Cocoa Quality Research Articles

SURVEI SEBARAN DAN TINGKAT SERANGAN PENGGEREK BUAH KAKAO DAN BUSUK BUAH KAKAO DI KABUPATEN JAYAPURA

Cocoa is one of the important plantation commodities in supporting the Indonesian economy, but the last few years have shown a decline in production. The cause of the decline in production is the lack of maintenance of cocoa plants which results in many plants being attacked by pests and diseases and has an impact on decreasing the quality and quantity of cocoa. This study aims to determine the distribution and level of attack of the cocoa pod borer and cocoa pod rot in Jayapura District. The research was conducted by direct observation on people's cocoa fields in cocoa planting centers in Jayapura Regency, namely Yapsi District, Nimbokrang District, and Namblong District in September - October 2020. Determination of the sample using purposive sampling method by taking 10% sample plants. Each district selected three farmers as sample farmers in different villages. The results showed that the highest cocoa pod borer attack occurred in Nimbokrang District, Bunyom Village with an attack intensity of 76%, the percentage of damaged beans was 75.72% and yield loss was 7.60%. The lowest incidence of cocoa pod borer attack was found in SP 5, Yapsi District with an attack intensity of 8.89%, damaged beans 14.13% and yield loss 0.87%. The highest borer attack was on cocoa pods located on secondary branches. The highest attack of cocoa pod rot occurred in SP 4, Yapsi District with an attack intensity of 93.33% and the percentage of fruit being attacked by 93.33%. The lowest incidence of pod rot was found in Rephang Muaib, Nimbokrang District, with an intensity of attack of 9,72% and the percentage of fruit being attacked by 12,50%.

Novel application of 1H NMR spectroscopy coupled with chemometrics for the authentication of dark chocolate

The applicability of 1H NMR spectroscopy coupled with chemometric in the quality control of dark chocolate was investigated for the first time to detect cocoa-butter equivalents (CBEs) above the allowed limit by European regulation. Blends of chocolate-fats with CBEs in the range 0–50 % were prepared and analyzed by 1H NMR spectroscopy. Datasets composed of peaks’ areas or spectral variables (fingerprinting) in glycerol region were tested for the creation of multivariate statistical models. Partial least-squares discriminant analysis (PLS-DA) and regression (PLS-R) methods were used to correctly identify the type of CBE and quantify its concentration respectively. The performances of the models created on the two datasets were evaluated in terms of chemometric indicators and compared. The robustness of models was investigated through the analysis of test sets and random permutation tests. Fingerprinting models revealed fruitful results in classifying and quantifying CBEs in blends demonstrating the applicability of NMR in chocolate quality control.

Effect of storage on sensory quality of chocolate

Abstract The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p < 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p < 0.05) in sensory descriptors.

Analysis of cocoa particle roasting process in a μ-reactor

Thermal energy changes the chemical composition of cocoa, which is related to its quality, during roasting. The effect of the heating rate on the physicochemical changes of cocoa, and the dynamics of generation and degradation of volatile compounds during heating are still unknown. Therefore, the weight loss of cocoa and the chemical composition of the released gases released at temperatures from 40 to 350 °C were identified in using a μ-reactor (PTV-GC-MS) with heating rates of 2 (β 1 ), 4 (β 2 ), and 8 °C sec −1 (β 3 ). The thermal process was divided into three stages (raw ‒ dry, dry – roasted, and roasted – over-roasted). Higher heating rates cause lower volatilization at the same temperature due to shorter residence times. Likewise, more compounds were identified in the gas-fraction at β 1 than at β 2 and β 3 with the same temperatures. Also, a 2D phenomenological model coupled to kinetics was made to predict phenomena such as thermal differentials, water and gas content, solid fractions, conversion, pressure, and gas outlet rate. • Cocoa quality begins in the tree and develops in the processing. • Small-scale studies and modelling are valuable tools to understand cocoa roasting. • A 2D model coupled to kinetics was able to show experimentally invisible phenomena.

Challenges Faced by Cocoa-based Industries from Indonesia in Global Value Chains

Purpose – Products originated from cocoa are globally popular. Therefore there is an economic significance in developing the cocoa-based industry. Indonesia, as one of the countries having good quality cocoa specimens, should benefit from this commodity. However, the cocoa-based industry has not contributed much to Indonesia’s GDP. Thus, this paper seeks to understand Indonesia’s cocoa industry’s position within the cocoa industry’s global value chain and any difficulties that prevent the cocoa-based industry from flourishing in Indonesia. Approach - This paper drew from the literature on the cocoa industry in Indonesia and the cocoa global value chain. Findings - This research shows that Indonesia’s underdeveloped cocoa industry lacks an understanding of Indonesia’s cocoa value in the global value chains. This lack of understanding is prevalent in the Indonesian economic bureaucracy and local cocoa industrial actors’ perspective. Novelty – In the study of political economy, the optimization of economic benefits can be achieved through good synergy in political policies to support the achievement of maximum value added for a leading commodity in a country. When the synergy among the stakeholders is optimal, the implemented regulations can be adequately implemented.

The Factors of Risk Management Effect at Slope Construction Site

Purpose – Products originated from cocoa are globally popular. Therefore there is an economic significance in developing the cocoa-based industry. Indonesia, as one of the countries having good quality cocoa specimens, should benefit from this commodity. However, the cocoa-based industry has not contributed much to Indonesia’s GDP. Thus, this paper seeks to understand Indonesia’s cocoa industry’s position within the cocoa industry’s global value chain and any difficulties that prevent the cocoa-based industry from flourishing in Indonesia. Approach - This paper drew from the literature on the cocoa industry in Indonesia and the cocoa global value chain. Findings - This research shows that Indonesia’s underdeveloped cocoa industry lacks an understanding of Indonesia’s cocoa value in the global value chains. This lack of understanding is prevalent in the Indonesian economic bureaucracy and local cocoa industrial actors’ perspective. Novelty – In the study of political economy, the optimization of economic benefits can be achieved through good synergy in political policies to support the achievement of maximum value added for a leading commodity in a country. When the synergy among the stakeholders is optimal, the implemented regulations can be adequately implemented.

An intelligent cocoa quality testing framework based on deep learning techniques

The export of cocoa beans is economically significant in Ghana and numerous other tropical nations. Before the cocoa beans can be processed into finished goods, they must undergo a post-harvest treatment. Fermentation is one of the most crucial steps in this process because it improves the final product's quality. Traditionally, a cut-test is used to evaluate the degree of cocoa fermentation for quality control purposes. Nonetheless, this strategy is subjective and has a number of limitations. In this paper, an attempt has been made to propose a quality testing framework for cocoa beans using deep learning techniques. There are various deep learning techniques that are used by various authors, such as CNN and DNN. Here, we use the transfer learning method to check the quality of cocoa beans. The proposed mechanism is implemented using Python in the Jupiter Notebook.

AUTOREGRESSIVE INTEGRATED MOVING AVERAGE FOR COCOA PRODUCTION IN SULAWESI ISLAND 2021-2030

Agribusiness Cocoa on the island of Sulawesi is very supported by the availability of land plantations to produce production even bigger cocoa with management plant and processing seed good cocoa _ thus producing quality cocoa beans. However Thus, various problems are still just faced in the cultivation of cocoa which resulted in the decline in results production. At the moment this Indonesia's position is ranked third highest, however with problems production faced _ of course just rating this could shift to down, though riches nature and location geographical very support cultivation. Research results use the Autoregressive Integrated Moving Average (ARIMA) method, which shows that the area and cocoa production on Sulawesi Island in 2021-2030 experience fluctuation. Southeast Sulawesi is a province on the island of Sulawesi which has the highest area (445.91 ha) in 2030, however, Central Sulawesi Province occupies a position as the center production major by 2030 with a production of 151.68 tons/ha.

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.

The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and physical and chemical characteristics that are accepted by the chocolate market. This study aimed to evaluate the physical and chemical transformations of cocoa beans during fermentation after inoculation with starter cultures of yeast species Pichia manshurica (PF) and Saccharomyces cerevisiae (SF), both previously isolated in cocoa bean fermentations in the Brazilian Amazon, in comparison with a fermentation without the inoculum addition (CF). During the fermentation time, which was carried out on a cocoa farm in Igarapé-Miri (Amazon biome, Pará, Brazil), the contents of phenolic compounds (catechin and epicatechin), sugars (glucose, fructose, and sucrose), acetic acid, and ethanol were monitored by HPLC, and the volatile compounds profiles were assessed by GC-MS. The starter culture of P. manshurica was able to produce fermented cocoa beans with highly desirable characteristics for the production of good quality chocolate: low acidity, a broad variety of aromatic compounds with floral, fruity, and sweet characteristics, in addition to showing high contents of catechin and epicatechin, which are known by their antioxidant properties. Therefore, the use of starter cultures with species of yeasts isolated in the Amazon region, during cocoa fermentation, is an alternative to obtain fermented seeds with high quality favoring the commercial agreements in the chocolate market by cocoa producers. PRACTICAL APPLICATION: The addition of starter cultures was able to produce cocoa beans with good quality. Yeasts species isolated and identified in Amazonian cocoa fermentation can improve the profiles of aromatic compounds. Catechin and epicatechin contents are higher in inoculated cocoa beans fermentations.

Supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry: an innovative one-run method for the comprehensive assessment of chocolate quality and authenticity.

To assess chocolate quality and authenticity comprehensively, a combination of various analytical procedures is involved, thereby making the process time-consuming and costly. Thus, we investigated the potential of ultra-high performance supercritical fluid chromatography coupled to quadrupole-time of flight mass spectrometry (UHPSFC-QTOF-MS) as an alternative to "classic" methods. By combining hexane and aqueous extracts from sequential extraction, a single 8-min analytical run enabled us (i) to determine cocoa butter equivalents (CBEs) and milk fat content based on the detection of selected triacylglycerols, (ii) to calculate dry non-fat cocoa solids based on determined theobromine and caffeine content, and (iii) to profile contained sugars. To obtain the most comprehensive information about sample composition, the MS method comprised a full MS scan for non-target screening and several time-scheduled targeted MS/MS functions ("parallel reaction monitoring") optimized according to the possible concentration ranges of the analytes. For 40 different chocolate samples, our results and those obtained by using standard methods (LC-UV for non-fat cocoa solids, and GC-FID for CBEs) were in good agreement. Compared to the conventional approach for chocolate quality and authenticity control, the presented SFC-MS method is a fast, cost-effective, and efficient alternative, and only samples suspicious for the presence of CBE should be referred to the standard GC-FID method for exact CBE quantification. In the study, also some challenges offered by SFC-MS have been addressed.

EFECTOS DE LAS FUENTES NITROGENADAS EN LA MORFOFISIOLOGÍA, PRODUCCIÓN Y CALIDAD DE CACAO (Theobroma cacao L.) CCN-51 EN EL SUR DE LA AMAZONIA ECUATORIANA

<p><strong>Background</strong>. In the new global economy, cocoa is an important crop. However, far too little attention has been paid to the nutritional aspects. On the other hand, nitrogen is the most important nutrient in crop production, and mineral nitrogen fertilizers are the most widely used by farmers. Improving the efficiency of nitrogen uptake and utilization could potentially increase crop yields and quality, as well as reduce nitrogen fertilization and environmental pollution. <strong>Objective.</strong> Therefore, the objective of this study was to evaluate the effect of three nitrogen sources on morphological characteristics, yield and quality of CCN-51 cocoa, and soil chemical characteristics in the Ecuadorian Amazon. <strong>Methodology.</strong> A randomized design was established with 4 treatments with the same N dose, but varying the source (amide: urea, calcium nitrate, NC, and ammonium sulfate, SA), plus a control without N application. The investigated variables are soil chemical characteristics, shoot growth, fruit morphology, seed chemical characteristics, production and yield estimates, and agronomic efficiency of the sources. <strong>Results.</strong> NC maintained soil pH at 5.29 points compared to SA and urea, which acidified at a higher rate (4.32 and 3.96), leading to an increase of N and a decrease Ca in the soil. SA increased the fat content in the cocoa seed (54.1 %), with a higher number of fruits per plant (16.7) and, therefore, a better yield (0.799 t/ha). <strong>Implications.</strong> These results provide basic information on the nitrogen source effects and cocoa nutrition to be considered for future research. <strong>Conclusion.</strong> The findings suggested that NC conserves soil pH better than the other sources. SA increases production and fat content, so it can be considered the most efficient. </p>

Contribution of cacao agroforestry versus mono-cropping systems for enhanced sustainability. A review with a focus on yield

The demand for cocoa has increased over the past years following the growth of cocoa-based products linked to the rise in living standard in highly populated countries. Cacao industry is therefore currently facing the dilemma of producing more cacao while ensuring its sustainability. Cacao monocrops and agroforestry systems (AFS) are two contrasting ways to produce cocoa, yet their impact on yields, contribution to farmer livelihood, cocoa quality remains understudied. Therefore, we reviewed existing literature comparing (1) monocrop cacao farming systems with (2) simple or (3) complex AFS. We found 19 comparisons of the cocoa yields in monocrops and simple AFS and 20 comparisons of monocrop and complex AFS. Three main research findings derive from this work. First, in about one third of cases, cacao trees yield more (or equally) in AFS than in monocrops. However, when considering only simple AFS, cacao trees yield more or equal to cacao monocrop in 52% of the cases. Second, cocoa AFS yields an average of 14% less than cacao monocrop. Yet, on average simple AFS yielded 2% less than cacao monocrops. Finally, there are too little elements to draw conclusions about the nexus between cocoa quality and cacao tree cultivation system.

Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao

Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T. grandiflorum had different profiles of methylxanthines and polyphenols from T. bicolor and T. cacao. T. subincanum and T. grandiflorum were rich in theacrine and flavones. T. grandiflorum, T. bicolor and T. subincanum beans generally had less phenolics than T. cacao. Roasting decreased the concentrations of polyphenols and methylxanthines in the beans. Roasted T. grandiflorum and T. subincanum beans had higher concentrations of pyrazines and esters than T. cacao. T. grandiflorum and T. subincanum beans had more odor-active volatiles than T. cacao. Overall, the underutilized Theobroma species have potential to be exploited to improve the flavor and nutritional quality of cocoa products.

Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa

The impact of cocoa lipid content on chocolate quality has been extensively described. Nevertheless, few studies have elucidated the cocoa lipid composition and their bioactive properties, focusing only on specific lipids. In the present study the lipidome of fine-flavor cocoa fermentation was analyzed using LC-MS-QTOF and a Machine Learning model to assess potential bioactivity was developed. Our results revealed that the cocoa lipidome, comprised mainly of fatty acyls and glycerophospholipids, remains stable during fine-flavor cocoa fermentations. Also, several Machine Learning algorithms were trained to explore potential biological activity among the identified lipids. We found that K-Nearest Neighbors had the best performance. This model was used to classify the identified lipids as bioactive or non-bioactive, nominating 28 molecules as potential bioactive lipids. None of these compounds have been previously reported as bioactive. Our work is the first untargeted lipidomic study and systematic effort to investigate potential bioactivity in fine-flavor cocoa lipids.

Marketing Strategy on Cocoa in Aceh Tenggara Regency

The management of cocoa products in Aceh Tenggara Regency is still traditional (85% of cocoa beans produced are not fermented) so the quality of cocoa is low. The importance of implementing the right marketing strategy to reach the right market and consumers, this study will analyze internal and external factors that are strengths, weaknesses, opportunities, and threats as well as formulate appropriate marketing strategies that can be applied by cocoa commodity farmers and other parties related. The location of this research was determined purposively or intentionally with the consideration that Aceh Tenggara Regency is a place that has the potential for cocoa marketing. Determination of the number of samples used in this study was purposive sampling, namely cocoa farmers with experience and capacity in this farming as many as 30 respondents in Babussalam District which is the centre of cocoa farming in Aceh Tenggara Regency. Strategy formulation in cocoa marketing in Aceh Tenggara Regency by SWOT analysis. a. Utilizing the experience of farmers, the availability of production results and the facilities and infrastructure owned to expand the market domestically and internationally with the best cocoa commodity prices (S1, S2, S3, O1, and O3). b. Take advantage of the experience of farmers, the state of the area and the facilities and infrastructure owned by taking advantage of the opportunities of natural conditions that support increasing production yields (S1, S3, S4, and O2). This strategy is a strategy in using the strengths of farmers to overcome threats, namely utilizing the experience of farmers, regional conditions and facilities and infrastructure owned by farmers to control pests and diseases as well as harvesting cocoa pods in increasing production (S, S3, S4, T1, and T2). Keywords:Cocoa, Marketing Strategies, SWOT.

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.

Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5days using container and then sun-dried to 7-8% moisture content at five different locations: Akoupé, San Pedro, Soubré, Djekanou and Daloa. The aromatic analysis were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubré regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubré region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pédro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.

Intelligent ubiquitous technology as a precision agri-food framework: a proposed framework

Agri-Food is another term for the agriculture-based food sector, which is currently one of Indonesia’s main pillars of the national economy. One of the well-known plants for agricultural-based food processing called Agri-Food in Indonesia is Cocoa. Cocoa is one of the plantation commodities that has an essential role in economic activities in Indonesia. Given the critical role of cocoa as a source of the country’s economy, it must guarantee productivity and quality of cocoa and sustainability. To ensure cocoa productivity and quality sustainability, agricultural activities in today’s era can integrate intelligent ubiquitous technology as a framework for obtaining precise production results. What can measure precision production results from three aspects: increasing agricultural land productivity, reducing production costs, and minimizing the environmental impact. This paper discusses the proposed framework with intelligent ubiquitous technology to support precision agri-food that focuses on context-aware systems. The context-aware system in the proposed framework is expected to become a control center in collecting and processing data in real-time to help farmers make the best decisions regarding weather conditions and diseases caused by plants.

Environmentally-appropriate technology under lack of resources and knowledge: Solar-powered cocoa dryer in rural Nias, Indonesia

Climate change has substantially affected rural areas, considering their lack of resources and knowledge. In general, new technologies claim to produce fewer environmental impacts to adapt to climatic changes. Still, they typically emerge at the expense of higher investments and the technical knowledge required. However, the economic and knowledge constraints of rural areas make it challenging to employ expensive and sophisticated environment-friendly technologies. This study aims to propose the concept of environmentally-appropriate technology for the rural context lacking economic resources and knowledge. Taking the case of a solar-powered cocoa dryer in Nias, Indonesia, this research employs a generic VDI 2222 engineering design and physiological modeling in conjunction with the conceptual understanding of environmental design and Design for the Environment (DfE) to demonstrate the proposed concept. The design considers locally available environment-friendly energy, materials, and signals to produce a well-functioning and affordable technology. Furthermore, this study involves field trials considering applicable cocoa quality standards in Indonesia (SNI 2323:2008) and market needs. The results show that the technology can include more than 95% of local materials and construction processes while using solar as a renewable energy source to generate the heat required by the cocoa drying process. More than 60% of the parts are degradable, while the rest are reusable. The technology also performs well technically, reaching the desired moisture content of the dried cocoa beans to meet market needs. These results demonstrate the possibility of an environmentally-appropriate technology, which is affordable, technically functioning, and environment-friendly for less resourceful regions such as rural areas. Future studies can use the approach to provide various technologies with similar techno-economic and environmental characteristics for different contexts lacking resources and knowledge.

The role of conching in chocolate flavor development: A review

Chocolate is an indulgent product whose consumption is mostly motivated by its alluring sensory properties. Among them, flavor stands as the key driver for consumer preference and purchase intention. Flavor is a complex multimodal perception whose discrimination depends mostly on the retronasal aromas associated with the presence of odor-active compounds in the matrix. The development of chocolate flavor relies on several factors, ranging from intrinsic properties of raw materials to formulation and processing conditions. As the last step of liquid chocolate manufacture, conching develops proper fluidity/texture and finetunes flavor, by means of intensive mixing and continuous heating of chocolate mass for several hours. Time and temperature are the main parameters determining the extent of conching effects upon flavor, despite factors such as ventilation, energy input onto chocolate mass, and configuration of conching machine being also relevant to some of the physicochemical mechanisms involved in flavor modification. Overall, conching impacts chocolate flavor by either changing the concentration of key odor-active compounds or modifying their distribution throughout the matrix, affecting their binding to other components and, ultimately, their rate of release during ingestion. The present review aims to gather evidence on the physicochemical transformations promoted by conching responsible for flavor enhancement and overall sensory quality of chocolates.

Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate.

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100 g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.