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The objective of this study was to evaluate the effects of giant cactus harvest time and the inclusion of pigeon pea hay in improving the ensiling process and the nutritional composition of cactus silage. In total, 40 polyvinyl chloride-PVC mini-silos (10 × 40 cm) were used. Mini-silos were distributed in a 2 × 5 factorial scheme, referent to 2 harvest times (18 and 24 months) and 5 levels (0, 10%, 20%, 30%, and 40%) of pigeon pea hay inclusion in a randomized design. Effluent losses (p < 0.001) showed a negative linear effect as the inclusion of pigeon pea hay increased. Gas losses (p < 0.001), dry matter (DM) recovery (p < 0.001), and pH (p < 0.001) revealed the interactive effects between the pigeon pea hay inclusion and the harvest time. The DM content was higher in the giant cactus harvested at 24 months. The difference in nutritional composition promoted by the harvest time did not affect the silage quality. The gradual inclusion of pigeon pea hay improved the fermentative and bromatological characteristics of giant cactus silage. It is important to highlight that the inclusion of pigeon pea hay contributed to the increase in pH without affecting the necessary acidity for ideal conservation. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of giant cactus harvest time and the inclusion of pigeon pea hay in improving the ensiling process and the nutritional composition of cactus silage. In total, 40 polyvinyl chloride-PVC mini-silos (10 × 40 cm) were used. Mini-silos were distributed in a 2 × 5 factorial scheme, referent to 2 harvest times (18 and 24 months) and 5 levels (0, 10%, 20%, 30%, and 40%) of pigeon pea hay inclusion in a randomized design. Effluent losses (p < 0.001) showed a negative linear effect as the inclusion of pigeon pea hay increased. Gas losses (p < 0.001), dry matter (DM) recovery (p < 0.001), and pH (p < 0.001) revealed the interactive effects between the pigeon pea hay inclusion and the harvest time. The DM content was higher in the giant cactus harvested at 24 months. The difference in nutritional composition promoted by the harvest time did not affect the silage quality. The gradual inclusion of pigeon pea hay improved the fermentative and bromatological characteristics of giant cactus silage. It is important to highlight that the inclusion of pigeon pea hay contributed to the increase in pH without affecting the necessary acidity for ideal conservation.

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

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

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