Dried Cocoa Beans Research Articles

Combined used of Dry Cocoa Bean Test Ash (Theobroma cacao L.) and Poultry Dropping for the Improvement of Soil Fertility and Maize (Zea mays L.) Growth and Yield on a Humid Alfisol Southwestern, Nigeria

The combine use of dry cocoa bean testa ash and poultry droppings for the improvement of soil fertility, maize growth and yield was studied on an Alfisol south western Nigeria, located at Joseph Ayo Babalola University Ikeji-Arakeji, Ilesa Osun State, Nigeria. Research farm from April to July 2018 and from August to November 2018. Four treatments of poultry droppings (PD) at 5 tones ha-1, cocoa bean testa ash (CBTA) ash at 5 tones ha-1, mixture of poultry droppings and cocoa bean testa ash (PD + CBTA) at 2.5 tones ha-1 each and control (C) were used in a Randomized Complete Block Design (RCBD) with three replications. The study showed that organic manure is a valuable fertilizer and can serve as a suitable alternative to inorganic fertilizer in the south western Nigeria especially, CBTA that has higher concentration of potassium (K) and organic carbon (OC). Poultry droppings (PD 2.5 tones ha-1) treatments plus cocoa bean testa ash (CBTA 2.5 tones ha-1) produced higher values for plant height, leaf area, chlorophyll, leaf area index, plant diameter, cob length, cob diameter and grain yield against the control that recorded the lowest value. Also, CBTA improves soil pH (94%) and OC (87%) over the control as well as increases minerals such as N, P, K Ca, Mg, and Na at 19%, 37%, 19%, 53%, 43% and 36% respectively. Organic fertilizer applications increase maize growth towards the later stage and were significantly different from the control according to DMRT at p<0.05. Cocoa bean testa ash (CBTA) and poultry dropping (PD) application registered over 47% increases of N levels in the soil, from 0.15% to 0.77% to 0.84%. Organic carbon increased as poultry droppings plus cocoa bean testa ash were added to the soil. Maize grain yield increased from control plot to 1.95 t ha-1 in CBTA + PD plot. The study recommends an application rate of cocoa testa ash and poultry droppings for maize growth on this type of soil in this agro-ecology.

English

Damage by the tropical warehouse moth, Ephestia cautella (Walker) to stored plant products especially dried cocoa beans is enormous. This is expressed in holing with frass and webbing of the beans leading to nutritional loss; turning the valuable commodity into powder and reducing the value in the export-import market. Effective management of the pest is contingent upon correct identification and bioecological expressions in relation with the host(s) and other environmental influences. Therefore, the morphological traits (phenotypic) variability between sexes and populations of E. cautella across different locations in Southwestern Nigeria were investigated with a view to identifying the population structure of E. cautella in the region. Thirty-two ecotypes of E. cautella (16 male; 16 female) populations (n = 10/ecotype) were evaluated for eight morphometric traits including forewings (length and width), hind-wings (length and width), body length, antenna length and abdominal dimension (length and width). Significant variations (P ≤ 0.05) occurred among the 32 E. cautella ecotypes for the eight measured traits with respect to sexes, locations and the interactions of the two sources of variation (sex by location). By magnitude, the females had significantly (P ≤ 0.05) higher mean for the fore and hind wings (length and width), body length and abdominal dimension; however, the antenna length was longer in males than in females’ samples. The overall mean Gower genetic distance for the 32 E. cautella ecotypes was 0.656, with the range of 0.273 to 0.968. At 0.1 level of similarity index, four clusters (I, II, III, IV) emerged; with the membership of 7, 8, 12, and 5 respectively. This study showed that four ecotypes of E. cautella exist in south-western Nigeria with sex by location assessment and this can be useful in control programmes of the pest. Key words: morphological traits, population structure, variability, ecotypes, similarity index.

Assessment of cocoa input needs using soil types and soil spectral analysis

AbstractIn this study, diffuse reflectance spectroscopy (DRS) approach was examined for making input recommendations in the smallholder cocoa farms of Papua New Guinea (PNG). Soil samples were collected from four provinces of PNG. Soil samples from four different depths (0–10, 10–30, 30–60 and 60–90 cm) of 32 profiles in each of these site were used to create a database of soil chemical and physical properties. Spectral reflectance values at 1 nm interval covering visible to shortwave‐infrared (350–2,500 nm) were collected for each of these soil samples to develop partial least squares regression models. Soil textural fractions, soil organic carbon contents and available N were well predicted by the DRS approach with R2 values larger than 0.75. Moderate to poor estimation efficiencies were observed for remaining parameters. Nevertheless, the estimated soil attributes and their corresponding measured soil parameters were used as inputs to an input recommendation model of soil diagnosis to create input recommendation for a targeted cocoa yield of 1,000 kg dry cocoa beans ha‐1 Resulting input recommendations were similar for both of these input sources (measured and DRS‐estimated) suggesting that the DRS approach may provide an easy way to create input recommendations.

Isolation and Characterization of Eugenia Aromatica Oil Extract Against Tropical Warehouse Moth Ephestia cautella [Lepidoptera: Pyralidae] In Cocoa Beans

Cocoa bean is a raw material used for the production of chocolate and other confectionaries. Ephestia cautella is the major pest of dried cocoa beans in storage and synthetic insecticide like organochlorides and organophosphates are the major insecticides used to control this pest in storage which further post health hazard to man and his environment. This then necessitate the search for insecticide of plant origins which are bio-degradable and non-toxic to man. This study investigates the contact and fumigant efficacy of the powder and oil extract of Eugenia aromatica on the developmental stages of E. cautella. Powders of E. aromatica were administered at different concentrations (0.5g, 1.0g, 1.5g, 2.0g, and 2.5g). The oil from E.aromatica was extracted with ethanol using soxhlet extractor and redistilled using rotary evaporator and tested as fumigant insecticidal against development stages of E. cautellaat 0.5ml, 1.0ml, 1.5ml, 2.0ml, and 2.5ml. Egg hatchability, adult emergence, larvae and adult mortality of E.cautella were used as indices of insecticidal activities at 24hrs, 48hrs, 72hrs, and 96hrs post-treatment. Essential oil obtained from the plant was purified using thin layer chromatography and analysed by Gas Chromatography -Mass Spectrometer (GC-MS). Result obtained shown that E. aromatica powder and oil completely inhibited egg hatchability and adult emergence both as contact and fumigant. Except the 0.5g of E. aromatica powder that recorded 50.00% larva mortality and 51.67% adult mortality, other treatment concentrations recorded 90-100% larva and adult mortality. At 2.5ml oil extract tested as contact and fumigant larvicides after 96hrs recorded 92.98% and 98.23% mortality respectively. Results from phytochemical analysis of the oil showed that the major components were eugenol (82.044%) and Caryophyllene (11.716%). These findings suggested that E aromatica extract could be a potential source of insecticide which may be used for the production of biopesticide.

Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology

The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response surface methodology.. The results showed that storage time of cacao fruits before fermentation, aeration rate and temperature of the fermenter had an influence on the color values of L *, a *, b *, chroma, hue, and RGB of dried cocoa beans produced. The highest brightness prediction value of chroma color was ± 26 obtained in the treatment of the storage time of 9-day, aeration rate of 0.4 liters/minute, and fermenter temperature of 50 ℃. Meanwhile, the highest hue prediction value was 51.8 obtained in the treatment of storage time of 9 days, aeration rate of 0.3 liters / minute, and fermenter temperature of 50 ℃. Furthermore, the RGB color of dried cocoa beans showed that the color range of R (red) and G (green) of cocoa beans after fermentation was higher when compared to cocoa beans without fermentation, while the value of color B (blue) had a different tendency showing that dried fermented cocoa beans had a lower blue range compared to unfermented cocoa beans.

Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles

Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.

Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations

The aim of this study was to select yeast and LAB strains to be used as a mean of biological control against fungal growth during cocoa fermentation process. Their antifungal activity was assessed against six spoilage fungi isolated from both fermented and dried cocoa beans and belonging to Aspergillus and Penicillium genera. An initial screening was carried out by using the overlay method where the plates were examined for fungi inhibition zone around LAB and yeast streaks. Then, the most active strains were studied in inhibition test in 96-well microplates where mould growth was measured by microplate reader at 490 nm. The nature of their antifungal strenght (organic acid and/or proteins) was also evaluated. The most promising candidates as biological agents belonged to the species Lactobacillus fermentum, Lactobacillus plantarum, Saccharomyces cerevisiae and Candida ethanolica and their antifungal strength was attributed mainly to organic acid production (for LAB) and proteinaceous compounds (for yeasts) or to their synergic effect.

Eficacia de secador solar tipo túnel con cacao (Theobroma Cacao L.) en Tabasco

El secado de cacao en la región de la Chontalpa, Tabasco, México realizado por los campesinos se realiza principalmente al aire libre en patio de cemento o bien, en secadores construidos con madera. Con este tipo de secado puede haber contaminación con polvo, hongos y animales que afectan la inocuidad del grano seco. Las beneficiadoras de la región emplean gas como insumo para el secado artificial, lo cual incrementa el costo y la huella ecológica de producto obtenido. Durante la temporada seca el proceso de secado requiere hasta 3.5 días y en temporada de lluvias pocos productores la llevan a cabo. El presente trabajo tuvo como objetivo conocer la eficacia del tiempo de secado de grano de cacao con un secador solar tipo túnel de policarbonato, durante el periodo canicular y la satisfacción por parte del productor participante, en la región de la Chontalpa, Tabasco. Se realizó una prueba en agosto de 2017, con medición de las variables atmosféricas: temperatura y humedad relativa, en una finca ubicada entre las coordenadas 18° 0’ 36’’ latitud norte y 93° 18’ 18’’ longitud oeste. Los resultados obtenidos indican que en 24 h se logra cumplir con el porcentaje de humedad en el grano requerido por la norma NMX-F-352-S-1980 y la satisfacción del productor participante relacionada con las características de color interno y externo, olor, sonido, peso final, separación de la cascarilla y presencia de hongos del grano seco de cacao.

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

Comparative study of cocoa black ants temporal population distribution utilizing geospatial analysis

Cocoa plantation also subjected to diseases and pests infestation. Some pests not only reduced the yield but also inhibit the growth of trees. Therefore, the Malaysia Cocoa Board (MCB) has explored Cocoa Black Ants (CBA) as one of their biological control mechanism to reduce the pest infestation of the Cocoa Pod Borer (CPB). CPB is capable to cause damage to cocoa beans, and later on will reduce the quality of dried cocoa beans. This study tries to integrate the use of geospatial analysis in understanding population distribution pattern of CBA to enhance its capability in controlling CPB infestation. Two objectives of the study are i) to generate temporal CBA distribution of cocoa plantation for two different blocks, and ii) to compare visually the CBA population distribution pattern with the aid of geospatial technique. This study managed to find the CBA population pattern which indicated spatially modest amount of low pattern distribution in February of 2007 until reaching the highest levels of ant populations in September 2007 and decreasing by the end of the year in 2009 for two different blocks (i.e 10B and 18A). Therefore, the usage of GIS is important to explain the CBA pattern population in the mature cocoa field. This finding might to be used as an indicator to examine the optimum distribution of CBA, which needed as a biological control agent against the CPB in the future.

New highly hydrated cellulose microfibrils with a tendril helical morphology extracted from agro-waste material: application to removal of dyes from waste water.

Cocoa bean shells (CBS) are a by-product of the cocoa bean processing industry. They represent 12–20 wt% of dry cocoa beans, after having been separated from these by a roasting process. CBS often end up as a waste product which contains around 34 wt% of cellulose. The transformation of this waste into valuable and marketable products would help to improve waste disposal. Indeed, the large annual production of this waste makes it a sustainable and renewable bio-source for the production of chemicals and fibers for advanced applications. In this work, new cellulose microfibrils (CMFs) with a tendril helical morphology and highly hydrated gel-like behavior were successfully extracted from CBS waste using a controlled chemical extraction process. During this study, several physico-chemical characterizations were carried out in order to identify the properties of each of the products at different stages of treatment. Microscopic observations show that the extracted CMFs have a tendril helical shape like climbing plant tendrils. Due to this special morphology, the extracted CMFs show a highly hydrated state forming a gel network without additional modifications. The as-extracted CMFs were used as adsorbent material for the removal of methylene blue from concentrated aqueous solution, as an application to wastewater treatment for the removal of basic dyes. Swelling properties, adsorption kinetics and isotherms were carried out in batch experiments. The results indicated that the CMFs have a high swelling capacity (190%). The pseudo second order model can be effectively used to evaluate the adsorption kinetics and the adsorption isotherms can also be described well by the Langmuir isotherm model with a maximum adsorption capacity of 381.68 mg g−1. Thus, the as-extracted CMFs with unique characteristics have the potential to be used as efficient adsorbent material for the removal of different cationic dyes from industrial wastewater.

The Criollo cacao tree (Theobroma cacao L.): a review

In commercial terms, Criollo cacao trees (Theobroma cacao L.) are reputed to be the source of the commercial product (fermented and dried cocoa beans), which sells for the best price on the market. Nevertheless, the term “Criollo” has numerous meanings and interpretations depending on if it is used by commercial users or botanists, growers or breeders. Our review aims to specify which cocoas can justifiably carry the Criollo name. “Criollo” is a botanical subspecies of Theobroma cacao, i.e. Theobroma cacao subsp. cacao; however, the true Criollos form just one of the ten currently accepted genetic groups in the species. We thus provide an overview of genetic studies on the subject (published or not), along with what is currently known about “True Criollo” or “Ancient Criollo” cacao trees. In fact, there are few representatives in collections that are duly acknowledged to be true Criollos, particularly in the two International Cocoa Genebanks, where only seven clones are available. It is nonetheless certain that some true Criollos do exist in other collections but have not been formally identified (by genetic studies) as members of the Criollo genetic group. Likewise, some true Criollos, be they cultivated or subspontaneous, exist in Mexico and Central and South America (Venezuela and Colombia). However, certain clones called “modern Criollos”, which are closely related to the true Criollos but arise from hybridization with other genetic groups, are more common.

Method Development, Optimization and Validation of Matrix Hydration Effect on Pesticide Residues in Cocoa Beans Using Modified QuEChERS Method and Gas Chromatography Tandem Mass Spectrometry

Modified QuEChERS method combined with gas chromatography tandem mass spectrometry (GC-MS/MS) was developed and validated to determine pesticide residues in dried cocoa beans. Extraction efficiency of matrix hydration effect on 19 pesticide residues was studied and optimized using 23 full factorial design with percentage recoveries as the response variable. The optimized hydration method was validated for 24 pesticides, and recoveries obtained were in the range of 70–120% with relative standard deviations of less than 20% for most pesticides. Limit of quantification was obtained at 10 μg/kg for all pesticides, and this value was lower than national maximum residue levels (MRLs). Finally, the developed and optimized method was applied to real cocoa bean samples and the results from incurred residues were compared between method with and without matrix hydration. These results suggest that the addition of water to the dry and high-fat cocoa bean samples is crucial in pesticide residue analysis.

Amino acid analysis of cocoa fermented by high performance liquid chromatography (HPLC)

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.

PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.

Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC)

Fermentation is a very vital stage of cocoa processing to obtain high quality chocolate product. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of lindak clone cacao beans using HPLC. Pre-conditioned process was done in order to get water content to 15% in pulp the same level as the traditional process from farmer. Before fermentation dried cocoa beans were rehydrated to obtain a water content of pulp at the same level as fresh cocoa bean pulp. The fermentation, was conducted for 120 h. The fermentation the three level treatments an control without inoculum, mixed with culture of microbies add and the begining of fermentation. The fermentation was started using Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti was added the fermentation and finally, treatment gradually microbies added during fermentation. The analysis of amino acids was conducted using HPLC separation method based on the procedure at outlined earlier. The measurement of amino acid was performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37°C. Mobile phase contains of 60% acetonitril-AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector had 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study showed that cocoa beans 120 h fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.

Organochlorine pesticide residues in dried cocoa beans obtained from cocoa stores at Ondo and Ile-Ife, Southwestern Nigeria.

Levels of organochlorine pesticides (OCPs) were determined in dried cocoa beans obtained from cocoa produce stores at Ondo and Ile-Ife, Southwestern Nigeria. Cocoa beans samples were sun dried to a constant weight, pulverized and soxhlet extracted with dichloromethane to obtain the OCPs. Qualitative identification and quantitative evaluation of the extracted OCPs after clean-up on silica gel were accomplished with the aid of a Gas Chromatography coupled with an Electron Capture Detector (GC-ECD). Levels of OCPs in cocoa beans from Ondo had a mean range of ND (p, p'-DDE) to 82.17±54.53ng/g (p, p'-DDT) were higher than the OCPs levels in cocoa beans from Ile-Ife with a mean range of 0.37±0.63ng/g (Endrin) to 57.76±81.48ng/g (p, p'-DDT). The higher levels of OCPs detected in the cocoa beans from Ondo could be an indication of higher volume of OCPs application by cocoa farmers in Ondo and its environs since cocoa plantations were more concentrated than Ile-Ife environs. Levels of OCPs determined in the cocoa beans were within the Maximum Residue Limit (MRLs) for OCPs set by the World Health Organization/Food and Agricultural Organization. The study established the presence of OCPs in an important crop of Nigeria. Hence, there is the need to keep monitoring ecotoxicological chemical substances in agricultural food products of Nigeria so as to take steps that ensure health safety of end users.

Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo Maria (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo Maria, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo Maria area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo Maria PA had the most desirable chemical composition.

KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA

The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor

Contamination levels of organophosphorus and synthetic pyrethroid pesticides in cocoa beans from Ghana

The concentrations of pesticide residues in fermented dried cocoa beans were assessed from sixteen (16) selected cocoa farms in the Dormaa West District in the Brong Ahafo Region of Ghana. The samples were extracted and analysed for 13 organophosphorus and 9 synthetic pyrethroid pesticide residues using a partially modified multi-residue method for agricultural chemicals by a Varian CP-3800 Gas Chromatograph equipped with a pulse flame photometric detector (PFPD) and 63Ni electron capture detector (ECD), respectively. The study revealed the presence of three organophosphorus pesticide residues namely; chlorpyrifos (0.04 mg/kg), pirimiphos-methyl (0.03 mg/kg) and diazinon (0.01 mg/kg), with chlorpyrifos occurring most frequently, and six synthetic pyrethroid pesticide residues namely; allethrin (0.01 mg/kg), lambda-cyhalothrin (0.03 mg/kg), deltamethrin (0.03 mg/kg), cypermethrin (0.04 mg/kg), bifenthrin (0.02 mg/kg) and permethrin (0.02 mg/kg), with cypermethrin occurring most frequently. None of the detected pesticides’ average residues did exceed their European Union Maximum Residue Limits for cocoa beans. Considering levels of pesticide residues in the fermented dried cocoa beans analysed against the European (EU) commissions’ regulations on pesticides residues, cocoa beans from the study area will not pose any significant threat to the cocoa industry in Ghana as far as shipment to Europe is concern. The presence of organophosphorus and synthetic pyrethroid pesticide residues in the cocoa bean samples analysed could be attributed to their usage by cocoa farmers in the study area. The routine monitoring of pesticide residues in the study area is necessary for the prevention, control and reduction of environmental pollution, so as to minimize health risks.