Agroindustria del cacao

El libro describe los procesos primario y secundario de la producción de cacao, se muestran los pasos de siembra, labores culturales, manejo y métodos de fertilización, plagas y enfermedades, cosecha y poscosecha, se dan a conocer los subproductos que se pueden obtener, la transformación y su proceso.The book describes the primary and secondary processes of cocoa production, showing the steps of planting, cultural work, management and methods of fertilization, pests and diseases, harvest and post-harvest, the by-products that can be obtained, the transformation and its process.Historia del cacao -- Requerimientos Climáticos -- Injertación de cacao -- Establecimiento del cultivo -- Fertilización -- Plagas y Enfermedades del cacao -- Cosecha -- Poscosecha -- (BPA) en cacao (Theobroma cacao) -- Fabricación de productos a base de cacao -- Subproductos del cacao -- BibliografíaPrimera ediciónna51 página

CHARACTERIZATION CHEMICAL COMPOUND BASED PYROLYSIS PROCESS FROM CACAO WASTES

The research aim is to produce cacao vinegar through pyrolysis technology of potential chemical compounds from cacao shell wastes. Results of this research are expected to give benefits as follows: Liquid smoke produced from cacao shell wastes through pyrolysis process is able to diversify fertilizer and new products, The results research showedthat thefat contentof fermentedforLuwu district 35.21Results of pyrolysis of cacao waste that gave the highest liquid smoke as much as 40,36% in p.yrolysis temperature of 500oC In terms of the charcoal produced from pyrolysis process containing the highest yield was cacao shell waste Luwu district as 42,08% Identification of GC-MS of cacao shell could provide compounds that mostly derived from acetone 13,01%, acetate acid 73,86%, 2 buthanone 6,60%, methyl ester 2,46%, and propanoic acid 4,07% Usually, Result X-RD analysis for cacao shell char with Luwu District as cristalinity degree 22,83%.contentof Nforcocoa vinegar rindLuwudistrictof175.53ppmand1.39% charcoal, greater thenitrogenelement contentthe betterforplants as fertilizer organic. The technology of integrated cacao vinegar-charcoal production hence deserves its dissemination throughout Indonesian

MICRONUTRIENTS (Fe, Cu, Zn) IN CACAO BEANS FROM COASTAL AREA OF EAST LUWU REGENCY

Cacao is an excellent essential minerals source. Cacao is a raw material for various products with rich mineral content to fulfill the nutritional requirements of human body, both for children and adults. Micronutrients of sufficient quantities greatly determines the nutritional quality of the food. Micronutrients content that in the body functions as a cofactor for certain enzymes involved in metabolism . This study aims to find out the micronutrients content in cacao beans from 5 location points and its potential to be utilized as food products raw material which meet the body nutritional requirement. This study  will be conducted at 5 locations point. Methods of analysis  used digestion and Inductively Coupled Plasma. Study findings that micronutrients content in cacao beans from 5 location points  were: copper (Cu), iron (Fe), and zinc (Zn) at average 2.316 mg/100g, 3.99 mg/100g, and  5.917 mg/100g, respectively

Soil, site, and management factors affecting cadmium concentration in cacao-growing soils

Soil contamination by potentially toxic trace elements (PTEs) such as Cadmium (Cd), is a major environmental concern because of its potential implications to human health. Cacao-based products have been identified as food sources with relatively high Cd contents. Here, we assessed Cd concentrations of cacao-growing soils in four major agricultural regions with contrasting climates in Peru, one of the main exporters of cacao products worldwide. At each study site (n = 40) a broad range of potential factors affecting Cd concentration in soils, i.e., site, soil and management, were evaluated. Concentrations of Cd ranged between 1.1-3.2 mg kg-1. Mean values per region were below 2.7 mg kg-1, usually established as upper-limit for non-polluted soils. Cadmium concentrations were significantly (p < 0.001) higher in sites at higher elevations and in a temperate, drier climate. Cadmium correlated positively with pH (r = 0.57; p < 0.05) and was higher (p < 0.001) in alluvial sediments and Leptosols. Management factors (cacao variety, cultivation year, management practices) and agroecology did not affect Cd concentrations directly. Overall, this study highlights the importance of considering a broad range of both natural and anthropogenic factors to evaluate Cd concentrations in cacao-growing soils and contribute to effective and sustainable cacao production by improving land management and plannin

Cadmium in cacao from Latin America and the Caribbean: A review of research and potential mitigation solutions

Cadmium is a heavy metal which accumulates in the body and affects our health. In order to control the amount we consume, the EU has set maximum permissible levels for different foods. A regulation specifying maximum levels of cadmium in cocoa and chocolate products came into force in January 2019 and similar regulations are being developed by other countries. In comparison to other cacao growing regions such as Africa and Asia-Pacific, some countries of Latin America and the Caribbean (LAC) are particularly impacted by worrying levels of cadmium in cacao beans that are a concern for the manufacturers of high-cacao content products. In this context, there is a pressing need to identify solutions that reduce cadmium levels in cacao beans and provide mitigation solutions at key processing stages in the value chain. This review presents the status of research on sources of cadmium contamination in soils, soil properties that affect cadmium bioavailability, physiological mechanisms and varietal differences in cadmium uptake by the cacao tree and the consequence of post-harvest processes. It presents potential mitigation solutions applicable to cacao that have been investigated through trials or considered by the research community. The review also includes information on ongoing research projects to gain a better understanding of the direction of research and potential gaps to be filled. This work was coordinated by Bioversity International and the Development Bank of Latin America (CAF) through the Latin American Cacao Initiative (ILAC). We thank all the institutions and individuals that provided information concerning research on cadmium and cacao and contributed to the review. We hope that this document is useful to understand the status of knowledge on this complex issue and guide future investments and collaboration to urgently provide solutions for stakeholders and particularly smallholder producers in LAC that are the most impacted. ✔ Spanish version available below: Related materia

THE PROCESSING AND ANALYSIS OF THE POLYPHENOLS CONTENT OF COCOA BEAN (THEOBROMA COCOA L) AND THE DEVELOPMENT AS FUNCTIONAL FOODS

Production and quality of cocoa in South Sulawesi have been decreasing that causes it falls below the industrialstandard. The quality of cacao bean is mainly determined by aroma and flavour produced from fermentation process ofwet cacao bean before drying. In this research processing of various cacao bean without fermentation to polyphenols-richcacao powder and polyphenols (catechin) analysis using HPLC have been carried out.The experimental results showed that total polyphenols content of cacao bean (raw bean) was between 82.14 –126.67 mg GAE/g powder. Cacao samples coded PLPK, BLKK and SWK (without boiling pretreatment) havepolyphenols content of 113, 119.78, and 126.67 mg/g powder respectively. Whereas the polyphenols content of cacaosample coded PLP, SW and BLK (with blanching pretreatment) were 110.76, 113.75 and 82.14 mg GAE/g powderrespectively. NP-HPLC analysis result showed that cacao bean from Palopo, Bulukumba and Siwa have highpolyphenols content ranging from 149.38 mg/g to 367.21 mg/g powder.Heat pretreatment decreases polyphenols content of cacao bean and it shows that polyphenols is not heatresistant. Polyphenols - rich cacao bean can be obtained without fermentation and heat treatment. Cacao bean fromBulukumba, Siwa and Palopo have high economic value when processed as polyphenols - rich health food products

Building resilient communities in Belize through climate-smart agricultural practices

Indigenous communities have always coexisted with nature. Their subsistence has had a dependence on the heightened stewardship of the natural environment, requiring that their farming practices evolve and adapt to today’s rapidly changing environment. As the effects of climate change become more obvious in weather pattern alterations influencing agricultural yields, so do the resilient farming practices that are being adapted to strengthen the agricultural sector. Since forests are sources of livelihoods for Mayan communities, agricultural advances promoting forest conservation and good governance are viewed as socially and environmentally responsive approaches to rural development. Cacao-based agroforestry is a long-term solution to improve our forests’ health and livelihoods in southern Belize. This system allows for the development of entrepreneurship opportunities through small-scale business models in agrotourism that highlight the cultural and biodiversity richness in these communities. The incorporation of apiculture and Inga alley cropping ensure that traditional crops such as corn, beans, and vegetables can be continuously cultivated, decreasing the deforestation rate, hence conserving our landscape and its ecosystem. These practices involve the growing of staples for the organized communities, who are embracing ecofriendly solutions for a sustainable future. The experience and knowledge developed within the communities have resulted in the development and application of climate-smart solutions and adaptation mechanisms that ensure livelihoods continue to thrive. These local initiatives establish an easy-to-replicate forest governance model, influencing regional and even national solutions to building climate-resilient forest communities in the Maya Golden Landscape

Assessment of Farmers’ Plant Disease Knowledge in Organic Cacao Cultivation

The Alto Beni region on the eastern foothills of the Andes accounts for 90% of certified organic cacao production in Bolivia and other tropical products for the city of La Paz. In the region more than 2200 households strongly depend on the cultivation of cacao. Cacao is cultivated on small holder farms mostly in diversified agroforestry systems. These systems contribute to both the conservation of biodiversity and the food security of the farmers. An outbreak of the frosty pod disease caused by Moniliophthora roreri in 2011 is now threatening these relatively sustainable production systems. Examples all over Latin America showed the abandonment and elimination of cocoa systems and the loss of biodiversity and local revenues after its attack. Frosty pod rot is an extremely invasive and destructive disease causing yield losses of 30–80% after establishment in a region. An efficient and applicable disease management strategy should address both, ecologic and socioeconomic conditions of the entire agro-ecological system. Scientific knowledge must therefore be complemented with the local farmers’ knowledge in general and especially their local knowledge on disease management. The aim of this qualitative study was to gather farmers’ local disease knowledge to building a fundament for the participatory development of a disease management strategy. Data was collected by combined 24 in depth interviews with on-farm field visits. We found that there is a certain lack of ecosystem knowledge among the ethnically diverse farmers group, which might be due to the recent colonisation of the area. Cacao cultivation knowledge is present on a basic level but is unequally distributed and the level of performance of disease prevention and control practices lags behind their level of awareness. It was also found that the process of knowledge formation is ongoing and co-evolving with the active adaptation of the cultivation system. Most sustainable practices related to an additional labour input are strictly challenged by the lack of skilled labour and the migration out of the region into the bigger cities. These constraints should be considered when designing an efficient disease management strategy