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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]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing the external layer of the cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in a very rich content of dietary fiber (DF) and antioxidant compounds such as phenolic acids and flavan-3-ols. The DF fraction of CBSs is notably rich in soluble dietary fibers (SDFs), which may be associated with fermentability and prebiotic properties. The objective of this study was the valorization of CBSs through enzymatic treatments, thereby increasing the solubility of DF and potentially augmenting fermentability. CBSs were treated both raw and defatted. Three sets of carbohydrases were used in order to impact the dietary fiber profile. Cellulase, xylanase, pectinase and their combinations were used to perform enzymatic treatments. The application of cellulase, xylanase and a combination of both enzymes proved effective in achieving a high SDF destructuring of the insoluble dietary fiber (IDF) fraction in both defatted and raw CBSs. Notably, the SDF/IDF ratio was significantly elevated in the enzymatically hydrolyzed samples (1.13–1.33) compared to the untreated CBSs (0.33). Furthermore, the various treatments did not affect the antioxidant activity or the content of the main bioactive compounds. These results provide a foundation for new opportunities in the biovalorization of CBSs through green techniques for a range of potential industrial applications in the food and nutraceutical sectors. [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 physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and the temperature increased to more than 10 °C above the ambient temperature (47 °C). The fermentation index (FI) increased in the clones C1, C4, C8, C9, and Guayaquil (G) to close to one at 120 h of fermentation. For the FI of the cocoa Criollo (Cr), a value of 2.5 was proposed according to the spectrophotometric scan performance. The total polyphenol content increased in all the samples from 21 (C8) to 70 (Cr) % in a comparison of the TPC at T0 and T120, respectively. The total flavonoid content increased from 16 (C8) to 51% in Guayaquil (G) during the fermentation period. In the case of the methylxanthines, such as theobromine and caffeine, both quantities decreased. The theobromine content decreased in all the samples from 6 (G) to 31% (C8). The caffeine content decreased in all the samples from 3% in Cr to 25% in C1 and G after fermentation. The antioxidant capability did not change after 120 h of fermentation, and the amount of methylxanthines did not affect the antioxidant potential of the fermented cocoa. The FTIR scan of the fat-free cocoa showed significant differences between the unfermented and fermented beans, and several peaks assigned to carbohydrates and proteins decreased. [ABSTRACT FROM AUTHOR]

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols' yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit. [ABSTRACT FROM AUTHOR]

This paper proposes new estimates of child labor use in Côte d'Ivoire's cocoa farms that are certified free of child labor. The study relies on list experiments (LE) to overcome social desirability bias associated with measuring sensitive issues, implemented on a sample of 4,458 Ivorian cocoa farmers. Findings show that 24 percent of them were helped by at least one child under 16 for harvesting and breaking the cocoa pods during the past 12 months, 21 percent for preparing their farm, and 25 percent employed and paid at least one child to perform any task on their cocoa farm. These results are twice as high as those declared by farmers when directly questioning them about their child labor use. This study provides evidence that the LE method, while more cognitively demanding than the direct questioning method, can be successfully understood by populations with low levels of education. Findings further show that, in this setting, the LE estimates are robust to specific LE design changes. [ABSTRACT FROM AUTHOR]

Optimizing sustainability among smallholder farms poses challenges due to inherent trade‐offs. In the study of organic and conventional cocoa smallholder farming in Ghana, 398 farms are assessed using the Food and Agriculture Organsation of the United Nations (FAO) Sustainability Assessment of Food and Agriculture systems (SAFA) Guidelines and Sustainability Monitoring and Assessment Routine (SMART)‐Farm Tool. Organic farming exhibited synergies in environmental aspects (e.g., soil quality, energy efficiency) and between biodiversity conservation and risk management. Conventional farming showed potential vulnerabilities, including trade‐offs with long‐range investments (e.g., chemical inputs) and species diversity. Both systems demand tailored approaches for short‐term economic and environmental sustainability, aligning with community‐wide long‐term goals. To mitigate trade‐offs in conventional farming, smallholders should adopt practices like material reuse, recycling, and recovery within their operations. [ABSTRACT FROM AUTHOR]

Purpose: We assessed cocoa farmers' access to, demand for, and satisfaction with five innovation support services and the factors shaping them. Design/methodology/approach: We used data from 10 focus groups and a survey of 421 farmers in Central Cameroon. Data were analysed using descriptive and inferential statistics, and regression models. Findings: Results showed that farmers mostly receive training and advice whereas inputs, credit, and equipment are the most demanded services. Training and advice obtained the highest perceived quality score. Conflicts around distribution and capture by leaders were relatively frequent regarding inputs and equipment. Farmers' satisfaction with service outcomes increased with the number of services received and any services above training and advice yielded higher outcomes. Location, involvement in certification, seniority, and leadership position in farmers' organisations were significantly associated with access and demand for at least two services while satisfaction with quality was mostly influenced by prior services received and the extent to which they matched expectations. Practical implications: Farmers' demands for services are diverse, hence the importance of providing them with either service bundles or options from which they can choose. Additional efforts are needed from service providers to create an enabling environment for the implementation of the disseminated sustainable management practices. Theoretical implications: Farmers' satisfaction with services can be analysed from different perspectives. Both endogenous and exogenous factors determine access to, demand for, and satisfaction with services. Originality/value: This research is the first to assess the provision of innovation support services in the cocoa sector using an analytical framework that combines demand, access, and satisfaction with five services. [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]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

The aim of this study was to assess the relationship between the daily consumption of 50 g of chocolate with 85% cocoa content and the severity of acne lesions. Methods: The study involved 92 participants with acne who were divided into two groups, A (n = 51) and B (n = 41). In the first week, both groups had to follow an anti-inflammatory diet (AID), then for the next 4 weeks, group A continued on with the AID, and group B followed an AID with chocolate. After this time, group B started a 4-week AID without chocolate, and group A started a 4-week AID with chocolate. The severity of acne lesions was assessed using the Investigator's Static Global Assessment scale, where zero points indicated no lesions and five points indicated severe acne. Results: As a result of the consumption of 50 g of chocolate, a statistically significant intensification of acne lesions was observed in both groups. After 4 weeks of following the chocolate diet, the severity of acne lesions increased from 2.5 ± 0.7 to 3.4 ± 0.8 points (p < 0.0001) in group A, and from 2.4 ± 0.7 to 3.5 ± 0.6 points (p < 0.0001) in group B. Overall, chocolate intake contributed to the exacerbation of acne lesions by one point in 65 participants, by two points in 13 participants and by three points in one participant. Conclusions: The obtained results suggest that daily consumption of 50 g of chocolate with 85% cocoa content, even with an anti-inflammatory diet, may intensify acne lesions in this study group. However, it remains unclear which chocolate components may lead to the exacerbation of acne. [ABSTRACT FROM AUTHOR]

North Luwu Regency is one of the largest cocoa producers in South Sulawesi where production has tended to decline in the last 5 years. This research aims to look at the dynamics of cocoa land use towards a healthy landscape through implementing good plant spacing, designing agroforestry concepts and implementing good farming systems in 3 landscape clusters. This research uses descriptive correlation analysis to answer objectives 1 and 2 and Analytical Hierarchy Process (AHP) to examine objective 3. The research was conducted in North Luwu Regency, South Sulawesi Province from June to August 2022. From the results of data analysis carried out on 30 farmers, 3 extension workers and 3 MSME actors obtained the results: 1) Focus on landscape studies for cocoa cultivation in 3 clusters, namely clusters 2, 5 and 7, obtained data in cluster 2 with low cocoa production levels in the range of 400-500 kg/year with service contributions high environmental level, 2) Activities that have been carried out by SFITAL in providing assistance to cocoa farmers in terms of implementing plant spacing, agroforestry design and good farming systems through socialization activities, field schools, farming courses, mentoring as well as monitoring and evaluating activities and 3) The results of the AHP analysis show that there is a good application of the GAP concept, where this point is 5 times more important than the planting distance criteria and agroforestry design is 3 times more important than the planting distance criteria. [ABSTRACT FROM AUTHOR]

The expansion of cocoa farms is a major driver of deforestation and emissions in Ghana's high forest zone. The Ghana Cocoa Forest Reducing Emissions from Deforestation and Forest Degradation Program (REDD+) was launched as the world's first commodity-based initiative to address emissions from deforestation caused by cocoa production and generate non-carbon benefits. Hotspot Intervention Areas were established to implement the Ghana Cocoa REDD+ program. This study combines Q-methodology with focus group discussions and interviews to assess stakeholder perceptions in the Juabuso-Bia cocoa landscape regarding the capacity of the Hotspot Intervention Area to facilitate the generation of governance and economic non-carbon benefits to sustain emission reductions. We found that introducing the Hotspot Intervention Area has re-centralized landscape governance, which, coupled with weak collaboration among stakeholders, has led to poor generation of non-carbon benefits. Furthermore, efforts to include women in the leadership structure of the Hotspot Intervention Area can be described as tokenism, and little has been done to improve land and tree tenure for vulnerable groups. This, combined with the low adoption of climate-smart cocoa practices, is likely to negatively affect the generation of economic non-carbon benefits. To overcome these challenges, we recommend reforming the Hotspot Intervention Area, bolstering community-level sensitization, improving access to decision-making spaces that will enhance the participation of women and minority groups in landscape governance, and improving farmers' tenure security through a registration scheme for land and trees. These recommendations can ensure the efficient generation of non-carbon benefits, which are key to the success of REDD+. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Engineering (17264073) is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study focuses on the application of activated carbon obtained from cocoa shells for wastewater treatment. The methodology covered the preparation of activated car-bon through collection, drying, carbonization, and chemical activation, followed by the characterization of the wastewater, its treatment through filtration, adsorption, and the final evaluation of the quality of the treated water. Trihalomethanes (THM), metabi-sulfite, and residual free chlorine were determined in the treated water before and after using activated charcoal. The results indicate a 31.2% reduction in THM levels with considerable decreases in metabisulfite and residual free chlorine concentrations. These findings suggest that cocoa shell-activated carbon is effective in removing common contaminants and more specialized compounds. The study highlights the importance of using sustainable materials in wastewater treatment, promoting more efficient and environmentally responsible practices. [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.

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]

Agricultural price fluctuations impact the economy and society, highlighting the importance of price stability for sustainable development, poverty alleviation, food security, and economic stability. This issue is particularly pronounced in the cocoa industry, where volatile prices and inefficient supply chains often harm the livelihoods of cocoa farmers. This study aimed to develop a mitigation plan to address cocoa price volatility at the farm level. The study was conducted in Tubbi Taramanu Sub-district, Polewali Mandar District, Indonesia. Through the innovative use of Interpretative Structural Modeling (ISM), the key elements are delineated in their hierarchical relationships and categorized into four quadrants: autonomous, independent, dependent, and linkage, to formulate a strategy for stabilizing cocoa prices at the farm level. This research’s findings underscored the importance of reducing farmers’ dependency on middlemen as the primary strategy for mitigating fluctuations in cocoa bean prices at the farm level. This approach is particularly vital due to the excessive reliance on middlemen, a key driver of price instability at the farm level. Furthermore, it is evident that promoting and nurturing cooperation between farmers and cocoa industry stakeholders can prove highly effective and significant when fortified by the local government’s support through the implementation of appropriate public policies.

Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 – Red Recipe and P2 – Green Recipe) and compare them with a commercial hot chocolate product (P3 – “La Festa”). The focus was on creating recipes that are nutritionally comparable to natural or dietetic products, with reduced sugar and increased dietary fibre content. Materials and Methods: The study employed sensory evaluation methods, specifically the Mann-Whitney and Wilcoxon Sign Rank tests, to assess appearance, consistency, flavour, taste, and smell of the hot chocolate recipes. Additionally, a comprehensive nutritional analysis was conducted to compare the protein, lipid, carbohydrate, fibre, and caloric content of the recipes against the commercial product. Results: The sensory evaluation revealed that Recipe P1 significantly outperformed both Recipe P2 and the commercial product P3 in all tested attributes. Nutritionally, Recipes P1 and P2 were similar, both showing lower sugar and higher fibre content than typical market products. However, no significant sensory differences were noted between Recipe P2 and the commercial hot chocolate P3. Conclusions: The study concludes that Recipe P1 is superior in sensory qualities with a favourable nutritional profile, making it an appealing option for health-conscious consumers. Recipe P2, while nutritionally akin to P1, shares more sensory similarities with traditional hot chocolate, offering a healthier alternative without sacrificing familiar flavours. This research underscores the feasibility of creating healthier versions of popular beverages without compromising taste and sensory appeal.

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).

Background: We conducted a systematic review and meta-analysis to examine the effect of dietary intake of cocoa on anthropometric measurements, lipid and glycemic profiles, and blood pressure levels in adults, with and without comorbidities. Methods: The databases used were MEDLINE (PubMed), EMBASE, Web of Science, Cochrane, LILACS, and SciELO. The eligible studies were randomized clinical trials (RCTs) involving adults undergoing cocoa consumption (cocoa extract or ≥70% cocoa dark chocolate) for ≥4 weeks that evaluated at least one of the following markers: body weight, body mass index (BMI), waist/abdominal circumference, total cholesterol, LDL-c, triglycerides, HDL-c, blood glucose, glycated hemoglobin (HbA1c), and systolic and diastolic blood pressure (SBP/DBP). Results: Thirty-one studies were included, totaling 1986 participants. Cocoa consumption showed no effects on body weight, BMI, waist circumference, triglycerides, HDL-c and HbA1c. Yet, there was a reduction in total cholesterol (−8.35 mg/dL, 95% CI −14.01; −2.69 mg/dL), LDL-c (−9.47 mg/dL, 95% CI −13.75; −5.20 mg/dL), fasting blood glucose (−4.91 mg/dL, 95% CI −8.29; −1.52 mg/dL), SBP (−2.52 mmHg, 95% CI −4.17; −0.88 mmHg), and DBP (−1.58 mmHg, 95% CI −2.54; −0.62 mmHg). Conclusions: The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction. [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]