“…In this context, the mineral composition of cacao beans is highlighted by their potential to differentiate genotypes with different nutritional and environmental requirements (Malavolta et al, 1984;Ekpa et al, 1993;Aikpokpodion, 2010;Muniz et al, 2013;Aikpokpodion et al, 2013;Loureiro et al, 2016). Many mineral elements are linked to the quality of cacao beans, such as macronutrients (N, P, K, S, Ca, Mg) (Malavolta et al, 1984;Aikpokpodion, 2010;Pinto, 2013;Araujo et al, 2014;Loureiro, 2016), Si (Araujo et al, 2014;Loureiro, 2016), and micronutrients (Fe, Mn, Zn, Cu, B, Mo, Cl, Ni) (Malavolta et al, 1984;Kohiyama et al, 1992;Aikpokpodion, 2010;Pinto, 2013;Yanus et al 2014). Whereas potentially toxic elements (As, Ba, Cd, Cu, Ni, Pb) in beans reduce quality factors (Lee and Low, 1985;Kohiyama et al, 1992;Aikpokpodion et al, 2013;Araujo et al, 2014;Loureiro, 2016;Yanus et al 2014;EU, 2013EU, , 2014.…”