Agromorphological characterization of cacao (Theobroma cacao L.) accessions from the germplasm bank of the National Institute of Agrarian Innovation, Peru

García, Jheiner Vásquez; Pelaez, Julio Cesar Santos; Ramos, Roiber Malqui; Vigo, Carmen N.; Chuqui, Wigoberto Alvarado; Bobadilla, Leidy G.

doi:10.1016/j.heliyon.2022.e10888

Cited by 5 publications

(5 citation statements)

References 9 publications

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“…New cacao expeditions were motivated to widen the genetic base for cacao breeding and filling gaps in ex situ collections (Bekele & Phillips‐Mora, 2019; Daymond & Bekele, 2022; Laliberté et al., 2018). Collection trips aiming to capture new genetic diversity for disease resistance and quality traits were done in Peru (Arevalo‐Gardini et al., 2019; Vásquez‐García et al., 2022; Zhang & Motilal, 2016), Ecuador (Fouet et al., 2022; Loor et al., 2015), and French Guiana (Lachenaud et al., 2018). In addition, not only disease resistance but also quality traits have been subject of specific cacao collections.…”

Section: Ex Situ and In Situ Conservation Of Cacaomentioning

confidence: 99%

“…Further selections in Puerto Rico yielded three new cultivars (Gasic et al., 2016). Recent agronomic evaluation of native cacao from Peru identified 24 out 103 accessions with potential for the chocolate industry (Vásquez‐García et al., 2022).…”

Section: Ex Situ and In Situ Conservation Of Cacaomentioning

confidence: 99%

“…Potential geographic distribution of Theobroma cacao L., genetic clusters, and habitat loss observed in Amazonia. Light gray circles represent 4413 observations of cacao in wild habitats according to ecological studies and expedition reports for the 1938–2022 time period (Allen, 1988; Almeida, 1983; Almeida et al., 1987, 1995, 2015; Arevalo‐Gardini et al., 2019; Barriga, 1982; Carletto, 1973; Ceccarelli et al., 2021; Chalmers, 1968, 1969, 1972, 1973; Chumacero de Schawe et al., 2013; Clement, 1986; Cocoa Research Unit, 1995; Coral, 1988; Desrosiers & Buchwald, 1961; Dias et al., 2003; Fouet et al., 2022; Garcia‐Davila et al., 2020; González‐Orozco et al., 2020; Lachenaud et al., 1997, 2016; Lachenaud & Sallée, 1993; Lanaud, 1986; Loor et al., 2015; Marita et al., 2001; Morales & Rodriguez, 1987; Motamayor et al., 2008; Pound, 1938, 1943; Sallée, 1987; Sanchez et al., 1988; Sereno et al., 2006; Soria, 1970; Steege, 2021; Turnbull & Hadley, 2021; Vásquez‐García et al., 2022; Vello & Medeiros, 1966; Wittmann et al., 2006; Zhang et al., 2012). Observation records include data managed by the Amazon Tree Diversity Network (Steege, 2021) and the International Cocoa Germplasm Database (Turnbull & Hadley, 2021).…”

Section: Geographic Distribution Of Natural Populationsmentioning

confidence: 99%

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Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

2023

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The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the conservation and use of cacao genetic resources in breeding programs to increase yield and improve quality and disease resistance are vital for the global cacao economy. We review three important topics of cacao genetics essential for sustainable production and crop improvement: (1) geographic distribution of wild cacao populations and geographic patterns of their genetic variation in Amazonia; (2) conservation, availability, and use of cacao genetic resources in cultivar development; (3) genetic basis of agronomic traits, available molecular genetic markers, and genomic resources and their application for cacao improvement. We also highlight critical research areas needed to achieve sustainable cacao cultivation.

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Section: Ex Situ and In Situ Conservation Of Cacaomentioning

confidence: 99%

Section: Ex Situ and In Situ Conservation Of Cacaomentioning

confidence: 99%

Section: Geographic Distribution Of Natural Populationsmentioning

confidence: 99%

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Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

2023

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“…La mayoría de los granos de cacao se producen en granjas pequeñas o medianas; solo el 30% de la producción de cacao en bruto proviene de la agricultura de alta gama según (Jean-Marie et al, 2022). En cuanto a la producción internacional Perú exporta del 50 al 75% de su cacao en grano o sea corresponde al 7% de la producción internacional (Vásquez-García et al, 2022). La región San Martín es el más importante productor regional, con 48,4 mil toneladas (35,6% de participación); le sigue Junín con 25,5 mil toneladas (18,8%); Ucayali con 17 mil toneladas (12,5%); Huánuco y Cusco con 13 mil y 10 mil toneladas, respectivamente.…”

Section: Introductionunclassified

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

Rivera-Rojas,

Tafur-Pereda,

Pisco-Caldas

et al. 2024

Agroind. sci.

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The aim of this research was to characterize rheologically a drink formulated and elaborated with exudate of cocoa (Theobroma cacao L.) CCN51 and lactic serum. The formulation was optimized using the response surface methodology for the attributes color, smell, taste and acceptability; subsequently, a multiple surface analysis was performed to determine the global optimal parameters by means of the desirability function. The results ensure that the proportion exudate and lactic serum should be 40/60 with 10% sucrose. The rheology of the beverage shows that it is a non-Newtonian fluid of the pseudoplastic type. In general, temperature and storage time have a significant effect on the flow index and consistency index. The proximal and microbiological chemical tests meet the standards, and the drink is suitable for human consumption. The rheological results of drinks based on cocoa exudate and lactic whey can be used as a parameter for quality control and sizing of machines, equipment, pipes, connections, filters, drive pumps and research provide knowledge for the use of agro-industrial residue. and the dairy industry.

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“…Además, el Perú cuenta con una alta diversidad y variabilidad genética de esta especie, presente en la selva alta y baja del país. A la fecha se han identificado y caracterizado 146 accesiones de cacao nativo fino de aroma, algunos de estos en las regiones de Amazonas, San Martín y Cajamarca (Moreno et al 2021;Goñas et al 2022;Vásquez-García et al 2022). En los últimos años, el cacao proveniente del Perú se está posicionando en los mercados nacionales e internacionales, como del tipo fino de aroma caracterizado por tener sabores afrutados, florales, herbales, amaderados y especiados, entre otros.…”

Section: Introductionunclassified

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

Fernández-Jeri

Zabarburú

Fernández

et al. 2023

Trop Subtrop Agroecosyst

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<pre>Background. The cultivation of native cocoa is of economic and social importance for the Amazonas region, which is positioning itself as an exporter of cocoa with sensory attributes of fine aroma. Objective. Determine the sustainability of native cocoa producing farms in the Bagua province, Peru. Methodology. The methodology used to assess sustainability was a "Multi Criteria Analysis". To obtain information from each of the cocoa farms in the Aramango, Copallín, El Parco, Imaza and La Peca districts, a personal survey was conducted with questions related to the three dimensions of sustainability (economic, socio-cultural, ecological). Indicators, sub-indicators and quantifiable variables adapted to cocoa cultivation were used to analyze each dimension and overall sustainability. The indicators were standardized on a scale from 0 to 4 and weighted. It was considered that a farm is sustainable if the general sustainability index is greater than two and none of the three dimensions evaluated is less than two. Results. A general sustainability index was found to be 2.1, Copallín and La Peca were the only economically sustainable ones. The ecological indicator was the one with the greatest contribution (IE=2.4) followed by the social indicator (ISC=2.3) and economic indicator (IK=1.7). 40% of the farms were sustainable in all three dimensions, dimensions, except in Imaza where it was only sustainable in the socio-cultural and ecological dimensions. Implications. The cultivation of native cocoa must increase the general sustainability index, for this, the critical points must be solved at the farm level, the diversification of production and management of vegetation cover and, at the producer level, the marketing channels, housing , access to education, access to health and health coverage. Conclusions. It was determined that the sustainability of the farms varied according to the district of origin; at the level of the general sustainability index Aramango, Copallín, El Parco and La Peca were sustainable. In the socio-cultural and ecological dimensions, all the farms in the studied districts were sustainable.</pre>

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Agromorphological characterization of cacao (Theobroma cacao L.) accessions from the germplasm bank of the National Institute of Agrarian Innovation, Peru

Cited by 5 publications

References 9 publications

Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

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