Bulk Cocoa Research Articles

Food Fingerprinting: Characterization of the Ecuadorean Type CCN-51 of Theobroma cacao L. Using Microsatellite Markers.

The cocoa type "Colección Castro Naranjal 51" (CCN-51) is known for its resistance to specific climate conditions and its high yield, but it shows a weaker flavor profile and therefore is marketed as bulk cocoa. In a previous study, the two cocoa types Arriba and CCN-51 could easily be distinguished, but differences among the CCN-51 samples were observed. This was unexpected, as CCN-51 is reported to be a clone. To confirm whether CCN-51 is a pure clone, 10 simple sequence repeats (SSR) located on the nuclear genome were used to analyze various CCN-51 samples in comparison to the cocoa varieties Arriba and Criollo. As expected, there are differences in the SSR pattern among CCN-51, Arriba, and Criollo, but a variability within the CCN-51 sample set was detected as well. The previously described sequence variation in the chloroplast genome was confirmed by a variability in the microsatellite loci of the nuclear genome for a comprehensive cultivar collection of CCN-51 of both bean and leaf samples. In summary, beneath somaclonal variation, misidentification of plant collections and also sexual reproduction of CCN-51 can be suggested.

DNA-based differentiation of the Ecuadorian cocoa types CCN-51 and Arriba based on sequence differences in the chloroplast genome.

Two cocoa types, Arriba and CCN-51, are being cultivated in Ecuador. With regard to the unique aroma, Arriba is considered a fine cocoa type, while CCN-51 is a bulk cocoa because of its weaker aroma. Because it is being assumed that Arriba is mixed with CCN-51, there is an interest in the analytical differentiation of the two types. Two methods to identify CCN-51 adulterations in Arriba cocoa were developed on the basis of differences in the chloroplast DNA. On the one hand, a different repeat of the sequence TAAAG in the inverted repeat region results in a different length of amplicons for the two cocoa types, which can be detected by agarose gel electrophoresis, capillary gel electrophoresis, and denaturing high-performance liquid chromatography. On the other hand, single nucleotide polymorphisms (SNPs) between the CCN-51 and Arriba sequences represent restriction sites, which can be used for restriction fragment length polymorphism analysis. A semi-quantitative analysis based on these SNPs is feasible. A method for an exact quantitation based on these results is not realizable. These sequence variations were confirmed for a comprehensive cultivar collection of Arriba and CCN-51, for both bean and leaf samples.

Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e.g. fruity). In contrast to chocolate aroma that derives from seed endogenous components (storage proteins, carbohydrates) fine aroma has been linked to the fruit pulp but, detailed information on its molecular background is lacking. In the present study we analyzed fruit pulp and seeds of two fine or flavour cocoas (SCA6, EET62) and a bulk cocoa (CCN51) using GCMS. The monoterpenes β-myrcene, β-trans-ocimene, β-cis-ocimene and β-linalool were characteristic for the SCA6 volatile composition. Regarding EET62 the secondary alcohol 2-heptanol, its ester 2-heptanol acetate and the methylketones 2-heptanone and 2-nonanone were typical. We conclude that these molecules are main components of SCA6 and EET62 fine aroma. Accordingly, such components may derive from different metabolic pathways depending on the genotype.

Indication of Xenia Effect on Cocoa (Theobroma cacao L.)

Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality. This study was aimed to determine the effect of pollen sources (xenia) on the colour and size characters of fresh cocoa beans (Theobroma cacao L.). This study was done on two stages. The first stage, a treatment of hand pollination of cocoa clones of DR 1, DR 2, DRC 16, KW 264 and ICCRI 03 was applied in this study. There were five treatments of hand pollination: DR 2 x DR 1, DRC 16 x DR 1, DRC 16 X KW 264, DR 1 x DR 2 and ICCRI 03 x DRC 16. Each treatment was repeated four times. Colour parameters of fresh cocoa beans were observed. The second stage consisted of nine hand pollination combinations: TSH 858 x Sulawesi 1, TSH 858 x ICCRI 03, TSH 858 x KW 264, TSH 858 x KW 570, TSH 858 x Sca 6, Sulawesi 1 x TSH 858, Sulawesi 1 x Sca 6, Sulawesi 1 x KW 570 and KW 516 x Sca 6. Each treatment was repeated three times. Size parameters of fresh cocoa pod and beans were observed. The result showed that hybridization using pollen source from bulk cocoa and DR 1 contributed dark colour to fineflavored cocoa. This colour contribution was showed by the increase in the dark fresh percentage of cocoa beans. On the other hand, hybridization using pollen source from fine-flavored cocoa contributed white and pale colour to bulk cocoa. This light colour contribution was showed by the decrease in the percentage of the dark fresh beans. Xenia effect occured on pod weight, pod length, pod girth, bean weight with pulp per pod and bean weight without pulp per pod which was shown by the hybridization with TSH 858 as female parent and weight bean without pulp per pod shown by the hybridization with THS 858 and Sulawesi 1 as female parent. Key word: Xenia, fresh beans colour, fresh beans size, Theobroma cacao L.

Assessing Genetic Diversity in Java Fine-Flavor Cocoa (Theobroma cacao L.) Germplasm by Using Simple Sequence Repeat (SSR) Markers

Indonesia is the 3 rd largest cocoa-producing country in the world. The cacao varieties currently cultivated in Indonesia are inter-hybrids of various clones introduced from the Americas since the 16th century. Among them, is a well- known fine cocoa specialty product which was originally selected from crosses between Criollo trees and an unknown parent at Djati Roenggo, Java in 1912. Using simple sequence repeat (SSR) markers, we analyzed the genetic diversity and population structure of fine-flavored cacao germplasm from Java, and compared the results with those of bulk cocoa in the same region. Although a high level of heterozygosity was observed in the fine-flavored cacao clones (Ho=0.660; He=0.674), indicating their hybrid origin, the allele richness in the Java cacao germplasm was moderate (7.6 alleles per locus). Principal Coordinate Analysis (PCoA) showed that the genetic structure of Java cocoa is heterogeneous, including genetic background of Trinitario, Upper Amazon and Lower Amazon Forastero. Parentage analysis supported the passport records of parental contribution from Venezuelan landraces to some DR clones (DR 1 and DR 38), which are the main clones used to produce Java cocoa, but excluded the direct parentage of pure Criollo. Sibship reconstruction indicated that the DR clones did not originate from a single cross as previously considered. The resultant information improved our analysis of the diversity and ancestry of Java cocoa. It also suggested the need for broadening the genetic background in the Java cocoa germplasm.

In‐Situ X‐Ray Studies of Cocoa Butter Droplets Undergoing Simulated Spray Freezing

AbstractSpray freezing offers a novel manufacturing route to fine powders with controlled crystalline structures. Here we simulate this process by freezing (using a cold dry air flow) suspended 2‐mm diameter droplets of cocoa butter such that X‐ray diffraction observation of the droplet’s evolving crystalline structure is possible in situ. Initially the Form I polymorph is observed in the droplets: this transforms to Form II over a few minutes and then to Form III over a few hours, even at 0 °C. If the droplet is then warmed to 24 °C, further transformation to Form IV and then Form V occur over approximately 2 h. These phase transformations are similar to those which would be expected in a bulk cocoa butter sample, but occur significantly faster in the droplets. Small crystal sizes in the frozen droplet, resulting from the droplet’s low Biot number (and thus even temperature distribution), is postulated as being the cause for the unexpectedly rapid evolution in the crystal habit.

Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon

One of important steps in secondarycocoa process is deshelling cocoa beans roasted. The aim of deshelling is to enrich cotyledon cocoa surface area which affects to reduce energy and processing time with good quality of the chocolate product. The objective of this research is to study the influence of milling process on physical characteristic change of cocoa beans roasted such as size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension of cotyledoncocoa roasted. The Indonesian Coffee and Cocoa Research Institute has designed and tested deshelling of roasted cocoa beans which will be used in this research. Before deshelling process, C grade bulk cocoa beans has been roasted up to 2.5—3% water contents. The result showed that optimal milling process by rotary cutter type milling unit has good size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension on 500 rpm rotary speed and 2.8 m/s air flow. On optimal process condition, 74.5% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm, 2.116 mm average of geometrical diameter, 0.864 mm average dimension, 3.052 fineness modulus, and 80% as crude size particel-20% as temperate size particel on uniformity index. Therefore, more than 80% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm with 700—900 rpm rotary cutter speed. Average of geometric diameter was 1.65—2.19 mm, and the dimension average was 0.69—0.89 mm. Uniformity index was crude size particle up to 80—90%, and in temperate size particle10—20%. Fineness modulus value was 2.73—3.09. Key words: cocoa, milling, size distribution, roasted beans.

Yielding and its adaptability of several promising bulk cocoa clones

Yielding and its adaptability are considered to be an important criteria for clones recommendation. An experiment to evaluate yield and its adaptability of several promising bulk cocoa clones has been executed during 1996—2003 in three locations having different altitude and type of climate, consisted of Jatirono(450 m asl., B type of climate), Kalisepanjang (275 m asl., C type of climate) and Kalitelepak (145 m asl., B type of climate). Randomized completely block design (RCBD) was used in each location with 14 promising clones and four replications. Recommended clones of ICS 60 and GC 7 were used as standard. The promising clones were originated from mother trees selection with the main criteria of yield. Observations were conducted on yield and its components as well as bean characteristics. Determination of adaptability of each clone by using yield performance and its stability. Statistical analysis was done by using combined analysis. The results showed that KW 30 and KW 48 perform higher yield (2.3 ton/ha) than that of standard clone (1.7 ton/ha) as well as consistant yield stability between location and over years. There for, the two clones performed good adaptability. KW 30 and KW 48 also perform good yield components, and high percentage of fat content i.e 55%. So, those clones are potential to be recommended for commercial planting materials. Key words : bulk cocoa, yield, clone, stability, adaptability.

Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate.

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipé, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope ((13)C) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

Turning design optimation for bulk cocoa fermentation process

Pengadukan selama fermentasi diperlukan untuk sarana aerasi, mencegah pertumbuhan jamur dan meratakan proses fermentasi. Hasil percobaan ini menunjukkan bahwa 1, 2, 3, atau 4 kali pengadukan menghasilkan mutu biji kakao yang tidak berbeda nyata. Namun demikian, setelah dipertimbangkan dari beberapa aspek maka disimpulkan bahwa sekali pengadukan setelah 2 hari atau 3 hari fermentasi adalah yang terbaik dan efisien.