Theobroma Cacao Research Articles

Parentage analysis and comparison of cocoa families derived from bi-parental crosses and open-pollination for vigor and precocity in recommended cocoa (Theobroma cacao L.) clones in Ghana

ABSTRACT Bi-parental hybrids (BPHs) are recommended cocoa planting materials in Ghana and other West African countries. However, the inability to produce enough BPHs to meet farmers’ demand makes it almost impossible to avoid open-pollinated families (OPF) in the supply chain. To study the effects of OPF on cocoa production, parentage analysis, vigor, and precocity of seven BPHs generated from a 4 × 2 North Carolina II (NC II) incomplete mating design were compared with eight OPFs. The 15 cocoa progenies together with two checks of Guiana (GU) origin were evaluated in a randomized complete block design with four replications across five contrasting locations for stem diameter increment (SDI) and number of pods per tree (NP). Parentage analyses at 75 single nucleotide polymorphism (SNP) loci of leave samples from the 17 progenies revealed that the BPHs were of the appropriate female and male parents, while the OPF had varying number of male parents. The pollination effect (bi-parental vs open-pollinated progenies) was not significantly different for both traits, but the BPH was relatively better and surpassed on average the OPF by 3.5% for SDI and 7.8% for NP. Crosses involving GU 144/ C, T63/967, and T65/238 as females in both the OPF and BPH showed predominantly higher performance than those with PA 7 and T79/501 for both traits. Among the promising female parents, GU 144/C is the only one that is not in the seed gardens and could be added to parental clones currently used in producing cocoa varieties in the seed garden.

Concentraciones de glifosato y 2,4-diclorofenoxiacético en granos, hojas y suelos en cultivos de cacao (Theobroma cacao L.) en la región San Martín, Perú

El objetivo de la investigación se centró en identificar parcelas cacaoteras con presencia de glifosato y 2,4-diclorofenoxiacético; así como cuantificar estas moléculas en suelos, hojas y granos fermentados secos de cacao en 16 zonas productoras de cacao (Theobroma cacao L.) en la región San Martín. Las muestras se analizaron mediante cromatografía líquida de ultra alta resolución (UHPLC). Encontrándose concentraciones de glifosato en suelos entre 0,1751 y 0,5925 ppm; por su parte en hojas de cacao se encontraron concentraciones entre 0,0015 y 0,2639 ppm. En granos secos fermentados de cacao se obtuvieron valores de glifosato entre 0,0427 y 0,5518 ppm. En lo referente a valores de 2,4-diclorofenoxiacético, los suelos presentaron concentraciones desde 0,2248 hasta 0,7201 ppm; mientras que en hojas se reportaron valores entre 0,0011 y 0,3307 ppm. En granos secos de cacao la cuantificación fue desde 0,0708 hasta 0,6491 ppm. Se estableció que existen contrastes significativos (p < 0,05) entre las cantidades de glifosato y 2,4-diclorofenoxiacético en suelos, hojas y granos secos de cacao. Afinando que los valores de glifosato y 2,4-diclorofenoxiacético encontrados en granos secos de cacao en el 93,75% de las parcelas superan los LMR que dicta la NTS No 128-2016/MINSA/DIGESA que es de 0,1 ppm para dichos analitos.

Subproductos de cacao (Theobroma cacao) en la alimentación animal: ¿Una alternativa viable y sostenible?

Se estima que a nivel mundial se procesa setecientos mil millones de toneladas al año de grano de cacao, en contraste a su proceso productivo, solo se aprovecha las semillas, que representa un 20%-23% del fruto, la otra proporción del fruto como la mazorca o cáscara, placenta, cascarilla y jugo de mucílago son los principales subproductos y se pierde como desecho. Debido a la disponibilidad y su alto valor nutricional, se le está dando diferentes usos en nuevas áreas de aplicación. Por ello, esta revisión se centra en actualizar conocimientos sobre el uso de subproductos del cacao en la producción animal, nuevos enfoques su viabilidad y su sostenibilidad. En este contexto, los subproductos son utilizados en la alimentación en monogástricos y poligástricos, reportando resultados favorables y mayor rentabilidad, representando una alternativa viable y valiosa para la alimentación animal. Se ha comprobado que estos subproductos están compuestos por diversos compuestos bioactivos de interés farmacéutico, industrial y alimenticio, que ya le están dando nuevos usos y aplicaciones. Se anticipa que los subproductos de cacao serán ampliamente adoptados con otros fines. En consecuencia, se espera que en el futuro próximo su disponibilidad para la alimentación animal disminuya y sus precios aumenten.

Performance of Cocoa Fruit (Theobroma cacao L.) at Different Slope Positions in a Wet Tropical Climate

Performance of Cocoa Fruit (Theobroma cacao L.) at Different Slope Positions in a Wet Tropical Climate

Physicochemical characterization of the pod husk of Theobroma cacao L. of clones CCN51, FEAR5, and FSV41 and its agroindustrial application

In cocoa production, the harvest and postharvest processes tend to generate residues that, if not properly treated or disposed of, become a source of pests or diseases for the crop and the farmer. The residues are environmental contaminants, which are equivalent to 70%–80% of the total fruit (husk, placenta, leachates). In the case of cacao pod husk (CPH), it is hollow form contributes to the accumulation of water or leachates. These residues with no apparent profitable use may have components of agroindustrial interest, such as pectins, cellulose, and starches, in products with high added value. Thus, the physicochemical characterization CPH of clones Castro Naranjal Collection 51 (CCN51), FEDECACAO Arauquita 5 (FEAR5), and FEDECACAO San Vicente 41 (FSV41) is presented to identify different applications such as biopolymers, bioremediation, and renewable energies and their potential biotechnological use in contributing to the circular economy according to the characteristics of each clone. In conclusion, it is important to continue with the research on CPHs of the different clones and to promote the sustainable development of cocoa in the Department of Risaralda, Colombia.

Potential Torrefaction of Tropical Forest Fruits Waste

Biomass torrefaction can improve the quality of raw biomass as fuel. Tropical forest fruit waste that is not managed properly will become waste that contributes to increasing greenhouse gas emissions. Conversion of tropical forest fruit waste into biomass fuel by torrefaction can be used as coal co-firing. In this research, torrefaction was carried out on the biomass from the cocoa pod shell, coffee husks, and mangosteen pod shell. The samples used in this study came from tropical forest fruits in Lampung Province. Samples were chopped and dried using the hot sun. The samples were then torrefied in a tubular reactor at temperatures of 250, 275, and 300°C and their calorific values were tested. Torrefaction at 275°C has increased the calorific value of tropical forest fruit waste to exceed the calorific value of sub-bituminous A. Torrefaction of tropical forest fruit waste has the potential to be used as fuel for co-firing coal in power plants. Thus, it can indirectly reduce the rate of CO2 emissions from power generation and waste accumulation. In addition, it also has the potential to become a competitive sustainable export commodity.

Morphology, phylogeny and pathogenicity of fungal species associated with leaf blight and stem canker of Theobroma cacao in Malaysia

AbstractMalaysia stands prominently among Asia's key cocoa‐producing countries. In the cocoa season of 2022–2023, Malaysia demonstrated its contribution to the industry, with an estimated production of around 364,000 tonnes of cacao bean grindings. Nonetheless, fungal diseases pose undeniable challenges to the cocoa sector. Extensive sampling conducted between September 2018 and March 2019 across multiple states in Malaysia revealed concerning symptoms of leaf blight and stem canker affecting Theobroma cacao plants. The aim of this study was to identify and characterize fungal species associated with leaf blight and stem canker of T. cacao in Malaysia through morphological, molecular and pathogenicity analyses. Morphological and molecular phylogenetic analyses using multiple DNA regions (rDNA internal transcribed spacer [ITS], TEF1 and TUB2) were performed and identified 40 fungal isolates found in this study as Diaporthe tulliensis (17 isolates), Fusarium solani (seven isolates), Fusarium proliferatum (six isolates) and Neopestalotiopsis clavispora (10 isolates). Pathogenicity tests with mycelial plugs and wound treatments showed that D. tulliensis and N. clavispora were responsible for causing leaf blight whereas D. tulliensis, F. solani and F. proliferatum caused stem canker of T. cacao. The present study provides insights into disease aetiology and symptomatology that may be useful in planning effective disease management for the host plant.

Site-Species Allometry Equation for Theobroma cacao L. Biomass Estimation in Agroforestry Systems of Cameroon

The accuracy of biomass estimates through mathematical expressions remains essential for the sustainability of the REDD+ process. The objective of this research was to develop allometric models by site species to evaluate the biomass of Theobroma cacao in agroforestry systems in the Central Region of Cameroon. Biomass data were obtained by the destructive method on a sample of 50 trees (5 cm ≤ D ≤ 27 cm). Allometric models were developed using aboveground (AGB), belowground (BGB), and total biomass (TB) as dependent variables and tree dendrometric parameters as independent variables. Nine linear models were adjusted based on the Akaike information criterion (AIC), residual standard error (RSE), coefficient of determination (R2), and various statistical tests including the normality test, heterogeneity, and autocorrelation for the analysis of residuals. The different results show that only the diameter appears to be a good predictor of biomass with an R2 greater than 0.94, 0.85, and 0.95, respectively, for aboveground biomass (M1: ln B = −1.613 + 1.83 × ln (D)), belowground biomass (M1: ln B = −2.611 + 1.65 × ln (D)), and total biomass (M1: ln B = −1.297 + 1.79 × ln (D)). Incorporating crown diameter and height into the models slightly improved the quality of adjusted. Comparison of the models in this study with pantropical equations previously used to estimate Theobroma cacao biomass shows that the models in this study provide a better estimate. The allometric equations developed in this work to estimate the AGB, BGB, and TB of Theobroma cacao can be used under the same environmental conditions to accurately predict the biomass accumulated in agroforestry systems by this species and thus allow the implementation of activities aimed at reducing emissions from deforestation and degradation (REDD+) for the benefit of local communities through the carbon market.

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates.

Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.

Low-emissions and profitable cocoa through moderate-shade agroforestry: Insights from Ghana

Cocoa production is a leading driver of deforestation in the humid-tropics of West Africa. Reconciling climate change mitigation with livelihoods of farmers requires identification of production strategies to concurrently improve yield and profit while curtailing emissions of greenhouse gases (GHG). Using a 2021 plot-survey conducted in Ghana’s Eastern region, we evaluated yields, GHG emissions, and value of production (VOP) (a profit indicator) across a typology representing the diversity of systems at plot-level. The typology was constructed by first stratifying plots according to shade levels and variety (hybrid vs. Amazonia) which resulted in three systems: Hybrid sun, hybrid variety under full-sun (little to no shade); Hybrid shade, hybrid and moderate shade (13–25 shade trees ha−1); and Amazonia, Amazonia under predominantly moderate shade. Next, factor analysis and clustering were used to group plots within each system according to cocoa yield, vegetation, management, and (local) climate conditions. Cluster analysis showed that fertiliser, weeding, pruning, hand pollination, cocoa tree density, and shade tree densities of differing heights were most influential for determination across systems. Hybrid shade had the highest net GHG removal rate at −6.8 ± 1.7 (± 95% CI) Mg CO2eq ha−1 yr−1: 48% and 127% higher (emissions more negative) respectively over Amazonia and Hybrid sun. Hybrid shade additionally had the highest average and least variable VOP among production systems at 669 ± 564 USD ha−1 yr−1, compared to Hybrid sun and Amazonia at 404 ± 442 and 213 ± 280 USD ha−1 yr−1 respectively. These results point to hybrid cocoa grown under moderate shade of 13–25 shade trees ha−1 as optimal for reconciling climate change mitigation with development in West African cocoa.

The Effect of Yeast Antagonist Isolated from the Fermentation of Cocoa Beans (Theobroma cacao) from Lampung, Indonesia, on the Growth of Aspergillus flavus UNJCC F-55

Mold is one of the microorganisms that causes damage to cocoa fruit because it produces mycotoxins as secondary metabolites that can decrease the crop yield. One type of pathogenic mold that destroys cocoa fruit is Aspergillus flavus. A. flavus produces aflatoxin B1 which is the most potent hepatotoxin and carcinogen to humans. Amongst the most effective ways to avoid alpha-toxin contamination in cocoa beans is to inhibit the growth of A. flavus in the beans. However, the use of pesticides and fungicides can increase the development of resistant strains of fungi and have a negative impact on the environment and human health. Therefore, we need other alternatives such as bio-control agents using antagonistic microorganisms, including yeasts. Thus, this study aims to characterize yeasts isolated from the fermented cocoa beans (Theobroma cacao) from Lampung, Indonesia, and evaluate their ability to inhibit the growth of Aspergillus flavus UNJCCF-55. The methods used were yeast screening, dual culture technique for antagonistic test, and morphological characterization. The 37ºC-growth screening gave 89 out of 98 yeast isolates. The subsequent antagonist test resulted in 13 isolates with the highest inhibition zone against A. flavus UNJCCF-55. These yeast isolates were macroscopically of smooth surface, butyrous texture, milky white color, irregular edges, and convex elevation. Microscopic observation showed that the isolates have oval cell shape, asexual reproduction of budding, and non-hyphae structure.
 Keywords: yeast antagonist, cocoa fermentation, aspergillus flavus

Effect of varieties/clones and fermentation time on the sensory quality of cup chocolate

In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, followed by the UF-613 clone at 7 days, with 36 and 32 points, respectively. It is concluded that each variety/clone needs specific fermentation conditions, which influence sensory quality. Keywords: Theobroma cacao, fermentation, sensory quality, varieties, clones

Changing land and labour relations on cocoa farms in Sefwi, Ghana: Continuity and change

Ever since the late 1880s when cocoa began to be grown commercially in Ghana, land and labour has been mobilized to expand the area under cocoa trees and cultivate the crop. The first cocoa farmers ingeniously used and adapted existing social norms for land acquisition and recruitment of labour from both the extended family and from migrants. The resulting development of cocoa was a remarkable story of African innovation and enterprise that made the then Gold Coast one of the most prosperous parts of Africa by the mid-twentieth century. We look at how land and labour has been mobilized for cocoa in Sefwi, western Ghana, from the start of cocoa growing in the region in the 1940s through to 2019. We ask what current norms are, how they have evolved, and why changes to them have been made. Changes in land and labour relations in the area have not followed the linear evolutionary theory of land tenure change neither have they remained as unique immutable customary structures. We note a flexible, reversible and highly pragmatic logic in tandem with the ruling exigencies that account for patterns of change over time.

Negative effects of water deficit on cocoa tree yield are partially mitigated by irrigation and potassium application

Yields of most tropical crops are strongly reduced by drought, but this may be partially mitigated by irrigation and potassium application. Understanding the mechanisms regulating these relationships is essential to select crop varieties reaching high yield under environmental stress. We conducted a 2-year field experiment (2020–2022) to investigate the effects of seasonal irrigation, potassium application and their interaction on cocoa reproduction and yield, using six genotypes in Côte d’Ivoire. Potassium application increased pod number and size, contributing significantly to annual yield, but this effect was conditional to soil water availability. Similarly, irrigation when combined with potassium application almost doubled yield from 1.5 to 3.0 kg/tree (2000 kg ha−1 yr−1 to 4000 kg ha−1 yr−1, respectively). This yield effect was mostly the result of positive effects of irrigation on pod number per tree and, to a lesser extent, due to its positive effects on bean number per pod and bean mass. Irrigation effects on pod number were associated with an increased number of cherelles whereas the larger pod number during the major harvest compared to the minor harvest was associated with lower cherelle wilt. We also found a more than two-fold genotypic difference in yield, with the genotypes CI02 and CI03 and to a lesser extent hybrid M having lower yields having lower yields than the genotype CI01. These genotypic yield differences were associated with differences in both cherelle wilt and initial cherelle production rates. The effects of withholding irrigation on yield were significantly dependent on the genotype, reflecting a potential genotypic difference in drought tolerance. The development of climate adaptive strategies for cocoa production requires integrating effects of irrigation, potassium application and cocoa genotype on yields. Future research should focus on unraveling the underlying genotypic and ecophysiological mechanisms of the results presented here, and identifying other potential approaches to enhance the resilience of cocoa to increasing water deficit under climate change.

Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans

Theobroma cacao is a recognized crop worldwide within the market for raw materials or processed products. Cocoa beans quality, industrial transformation and health benefits have been widely studied, but there are few studies on the fermentation process and even less on Ecuadorian cacao. In Latin America, this crop plays a very important role from an ecological and social viewpoint. Production is usually carried out by local farmers who also perform the natural fermentation of the beans, without specific management, which represents a challenge in terms of reliability and batch-to-batch homogeneity. This drawback can be effectively addressed by controlling the fermentation conditions. In addition, certain enzymes have the potential to improve the fermentation process. The aim of this work was to study the effect of using yeasts and/or enzymes during fermentation on the physicochemical quality characteristics of cocoa beans. Two trials were carried out, the first used yeasts (Saccharomyces cerevisiae), with and without molasses, and the second used enzymes (Polyphenoloxidase and Pectintranseliminase). During the fermentation process there was not external temperature control, although cocoa beans mass temperature was assessed. After the assay, the cutting test and physicochemical variables (percentage of testa, testa and cotyledon pH, moisture, ash, acidity, protein and fat contents) were evaluated. The yeasts trial stood out as the most favorable option, showing better fermentation in the cutting test, a slight increase in protein content and lower moisture. The inclusion of enzymes in the trials resulted in higher fermentation temperatures and fat content of the beans, but the samples showed lower fermentation percentage, higher moisture and mold presence, as enzymes make it difficult to completely dry the samples. It can be concluded that the addition of yeasts and/or enzymes influences fermentation and could improve the process in order to obtain high quality cocoa beans.

Sustainability of Theobroma cacao L. production systems in the municipality of Algeciras, Huila, Colombia

This research study evaluated the sustainability of cocoa (Theobroma cacao L.) production systems in the municipality of Algeciras, Huila, under two production models, organic and conventional. The research was carried out with farmers from the Algeciras Producers' Association APROCALG. With the information obtained in the interviews, a group of indicators was designed, classified in three dimensions: ecological, economic and social, in order to identify the sustainability of the production systems from an integral vision. The results showed that both production systems have similarities, since the cultural practices carried out by the farmers are the same; however, the difference is determined by the use of synthetic fertilizers and, in some cases, the use of insecticides to control pests and diseases present in the agroforestry system.

Co-deposition of natural particles in the acidic zinc electroplating process

The co-deposition of natural particles was studied in zinc electroplating on mild steel in the acidic sulfate bath aiming a composite coating. Despite most papers reported the effect of natural extracts in such process, the evaluation of natural particles adhered to the coating was not explored yet. The process efficiency, surface morphological changes, and corrosion resistance were evaluated in different concentrations of avocado seed powder (ASP, Persea americana), cocoa bean shell powder (CBSP, Theobroma cacao), and garlic peel powder (GPP, Allium sativum). In general, the current efficiency was not significantly influenced by the presence of any natural particles, reaching values over 90 %. The presence of natural particles impacted the active sites on the substrate surface, modifying the grain growth assessed by scanning electron microscopy (SEM) analysis. The GPP samples showed better visual aspect and higher compactivity. By Fourier transform infrared spectroscopy analysis, such natural particles are constituted by molecules of long carbon chains with chemical groups – amines, carboxylic acids, and phenols. Hence, the presence of natural particles in the coating layer led to different responses in the contact angle test, where GPP samples showed higher wettability (θ < 90°), followed by ASP and CBSP samples (θ > 100°). Such behavior indicates a greater bath penetration during the electroplating process in the presence of more hydrophilic particles, which may have resulted in the refined deposits of the GPP samples. The concentration of 0.330 g/L GPP presented higher impedance modulus (6548.3 Ω.cm2 at 0.03 Hz) in the electrochemical impedance spectroscopy (EIE) and reduced the anodic ionic current density at least four times in the scanning vibrating electrode technique (SVET). The same was observed in the salt spray test (SST) adapting ASTM B117, which revealed to be sensitive enough to indicate that the 0.330 g/L GPP sample showed greater corrosion resistance.

Chromatographic Fingerprinting of Cacao Pod Husk Extracts (Theobroma cacao L.): Exploring Antibacterial, Antioxidant, and Antidiabetic Properties with In Silico Molecular Docking Analysis.

Naturaldrugs derived from plants are becoming more popular because of their apparent biologicalefficacy, affordability, and safety. A byproduct of cocoa farms, cocoa pod husk (CPH), is often disregarded yet contains an abundance of phenolic chemicalsthat have antimicrobial and antioxidant features, which has led to intensive investigation into possible biomedical applications. In order to identify crucial functional groups and phytochemical components, we carefully examined the 80% ethanol and dichloromethane extracts of CPH using gas chromatography-mass spectrometry (GC-MS) and HPLC. Theantibacterial and antioxidant properties of such extracts and their impact on cytotoxicity and α-glucosidasewere explored. According to our results, the 80% ethanol and dichloromethane extracts contained 19 and 12 phytochemical components, respectively. Interestingly, at 250µg/mL, all CPH extracts showed strong antibacterial properties that totally prevented the bacterial growth. At 66.6% and 82.7%, respectively, the ethanol and dichloromethane extracts showed impressive antioxidant and DPPH scavenging capabilities where the ethanol extract showed a substantially lower IC50 value of 35.26µg/mL than the dichloromethane extract, which had an IC50 value of 23.88µg/mL. Furthermore, the α-glucosidase inhibitory effect of the dichloromethane extract was found to be better, as shown by its IC50 value of 126.5µg/mL, which was lower than that of the ethanol extract at 151.3µg/mL. The extracts' compatibility was verified by cytotoxicity tests, which revealed no appreciable alterations in the cell lines. Additionally, novel in silico molecular docking experiments were performed on 25 discovered compounds, providing insight into their possible bioactivity. Broad-spectrum activities of extractswere confirmed by molecular docking investigations aimed at interacting with α-glucosidase proteins. Our thorough analysis makes CPH extracts seem like theexcellent candidates for biomedical uses. These results provide new insights into the therapeutic potential of CPH extractsand pave the way for the development of innovative medications and natural remedies.

From cocoa waste to sustainable bioink: valorising pectin for circular economy-driven tissue engineering

Cocoa bean production, a cornerstone of many developing economies, currently adheres to a linear economic model, giving rise to sustainability concerns. The expansion of cocoa butter and liquor consumption has resulted in the increased generation of residual biomass, constituting 60–70 % of fresh fruit. The absence of management plans for this biomass in cocoa-producing countries poses a risk of phytosanitary issues. This study proposed a circular economy approach by valorising cocoa pod husk-derived pectin for tissue engineering. The study optimised an alkaline-based protocol to extract pectin from cocoa pod husk, resulting in ∼ 20 % yield with a ∼ 47 % degree of esterification. Methacrylation transformed extracted pectin into pectin methacrylate (PECMA), confirmed by FTIR-ATR and NMR analyses. PECMA hydrogels, crosslinked with CaCO3 and UV, exhibited rapid gelation and superior water uptake properties. SEM revealed distinct morphological differences with UV exposure, showing improved interconnectivity and anisotropic porosity while the mechanical testing demonstrated enhanced compressive modulus and rheological properties with UV crosslinking. PECMA-based bioink encapsulated chondrocytes, maintaining cell viability over 6 days. This innovative bioink, derived from cocoa waste, holds promise for sustainable tissue engineering applications.

Complete genome characterization of cacao leafroll virus, a newly described cacao-infecting polerovirus.

The complete genome sequence of cacao leafroll virus (CaLRV; family Solemoviridae, genus Polerovirus) was determined by high-throughput sequencing of total RNA isolated from symptomatic cacao Theobroma cacao L. plants (n = 4). The CaLRV genome sequences ranged from 5,976 to 5,997 nucleotides (nt) in length and contained seven open reading frames (ORFs). Nucleotide and amino acid (aa) sequence comparisons showed that, among selected well-characterized poleroviruses, the CaLRV genome shared the highest nt sequence identity of 62% with that of potato leafroll virus (PLRV, NC_076505). A comparison of the predicted aa sequence of the CaLRV coat protein indicated that cotton leafroll dwarf virus (CLRDV, NC_014545) and melon aphid-borne yellows virus (MABYV, NC_010809) were the closest relatives, sharing 57% aa sequence identity. Bayesian phylogenetic analysis based on complete genome sequences showed that CaLRV grouped with well-characterized poleroviruses that cause diseases of cereal and vegetable crops. During the course of publishing this work, the nearly complete genome sequence of a member of the same polerovirus species, referred to as "cacao polerovirus" (OR605721), with which CaLRV shares 99% nt sequence identity, was reported.