Differentiation of Ecuadorian National and CCN‐51 cocoa beans and their mixtures by computer vision

Jiménez, Juan Carlos; Amores, Fredy; Solórzano, Eddyn G; Rodríguez, Gladys A; Mantia, Alessandro La; Blasi, Paolo; Solorzano, Rey Gastón Loor

doi:10.1002/jsfa.8790

Cited by 18 publications

(11 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Meanwhile, world production of cocoa beans is led by the forastero bulk-cocoa variety, which accounts for 70% of world cocoa bean production. ,, In the 1960s, for example, the “Colección Castro Naranjal 51” clone (CCN-51) was introduced to Ecuadorian plantations and became one of the most used cultivars in Ecuador . Because of its high productivity, blending Nacional fine flavor Ecuadorian beans with CCN-51 beans resulted in lower overall bean quality and thus lower value. , It is of great importance for the cocoa processing industry to determine the authenticity of processed beans and to follow compliance with the previously published ISO 34101-1:2019 for sustainable and traceable cocoa . Therefore, providing methods to determine adulterations in cocoa is essential. , …”

Section: Introductionmentioning

confidence: 99%

In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.)

La‐Rostami

Wax

Druschka

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

Cocoa cultivation is dominated by the clone "Collecioń Castro Naranjal 51" (CCN-51). In contrast, CCN-51 is the expensive and aromatic fine cocoa "Arriba Nacional" from Ecuador. The differences in the overall quality of the beans and in the prices show that it is necessary to develop a rapid and accurate method to distinguish these varieties and prevent food fraud. To this end, we used a CRISPR-Cpf1 assay suitable for AT-rich targets such as the chloroplast genome (cpGenome). SNPs in cocoa plastid genomes were selected to replace the canonical PAM sequence of Cpf1 (5′-TTTV-3′). We developed two assay systems to digest both Arriba and CCN-51. The results were tested qualitatively by agarose gel electrophoresis and quantitatively by capillary gel electrophoresis. Using the assay described here, we were able to reliably detect admixtures of 5% CCN-51 (P < 0.01) and 10% Arriba (P < 0.05). The application to processed cocoa products was also successful.

show abstract

Section: Introductionmentioning

confidence: 99%

In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.)

La‐Rostami

Wax

Druschka

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The CCN‐51 cocoa variety is a cloned tree from Ecuadorian origin. This variety has increased productivity and higher resistance to phytodiseases, and its beans contain more fat, but have a higher bitter taste compared to other Ecuadorian counterparts (Jimenez et al ., 2018). A good cocoa bean must have an appropriate bitterness and astringency taste to produce high‐quality chocolate.…”

Section: Introductionmentioning

confidence: 99%

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Vizcaino‐Almeida

Guajardo‐Flores

Caroca‐Cáceres

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and substituting the cocoa pulp for fruit pulp, physicochemical, microbiological and quality parameters were investigated. Two hundred grams of beans were fermented in a controlled environmental chamber (temperature ramp rate of 25°C for 48 h; 35°C for 48 h and 45°C for 48 h; and 65% HR). pH, titratable acid, citric, lactic and acetic acids, as well as sugars and ethanol were measured. A cut test was also performed on the cocoa beans fermented 5 and 6 days. As the fermentation time progressed, citric acid concentration decreased until 0.53 g kg À1 , whereas both lactic and acetic acids increased until 0.44 and 16.58 g kg À1 , respectively. Sucrose content decreased from 12.26 g kg À1 (in fresh) to 6.54 g kg À1 on the 6th day. Fructose and glucose contents increased in the cotyledons from day five, reaching a maximum concentration of 1.14 and 1.01 g kg À1 , respectively, on day six. Yeasts were the main microorganisms during the first 24-48 h (8.4 log CFU g À1 ), while bacterial counts reached its highest number (7.8 log CFU g À1 ) on day four. Beans fermented 5 and 6 days resulted in more fermented beans (>81%) and less violet ones (<18.4%) than the control.

show abstract

“…La variedad nacional o "arriba" representa alrededor del 70 % de las exportaciones, mientras que el 30 % es de cacao a granel, derivado del clon CCN-51. De acuerdo con los estándares exigidos de almacenamiento de mazorca, fermentación, secado y otros parámetros de calidad, el cacao nacional es muy valorado en el mercado internacional considerado cacao fino y de aroma, mientras que el clon CCN-51, aunque también valorado, tiene propiedades organolépticas inferiores, por lo que es utilizado como cacao a granel para la elaboración de productos de chocolate en masa (Jimenez et al, 2018).…”

Section: Introductionunclassified

Efecto de intensidades de poda en cacaos nacionales y trinitarios establecidos con tres métodos propagativos

Chang

Cano

Pacheco

2021

RCIA

View full text Add to dashboard Cite

Se evaluaron tres intensidades de poda en dos variedades (nacional y trinitario) de cacao (Theobroma cacao L.), establecidos con tres métodos propagativos. Se empleó un diseño completamenteal azar dentro de un arreglo bifactorial, con podas como el primer factor (sin poda, poda moderada, poda drástica) y propagación de cacao como el segundo (semilla, ramilla e injerto). Se evaluó como variable de respuesta (número de mazorcas sanas (NMS) el peso fresco y las mazorcas totales. Respecto al rendimiento (kg/ha-1/año), se analizaron las variables sanitarias (número de escobas de bruja, NEB), el número de mazorcas enfermas (NME), y los índices de calidad física del cacao (índice de semilla, largo y ancho de la almendra). Como principales resultados, se obtuvo que el T9 (Poda moderada, IMC-67-Injerto CCN-51) seguido del T21 (Poda drástica, Semilla CCN-51), reportaron el mayor número de mazorcas sanas, mayor número de mazorcas totales indicando y los mejores rendimientos kg/ha-1/año. El T18 (Poda drástica,Ramilla CCN-51) obtuvo el menor número de mazorcas enfermas y escobas de bruja seguidos. En calidad física de la almendra, el T5 (Sin podar, EET-103-Injerto EET-103) presentó el valor más alto en el mayor índice de semilla y en el largo y ancho de la almendra. Se concluyó que según el tipo de patrón, para el injerto forastero con trinitario es recomendable poda moderada. En el nacional patrón injerto nacional con nacional se puede obtener mejor respuesta

show abstract

Differentiation of Ecuadorian National and CCN‐51 cocoa beans and their mixtures by computer vision

Abstract: A scientifically reliable methodology able to discriminate between Ecuadorian National and CCN-51 cocoa beans and their mixtures was successfully developed. © 2017 Society of Chemical Industry.

Cited by 18 publications

References 18 publications

In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.)

In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.)

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Efecto de intensidades de poda en cacaos nacionales y trinitarios establecidos con tres métodos propagativos

Contact Info

Product

Resources

About