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This research aims to analyze the relationship between cocoa-based tourist experiences and tourists’ perceptions of image, satisfaction and loyalty regarding a cultural destination. A quantitative approach was used, with data obtained via surveys distributed to tourists participating in a cocoa-based culinary experience in the Dominican Republic. The survey was designed with items adapted from previous research. The theoretical model of the study was examined using partial least squares structural equation modeling. The results indicate that cocoa-based culinary experiences are closely linked to tourists’ cognitive and affective perceptions of the destination, improving overall satisfaction and contributing to loyalty intentions. Destination image and destination satisfaction mediate the relationship between cocoa-based culinary experiences and tourist loyalty, suggesting that immersive dining experiences are critical in shaping destination perception and visitor engagement. This research offers novel contributions to gastronomic tourism because it focuses on cocoa as a central element of gastronomic tourism, in addition to examining its effects on destination marketing outcomes. It is one of the first studies to analyze gastronomic tourism from the cocoa perspective. The results expand the existing literature on gastronomic tourism, as the experiential aspects of cocoa consumption with regard to tourist behavior and destination loyalty are integrated. [ABSTRACT FROM AUTHOR]

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil‐Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%–0.4%–0.5%. Hardness values in cocoa hazelnut spread were examined at 15‐day intervals until the 60th day. In addition, viscosity, rheological analyses, color, spreadability, stability tests, and sensory analyses were performed. In the production of cocoa hazelnut spread, lecithin and AMP have less hardness and lower viscosity, greater fluent consistency, better spreadability, and lower “work of shear” values compared with other emulsifiers. The emulsifier type/ratio difference did not affect the color value statistically. It was determined that the use of Oil‐Binder and GMS significantly protected the stability compared with other emulsifiers. During the 60‐day storage period, lecithin preserved its hardness properties better than other emulsifiers. When sensory properties were examined, the use of lecithin and AMP in cocoa hazelnut spread samples scored high in brightness, spreadability, mouthfeel, and taste parameters. As a result, lecithin comes to the fore in the use of different types and ratios of emulsifiers in cocoa hazelnut spread production technology. [ABSTRACT FROM AUTHOR]

Arthropods play vital roles in ecosystem functions, yet their distribution is subjected to environmental factors. Hence, this study investigates the impact of habitat features on arthropod communities within cocoa smallholdings under different farming practices: agroforestry and monoculture systems. We conducted arthropod sampling using yellow sticky traps and assessed the habitat features at each plantation twice to capture temporal variations in arthropod populations. The study recorded 2945 individual arthropods belonging to eight different functional groups. The most abundant functional group was saprophagous, followed by phytophagous, parasitoid, predator, mycetophagous, frugivorous, palynivore, and nectarivorous group. Using Generalized Linear Mixed Models (GLMMs), we found that the abundance of phytophagous and predatory arthropods increases with leaf litter, while it decreases with saprophagous arthropods. Our findings suggest that tree-crop diversification within cocoa smallholdings can play a significant role in preserving higher arthropod biodiversity, particularly when these smallholdings remain free from chemical insecticide use. Canopy cover was also found to positively affect the variability of arthropods indicating that it is a crucial factor affecting arthropod biodiversity. This study underscores the significance of integrating agroforestry systems into cocoa production landscapes, particularly those utilizing agrochemicals, to support diverse arthropod communities and promote sustainable cocoa production. [ABSTRACT FROM AUTHOR]

Tea mosquito bug (TMB), Helopeltis theivora is a most serious pest on cocoa worldwide that inflicts huge economic losses under epidemic situations. Laboratory colonies are necessary to perform year-round research to develop suitable management strategies for this pest. This study aimed to establish a population of TMB on suitable cocoa-feeding substrates under laboratory conditions. We used green cocoa pods and tender shoots as a food substrate and compared the biological parameters of H. theivora between them. The adult females preferred to lay more eggs on pods (32.20 ± 1.86 eggs/female) either singly or in a small group, and low fecundity was observed on shoots (20.75 ± 1.16 eggs/female). Meanwhile, egg hatching was highest on pods (92.48 ± 2.91%) than on shoots (74.08 ± 3.73%). This pest consists of five nymphal instars and the total nymphal duration was 13.53 ± 1.26 and 14.73 ± 0.85 days on pods and shoots, respectively. In addition, the per cent survival of H. theivora was highest on pods (78.66 ± 3.46) and lowest on shoots (51.85 ± 2.33). Significant differences were recorded in adult longevity and the mean life span of males and females were 13.17 ± 1.58 and 16.63 ± 1.64 days on pods; 11.10 ± 1.41 and 14.36 ± 1.53 days on shoots, respectively. Further, females lived longer than males in both substrates. Although, TMB will survive both on pods and tender shoots; rearing on pods could be more suitable and reliable to establish a sizable population of H. theivora under laboratory conditions. [ABSTRACT FROM AUTHOR]

Chocolate mass is a cocoa butter-based suspension, which mainly consists of sugar and cocoa particles dispersed in a continuous lipid phase. During chocolate manufacturing, sugar particles have to be ground to sizes below 25–30 µm. Such a fine grinding is carried out either by five roll refiners or by ball mills. Despite obtaining similar particle size distributions at the end, the grinding procedures result in different chocolate mass properties. The reasons for that are not fully understood, so far. Therefore, changes in particle sizes and surface properties of sucrose particles as well as their interactions with surrounding cocoa butter during the different grinding processes were investigated including atomic force microscopy techniques to characterize local surface states. It was found that especially the alteration of surfaces during continued grinding differed. In the case of roller grinding, surface states became more inhomogeneous and different surfaces states at microscopic level existed in parallel. More homogenous surfaces but with a higher degree of amorphous states were formed during grinding in the ball mill. Variations in macroscopic behavior of the suspension can be explained by the differences in interaction of particles with each other and with the surrounding lipid phase. [ABSTRACT FROM AUTHOR]

Many epidemiological studies have shown the beneficial effects of a largely plant-based diet, and the strong association between the consumption of a Mediterranean-type diet with healthy aging including a lower risk of cognitive decline. The Mediterranean diet is characterized by a high intake of olive oil, fruits and vegetables and is rich in dietary fiber and polyphenols – both of which have been postulated to act as important mediators of these benefits. Polyphenols are large molecules produced by plants to protect them from environmental threats and injury. When ingested by humans, as little as 5% of these molecules are absorbed in the small intestine with the majority metabolized by the gut microbiota into absorbable simple phenolic compounds. Flavan-3-ols, a type of flavonoid, contained in grapes, berries, pome fruits, tea, and cocoa have been associated with many beneficial effects on several risk factors for cardiovascular disease, cognitive function and brain regions involved in memory formation. Both preclinical and clinical studies suggest that these brain and heart benefits can be attributed to endothelial vascular effects and anti-inflammatory properties among others. More recently the gut microbiota has emerged as a potential modulator of the aging brain and intriguingly polyphenols have been shown to alter microbiota composition and be metabolized by different microbial species. However, there is a need for well controlled studies in large populations to identify predictors of response, particularly given the vast inter-individual variation of human gut microbiota. [ABSTRACT FROM AUTHOR]

The study examined the impact of agricultural cooperatives on poverty depth of cocoa farmers' poverty levels in Southwestern Nigeria. A multistage sampling technique was used in selecting 362 cocoa farmers in the study area. The results of a two-step control function quasi-maximum likelihood revealed that age, household size, farm size, and farming experience positively influenced the poverty depth while cooperative membership negatively influenced the depth of poverty among cocoa farmers. This study concludes that cooperative organizations have the potential to reduce poverty effectively, provided their values and principles are respected. Hence, an advocate for continued policy incentives targeted at encouraging farmers to form as well as participate in agricultural cooperatives. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. METHOD: Ultrasound‐assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). RESULTS: Ultrasound‐assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid–liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions – sonication time of 20 min, pH of 2.5, solid‐solvent ratio of 1:40 g mL−1, and ultrasonic power intensity of 64 W cm−2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. CONCLUSION: This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by‐products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article. [ABSTRACT FROM AUTHOR]

Malaysia stands prominently among Asia's key cocoa‐producing countries. In the cocoa season of 2022–2023, Malaysia demonstrated its contribution to the industry, with an estimated production of around 364,000 tonnes of cacao bean grindings. Nonetheless, fungal diseases pose undeniable challenges to the cocoa sector. Extensive sampling conducted between September 2018 and March 2019 across multiple states in Malaysia revealed concerning symptoms of leaf blight and stem canker affecting Theobroma cacao plants. The aim of this study was to identify and characterize fungal species associated with leaf blight and stem canker of T. cacao in Malaysia through morphological, molecular and pathogenicity analyses. Morphological and molecular phylogenetic analyses using multiple DNA regions (rDNA internal transcribed spacer [ITS], TEF1 and TUB2) were performed and identified 40 fungal isolates found in this study as Diaporthe tulliensis (17 isolates), Fusarium solani (seven isolates), Fusarium proliferatum (six isolates) and Neopestalotiopsis clavispora (10 isolates). Pathogenicity tests with mycelial plugs and wound treatments showed that D. tulliensis and N. clavispora were responsible for causing leaf blight whereas D. tulliensis, F. solani and F. proliferatum caused stem canker of T. cacao. The present study provides insights into disease aetiology and symptomatology that may be useful in planning effective disease management for the host plant. [ABSTRACT FROM AUTHOR]

Commercial transactions in the cocoa market are at prices based on the futures marker plus an origin differential. In July 2019, the governments of Côte d'Ivoire and Ghana announced a Living Income Differential (LID) of $400/ton to be paid as an additional component of the price. Analysis of realized prices for cocoa beans imported into the EU shows that, on average, the two producers obtained higher prices in the 2 years following the announcement, and that these increases exceeded both the increase in cocoa futures prices and the increase attributable to the tight physical market. The increases were shared by other origins and were passed through to higher producer prices. Origin differentials, which are determined in the broker market, subsequently declined to offset the LID. Although Côte d'Ivoire and Ghana are jointly responsible for 75% of world exports, they lack the means to limit production and are therefore unable to affect commercial transactions prices for more than a short period. [ABSTRACT FROM AUTHOR]

The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate–chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage. [ABSTRACT FROM AUTHOR]

In cash crop producing countries, policy changes towards organic agriculture are critical for sustainable agriculture. This study explores the perceptions and reasons behind the lack of deliberate policies promoting organic cocoa production in Ghana and Ivory Coast, despite its potential benefits. In this qualitative study, 16 policymakers and experts were interviewed, and these data were thematically analysed using planned behaviour theory as the theoretical framework. The study reveals that policymakers perceive organic cocoa production favourably. The slow pace of research, innovation and development (RDI) remains one major barrier to the adoption of organic cocoa policy in Ghana and Ivory Coast. This implicitly leads to organic cocoa production being perceived and promoted as a ‘niche’. The study findings indicate that in emerging economies that solely depend on raw material production output to generate revenue for development, governments may not push through policies that encourage cocoa farmers to convert from conventional to organic cocoa production due to economic considerations. This study recommends the abandonment of the notion of organic cocoa production as a niche to enable Ghana and Ivory Coast to adopt organic cocoa policy. [ABSTRACT FROM AUTHOR]

Cocoa cultivation is one of the sectors that most contributes to Ecuador's GDP. The aim of this study is to determine the Land-Use Conflict (UC) for cocoa in 71 cities on the coast of Ecuador. Photointerpretation has been applied to locate the crop and geospatial modeling has been used to analyze Land Use Capacity (LUC) criteria, agroecological requirements and LUC at 1:5,000. Of the total study surface area, 4.65% is occupied by cocoa crops and of this value 66.03% is in adequate use (AU) and 33.97% in LUC, and the category of UC over lightly used is the most frequent with 17.25% of the total surface in LUC. In the coastal region, the province of Guayas has the lowest LUC in contrast to Los Rios; the predominant LUC for the crop is Class III 34.32%. The findings show that the LUC of cocoa has a low concordance with the national Agroecological Zoning (AZ), since this model considers the crop in natural conditions, the main limiting factor is the vegetative wet period and does not take into account whether the crop is present in the territory. The use of national AZ information to establish crops could limit their production, since it has been demonstrated that there are cultivated areas that are not in conflict and that are exploited by farmers. This study is replicable to other crops and scalable to any area. [ABSTRACT FROM AUTHOR]

Dieback disease is one of the constraints to cocoa production in Indonesia. A newly identified dieback symptom has been observed in cocoa farms in East Luwu since 2015 and later observed in Luwu, Pinrang, Enrekang and Soppeng Regency, South Sulawesi. The potential causal agent identity was determined using morphological characteristics, DNA sequences, and phylogenetic analyses. A total of four fungal isolates out of seven isolates that were recovered from diseased stems morphologically resembled Lasiodiplodia species. ITS and EF1α sequencing confirmed that three of the Lasiodiplodia isolates were Lasiodiplodia theobromae, and one isolate was Lasiodiplodia pseudotheobromae. The aggresiveness of all fungal isolates and control was further determined by a leaf disk assay. Experiments showed that L. theobromae isolate CAS0321 was the most aggressive isolate in a leaf disk assay, while other Lasiodiplodia isolates, Fusarium isolates and Diaporthe isolate, were less aggressive. L. theobromae isolate CAS0321 was further used for a pathogenicity test on cocoa seedlings. Two months after inoculation, L. theobromae isolate CAS0321 caused elongated streaks on seedling stems with dark brown to black streaking of vascular tissues similar to that observed in natural infections. This is the first report of a virulent isolate of L. theobromae associated with cocoa dieback in Sulawesi. [ABSTRACT FROM AUTHOR]

Theobroma cacao beans are cultivated in Fiji by smallholder farms in low volumes, mainly for export. Cocoa beans are often processed under ambient conditions by farmers and cocoa processors. Postharvest processing includes natural fermentation from six to ten days in wooden boxes, followed by sun – drying in the open for up to 14 days. The impact of fermentation conditions on key quality parameters of Fijian cocoa beans, such as temperature profile, pH, and total extractable polyphenol content (TPC) are presented in this study. The quality of fermentation was assessed using a standard method, such as a cut test followed by fermentation index (FI) measurement. A temperature increase to 40°C and variations in the pH of the bean mass were evident during natural fermentation. TPC in the cocoa beans was sensitive to temperature and pH. Fermentation was variable due to weather conditions between harvest seasons. The dry season had the best conditions for fermentation as the peak temperature of the bean mass was 40°C and the FI was high (1.39 ± 0.04) There is a need to improve fermentation during the rainy season. This can be achieved by providing training to Fijian cocoa farmers on using better fermentation techniques. [ABSTRACT FROM AUTHOR]

The Pacific countries of Fiji, Samoa, Solomon Islands, and Vanuatu account for less than 2% of the world's cacao dry bean production. To capitalise on the rapidly expanding origin craft cocoa market, understanding the genetic attributes of Theobroma cacao in the Pacific is essential. A six-year ACIAR-funded project collected 1647 dried leaf samples from research stations and smallholder farms to identify the population ancestry of T. cacao in the partner countries. Using SNP marker profiling, the study identified germplasm high in Amelonado, which represents the majority of material throughout the Pacific. However, the study also identified samples high in the remaining nine genetic groups, including Criollo, Nanay, IMC (Iquitos), Guiana, Parinari (Marañón), Nacional, Ucayali (Contamana), LCT EEN (Curaray), and Purus, which were distributed throughout the Pacific. The results, if utilised in local selection trials, could reposition growers in the Pacific countries, allowing them to supply the growing origin craft cocoa market, with genetically unique beans. Cocoa genetics was one aspect of a project incorporating production and postharvest research to refocus the commodity based cocoa industry to a supplier of high-quality beans of unique Pacific cocoa origin to the rapidly expanding craft 'bean to bar' cocoa industry. [ABSTRACT FROM AUTHOR]

Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs. [ABSTRACT FROM AUTHOR]

In the context of emerging international trade regulations on deforestation-free commodities, the drivers of households' deforestation in conservation landscapes are of interest. The role of households' livelihood strategies including cocoa production, and the effects of human-elephant conflict are investigated. Using a unique dataset from a survey of 1035 households in the Tridom landscape in the Congo basin, the spatial autoregressive model shows that: (1) Households imitate the deforestation decisions of their neighbors; (2) A marginally higher income from cocoa production-based livelihood portfolios is associated with six to seven times higher deforestation compared to other livelihood strategies with a significant spillover effect on neighboring households' deforestation. The increase in income, mainly from cocoa production-based livelihoods in open-access systems can have a negative effect on forests. Households with a higher share of auto-consumption are associated with lower deforestation. If economic development brings better market access and lower auto-consumption shares, this is likely to positively influence deforestation. Without proper land use planning/zoning associated with incentives, promoting sustainable agriculture, such as complex cocoa agroforestry systems, may lead to forest degradation and deforestation. [ABSTRACT FROM AUTHOR]

This study examined using peanut shells, rice husks, and cocoa husks as soil conditioners to boost yields in Allium cepa var. Alvara onions. Three types of biochar and four application rates (1%, 1.5%, 3%, and 5%) were compared to a control with no biochar. The biochars had different nutrient makeups, with cocoa husk biochar (CHB) containing the most essential elements. While overall plant growth (height, leaves, and roots) was not significantly affected (p > 0.05) by any biochar type compared to the control, some plant parts responded differently. CHB (5%) and peanut husk biochar (PHB) (1%) yielded the tallest onion plants (71 and 65 cm), while 1% rice and cocoa biochar resulted in the shortest (below 42 cm). PHB (3% and 5%) produced the longest roots (9 cm), while 1.5% rice husk biochar (RHB) had the shortest. Biochar application had no significant effect on leaf count. However, specific application rates of RHB and PHB increased the harvest index (HI), indicating more efficient yield allocation. HI values > 0.85 were obtained with specific biochar rates (e.g., 1.0–1.5% PHB, 1.5–5% RHB, or 5.0% CHB). [ABSTRACT FROM AUTHOR]

Cocoa Pod Husk (CPH) is biomass waste from plantation activities which have the potential to be used as a companion fuel for low-rank coal (LRC). This study aims to find out the characteristics of combustion using the TGA-DTA testing. This experiment was carried out by testing the crushed CPH and LRC raw materials with a particle size of 40 mesh based on ASTM standards, then CPH was added to the LRC. The composition of adding CPH into the LRC is 10%, 30%, and 50%, respectively. The results of this experiment presented that there is an increase in combustion performance as a result of adding the CPH into the LRC. This is a result of a decrease in the burning temperature of volatile matters and ignition temperature. The optimum amount of addition which gives a significant increase in combustion performance is obtained by adding 10% CPH into the LRC. [ABSTRACT FROM AUTHOR]

Identification of clones with promising growth and yield characteristics remains imperative for cocoa improvement in Ghana. This study assessed the relationship between selected trees from seed origin and their derived clones as a strategy to identify superior cocoa clones. Two experiments consisting of 40 progeny families, and 160 derived clones (plus 20 parents) respectively, were conducted at the Cocoa Research Institute of Ghana, New Tafo-Akim, from 2008 to 2022 to assess the genetic association between the two populations. Agronomic traits measured included stem diameter (vigour) at the juvenile and reproductive phases of growth, as well as bean yield and its components. Significant genetic variation was estimated among the ortets and their ramets for all measured traits. Relatively wide variation and superior performance were observed among the ramets compared with the ortets for all measured traits suggesting the achievement of substantial genetic improvement in the ramets to warrant selection progress. Additionally, the results revealed significant regression co-efficients and correlation patterns, along with high realized heritability values between the ortets and their ramets for bean yield and pod value indicating that high yielding clones with desirable pod values could be identified by relying on the genetic relationship between the progeny families and their derived clones. The high yielding ramets, CRG 0148/418, CRG 0121/106, CRG 0149/210, and CRG 0150/114 identified are therefore, invaluable for utilization in cocoa enhancement programmes across the globe. [ABSTRACT FROM AUTHOR]

Frosty pod rot (FPR) disease, caused by Moniliophthora roreri, is the most important cocoa disease in the Western Hemisphere. In Guatemala, the presence of the pathogen is attributed to a rapid and clonal dissemination throughout Central America after one or very few introductions of M. roreri from South America. We analyzed the genetic diversity of isolates from the main cocoa producing departments in Guatemala using AFLP. In total, 15 different multilocus genotypes were found among 119 isolates, indicating a low genetic diversity (percentage of polymorphic loci and Nei's gene diversity, 12.28% and 0.321, respectively). The obtained linkage disequilibrium through the observed and standardized indexes of association (IA and rd) confirmed clonality and asexual reproduction in the populations of M. roreri. The discriminant analysis of principal components suggested three genetic groups; nonetheless, the minimum spanning network and fixation index (ΦST = 0.043 P = 0.09) revealed a weak population structure, mainly attributed to high human-mediated gene flow (Nm = 11.13). Given the high mutation rate of M. roreri, constant monitoring of its evolution is suggested along with quarantine practices that limit its dispersal and evaluation of cocoa clones tolerant to the new genotypes of M. roreri, thus preventing increases in losses of Guatemalan cocoa production. [ABSTRACT FROM AUTHOR]

We present the case of a patient with antecedent of tree nuts allergy who developed an anaphylactic reaction after ingesting a piece chocolate. An allergy study detected sensitization to cocoa in skin tests as well as cross‐reactivity with tree nuts in the SDS‐PAGE immunoblotting‐inhibition. [ABSTRACT FROM AUTHOR]

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 − 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies. [ABSTRACT FROM AUTHOR]

The selection of promising microorganisms that meet the requirements of a fermentation process is the most important stage in the development of microbiological starters. With the objective of selecting potential strains to be integrated as microbiological starters in cocoa fermentations, which promote biochemical dynamics, improving their sensory quality, the resistance of six yeasts (GRAS), isolated from cocoa fermenting masses in the departments, was evaluated. from Tolima, Huila and Antioquia, two commercial yeasts ATCC 28253 and ATCC 36633 selected for their aromatic production, subjecting them to resistance tests, at different concentrations of soluble solids (10, 15 and 20 °Brix), ethanol (5, 10%), acetic acid (pH 3, 4, 5, 6, and 7) and temperature (30, 40 and 50 °C), which simulated the biochemical dynamics of cocoa fermentation, quantifying its resistance expressed in viable cells. Aromatic production was measured by sensory evaluation. The yeasts Wickerhamomyces anomalus and Pichia kudriavzevii were selected for their ability to transform substrate into products of interest during the fermentation of cocoa pulp, production of specific aromas and resistance to adverse biochemical conditions typical of cocoa fermentation. [ABSTRACT FROM AUTHOR]

Introduction: Daily activities of medical students require high level of thinking and concentration. This condition can cause longer reaction time. It may reduce the speed and efficiency of mental processes necessary for study. The administration of cocoa and black coffee is expected to improve reaction time, resulting in better cognitive performance. Methods: A quasy experimental study parallel groups pre and posttest design was carried out in Faculty of Medicine Diponegoro University. The study included 39 second-year medical students divided into three groups; cocoa (15 mg, n = 13), black coffee (15 mg, n = 13) and control group with mineral water (150 ml, n = 13). Cocoa or black coffee powder were diluted in 150 mL water. Reaction times were Simple Reaction Time Task (SRT) and Choice Reaction Time Task (CRT) measured by Deary Liewald Reaction Time Task software. SRT and CRT measurements were carried out before and after treatment. Results: The black coffee group CRT was fastest (p = 0.001) with delta CRT -54.7 ± 44.86 ms, the cocoa group also became faster (p = 0.007) delta CRT -21.4 ± 24.30 ms while the control group became slower, but not significant (p = 0.9) delta CRT 4.2 ± 31.50 ms. The black coffee group SRT was fastest (p = 0.001) with delta SRT -43.5 ± 55.77 ms, cocoa group also became faster (p = 0.004) delta SRT -16.1 ± 23.80 ms while the control group becomes slower (p = 0.02) delta SRT 17.5 ± 21.86 ms. Conclusion: Cocoa and black coffee administration increased reaction time after daily activities. [ABSTRACT FROM AUTHOR]

Bi-parental hybrids (BPHs) are recommended cocoa planting materials in Ghana and other West African countries. However, the inability to produce enough BPHs to meet farmers' demand makes it almost impossible to avoid open-pollinated families (OPF) in the supply chain. To study the effects of OPF on cocoa production, parentage analysis, vigor, and precocity of seven BPHs generated from a 4 × 2 North Carolina II (NC II) incomplete mating design were compared with eight OPFs. The 15 cocoa progenies together with two checks of Guiana (GU) origin were evaluated in a randomized complete block design with four replications across five contrasting locations for stem diameter increment (SDI) and number of pods per tree (NP). Parentage analyses at 75 single nucleotide polymorphism (SNP) loci of leave samples from the 17 progenies revealed that the BPHs were of the appropriate female and male parents, while the OPF had varying number of male parents. The pollination effect (bi-parental vs open-pollinated progenies) was not significantly different for both traits, but the BPH was relatively better and surpassed on average the OPF by 3.5% for SDI and 7.8% for NP. Crosses involving GU 144/ C, T63/967, and T65/238 as females in both the OPF and BPH showed predominantly higher performance than those with PA 7 and T79/501 for both traits. Among the promising female parents, GU 144/C is the only one that is not in the seed gardens and could be added to parental clones currently used in producing cocoa varieties in the seed garden. [ABSTRACT FROM AUTHOR]

Amino acid‐related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low‐protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p >.05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low‐protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data (R2 >.990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low‐protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study. [ABSTRACT FROM AUTHOR]

Summary The recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability of indigenous cocoa beverage (Tablea) from single‐origin cocoa in the Philippines. Aroma fingerprinting of cocoa clones (UF18, BR25, W10) using fast GC electronic nose revealed distinctive profiles. Cocoa clone UF18 exhibited high‐fat content (52.1%), surpassing African cocoa clones. Even more important is the discovery of elevated levels of desirable volatile compounds in cocoa clone W10 such as methyl decanoate (fruity) and phenylacetaldehyde (honey, floral), which marks the first study that identified fine aroma components in single‐origin cocoa beans in Asia. Harnessing potential of these cocoa clones ensures consumer acceptability of the cocoa beverage Tablea. [ABSTRACT FROM AUTHOR]

In recent years, gut microbiome has evolved as a focal point of interest with growing recognition that a well-balanced gut microbiota is highly relevant to an individual's health status. The present review provides a mechanistic insight on the effects of cocoa chemicals on the gut microbiome and further reveals in silico biomarkers, taxonomic and functional features that distinguish gut microbiome of cocoa consumers and controls by using 16S rRNA gene sequencing data. The polyphenols in cocoa can change the gut microbiota either by inhibiting the growth of pathogenic bacteria in the gut such as Clostridium perfringens or by increasing the growth of beneficial microbiota in the gut such as Lactobacillus and Bifidobacterium. This paper demonstrates the holistic effect of gut microbiota on cocoa chemicals and how it impacts human health. We present herein the first comprehensive review and analysis of how raw and roasted cocoa and its products can specifically influence gut homeostasis, and likewise, how microbiota metabolizes cocoa chemicals. In addition to that, our 16S rRNA amplicon sequencing analysis revealed that the flavone and flavonols metabolism, aminobenzoate degradation and fatty acid elongation pathways represent the three most important signatures of microbial functions associated with cocoa consumption. [ABSTRACT FROM AUTHOR]

The cocoa pod borer (CPB) Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillaridae) is one of the major constraints for cocoa production in South East Asia. In addition to cultural and chemical control methods, autocidal control tactics such as the Sterile Insect Technique (SIT) could be an efficient addition to the currently control strategy, however SIT implementation will depend on the population genetics of the targeted pest. The aim of the present work was to search for suitable microsatellite loci in the genome of CPB that is partially sequenced. Twelve microsatellites were initially selected and used to analyze moths collected from Indonesia, Malaysia, and the Philippines. A quality control verification process was carried out and seven microsatellites found to be suitable and efficient to distinguish differences between CPB populations from different locations. The selected microsatellites were also tested against a closely related species, i.e. the lychee fruit borer Conopomorpha sinensis (LFB) from Vietnam and eight loci were found to be suitable. The availability of these novel microsatellite loci will provide useful tools for the analysis of the population genetics and gene flow of these pests, to select suitable CPB strains to implement the SIT. [ABSTRACT FROM AUTHOR]

Studies indicated that cocoa-based products effectively mitigate the risks associated with metabolic syndrome (MetS), however, the effect varies based on cocoa types, dosages, and study durations. This review aimed to determine the flavanol-rich cocoa consumption on MetS outcomes within the last decade (2013-2023), adhering to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Seven randomized-controlled trials (RCTs) used cocoa-based products containing 0.3-1680 mg flavanol monomers and 3.5-1270 mg procyanidins. Cocoa-based products beneficially reduced glycemic response, blood pressure and lipid profiles. However, this review highlights little evidence pinpointing the best cocoa products type and required dosage for the observed effects. Further intervention aiming to improve MetS should justify the selection and concentration of flavanols (monomers and procyanidins). A robust study design should consider registering the trials before study commencement, consider multicenter RCT trials, and adjust for potential covariates that might "masked" the outcomes. [ABSTRACT FROM AUTHOR]

This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (aw), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower aw and higher T2a values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fatmelting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage. [ABSTRACT FROM AUTHOR]

Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source. [ABSTRACT FROM AUTHOR]

Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation. [ABSTRACT FROM AUTHOR]