Cocoa Industry Research Articles

Creating digital branding and a visual identity for Edupark Cocoa Bigaran

The Bigaran Cocoa Edupark business combines aspects of education and tourism with a focus on the chocolate industry. However, the Bigaran Cacao Edupark tour which was just pioneered in 2022 does not yet have a visual identity and is not widely known by the wider community. This community service activity aims to improve partners' skills related to the program related to digital branding of tourism and designing the visual identity of Bigaran Cocoa Edupark. This program is carried out with a participatory method which is focused on 1) training on tourism digital branding, and 2) designing the visual identity of Bigaran Cocoa Edupark. The implementation of activities is starting with observation, socialization, visual identity design, digital branding training and assistance, as well as monitoring and evaluation. The result of this program is the establishment of Instagram and Tiktok social media accounts accompanied by a time schedule content for 1 year as a promotional media. In addition, 1 set of graphic standard manual visual identity of Bigaran Cocoa Edupark consisting of logo, packaging and business card was also created along with the grant of chocolate molding goods.

Harnessing climate information service use for cocoa farming sustainability in Ghana

ABSTRACT Climate change poses significant challenges to agricultural sectors worldwide, including the cocoa industry, which is highly vulnerable to climate variability. Understanding how climate information services (CIS) can support cocoa farmers in adapting to these challenges is crucial for enhancing resilience and ensuring the sustainability of cocoa production. We employed a survey methodology that usedd a simple random sampling technique to select 400 cocoa farmers. The findings show that a substantial majority of cocoa farmers actively use climate information services. Weather forecasts emerge as the most commonly utilised CIS (87.57%). Radio emerges as the predominant source of climate information, notably for its accessibility and reach. Respondents expressed a favourable perception of CIS. Membership in farmer-based organizations and access to extension services enhance the likelihood of CIS utilisation. A compelling narrative of the remarkable outcomes of CIS unfolds, spotlighting a 53% increase in cocoa yields, a resounding 72% reduction in household food insecurity, and a striking 58% surge in income. Despite these triumphant strides, the perceived complexity surrounding CIS dissemination and utilisation emerges as a key challenge. Urgent efforts to streamline accessibility, foster comprehension, and bolster resource allocations must follow, ensuring that cocoa farming remains a beacon of sustainable prosperity.

Exploring Legal and Non-Legal Approaches to Eliminating Child Labor in the Cocoa Industry In Ghana

Abstract The problem of child labor in cocoa-producing countries like Ghana and Ivory Coast has been projected into the international limelight due to coverage by notable international media organizations like CNN, BBC, and Al Jazeera. The incidence of child labor in the cocoa industry raises legal and ethical issues in the production and manufacturing processes that feed into international trade. This paper explores the international legal framework on child labor under the Minimum Age Convention and the consistency of Ghanaian domestic law with the Convention. It further discusses empirical data collected from Anyinam, a cocoa farming community in the Eastern Region of Ghana and the sustainability programme of Federated Commodities Ltd. (FEDCO), as a private sector responsible business initiative aimed at addressing the problem of child labor from a holistic approach.

Sensitivity Analysis and Optimal Control of Cocoa Black Pod Disease Caused by Phytophora Margakarya

To address the critical threat black pod disease poses to global cocoa production and farmer income, this study developed a novel mathematical model that utilizes a system of ordinary differential equations to capture the interactions between various stages of cocoa pods (susceptible cherelles, young/mature pods, ripe pods) and their disease state (exposed, infected). Additionally, the model incorporates the dynamics of the disease-causing pathogen population. Employing Pontryagin's Maximum Principle, the model optimizes control strategies that minimize disease impact. This optimization identifies the efficient allocation of resources, timing of interventions, and deployment of control measures like infected pod removal, fungicides, and sanitation practices. The finding of the study reveals that control measure u3 which is rouging (pod removal) and any one of the remaining control measures is best for the treatment of cocoa black pod disease caused by Phytophora Megarkaya. These findings translate into valuable, data-driven recommendations for cocoa farmers and disease management professionals. By strategically combining infected pod removal, targeted fungicide use, and environmental management practices, farmers can significantly reduce disease severity, enhance cocoa production, and promote a more sustainable cocoa industry.

Hydrothermal Hydrolysis of Cocoa Bean Shell to Obtain Bioactive Compounds

Cocoa bean shell (CBS), a by-product from the chocolate industry, is an interesting source of bioactive compounds. In this work, the effects of time and pH on the hydrothermal hydrolysis of CBS were evaluated with the aim of maximizing the extraction of antioxidant and functional compounds from this biomass. In general, all treatments tested led to improvements in the extraction of bioactive compounds compared to untreated samples. The maximum values for antioxidant activity (187 µmol TE/g CBS dw) and phenolic compounds (14.5 mg GAE/g CBS dw) were obtained when CBS was treated at pH 4 for 10 min. In addition, maximum amounts of flavonoids (10.1 mg CE/g CBS dw), tannins (6.5 mg CE/g CBS dw) and methylxanthines (9 mg/g CBS dw) were obtained under mild pH conditions (4–5). It is noteworthy that these values are higher than those reported in the literature for other vegetable substrates, highlighting the potential of CBS to be valorized as a source of different value-adding products.

Remoción y balance de masa en un reactor UASB en el tratamiento de agua residual de una industria chocolatera

Treatment is currently necessary for municipal and industrial wastewaters, given the decli- ning quantity and quality of available water. An anaerobic biological reactor is a suitable option for wastewater treatment because it generates biogas which contains methane, a potential source of energy. The objective of this research was to treat wastewa- ter from a chocolate industry with an applied organic loading rate (OLRappl) of 4.5 kg of chemical oxygen demand (COD)/m3/d and a hydraulic retention time (HRT) of 10.3 h to obtain both, the removal efficiency, and the mass balance in terms of COD. Even though there were variations in the OLRappl and the TRH, the average removal efficiency of COD was 91%. The cal- culated mass balance in terms of COD was close to 100%.

Characterization and utilization of cacao shell powder as a biofiller in natural rubber composite

The cacao shell, a by-product of the chocolate industry, is considered a waste and is normally discarded. This work aims to study the feasibility of using cacao shell powder (CSP) as a biofiller in rubber applications. The CSP was initially prepared, characterized, and incorporated into natural rubber (NR) at different loadings. Its reinforcement was compared with calcium carbonate (CaCO3) and carbon black (CB). The results showed that CSP had a relatively large average particle size (∼152 μm) and, thus, a very small specific surface area (4.5 m2/g). It mostly consisted of organic substances like cellulose, hemicellulose, lignin, proteins, etc. When incorporated into NR, both scorch time and optimal cure time decreased due to the existence of nitrogen-containing compounds, whereas hardness and modulus increased gradually with increasing CSP loading due to the dilution effect. At a given loading, CSP showed shorter scorch and cure times with greater hardness and modulus than CaCO3, indicating its greater cure activation ability and higher reinforcement magnitude. However, its reinforcement was far lower than that of carbon black. The maximum tensile strength was found at 30 phr of CSP loading, with a value of approximately 19.2 MPa, which was about 3% higher than that of CaCO3 but approximately 19% lower than CB. The findings suggest that, like other inert fillers, CSP can be employed for cost-reduction purposes in many applications where exceptionally high strengths are not essential, such as rubber bands, rubber flooring, rubber mats for livestock, etc.

Implementation evaluation of cocoa hand pollination program in Ghana

The study examines the Cocoa Hand Pollination Program (CHPP) and its potential to revolutionize cocoa farming in Ghana's cocoa industry. The study employed an exploratory research design, collecting primary data through structured questionnaires from 367 cocoa farmers, 159 pollinators, and 30 extension staff. Data were analyzed descriptively. The study revealed that cocoa farmers have a relatively low level of knowledge about CHPP's objectives but perceive these goals as highly important. Farmers have successfully increased cocoa yield per hectare but face challenges in boosting overall cocoa production. Farmers exhibit a good understanding of CHPP activities and consider them crucial for program success. Pollinators have successfully enhanced natural pollination but are less positive about their contributions to socioeconomic livelihood improvement and entrepreneurship skills. Extension staff perceive the program as successful in helping farmers increase yield per hectare. However, the goals of integrating hand pollination into routine GAP activities have faced challenges. The efforts and goals of CHPP are generally valued by extension administrators who are committed to the program. Organizational and community characteristics generally favoured the program, but there were inconsistencies in the timely delivery of essential tools. This study offers valuable insights into the program's challenges and opportunities, providing essential information for policymakers and researchers working to improve cocoa production, uplift farmer livelihoods, and address similar agricultural contexts. Addressing challenges, enhancing knowledge sharing, and optimizing program elements can ensure cocoa farming's long-term sustainability and success, benefiting local farmers and the cocoa industry as a whole

Electro-Optics Properties of Intact Cocoa Beans based on Near Infrared Technology

This study encapsulates the efficient prediction of moisture content in cocoa beans through Near Infrared Spectroscopy (NIRS) and Partial Least Squares (PLS) regression, showcasing a strong model fit with a high R square value of 0.92 and low Root Mean Square Error (RMSE) of 0.36% in calibration; these values underscore the model's accurate estimation of moisture levels. In the realm of electro-optics properties, this success highlights NIRS's capability in assessing key attributes like moisture content in cocoa beans based on their unique spectral signatures, emphasizing the technology's role in quality control for chocolate production. Furthermore, the precise predictions align with the broader objective of leveraging NIRS to evaluate and optimize the electro- optics properties of cocoa beans, fostering informed decision-making for enhanced processing and quality assurance in the cocoa industry.

Genotyping of cacao (Theobroma cacao L.) germplasm resources with SNP markers linked to agronomic traits reveals signs of selection

The Amazonian cacao tree or the chocolate tree (Theobroma cacao L.) is cultivated to produce seeds, the valuable raw material for the chocolate industry. However, cacao yield is hampered by diseases and low productivity. Cacao single nucleotide polymorphism (SNP) markers associated with breeding and adaptive traits provide a genetic tool for improving selection and reducing breeding cycles. Here, we genotyped 40 published SNPs associated with disease resistance and 11 SNPs with yield traits in 346 accessions using the MassARRAY® system. These 51 SNPs were identified in different breeding experiments in Costa Rica, Brazil, and Trinidad and Tobago. Four genetic clusters were identified, and two of them were observed in high proportion in managed cacao, characterized by a high proportion of admixed individuals reflecting the man-made hybrids. One cluster overrepresented in managed cacao is associated with the preference to keep superior flavor in cultivated cacao from Criollo ancestry. Introgression of wild material collected in Peru associated with disease resistance to witches’ broom disease (WBD) was also observed. Underutilized genetic resources were observed in managed cacao such as the Guiana cacao, while previous agronomic evaluation has demonstrated its good yield potential. Yield and disease resistance traits (mainly resistance to WBD) show divergence between wild and managed cacao (FST > 0.05) probably reflecting selection during domestication, cultivation, and breeding efforts. Eleven SNPs showed a divergence between wild and managed cacao and can be used to build breeding populations. New collections of wild cacao followed by agronomic evaluations can broaden the genetic base of cultivated cacao, especially for such traits as disease resistance to frosty pod rot (FPR).

Assessment of CO2 abatement potential of heat pumps using pinch analysis for the Swiss chocolate industry

Decarbonizing industrial processes is crucial for achieving net-zero targets, with process heat electrification emerging as a key pathway. Heat pumps (HPs) are pivotal for this transition. This study introduces a novel methodology to construct exemplar profiles for specific energy demands, representative profiles for various production capacities, and energy demand profiles at product, subsector, or sector levels, using Swiss chocolate production as a case study. Exemplar profiles offer flexibility in generating representative profiles based on production capacities, aiding in identifying integration opportunities and sizes for HPs. Sector-wide profiles provide a broader perspective, aiding in visualizing bottom-up sector-wide potential for HPs. Based on the analysis of four representative profiles for Swiss chocolate production, two potential standard heat pump (SHP) and three high-temperature heat pump (HTHP) integration opportunities were identified. Techno-economic data from 30 commercially available HPs were collected, assessing their cost-effectiveness for Swiss chocolate manufacturing using the levelized cost of saved energy and CO2 abatement. Factors such as company size and electricity and natural gas prices impact the cost-effectiveness of HP integration. Despite variations, HPs with real coefficients of performance above 2.6 generally prove cost-effective for average energy prices and current CO2 levies in Swiss chocolate production. Bottom-up estimations of HP integration potentials using product-specific energy demand profiles suggest a potential reduction of CO2 emissions by up to 56% and an improvement in energy efficiency by up to 28% in Swiss chocolate production.

Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese

The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by industries and costs of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are produced annually, with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 lactating Comisana ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheesemaking (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater content of monounsaturated fatty acids and an increase in the nutritional indices, suggesting a favorable role of cocoa bean shell dietary inclusion on the nutritive value of cheese. The cheese sensory profile was affected by the cocoa bean shell inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the inclusion of coca bean shells in the diet of dairy sheep allowed us to obtain a good-quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this byproduct could contribute to decreasing feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.

Optimal control of Cocoa Black pod disease: A multi-pronged approach

This study presents a novel approach to controlling cocoa black pod disease, caused by Phytophthora megakarya. Unlike previous methods, we employ a mathematical modeling framework based on Pontryagin’s Maximum Principle to optimize control strategies that minimize disease impact. The model incorporates the dynamics of healthy and infected pods while considering the combined effects of three key interventions: Infected pod removal, Targeted fungicide application and Promoting a healthy growing environment. Through numerical simulations, we identify the optimal timing and intensity for each intervention to minimize infected pods over time. This study highlights the following novelties: Synergistic effect of combined control which demonstrates that combining all three strategies is significantly more effective than relying on individual methods, Optimal strategies which involves dynamically adjusting control measures throughout the growing season to adapt to disease progression, Prompt action after disease detection proves crucial for successful control. These findings offer valuable data-driven recommendations for cocoa farmers and disease management professionals. By strategically implementing a combination of infected pod removal, targeted fungicide use, and environmental management, farmers can significantly reduce disease severity, enhance cocoa production, and promote a more sustainable cocoa industry.

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.

In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G') data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of βv polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization. PRACTICAL APPLICATION: This study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.

Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review.

Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77-97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.

Prevention of cocoa moniliasis using Progressive Web Applications and sensor data in the province of Francisco de Orellana

Ecuador is an essential cocoa producer recognized for its quality and aroma. Additionally, it holds a prominent position among the country's traditional export products, making it the third-largest cocoa-producing country in the world. However, the cocoa industry faces challenges due to moniliasis, a fungal disease that affects cocoa trees and causes damage to the fruits, resulting in decreased production. This research aims to prevent cocoa moniliasis by conducting tests with different algorithms to select the best one for predicting moniliasis using sensor data in the progressive web application. Various supervised learning algorithms were applied, including PCA, IPCA, KPCA, Linear Regression, Sci-Kit Learning, and ensemble methods like Bagging and Boosting. Google's Lighthouse is utilized for artifact validation. It is concluded that the Boosting ensemble method with a value of 1.0 and 4 estimators is the algorithm that shows a good fit for prediction. In artifact validation, it yields favorable results with a score of over 90 in various Lighthouse parameters. Keywords: Moniliasis 1; Progressive Web Application 2; PCA 3; IPCA 4; KPCA 5; Linear Regression 6; Bagging 7; Boosting 8; Lighthouse 9

Prevention of cocoa moniliasis using Progressive Web Applications and sensor data in the province of Francisco de Orellana

Ecuador is an essential cocoa producer recognized for its quality and aroma. Additionally, it holds a prominent position among the country's traditional export products, making it the third-largest cocoa-producing country in the world. However, the cocoa industry faces challenges due to moniliasis, a fungal disease that affects cocoa trees and causes damage to the fruits, resulting in decreased production. This research aims to prevent cocoa moniliasis by conducting tests with different algorithms to select the best one for predicting moniliasis using sensor data in the progressive web application. Various supervised learning algorithms were applied, including PCA, IPCA, KPCA, Linear Regression, Sci-Kit Learning, and ensemble methods like Bagging and Boosting. Google's Lighthouse is utilized for artifact validation. It is concluded that the Boosting ensemble method with a value of 1.0 and 4 estimators is the algorithm that shows a good fit for prediction. In artifact validation, it yields favorable results with a score of over 90 in various Lighthouse parameters. Keywords: Moniliasis 1; Progressive Web Application 2; PCA 3; IPCA 4; KPCA 5; Linear Regression 6; Bagging 7; Boosting 8; Lighthouse 9

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

AbstractMany parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.

Cocoa Producers’ Decision on Fermenting Beans in Jembrana Regency, Bali Province, Indonesia

Cocoa bean has an important role in the agricultural economy of Indonesia for its foreign earnings. Demand for high quality of cocoa beans is increasing fast due to the expansion of global cocoa and chocolate market. Bali Province also plays an important role in Indonesia’s cocoa production and export where the main cocoa plantation lies in Jembrana Regency cultivated by small-scale farmers. Chocolate industry requests for high quality cocoa beans from fermented cocoa for high prices, however farmers are still reluctant to do fermentation. This study aims at analyzing probability of farmer’s decision to ferment cocoa beans at Jembrana Regency, Bali Province, Indonesia. Logit regression was utilized where the dependent variable is in binary, which is the change in probability of a cocoa producer choosing to ferment their cocoa beans, given the independent variables included farm size, production and other occupation of farmers. The result from the average marginal effect shows that only production variable is significant to increase the probability of the cocoa farmers to ferment their cocoa beans. Result from the analysis indicates that on average for one kilogram increase in cocoa production per month, the probability of observing increases fermentation by approximately 0.26 percentage point. In other words, higher production volume increases the probability of the cocoa producers to ferment their cocoa beans. It is suggested to multi stakehonders in cocoa industry to further improve production through the implementation of good agricultural practices (GAP) and extending training for cocoa farmers.

A phylogenetic framework to study desirable traits in the wild relatives of Theobroma cacao (Malvaceae)

AbstractCrop wild relatives (CWRs) of cultivated species may provide a source of genetic variation that can contribute to improving product quantity and quality. To adequately use these potential resources, it is useful to understand how CWRs are related to the cultivated species and to each other to determine how key crop traits have evolved and discover potentially usable genetic information. The chocolate industry is expanding and yet is under threat from a variety of causes, including pathogens and climate change. Theobroma cacao L. (Malvaceae), the source of chocolate, is a representative of the tribe Theobromateae that consists of four genera and c. 40 species that began to diversify over 25 million years ago. The great diversity within the tribe suggests that its representatives could exhibit advantageous agronomic traits. In this study, we present the most taxonomically comprehensive phylogeny of Theobromateae to date. DNA sequence data from WRKY genes were assembled into a matrix that included 56 morphological characters and analyzed using a Bayesian approach. The inclusion of a morphological data set increased resolution and support for some branches of the phylogenetic tree. The evolutionary trajectory of selected morphological characters was reconstructed onto the phylogeny. This phylogeny provides a framework for the study of morphological and physiological trait evolution, which can facilitate the search for agronomically relevant traits.