Cocoa Varieties Research Articles

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.

Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols. The differences in chemical composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons predominated.

Genotipado por secuenciación de variedades tradicionales de Theobroma cacao (Malvaceae) del Estado de Tabasco, México

Antecedentes: Se identificaron polimorfismos de nucleótidos únicos (SNPs) en Theobroma cacao mediante genotipados por secuenciación. En este documento se comparte por primera vez un conjunto de resultados relacionados con la variabilidad genética y naturaleza de regiones conservadas codificantes de secuencias nucleotídicas reducidas de variedades nativas mexicanas de cacao.
 Hipótesis: La obtención de genomas reducidos mediante enzimas de restricción (REs) de especímenes de T. cacao permite caracterizar polimorfismos de nucléotidos únicos (SNPs) así como regiones conservadas codificantes (CDs).
 Especie en estudio: Theobroma cacao L. (Malvaceae)
 Sitio de estudio y fechas: Las varetas de T. cacao provienen de distintas parcelas agroforestales tradicionales situadas en los municipios de Cárdenas, Huimanguillo, Comalcalco, Paraíso, Jalpa de Méndez y Cunduacán, Tabasco, así como los municipios de Ixtacomitán y Pichucalco, Chiapas, México; y fueron recolectadas e injertadas entre mayo y junio de 2018.
 Métodos: Se realizó un genotipado por secuenciación para la caracterización de biobancos, complementado con estudios computacionales de caracterización molecular taxonómica y regiones codificantes, así como evolución mínima de transcritos proteicos.
 Resultados: Las muestras de T. cacao poseen distintos porcentajes de SNPs (2 - 11 %) y los análisis de evolución molecular calcularon probabilidades máximas compuestas similares. Se observaron secuencias conservadas en las regiones codificantes de los genomas que predicen ontologías heurísticas reagrupadas evolutivamente en cinco clústeres relacionadas con procesos de transcripción y metabolismo secundario.
 Conclusiones: El método GBS permite identificar SNPs en cacao. La caracterización de genomas reducidos determinó la correlación estructural y transcripcional entre muestras y el genoma de referencia del cacao Criollo.

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free amino acid (FAA) and volatile profile. Ecuadorian Trinitario beans (Sacha Gold) were sampled after 0, 18, 24, 48 and 66 h of spontaneous fermentation. The unfermented beans contained significant sucrose, glutamic acid and asparagine amounts while the fermented beans (66 h) contained more flavor precursors, e.g. glucose, fructose, hydrophobic and other FAA. Forty-one volatiles were identified, including 13 fruity- and 12 floral-like, derived from various metabolic pathways. Whereas the level of fatty acid-derived fruity volatiles decreased, the amount of amino acid-derived fruity and floral volatiles increased and floral terpenes remained stable. Some fine volatiles were assumed to be pulp-derived (e.g. linalool, β-myrcene, 2-heptyl acetate) or intrinsic to the bean (e.g. 2-heptanol, 2-heptanone, 2-pentanol), while others were generated during fermentation by microbial synthesis (e.g. 2-phenylethanol, isoamyl alcohol). Multivariate analysis clustered samples according to fermentation time and quality. These findings demonstrate that cocoa fermentation is essential for the formation of flavor precursors and the development or preservation of important fine aroma compounds. Trinitario (or hybrids), one of the cocoa varieties with fine flavor potential, is cultivated all over the world and hence, care should be taken during post-harvest to fully exploit this fine flavor character and deliver high-quality cocoa beans with fine sensory characteristics.

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cuá) were compared to fermentations of blended cocoa varietals from other producing regions of the country (Waslala and Nueva Guinea) making use of High Throughput Sequencing techniques, metabolite target analysis and sensory evaluation of cocoa liquor samples. A succession of the important cocoa-related yeasts Hanseniaspora uvarum/opuntiae, Saccharomyces cerevisiae and/or Pichia kudriavzevii was seen for single varietals and Nueva Guinea fermentations, while Kazachstania humilis dominated the mid and end phase of the Waslala cocoa fermentations. Tatumella species (mainly Tatumella terrea and Tatumella punctata) predominated the bacterial community at the onset of all fermentations followed by unusually late (generally 2 days into the fermentations) appearance of Lactobacillus fermentum relative to fermentations in other parts of the World. Acetobacter spp. were the main acetic acid bacteria during all fermentations, but also Gluconobacter spp. were involved in some single-variety fermentations. All fermentations proved complete as determined by metabolite analysis with bean sucrose being fully depleted and pulp sugars exhausted after 48–72 h of fermentation. From an organoleptic point of view, all Nicaraguan cocoas of this study reflected fine fruity (citrus or berry-like) flavours with distinct herbal or caramel notes. Floral notes were associated with the cases where P. kudriavzevii was involved in the later stages of fermentation. Intense citrus/fruity character was related to high pulp and bean citrate concentrations. Off-notes were found in some over-fermented batches where Bacillus spp. was detected. No relation between cut-test results and organoleptic appreciation was seen.

Determinants of certified organic cocoa production: evidence from the province of Guayas, Ecuador

Due to its biodiversity, Ecuador is apt for the cultivation of Fine Aroma cocoa, which is one of the most desired cocoa varieties by top chocolatiers and chocolate manufacturers worldwide. Along with Fine Aroma cocoa, a cloned variety known as CCN51 is also produced. However, since 2011, the government of Ecuador has initiated a national rehabilitation plan aimed at improving Fine Aroma cocoa yields, quality, certification, and commercialization. Certified cocoa production obtains higher margins via the distinction of cocoa varieties and the implementation of eco-friendly and/or organic production techniques. The revision of technical data from a sample of over 3000 cocoa producers in the Province of Guayas (one of the most important cocoa producing provinces in Ecuador) is used to explore how certified cocoa production, and certified organic cocoa production in particular is influenced by agronomic practices, market, and credit access. The difference between organic certification and other forms of certification is relevant to understand potential obstacles faced by Fine Aroma cocoa producers aiming for organic certification in Ecuador. The findings illustrate that governmental support of specific agronomic practices such as pruning is of key relevance for certified cocoa production, while simultaneously indicating that certified organic production follows a more regulated protocol regarding selected input usage. The interlinkages between certified cocoa production (in general and organic in particular) and pruning are examined using seemingly unrelated bivariate probit regression analyses that also allows identifying the relevance of other socio-economic and institutional traits.

TEMPERATURES DEPENDENT DRYING KINETICS OF COCOA BEANS VARIETIES IN AIR-VENTILATED OVEN

The drying kinetics of three varieties of cocoa beans (N38, F and WA) at 40, 50 and 60 degree centigrade was investigated experimentally. The three different varieties were dried using laboratory air oven UF Memmert and the moisture content determined according to AOAC standards. The results show that drying processes occur mainly in the range of the falling -rate period and the drying rates were observed to be faster at higher drying temperature. The effective diffusivities of the three cocoa beans varieties determined at 40, 50 and 60 degree centigrade ranged between 9.9269 x 10 - 11 and 4.4671 x 10 -10 metre square per second. The predicted Arrhenius constant and activation energy were 2.47 x 10 -10 metre square per second and 23.61 kilojoule per mole . Keywords: Drying kinetics, drying rate, cocoa beans, drying temperature, moisture content, cocoa varieties

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this work, we studied the impact of cocoa post-harvest processing on both microbial communities structure and volatile composition. Cocoa beans samples were fermented in wooden boxes in Ivory Coast at different time intervals with turning and without turning, and derived from pods stored for two different duration times. Cocoa beans were analyzed using a molecular fingerprinting method (PCR-DGGE) in order to detect variations in microbial communities' structure; this global analysis was coupled to SPME-GC–MS for assessing cocoa volatile profiles. The results showed that the main parameter that influenced microbial communities structure was fermentation time, followed by turning, whereas, pods storage duration had a minor impact. Similar results were obtained for aromatic profile, except for pods storage duration that significantly affected volatile compound production. Global statistical analysis using Canonical Correspondence Analysis (CCA), showed the relationship between microbial communities and volatile composition. Furthermore, this study allowed the identification of discriminating microbial and chemical markers of cocoa post-harvest processing.

Selection of Cocoa Tree (<i>Theobroma cacao</i> Linn) Endophytic Bacteria Solubilizing Tri-Calcium Phosphate, Isolated from Seedlings Grown on Soils of Six Producing Regions of Côte d’Ivoire

Phosphorus (P) is an essential macronutrient for the growth and development of cocoa tree (Theobroma cacao Linn). Most of the soils used for cocoa farming in Cote d’Ivoire are low in phosphorus. But cocoa farmers generally have a widespread reluctance to invest in chemicals fertilizers due to high costs and environmental associated risk. Phosphate Solubilizing Bacteria (PSB) are kwon to play an important role in supply of phosphorous to plants in a sustainable manner in P deficient soils. The aim of this research was to screen the endophytic bacteria of cocoa nurseries able to solubilize tri-calcium phosphate. Seedlings of two varieties of cocoa (P7 and NA32) and seedlings of an all-comer, were grown on eighteen (18) samples soils collected in six producing regions of Cote d’Ivoire. A total of 218 endophytic bacteria were isolated and tested on the Pikovskaya’s agar medium, containing Ca3 (PO4) 2. The colonies with clear zone around the microbial growth were suspected as phosphate solubilizing bacteria. Out of 218 bacteria, 90 (41.28%) showed a clear zone around colonies after 7 days of incubation. The Phosphate Solubilization Index (PSI) ranged from 20% to 200%. Bacterial isolated from the soils of Duekoue locality showed the highest mean index of 137.67%. Five PSB (CEBSP5, CEBSP6, CEBSP7, CEBSP8, and CEBSP9) from Duekoue soils and two PSB (CEBSP12 and CEBSP13) from Soubre soils have a PSI ranged from 150% to 200%. Further study in greenhouse and in field condition will confirm the use of these PSB as biofertilizer to increase the available P content in soils, reduce environmental pollution and promote sustainable agriculture.

Effect of Water Stress Induced by Polyethylene Glycol 6000 on Somatic Embryogenesis in Cocoa (<i>Theobroma cacao</i> L.)

Climate change, coupled with insufficient and irregular rains, led to a decline in the productivity of Ivorian cocoa production. The present study aimed to screen three cocoa (Theobroma cacao L.) genotypes in order to evaluate their response to water stress at callus and somatic embryos induction and proliferation stages. Staminode and petal explants of the genotypes C1, C14 and C16 from the collection of National Center of Agronomic Research (CNRA) of Ivory Coast, were placed on medium DKW (Driver & Kuniyuki Walnut) in the presence of different concentrations of Polyethylene glycol (PEG) 6000 (0, 25, 50, 75, 100 and 125 g/l). This polymer was used as osmoticum to stimulate water stress. Data were recorded for callus induction frequency, callus fresh weight, embryogenic callus percentage and average number of somatic embryos. The results obtained showed that intensity of callus proliferation decreased with increasing concentration of PEG 6000. In all genotypes tested, only the petal explants underwent somatic embryogenesis. The induction rates and average number of somatic embryos per explant were reduced with the increase in the concentration of PEG 6000. Among the tested genotypes, C1 produced somatic embryos with all concentrations of PEG 6000 and expressed highest frequencies of induction (62%) and average number of somatic embryos per explant (6.22). This genotype would be the most tolerant to water stress. Somatic embryos obtained with high concentrations of PEG 6000 in this study provide an important basis for the selection and further production of water stress-tolerant varieties of cocoa.

Adoption of some cocoa production technologies by cocoa farmers in Kogi State, Nigeria

This study examined the cocoa production technologies adopted by cocoa farmers in Kogi State, Nigeria. Data used for the study were collected from 134 cocoa farmers through the use of a structured questionnaire. Using descriptive and inferential statistics for the analysis, our study revealed that production technologies adopted by cocoa farmers in Kogi State includes planting hybrid cocoa varieties (4.55), weed control (4.34), control of black pod disease with fungicides (4.39), fertiliser application (4.21) and control of capsids with insecticides (4.30). Analysis of variance (ANOVA) shows that there is a significant difference (0.68, p < 0.05) between production technologies adopted and cocoa production output among farmers. This indicates that production technologies has led to quality of output and improved farm practices. This paper concludes that farmer should strive to improve more on these technologies. Where there is inadequate enabling environment for farmers, the possibility of reduction of cocoa product is inevitable.

Adoption of Some Cocoa Production Technologies by Cocoa Farmers in Kogi State, Nigeria

This study examined the cocoa production technologies adopted by cocoa farmers in Kogi State, Nigeria. Data used for the study were collected from 134 cocoa farmers through the use of a structured questionnaire. Using descriptive and inferential statistics for the analysis, our study revealed that production technologies adopted by cocoa farmers in Kogi State includes planting hybrid cocoa varieties (4.55), weed control (4.34), control of black pod disease with fungicides (4.39), fertiliser application (4.21) and control of capsids with insecticides (4.30). Analysis of variance (ANOVA) shows that there is a significant difference (0.68, p < 0.05) between production technologies adopted and cocoa production output among farmers. This indicates that production technologies has led to quality of output and improved farm practices. This paper concludes that farmer should strive to improve more on these technologies. Where there is inadequate enabling environment for farmers, the possibility of reduction of cocoa product is inevitable.

How can the productivity of Indonesian cocoa farms be increased?

AbstractThis study investigates the Indonesian cocoa production to reveal the possibilities for poverty alleviation. We estimate, using 1,290 panel observations from 722 households and stochastic frontier analysis, the technical efficiency of cocoa production and disaggregate productivity growth. Our results indicate that the average efficiency of the cocoa farmers is 50%. Farmers' educational attainment and their experience in cocoa farming are significant factors increasing efficiency. We also find that the productivity of Indonesian cocoa farms increased by 75% between 2001 and 2013. Technical efficiency growth and the increased chemicals use supported by government subsidies were responsible for the majority of this gain. Furthermore, large distortions in input allocation were found. Hence, policies that encourage the efficient use of farm inputs would be highly beneficial. Weather‐ and pests‐induced volatility in cocoa production could be decreased by promoting agricultural research on drought‐ and disease‐resistant cocoa varieties (EconLit citations: D24, O13, Q12).

Economic impact of climate change on cocoa production among South-Western states, Nigeria: Results from ricardian analysis

The study was carried out to determine the economic impact of climate change on cocoa producing states in south western states, Nigeria using Ricardian analytical procedure. The specific objectives were to: analyze the economic impact of climate change on cocoa production, estimate the marginal impact of climate change on net cocoa farm revenue in the areas of study, find out whether there is a significant mean difference in climatic variables among the cocoa producing states in the south-west Nigeria and make useful recommendations based on findings. Data were sourced from CBN bulletin, Federal Ministry of Agriculture and Nigeria Meteorological Agency (NIMET), spanning 1981 - 2015. Model specification was based on Ordinary Least Square (OLS) multiple regression technique using Ricardian framework on net revenue. Data obtained were analyzed using both descriptive and inferential statistics. Results show that 11, 47 and 77% of the variations in net revenue from cocoa production were explained by rainfall and temperature for Oyo, Ondo and Osun states respectively. The study also affirms that the climatic (rainfall and temperature) and non climatic (area, producer price, yield and technology) variables accounts for 98%, 97% and 96% of the variations in net revenue per hectare of cocoa production respectively in Oyo, Ondo and Osun states. The study further showed that there was a significant difference in climate change over time across the cocoa producing states at 1% level of probability. The study indicated that climatic changes culminated in economic losses/benefits of about ₦27.63million (₦3.50million), ₦5.6million (₦14.90million) and ₦1.3million (₦5.8million) respectively across the states amidst varying marginal economic losses of ₦1billion (Ondo) and benefits of ₦10.08 and ₦270.48million (Oyo and Osun States) in the study area. Based on these, it was concluded that climatic changes over time are not the only parameters that accounted for economic losses and benefits, other factors also contributed. It was recommended that low-yielding cocoa trees, which have exceeded optimum production ages be replaced with the high-yielding ones alongside farmers should cultivate cocoa varieties that are tolerant to climate change in the area of consideration, ab initio.Keywords: Climate change, Cocoa, Ricardian, Production, Economic impact.

Structure of cocoa farming systems in West and Central Africa: a review

Cocoa agroforests are growing in importance with a view to meeting farmers’ livelihood goals as well as ecological services. Following the recognition of cocoa agroforests as being useful for biodiversity conservation and farmers’ livelihoods, there is a growing discourse on the fact that they may also be useful in climate change mitigation and biodiversity conservation. Several companies have expressed their willingness to be “deforestation” certified within the next two decades. In West and Central Africa, cocoa is part of the endeavour to contribute to the REDD+ mechanism. Besides producing cocoa beans, the additional expectations from cocoa agroforests (timber, NWFP, biodiversity conservation, carbon storage, etc…) depend on the trees associated with the cocoa plants. The manner in which associated trees are mixed in the system impacts on the cocoa plants and plants associated with cocoa trees within the agroforestry system thus impact on the products and services produced by these farming systems. Studies are being undertaken to identify the exact composition of these associated trees but very few deal with the manner in which these trees are structurally distributed—vertically and horizontally—within the cocoa agroforest. Understanding the way in which cocoa and non-cocoa trees are distributed within the system would be useful with a view to improving the farm system, thus meeting the needs of several stakeholders. The present study reviews the structure of cocoa orchards and agroforests in West and Central Africa (Cameroon, Nigeria, Ghana and Cote d’Ivoire) with a view to improving the products and services of cocoa landscapes. This review is centred around: (i) density of cocoa, (ii) density of associated plants, (iii) basal area or associated plants, (iv) stratification and space between components, and (v) the life cycle of cocoa plantation components. Densities of cocoa and associated plants in the field are not always those advised by extension services. The cocoa varieties play an important role in type and intensity of shade of the cocoa farms. In the context of multiple expectations placed on cocoa plantations, the unproductive cocoa trees in the farmer fields can be substituted by more vigorous ones or replaced by useful associated plants (Timber and NWFP). With the growing desire to reproduce some key attributes of local forests while responding to other economic and social needs associated with cocoa farms, the neighbouring/previous forest climax and its related basal area can be considered as a reasonable aim, when managing the cocoa agroforest. The life cycle of each of the plant components needs to be optimized in these spatial–temporal intensification considerations. In the prospect of vertical intensification, there is a need to give more attention to understorey management and the number of strata of the agroforest. In the context of sustainable management, a well-structured cocoa agroforest system needs to take landscape, local, national and global socio-economic and political issues into consideration.

Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS)

The cocoa varieties Criollo, Forastero and Trinitario, which have different organoleptic properties, quite often are mixed together in cocoa-based products. The objective of this work was to develop a rapid method for the simultaneous determination of polyphenols (n = 35) and alkaloids (n = 2) in cocoa-based products by using the high throughput advantages provided by the Q Exactive Hybrid Quadrupole-Orbitrap Mass Spectrometer (HRMS). The proposed procedure was optimized and validated in terms of selectivity and specificity (mass accuracy <5 ppm), sensitivity (instrumental limit of detection from 15 to 30 fg), linearity (r2 > 0.990), accuracy (recovery range from 89.1 to 112.4%) and precision (relative standard deviation <10%). The method was applied to 80 cocoa-based samples. Alkaloids represented on average the 57.7% of assayed compounds. Flavanols and procyanidins were the most abundant polyphenols being quantified in a range between 261 and 668 mg/kg and from 127 to 405 mg/g, respectively. Mass equivalents but structural isomers bioflavonoids were characterized by using the HRMS-Orbitrap methodology here developed.

Effects of Watering Regime and Mycorrhizal Inoculation on the Growth and Drought Tolerant Traits of Seedlings of Cocoa (Theobroma cacao L.) Varieties

Two experiments were conducted to examine the effects of watering regime and mycorrhizal inoculation on growth, development and drought tolerant traits of seedlings of five cocoa varieties (Theobroma cacao) obtained from the Cocoa research Institute Nigeria (CRIN), Ibadan, Nigeria. For each experiment, treatments were 5 x 3 x 2 factorial scheme consisting of cocoa hybrids/varieties, watering regimes in addition to mycorrhizal inoculation or without. Treatments were arranged using Completely Randomized Design with five replications. In experiment one, cocoa hybrids: CRIN: TC1, TC2, TC3, TC4 and TC5) were subjected to watering regimes (100, 60 and 40% field capacity (FC) equivalent to 1.5 0.9 and 0.6 litres of water per pot and were applied twice per week. Treatment effects were significant (P ? 0.05) for the measured growth variables of cocoa such as plant height, stem girth, root length, root and shoot weight were enhanced by 100 and 60 % FC watering regime. Variety TC2 that were watered at 100 and 60 % FC were taller in height and produced higher number of leaves and stem girth compared to those watered at 40 % FC. Among varieties, increasing orders of water use by seedlings were TC1, TC2, TC5, TC3 and TC4. The 100 and 60 % FC TC1 and TC2 had taller plants and produced higher number of leaves and stem girth compared to those watered at 40 % FC. The response of cocoa varieties to mycorrhizal inoculation varied, inoculated seedlings of TC1, TC2 and TC3 had enhance vigor than the non-inoculated. Across varieties, both inoculated and non-inoculated seedlings that were subjected to 100 % FC and 60 % FC watering regimes enhanced growth and development. Cocoa variety TC3 showed best response to 100 % FC and 60 % FC watering and AMF inoculation. Watering regime and AMF Inoculation affected the concentration of chlorophyll and water soluble carbohydrate and water use efficiency of cocoa varieties. In experiment two, the elite varieties: T65/7 x N38, T65/7 x T57/22, T82/27 x T12/11, PA150 x T60/887 and T82/27 x T16/17 were subjected to watering regimes (4-, 8- and 14-day watering intervals). Cocoa seedling water use, plant height, stem girth, plant biomass and number of leaves and branches were enhanced by the 4- and 8- day watering intervals and with or without mycorrhizal inoculation compared with 14-day watering. Varieties T82/27xT12/11 and PA150xT60/887 watered at 4- and 8-day intervals was consistently taller in height, had enhanced biomass and produced higher number of leaves and branches compared with those watered at 14-day intervals. The variety PA150xT60/887 consumed more water and had wider stem girth. The inoculated seedlings of varieties T82/27xT12/11 and T65/7xN38 were taller than the non-inoculated seedlings. The interaction effects of watering regime and variety enhanced the growth parameters of varieties T82/27xT12/11 and PA150xT60/887 that were watered at 4- and 8-day intervals. Mycorrhizal inoculation enhanced vigour of growth and survival of seedlings of tested cacao varieties that were subjected to the evaluated watering regimes in the nursery in the dry season.

Evaluation of deterioration index in soil nutrients due to cultivation of different cocoa species in southwest Nigeria

The study uses the index of soil deterioration to evaluate the soil nutrient status as a result of cultivating different species of cocoa in Idanre, Odigbo and Owo areas of Southwest Nigeria. Soil samples were randomly taken and analyzed using standard methods. The results indicated variation in soil properties under both species due to the difference in nutrient uptake. Results also show that soil properties deteriorate more under hybrid than on indigenous cocoa plantations. Amongst the nutrients, phosphorus had the highest rate of increase for indigenous than hybrid cocoa plantations. Average weight of cocoa pod ranges from 0.50 to 0.60kg in indigenous and 0.56 to 0.85kg in hybrid species. Removal of the nutrients is directly linked to the rapid development of the hybrid species, their weight and size as opposed to the indigenous species. The study recommends seasonal relocation of podhusk deposit sites and spread of accumulated podhusk across the farm, application of chemical and podhusk fertilizer, and development of cocoa variety with low soil fertility tolerance. Keywords: Cocoa, hybrid, indigenous, species

Utilization of Cocoa Pod Husk Waste Composting by Tremella Sp and Pleurotus Sp as A Medium to Growth of Cocoa Seedling

Cocoa pod husk waste is a problem in the cocoa field, but it potentially as a source of organic matter to improve soil fertility.The paper discuss about the ability of Tremella sp and Pleurotus sp on producing phytohormone and on degrading cocoa pod husks waste. The research start with isolation, screening, and propagation of rot fungi were collected from decayed cocoa plants. The measurement of IAA is according to the method of Glickman and Dessaux (1995), by addition of L-Tryptophan 0.1 g l-1, whereas the Gibberellic Acid content was measured by using the method of Borrow et al., (1955). Composting process of cocoa pod husks waste was revealed during 40 days. This research showed that the IAA and GA3 content in compost fermented with Tremella sp was higher than treatment with Pleurotus sp. Similarly, the result was also observed in the ability of hemicellulose degradation. However, Pleurotus sp was capable to produce compost with higher nutrient levels. Compost fermented by rot fungi gave significant effect to the growth of cocoa seedlings. Nevertheless the difference in varieties of cocoa had no effect on growth of cocoa seedlings. Cocoa pod husk waste composted by Tremella sp and Pleurotus sp gave the significant effect on Leaf Area Index (LAI), Net Assimilation Rate (NAR), Crop Growth Rate (CGR), Root-shoot ratio, and root dry weight of Cocoa seedling.

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product. Roasting promote melanoidins formation and polyphenols depolymerization. Results of Forastero and Criollo cocoa beans were processed in different conditions showed that higher fat content and high phenolic content could promote melanoidins formation. Forastero variety had the highest melanoidins and phenols concentration under severe roasting conditions. More severe thermal treatment decreased the concentration of total phenolic compounds and proanthocyanidins in both varieties and also influenced the flavan-3-ols profile. The antioxidant activity determined using DPPH Quencher assay was the highest in Forastero fractions above 20 kDa obtained under severe roasting condition; thus supporting the idea that melanoidins play a major role in roasted cocoa antioxidant activity. It can be concluded that a proper design of roasting process and the adequate selection of cocoa variety can optimize the cocoa health potential; especially melanoidins and phenolic compounds.

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of NIR spectroscopy as a potential analytical method to classify different varieties and predict the chemical composition of cocoa. Chemical composition and colour features were determined by traditional methods and then related with the spectral information by partial least-squares regression. Several mathematical pre-processing methods including first and second derivatives, standard normal variate and multiplicative scatter correction were applied to study the influence of spectral variations. The results of chemical composition analysis and colourimetric measurements show significant differences between varieties. NIR spectra of samples exhibited characteristic profiles for each variety and principal component analysis showed different varieties in according to spectral features.