Quality differentiation of cocoa beans: implications for geographical indications

Abstract

Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

Analisis Mutu Fisik Dan Kimia Biji Kakao Berdasarkan Pola Ketinggian Lokasi Tanam di Kecamatan Bua Kabupaten Luwu

“…Literatur telah banyak menunjukkan pengaruh faktor geografis, budaya dan ekologi pada kualitas kakao. Kualitas dapat dibedakan secara luas oleh interaksi genetika kakao dan mikrobioma fermentasi, yang didukung oleh faktor geografis (faktor teritorial, lingkungan, budaya dan sosial (Hernandez, C. E., & Granados, L, 2021) Di Kabupaten Luwu, terdapat beberapa kecamatan penghasil kakao terbesar, salah satu diantaranya adalah Kecamatan Bua. Pada penelitian ini akan mengfokuskan lokasi penelitian pada kecamatan ini dengan alasan, Kecamatan Bua adalah salah satu Kecamatan yang memiliki potensi yang cukup besar dalam pengembangan komoditas kakao mulai dari wilayah dataran rendah sampai daerah dataran tinggi, yang kedua; daerah ini letaknya yang cukup strategis, dekat dengan Kota Palopo sehingga sumber informasi dan ketersediaan sarana dan prasarana pendukung sangat berarti.…”

Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia

“…16 The knowledge of cacao bean flavor quality serves as an example to illustrate the differentiation of cacao origins. 17 Similar to Venezuela and Ecuador, Colombia also produces fine-flavored cocoa. Certain Colombian regions have gained worldwide recognition for their high-quality cocoa, solely based on organoleptic characteristics.…”

“…The knowledge of cacao bean flavor quality serves as an example to illustrate the differentiation of cacao origins 17 . Similar to Venezuela and Ecuador, Colombia also produces fine‐flavored cocoa.…”

CHITOSAN IMPROVES MORPHO-PHYSIOLOGICAL, ROOTING ATTRIBUTES AND PROFITABILITY OF TWO COCOA (Theobroma cacao L.) VARIETIES DURING VEGETATIVE PROPAGATION

“…Cacao plants can be sexually (seed) or asexually propagated (grafting, cuttings, air layering, and tissue culture) (Garcia et al, 2018). Nonetheless, sexual propagation by botanical seeds has some limitations due to cross-pollination or allogamy which difficult to preserve some desirable agronomic characteristics in successive generations (Hernandez and Granados, 2021). Thus, asexual vegetative propagation is a better alternative to obtain identical and desirable characteristics from their predecessors such as resistance to pests and diseases and high yield (Vásquez-Zamora et al, 2022).…”