Physico-chemical Properties of Soil and Pods (Theobroma cacao L.) in Cocoa Agroforestry Systems

Brito-Vega, Hortensia; Salaya-Dom, Jose Manuel; Gomez-Mend, Edmundo; Gomez-Vazq, Armando; Antele-Gom, Jesus Bernardo

doi:10.3923/ja.2018.48.55

Cited by 7 publications

(8 citation statements)

References 18 publications

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“…It is mentioned as a green and economically viable alternative with the concurrent conservation of forest remains and economic services ( Table 1). In this state, two typical systems of cocoa production are managed: (1) traditional farming system, where cocoa plantations are implanted under forests or natural forests, and herbaceous, shrubby, and upper canopy individuals are eliminated to provide greater light input [13][14][15]; and (2) cocoa plantations are established in areas where the entire forest or native has been removed and replaced by a single forest species and the cocoa plants are shaded with banana and other crops such as cassava and corn as a provisional shade until forest species provide sufficient shade [13,16,17].…”

Section: The Cacao Agrosystemsmentioning

confidence: 99%

“…The soil of the agroforestry systems is enriched with the addition of litter in large quantities by the different plant species, which ultimately improves fertility in terms of organic carbon available from the soil to the plant and the participation of macro-and microorganisms in the soil. The processes of crushing, degrading, and transforming the available nutrients (N, P, and K) provide alternative sources of income and employment to the population of the rural areas that help in the economic systems [13,24].…”

Section: Soil Chemical Properties and Nutrientmentioning

confidence: 99%

“…The agroforestry system is a proven system of land use to vertically improve the health, quality, and microbial stability against unsuitable climatic conditions. This system contributes to increase the nutritional balance in the soil compared to the open system, that is, pH (7.9), EC (0.43 dSm −1 ), available nitrogen (253.48 kg/ha), potassium (219.63 kg/ha), organic carbon (1.07%), and available soil phosphorus (22.72 kg/ha) [13,24].…”

Section: Sustainability Of Agroecosystemsmentioning

confidence: 99%

“…The spatial integration of land use for the management of soil fertility, soil health, economic services, crop quality, and the key factors that influence the integration of land conservation based on multipurpose agrosystems such as outputs and inputs in the process of agroforestrycocoa integration and the use of agroforestry space lands have been discussed [13,[25][26][27][28].…”

Section: Sustainability Of Agroecosystemsmentioning

confidence: 99%

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The Cacao Agrosystems in Tabasco, México

Brito-Vega¹,

Gómez-Méndez²,

ManuelSalaya-Domínguez³

2018

Sustainability of Agroecosystems

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The cacao agrosystems are very suitable for reforesting completely cleared areas and can become biological corridors between segments of the forest, allowing the repopulation of birds, mammals, reptiles, and amphibians, among others. Cacao (Theobroma cacao L.) is one of the most important tropical crops both nationally and internationally. However, by appropriate management of cacao crops and the inclusion of aggregate values in forest, fruit, vegetables, and ornamental production, as organic cultivation, specific varieties of plants could generate significant income for small producers in the Southeast from Mexico. This cacao agrosystem is involved in erosion, soil fertility, plant nutrition, water quantity and quality, carbon sequestration, reduction of greenhouse gas emissions, and soil biodiversity.

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Section: The Cacao Agrosystemsmentioning

confidence: 99%

Section: Soil Chemical Properties and Nutrientmentioning

confidence: 99%

Section: Sustainability Of Agroecosystemsmentioning

confidence: 99%

Section: Sustainability Of Agroecosystemsmentioning

confidence: 99%

See 2 more Smart Citations

The Cacao Agrosystems in Tabasco, México

Brito-Vega¹,

Gómez-Méndez²,

ManuelSalaya-Domínguez³

2018

Sustainability of Agroecosystems

Self Cite

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“…Currently, its commercialization depends on different attributes among which quality stands out [2], which is considered a challenge for the world chocolate industry [3]. Cocoa bean quality, among other factors, is affected by both genetic variability and conditions in the region of origin [4][5][6][7][8][9], as well as by postharvest and processing practices [10].…”

Section: Introductionmentioning

confidence: 99%

Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia

et al. 2022

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Cocoa quality is affected by genetic variability and conditions in the region of origin that impact the physicochemical, functional and sensory characteristics of the cocoa bean. For the purpose of this study, the spatial distribution was analyzed using a cocoa quality indicator that related physicochemical, functional variables (phenolic and antioxidant content) and sensory attributes (organoleptic qualities and sensory notes) of cocoa samples from different cocoa clones in the municipalities of Mesetas and Vista Hermosa in the department of Meta, Colombia. In 83 sampling plots distributed in 22 farms with agroforestry cocoa arrangements, 50 pods of the main clone were selected in each plot. Subsequently, the cocoa bean samples were subjected to fermentation and drying processes using a uniform process, then each of the samples was subjected to physicochemical, functional and sensory properties. A medium quality level was found in the cocoa beans that depended on genetic variability, whose properties ranged between protein levels of 10.312%, sugars of 2.7–3.7 °Brix, and fat contents of 51.5–52.2%, with 178.4–235.2 mg GAE g−1 in total phenol content and 1208.1–3464.1 μmol AAE g−1 in antioxidant capacity. Clones TSH-565 and FEAR-5 showed respectively higher and lower grain quality. Within the sensory profile, complementary aromatic notes such as floral, fruity, nutty, malty, with high correlations between acidity and fresh fruit, astringency and cocoa, and astringency and bitterness, were found. At the clone level, ICS-95 and TSH-565 presented the best sensory attributes (floral, sweet, acidity, fresh fruit). According to the physicochemical, functional and sensory variables of the cocoa beans, it was found that only 13% of the samples presented values higher than 0.8 in the cocoa quality index, with notes of banana, melon, peach, plum, and fresh fruit related to clones such as TSH-565 and ICS-95, whose notes are considered high-quality; these cocoa plantations are located in the Palestina village in the municipality of Vistahermosa and in the Las Mercedes village in the municipality of Mesetas.

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