as the Sierra Nevada de Santa Marta (see Traditional uses).Coca is known throughout the world for its psychoactive alkaloid, cocaine.

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