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Theobroma cacao L., a special crop, is used to make famous culinary products like chocolate that are distributed all over the world. However, heavy metals like cadmium (Cd) and lead (Pb) can taint cacao, posing health risks to farmers and consumers. Scientists and researchers are examining ways to lessen the toxicity and uptake of Cd and Pb in cacao and are putting forth prospective strategies to restrict their uptake and accumulation in cocoa. This study aims to examine the literature from the last ten years of scientific research on preventing Cd and Pb absorption into cocoa using bibliometrics from RStudio. We collected 446 articles with 2118 authors from Scopus and Web of Science, published between 2014 and 2023. Food Research International and Science of The Total Environment are the two journals with the most relevant publications about Cd and Pb contamination in cacao. The findings of the bibliometric analysis revealed that not only Cd and Pb but also other heavy metals were present in cocoa. Several studies have explored ways to prevent or reduce metal uptake by cacao, such as biochar and organic matter, lime and micronutrients, and cacao genotypes with low accumulation. Postharvest handling, such as fermentation and winnowing, is also potentially used to reduce Cd and Pb content.

Indonesia's vanilla industry requires continuous efforts to enhance its quality and safety to ensure its sustainability. The objective of this research is to identify the chemical composition, production constraints, and post-harvest practices impacting vanilla quality. This research investigates the quality of Indonesian vanilla through in-depth interviews with vanilla growers and exporters, as well as quality analysis in the laboratory. Purposive sampling targeted key producers across seven provinces from May to August 2023. Vanilla samples were collected for chemical analysis after a direct interview with each producer. The result shows that the physical and chemical qualities of vanilla products fulfill Indonesian standards (SNI). The vanillin content ranged from 1.21 to 3.50. Establishing universal standards requires considering various vanilla varieties and determining minimum quality attribute values. Due to the risk of theft, vanilla pods are often picked when they are less than 9 months old, before the fruit is fully ripe. This practice results in a drop in quality, particularly in vanillin concentration. Sustainable growth, stakeholder involvement, inclusive business models, education, and contract farming arrangements help navigate challenges like theft and premature harvesting. Advancements in processing methodologies and the selection of clonal materials reinforce the industry's commitment to enhancing quality. [ABSTRACT FROM AUTHOR]