Cocoa Pulp Research Articles

Characterization of cocoa (Theobroma cacao L.) wood branches as a potential resource for paper production

For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determined the chemical composition, fiber dimensions, kraft pulp, and paper properties of the cocoa tree (Theobroma cacao L.) branches compared to the deciduous trees traditionally used in the paper industry. A handsheet of cocoa pulp showed promising results with narrow fiber length distribution, high paper density, and high mechanical strength. The yield of kraft pulp made from cocoa branches wood was lower. The tensile and burst indices of cocoa pulp handsheet were 2 and 2.5 times higher than that of hardwood traditionally used in the paper industry. These results suggest a potential use of cocoa (Theobroma cacao L.) tree branch wood for pulp production using the kraft process.

Enzyme-assisted hydrolysis of Theobroma cacao L. pulp

Cocoa pulp, a by-product of the cocoa supply chain, has gained the food sector’s attention for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the cocoa seeds remain largely unexplored. We studied the effects of temperature, enzyme activity and enzyme combinations on the physicochemical properties of cocoa pulp by Response Surface Methodology and D-optimal design. Endo-polygalacturonase, endo-cellulase and hemicellulase activities were investigated. A reduced quadratic model described the relative reduction in viscosity, of the particle diameter dv,0.9 and of the browning index. Polygalacturonase had the strongest influence on viscosity, while cellulase had the least effect. Synergistic effects of polygalacturonase with cellulase and/or hemicellulase were identified. The model predicted maximal reductions in viscosity by 70.3% with 275 U of polygalacturonase and 275 U of hemicellulase at 40 °C. Fresh pulp’s dv,0.9 was 613 μm. Combining all enzyme activities reduced the dv,0.9 to 418 μm (40 °C, total activity: 580 U). Only the temperature proved to significantly influence the browning index, with higher temperatures causing a higher colouring effect. Lastly, the model was successfully validated for the relative reduction in viscosity and the dv,0.9. Our study provides key insights into the enzyme-assisted processing of cocoa pulp, facilitating its separation from the seeds. By utilising the pulp, innovative ingredients can be developed for the food sector, and at the same time, the added value in the cocoa supply chain can be improved.

Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved in fermentation. This study represents a preliminary investigation into the isolation, quantification, characterization, and immunological activity of Lactobacillus strains derived from cocoa beans sampled from two farmer associations (Kallari and Wiñak) in the Ecuadorian Amazon region. A mother culture was prepared using fermented cocoa pulp, cultivated on selective MRS media. After growth, the isolates were morphologically characterized. A significantly higher bacterial concentration was recorded in Kallari Association samples if compared with Wiñac. A total of 25 strains were isolated, eight of which were rod-shaped and positive to catalase tests and were characterized as Lactobacillus. In vitro, immunological activity was performed on differentiated THP-1 cell lines. Cells were treated with bacterial concentrates, and immunological activity was determined through interleukin-10 expression. Results indicated that W6 strain showed the highest immunological activity. These results indicated that Lactobacillus strains isolated from fermented cocoa pulp in the Ecuadorian Amazon show promise as a new source of probiotics. Keywords: cocoa; lactic acid bacteria; biological activity; isolation; cocoa fermentation; probiotics; cocoa pulp

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added technology is urgently needed to solve the issue. This study aimed to evaluate the potential application of an alternative method based on de pulping treatment and adding Lactiplantibacillus plantarum subsp. plantarum HL-15 as a starter culture in cocoa post-harvest processing. The physical and sensorial quality of cocoa beans obtained from the method were evaluated. Microbiological growth patterns during fermentation were analyzed to better understand the effect of L. plantarum HL-15 addition. Economic comparative analysis was done to assess the feasibility of implementing the alternative method. The results showed that depulping and adding L. plantarum HL-15 before fermentation could produce high-quality cocoa beans with an outstanding sensory profile. Lactiplantibacillus plantarum subsp. plantarum HL-15 exhibited the ability to regulate microorganism consortia and suppress the growth of fungi. Combining this fermentation technique with by-product utilization based on the production of probiotic drinks could support the smallholder's livelihood by increasing the added value of cocoa beans and providing significant income.

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17-20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5-6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5-6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit's value by integrating part of the pulp into the cocoa value chain.

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers’ income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions.

Optimization of ultrasound-assisted pectin recovery from cocoa by-products using response surface methodology.

This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. Ultrasound-assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). Ultrasound-assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid-liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions - sonication time of 20 min, pH of 2.5, solid-solvent ratio of 1:40 g mL-1, and ultrasonic power intensity of 64 W cm-2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by-products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry.

Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L)

Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters observed in the cocoa pulp extract were antioxidant activity, pH, total acid, yield and organoleptic (color, aroma and taste), while the organoleptic properties of the syrup were only observed. The results showed that treatment of fermentation period had a significant effect on pH, total acid and yield, however, it did not have a significant effect on antioxidants. The fermentation period also has a significant effect on the color, flavor and taste of cocoa pulp extract and the of cocoa syrup.

Assessment of Microbial Interactions between Potential Lactic Acid Bacteria Starters and Major Microorganisms During in vitro Fermentation in a Medium Similar to Cocoa Pulp in Côte d'Ivoire

However, uncontrolled or random fermentations carried out in the country by farmers producing marketable cocoa beans of variable quality. The problem of variability in the quality of beans has led to significant economic losses in the country estimated at several billion CFA Francs. The objective of this work was to analyze the interactions between potential starter lactic acid bacteria and the major microorganisms selected during cocoa fermentations in Côte d’Ivoire. The work methodology began with the cultivation of yeast, lactic acid bacteria, acetic acid bacteria and Bacillus strains in their respective YPG, MRS, YEPG and BN media for 48 hours at 30°C. Then, the microbial load of each culture was determined and set at 105 cells/mL. The strains were subsequently placed in the similar interaction medium of cocoa pulp (PSM) alone (monoculture) or together (coculture) for the study of microbial interactions. This study took place over 5 days and samples were taken for analyzes after 0, 48 and 120 hours of incubation at 30°C. The interaction was monitored by assessing microbial growth using optical density and Thoma cell counts for monocultures and agar media for cocultures. Additionally, acid production and reduction in sugar intake were also measured over the 5 days. All crops showed good growth. Growth was greater in cocultures with values ​​ranging from 4.12 log (CFU/mL) to 9.21 log (CFU/mL). In addition, the cocktails acidified the environment much more than the monocultures with values ​​oscillating between 0.10 ± 0.00 and 0.21 ± 0.00. Also, the quantity of sugars in the different broths decreased significantly in the cocktails during the first 48 hours, going from 1.08 ± 0.08 to 0.20 ± 0.01. Microbial starters in monocultures and cocultures have shown their ability to adapt to the environment like cocoa pulp. The high microbial growth, sugar consumption, and acidification of the medium in the cocktails reflected a synergistic interaction between the strains during fermentation when they were together. In short, these strains could be used for a starter composition to control fermentation and obtain good quality beans.

β-glycosidase activity associated with the formation of aroma compounds in native non-Saccharomyces yeasts isolated from cocoa bean fermentation

Description of the subject. The use of non-Saccharomyces yeast for improving fine cocoa flavor perception has been poorly explored. Objectives. In this study, we investigated the contribution of the non-Saccharomyces yeasts producing β-glycosidase isolated from the spontaneous fermentation of cocoa to the quality and production of aromas during the alcoholic fermentation of a medium based on cocoa pulp. Method. The screening for β-glycosidase activity and molecular identification of non-Saccharomyces yeast isolates from Amazonian cocoa bean fermentations were performed on agar plates with esculin as a substrate and by 5.8S ITS rDNA sequence analysis, respectively. The yeasts producing β-glycosidases were used as a starter culture for alcoholic micro-fermentations of a medium based on cocoa pulp, incubated at 30 °C for 48 h. The quantification of organic acids, ethanol, and sugars was obtained by HPLC, and aroma compounds after cocoa pulp fermentation were identified by GC-FID and GC-MS. Results. Twenty-six non-Saccharomyces yeast isolates were selected by β-glycosidase activity, comprising species such as Pichia kudriavzevii (n = 15), Pichia sp. (n = 2), Pichia sporocuriosa (n = 1), Candida orthopsilosis (n = 3), Issatchenkia sp. (n = 1), I. orientalis (n = 1), and P. kudriavzevii/I. orientalis (n = 3). All yeast strains exhibited rapid growth in cocoa pulp medium, low ethanol production, high organic acid production, and higher glucose consume than fructose. These yeasts produced thirty different volatile compounds. The main groups included alcohols (3), esters (19), terpenes (4), phenols (2), organic acids (2), and aldehydes (3), with 67% of these having fruity and floral aromas. Pichia sp., P. kudriavzevii/I. orientalis and Issatchenckia sp. were the largest producers of volatile compounds. Notably, this study identified volatile compounds with fruity aromas previously unassociated with cocoa fermentations for the first time. Conclusions. These data demonstrate the potential of β-glycosidase-producing non-Saccharomyces yeasts to improve floral and fruity aromas, suggesting their promising use as a starter culture for cocoa fermentation.

Cocoa Pulp and Tapioca Meal in Urea Molasses Multinutrient Block Production on Physiological and Hematological Status of Holstein Friesian Dairy Cows

Cocoa Pulp and Tapioca Meal in Urea Molasses Multinutrient Block Production on Physiological and Hematological Status of Holstein Friesian Dairy Cows

Viabilitas mikroba selulolitik pada media pod dan pulp kakao (Theobroma cacao L.)

Cocoa production in Indonesia is increasing from year to year. Cocoa production increased has an impact on increasing waste cocoa pod and pulp. Cocoa pod contains lignocellulose, while cocoa pulp contains many sugars. The composition of cocoa pod and pulp allows the cellulolytic microbe to grow. This study aims to perform microbial selection from fermented cocoa and sugar cane can grow in cocoa pod and pulp (Theobroma cacao). The selection method using the CMC 1%, pod 1%, pulp 1%, and pod 0,5%+pulp 0,5% media. Then, the analysis of reducing sugar using DNS method, while the total sugar analysis using phenol-H2SO4 method. Sugars of hydrolisis result were analyzed quantitatively using TLC. The results of microbial selection on CMC 1%, pod %, pulp 1%, and pod 0,5%+pulp 0,5% media obtained TBT 3.2 have the largest cellulolytic index on the pod 1% media. Isolates TBT 3.2 grown on pod 1% medium produce reducing sugar is 4,965 mg/mL at 30 hours sampling with highest total sugar at 6 hours sampling is 9,789 mg/mL. The types of sugars identified using the TLC are mannose, galactose, glucose, and selobiose.

Viabilitas mikroba selulolitik pada media pod dan pulp kakao (Theobroma cacao L.)

Cocoa production in Indonesia is increasing from year to year. Cocoa production increased has an impact on increasing waste cocoa pod and pulp. Cocoa pod contains lignocellulose, while cocoa pulp contains many sugars. The composition of cocoa pod and pulp allows the cellulolytic microbe to grow. This study aims to perform microbial selection from fermented cocoa and sugar cane can grow in cocoa pod and pulp (Theobroma cacao). The selection method using the CMC 1%, pod 1%, pulp 1%, and pod 0,5%+pulp 0,5% media. Then, the analysis of reducing sugar using DNS method, while the total sugar analysis using phenol-H2SO4 method. Sugars of hydrolisis result were analyzed quantitatively using TLC. The results of microbial selection on CMC 1%, pod %, pulp 1%, and pod 0,5%+pulp 0,5% media obtained TBT 3.2 have the largest cellulolytic index on the pod 1% media. Isolates TBT 3.2 grown on pod 1% medium produce reducing sugar is 4,965 mg/mL at 30 hours sampling with highest total sugar at 6 hours sampling is 9,789 mg/mL. The types of sugars identified using the TLC are mannose, galactose, glucose, and selobiose.

Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period

Eggs as a source of animal protein have a high nutritional content and since they are categorized as a fresh food, eggs are easily got damaged. Preservation technology is needed to maintain the quality of fresh eggs during storage in order to ensure safe consumption. This study aimed at determining the effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage. The study used a completely randomized design experiment with 5 treatments and 4 replications. The treatments were without cocoa pulp coating (P0), cocoa pulp coating with a concentration of 97.5% (P1); 95% (P2); 92.5% (P3); and 90% (P4). The variables observed were weight loss, specific gravity, pH, water, ash and fat content. The data obtained were analyzed using analysis of variance continued with the Honest Significant Difference Test. The results showed that different concentrations of cocoa pulp did not give a significant difference (P>0.05) on specific gravity, ash and fat content; gave a significant difference (P<0.05) on pH and gave a very significant difference (P<0.01) on weight loss and moisture content. The average weight loss (g) in treatments P0, P1, P2, P3, and P4 were 9.187; 1.828; 0.346; 0.4255 and 0.234 respectively. Egg content specific gravity 1.024; 1.038; 1.049; 1.045 and 1.061. pH 8.282; 7.547; 7.692; 7.742 and 7.457. Moisture content (%) 70.791; 72.341; 74.309; 76.020 and 76.245. Ash content (%) 0.841; 0.754; 0.836; 0.844 and 0.833. Fat content (%) 9.551; 8.196; 8.658; 8.540 and 7.988.

Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp

In Brazil, after the witch's broom disease incidence, diverse cocoa hybrids were developed, and variations were reported on their composition and characteristics. Based on this, the present study aimed to evaluate the pulp composition of several cocoa hybrids in order to better understand these variations. Results show that cocoa pulp is composed, on average, of 76 % sugar, and a wide variation (20 %) was observed in sugar content between hybrids. Regarding the sugar profile, a prevalence of reducing sugars was observed. Pod origin also plays an important role in pulp composition, with variations between hybrids from Espírito Santo and Bahia states. In relation to the degree of ripeness, ripe pods showed higher fructose and glucose content, while unripe pods presented mainly sucrose. Similar to sugars, the cello-oligossacharides profile was influenced by the degree of pod ripeness and origin and most ripe samples presented mainly cellobiose, cellotriose and cellotetrose. In addition, the prebiotic potential of cocoa pulp was highlighted by cello-oligossacharides digestion assay which exhibited low rates of degradation. Varying enzymatic activity was observed amongst different pulp hybrids, with polyphenol oxidase showing a higher variation when compared to invertase and polygalacturonase ranging. This study shows that the pod hybrid, origin and ripening degree may change the cocoa pulp composition. Therefore, it is very important to understand and evaluate these variations, in order to obtain better results in pulp utilization either in cocoa fermentation or as a coproduct.

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes such as coconut, mango, passion fruit and peach. The overall acceptance of the beverage compared to the non-fermented medium, as rated by a panel, increased from 2.9 to 3.7 (out of 5.0 points) for odor and from 2.1 to 4.2 for taste. (R)-Linalool (flowery, fruity), methyl benzoate (green, sweet), 2-phenylethanol (rose, sweet), 5-butyl-2(5H)-furanone (coconut, peach) and (E)-nerolidol (flowery, woody) contributed to the overall aroma with odor activity values of &gt;1. During aroma dilution analysis, further substances with coconut, passion fruit and peach-like notes were perceived and structurally assigned to the group of sesquiterpenoids. The fermentation generated a highly interesting beverage using only 10% of the valuable cocoa pulp. The aroma formation via the fungus L. persicinus on cocoa pulp is of great interest for further research as an example of the formation of substances not yet described in the literature.

Respon Konsumsi Kambing Peranakan Etawa terhadap Pemberian Pakan Komplit Berdasarkan Kadar Pulp Kakao yang Berbeda

&#x0D; &#x0D; &#x0D; &#x0D; Addressing the need for sustainable goat feed solutions, the utilization of agricultural waste emerges as a viable option. However, the current practice primarily involves transforming cocoa pods into goat feed, neglecting the potential of the discarded cocoa pulp, which contributes to environmental pollution. This study aims to evaluate the consumption patterns of crude protein and crude fiber in corn cobs-based complete feed enriched with varying levels of cocoa pulp, administered to Etawa crossbreed goats. The experiment was structured around a 4x4 Latin Square Design, encompassing four treatments and four periods. The treatments encompassed P0, which comprised complete feed without cocoa pulp; P1 with 5% cocoa pulp; P2 with 10% cocoa pulp, and P3 with 15% cocoa pulp. By employing this design, researchers sought to ascertain the influence of cocoa pulp concentration on consumption patterns. The findings shed light on the average daily consumption of crude protein (in grams per head) for each treatment: P0 recorded 40.52, P1 exhibited 67.95, P2 observed 55.35, and P3 noted 51.75. Furthermore, the daily consumption of crude fiber (in grams per head) across treatments yielded the following results: P0 reported 77.19, P1 registered 135.99, P2 showed 113.97, and P3 demonstrated 94.56. In conclusion, the study demonstrates that incorporating cocoa pulp as a replacement for molasses in corn cobs-based complete feed formulation has no significant impact on the consumption of crude protein or crude fiber. This finding suggests that the integration of cocoa pulp in goat feed formulation is a promising approach that can contribute to sustainable resource management, without adversely affecting goats' dietary patterns.&#x0D; &#x0D; &#x0D; &#x0D;

Consumer perceptions of plant based beverages: The Ghanaian consumer's perspective

This study identified factors influencing consumer desirability for a concept beverage from tiger nut milk and cocoa pulp using qualitative focus groups with four demographic groups: mothers, young adults, adults, and middle-aged adults. Specifically, Ghanaian consumers’ knowledge of plant-based beverages (PBB), sensory attributes driving preferences and selection, and willingness to purchase were investigated. Focus group discussions were thematically analyzed by Attride-Stirling's method using ATLAS.ti.7 software. Most consumers were knowledgeable of PBB. Health and nutrition were main drivers of consumption while taste, cost, availability, and culture were barriers to consumption. Drivers of consumer preference of PBB differed across demographic groups. Environmentally conscious consumers (mothers, adults, and middle-aged) preferred paper packaging while young adults preferred plastic packaging for convenience. Middle-aged adults preferred unsweetened versions for health reasons and mothers preferred unflavoured PBB for their children. Consumers expressed willingness to purchase the concept beverage, citing innovation, taste, and health benefits as main drivers. Industrial RelevanceIncreased consumer awareness of the relationship between diet and disease and the importance of consuming healthful foods has informed a switch to more plant-based diets. Our results provide valuable insights to facilitate the development of an acceptable plant-based beverage for Ghanaian consumers.

Egg Parasitoid Complex of Helicoverpha armigera (Hübner) and Conopomorpha cramrella Snellen in North Sulawesi

Backround: Helicoverpa armigera is major maize pest, while Conopomorpha cramerella is cocoa is main insect pest. Their larvaes lie in corn cob and cocoa pulp which can be controlled using egg parasitoids. Methods: Exploring H. armigera eggs on female flowers on a corn plant along the 50 m line at 10 points with a 4 m distance to obtain parasitoids. C. cramrella. Egg parasitoids were obtained by taking eggs from cacao pod, while Corcyra cephalonica from egg traps along a straight line with 10 points with 3 m distance. Result: H. armigera egg parasitoids include Trichogramma sp. and Trichogrammatoidea armigera. Corn grown in between coconut palms has higher parasitism than without coconut palm shade and highest parasitism was in Bolaang (60.91±2.52 %). Parasitoids of Trichogaramma sp. produce unrearable female offsprings in C. cephalonica eggs. Dominant Trichogrammatoidea sp. were found in egg traps while only two C. cramerella parasitized eggs were found in cacao pod. Dominant Trichogaramma sp. Parasitoids in egg traps were found in Tombariri. C. cephalonica egg trap is the latest method for monitoring Trichogrammatoidea sp parasitoid The parasitism of Trichogrammatoidea sp. on C. cramerella eggs and C. cephalonica egg traps is low.

Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa

Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with pectinase on the physical-chemical properties of the extracted cocoa pulp. Untreated pulps obtained a lower yield (T1: 1.40% and T2: 4.4%) than those receiving treatment (T3: 15.62% and T4: 19.47%). Comparing the processes, the pH values remained close between 3.49 to 3.41, the soluble solids content between 16 and 19 ºBrix and the colorimetric analysis reporting L* 27.22 to 27.49; a* 11.35 to 11.59 and b* 0.26 to 0.51. The results demonstrated that the enzymatic treatment is a viable and expressive alternative in the pulping of cocoa beans, contributing mainly to the final or intermediate product desired yield.