Impact of soils and cropping systems on mineral composition of dry cacao beans

Abstract

In view of its high economic value, cacao (Theobroma cacao L.) scientists are seeking technological innovations that increases production and improve quality of cacao beans. The objective of this study was to characterize the mineral (N,

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

“…In the literature, the level of potassium content in cocoa beans ranges from 566 to 2,552 mg•100 g -1 [Afoakwa et al 2013, Pinto et al 2013, Bertoldi et al 2016, Louriero et al 2016. Pinto et al [2013] and Araujo et al [2017] show that the average potassium content in cocoa beans from Brazil can reach up level of 782-1,452 mg•100 g -1 . Differences in the average potassium content of cocoa beans according to the authors could be related to different levels of availability of this element in soils in different places of cultivation.…”

Following cocoa beans to chocolate : The search for intrinsic characteristics

“…When correlating the elements contents of the cocoa beans and the chocolates, Fe and As contents in cocoa beans showed a significant correlation with the majority of the chocolate elements ( Figure 5.5) which makes them an interesting marker for linking beans and chocolates. According to literature, Fe and As are related to the geographical origin of cocoa beans (Araujo et al, 2017;. Fe and As of cocoa beans are significantly correlated with Fe and As of the corresponding chocolates.…”

“…At the same time, Cd shows a significant correlation between its contents in bean and corresponding chocolates (Spearman's Rho, p ≤ 0.05) independently from the cocoa content. Apart from its toxicity, Cd could be informative of the soil at the growing location of the cocoa beans (Araujo et al, 2017). The traits presenting strong correlations between beans and chocolates could be used to track and trace beans along the supply chain and support the consideration of applying the concept of 'terroir' to chocolate as an indication of processing location and a growing environment (Engeseth & Fernando Ac Pangan, 2018;Sukha et al, 2014).…”

“…Despite the influence of the added ingredients, the analysis of the non-volatile compositional characteristics highlighted the possibility to use Cr, Fe and Cd as significant markers linking cocoa beans and the corresponding chocolates (Chapter 5). Differently from the botanical origin, Cr, Fe and Cd has been highlighted in literature as geographical markers even though they are susceptible to environmental contamination (de Araujo et al, 2017;. Apart from its toxicity, Cd could be informative of the soil in the growing location (de Araujo et al, 2017).…”

“…Differently from the botanical origin, Cr, Fe and Cd has been highlighted in literature as geographical markers even though they are susceptible to environmental contamination (de Araujo et al, 2017;. Apart from its toxicity, Cd could be informative of the soil in the growing location (de Araujo et al, 2017). Vanderschueren et al (2019) also found a significant geographical difference in Cd concentrations when analysing chocolate.…”