Abstract
ABSTRACT Characterization of cocoa clones produced in the semiarid region is necessary to enlarge the database about these implanted clones and thus enhance the quality of their by-products. Therefore, this study aims to evaluate physical, chemical, and physicochemical characteristics of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones, produced in the region of Vale do Jaguaribe in the state of Ceará (Brazil), and to suggest food processes or products for them. The clones were evaluated according to their physical traits (total fruit mass, rind, pulp, seeds, and placenta and pulp with seeds), fruit transverse diameter (FTD), fruit longitudinal diameter (FLD), the ratio FTD/FLD; rind external thickness (ERT), rind internal thickness (IRT), the ratio ERT/IRT, number of seeds, seed thickness, seed transverse diameter (STD), seed longitudinal diameter (SLD), and the ratio STD/SLD, yield, pulp color, chemical traits (humidity, lipids, proteins, ashes, crude fiber, and carbohydrates), and physicochemical traits (titratable acidity, pH, soluble solids, and reducing sugars) were evaluated. The CCN 51 and CEPEC 2005 clones are the most suitable for the process of cocoa fermentation. For desserts, jams, pulp, and nibs for fat-restricted diets, the most suitable clones are CCN 51, CEPEC 2005, PS 1319 and CEPEC 2004, respectively.
Highlights
The cocoa tree (Theobroma cacao L.) is native to the Amazon region
Moreira (2017), while evaluating the total mass of fruit of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones collected at Frutacor Farm, municipality of Russas, Ceará observed higher mean values for the clone PS 1319 (477,92 g)
The clone was collected in the harvest season, while Moreira (2017) collected earlier, the higher number of fruits in the plant may have affected the size of the fruit
Summary
The cocoa tree (Theobroma cacao L.) is native to the Amazon region. The different kinds of knowledge about the production system are analyzed as strategies to increase cocoa productivity (Medauar et al, 2018; Santos et al, 2017). Its fruit, called cocoa, grows directly from the tree trunk and weighs between 300 and 700 g, containing seeds covered by a bittersweet mucilage, white or reddish. One parent tree can yield up to 2 kg of seeds per year (Ascrizzi et al, 2017; Beg et al, 2017). Cocoa almond is the raw product used for chocolate production, which involves a complex process, including fermentation (Brito et al, 2017). Commercial pulp, desserts, jams, juices, liquors, among other products, are produced from the cocoa pulp (Santos et al, 2014)
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