Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods.

Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

Factors influencing the efficiency of cocoa farms: A study to increase income in rural Indonesia.

Indonesia is the fifth largest cocoa-producing country in the world, and an increase in cocoa farming efficiency can help farmers to increase their per capita income and reduce poverty in rural areas of this country. This research evaluated the efficiency of Indonesian cocoa farms using a non-parametric approach. The results revealed that the majority of cocoa farms are operated relatively inefficiently. The average technical and allocative efficiencies (0.82 and 0.46, respectively) of these cocoa farms demonstrated that there is potential for improvement. The potential cost reductions range from 36 to 76%, with an average of 60%, if farmers practice efficiently. The technical and allocative efficiencies and cocoa farm economies are affected by the use of quality seeds, organic fertilizers, frequency of extension and training of farm managers, access to bank credit and the market, the participation of women, and the farm manager's gender. An increase in the output would increase farmers' income and reduce poverty in rural areas. This research suggests that the availability of extension and training provided to farmers as well as support for women farmer groups should be increased. Credit programs are also important for cocoa farmers, so policymakers should develop programs that make production credit more accessible for farmers, especially through cooperatives and banks.

Cadmium and lead in chocolates commercialized in Brazil.

Cadmium (Cd) and lead (Pb) concentrations and their relationship to the cocoa content of chocolates commercialized in Brazil were evaluated by graphite furnace atomic absorption spectrometry (GF AAS) after microwave-assisted acid digestion. Several chemical modifiers were tested during method development, and analytical parameters, including the limits of detection and quantification as well as the accuracy and precision of the overall procedure, were assessed. The study examined 30 chocolate samples, and the concentrations of Cd and Pb were in the range of <1.7-107.6 and <21-138.4 ng/g, respectively. The results indicated that dark chocolates have higher concentrations of Cd and Pb than milk and white chocolates. Furthermore, samples with five different cocoa contents (ranging from 34 to 85%) from the same brand were analyzed, and linear correlations between the cocoa content and the concentrations of Cd (R(2) = 0.907) and Pb (R(2) = 0.955) were observed. The results showed that chocolate might be a significant source of Cd and Pb ingestion, particularly for children.

Coffee and chocolate in danger.

As a rapidly growing global consumer base appreciates the pleasures of coffee and chocolate and health warnings are being replaced by more encouraging sounds from medical experts, their supply is under threat from climate change, pests and financial problems. Coffee farmers in Central America, in particular, are highly vulnerable to the impact of climate change, made worse by financial insecurity. Michael Gross reports.

Determination of caffeine, myosmine, and nicotine in chocolate by headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry.

The occurrence of the bioactive components caffeine (xanthine alkaloid), myosmine and nicotine (pyridine alkaloids) in different edibles and plants is well known, but the content of myosmine and nicotine is still ambiguous in milk/dark chocolate. Therefore, a sensitive method for determination of these components was established, a simple separation of the dissolved analytes from the matrix, followed by headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS). This is the first approach for simultaneous determination of caffeine, myosmine, and nicotine with a convenient SPME technique. Calibration curves were linear for the xanthine alkaloid (250 to 3000 mg/kg) and the pyridine alkaloids (0.000125 to 0.003000 mg/kg). Residuals of the calibration curves were lower than 15%, hence the limits of detection were set as the lowest points of the calibration curves. The limits of detection calculated from linearity data were for caffeine 216 mg/kg, for myosmine 0.000110 mg/kg, and for nicotine 0.000120 mg/kg. Thirty samples of 5 chocolate brands with varying cocoa contents (30% to 99%) were analyzed in triplicate. Caffeine and nicotine were detected in all samples of chocolate, whereas myosmine was not present in any sample. The caffeine content ranged from 420 to 2780 mg/kg (relative standard deviation 0.1 to 11.5%) and nicotine from 0.000230 to 0.001590 mg/kg (RSD 2.0 to 22.1%).

Isolating behavioural economic indices of demand in relation to nicotine dependence.

RATIONALE: Characterisation of drug dependence using principles from behavioural economics has provided a more detailed understanding of the disorder. Although questionnaires assessing economic demand for cigarettes have extended these principles to nicotine addiction, aspects of the reliability and selectivity of these questionnaires remain uncertain. OBJECTIVE: Across two experiments, we attempted to reproduce significant associations of the cigarette purchase task with nicotine dependence in a young adult population of smokers and contrasted this measure with a novel chocolate purchase task. We also examined the association between these measures and performance on a preference task, measuring preference for cigarettes and chocolate. METHODS: Questionnaire measures were used within a university setting. RESULTS: In experiment 1, we observed associations between nicotine dependence and measures of behavioural economic demand for cigarettes, particularly O (max). In experiment 2, we replicated these findings again and extended them to show that similar correlations between nicotine dependence and demand for chocolate were not observed. Moreover, the indices of demand and choices on a concurrent choice cigarette task were moderately associated with each other and independently associated with nicotine dependence. CONCLUSIONS: The two experiments clearly supported previous findings regarding the association between nicotine dependence and economic demand for cigarettes. We extend these observations by showing that the generalisation of economic demand across different commodities is relatively weak, but that generalisation across different procedures is strong. Our results therefore support behavioural economic models of nicotine addiction which emphasise a robust proximal role for the incentive value of cigarettes.

Genetic population structure of cacao plantings within a young production area in Nicaragua.

Significant cocoa production in the municipality of Waslala, Nicaragua, began in 1961. Since the 1980s, its economic importance to rural smallholders increased, and the region now contributes more than 50% of national cocoa bean production. This research aimed to assist local farmers to develop production of high-value cocoa based on optimal use of cacao biodiversity. Using microsatellite markers, the allelic composition and genetic structure of cacao was assessed from 44 representative plantings and two unmanaged trees. The population at Waslala consists of only three putative founder genotype spectra (lineages). Two (B and R) were introduced during the past 50 years and occur in >95% of all trees sampled, indicating high rates of outcrossing. Based on intermediate allelic diversity, there was large farm-to-farm multilocus genotypic variation. GIS analysis revealed unequal distribution of the genotype spectra, with R being frequent within a 2 km corridor along roads, and B at more remote sites with lower precipitation. The third lineage, Y, was detected in the two forest trees. For explaining the spatial stratification of the genotype spectra, both human intervention and a combination of management and selection driven by environmental conditions, appear responsible. Genotypes of individual trees were highly diverse across plantings, thus enabling selection for farm-specific qualities. On-farm populations can currently be most clearly recognized by the degree of the contribution of the three genotype spectra. Of two possible strategies for future development of cacao in Waslala, i.e. introducing more unrelated germplasm, or working with existing on-site diversity, the latter seems most appropriate. Superior genotypes could be selected by their specific composite genotype spectra as soon as associations with desired quality traits are established, and clonally multiplied. The two Y trees from the forest share a single multilocus genotype, possibly representing the Mayan, 'ancient Criollo' cacao.

Concentrations of selected metals in candies and chocolates consumed in southern Nigeria.

Results are presented for the determination of levels of Ca, Cd, Ni, Cr, Cu, Pb, Mn, Zn Fe, Co and Mg in candies and chocolates consumed in southern Nigeria. Mean concentrations of metals in both confectionaries ranged 7.7-1405.2 µg/g¹ for Ca, <0.001-0.2 µg/g for Cd, 1.4-7.9 µg/g for Ni, 0.4-3.0 µg/g for Cr, <0.08-2.3 µg/g for Pb, 0.4-12.6 µg/g for Mn, 0.6-8.0 µg/g for Zn, 1.7-12.3 µg/g for Fe, <0.05-1.49 µg/g for Co, and 8.4-576.1 µg/g for Mg. The data showed that that these metals are not present at harmful levels. Concentrations of nickel and chromium were slightly elevated but were comparable to levels reported in similar food items elsewhere in the world.

Discovering terroir in the world of chocolate.

The author investigates the applicability of the word "terroir" to chocolate. As a Master of Wine, wine journalist, and wine educator, the author has tried to understand how "terroir," the environmental and human factors associated with growing vines and making wine, impacts the flavor of wine. Comparing and contrasting viticulture and winemaking to cacao farming and chocolate manufacture, the author analyzes to what degree terroir could be a concept that informs chocolate appreciation. He notes that the great distances between cacao farms and factories encourage the perception of cacao and chocolate as commodities. He observes that the varietal and origin nomenclature of cacao can be at worst misleading and generally lacks clarity and precision. He shows how the many steps that transform cacao into chocolate threaten the expression of terroir in the final product. Yet he acknowledges that there could be a basis for use of the word in the world of cacao and chocolate.

Colonial foresters versus agriculturalists: the debate over climate change and cocoa production in the Gold Coast.

This article draws attention to the unfolding debate concerning forest cover loss, climatic change, and declining cocoa production in the Gold Coast (colonial Ghana) during the early twentieth century. It argues that, although desiccationist theory was prevalent, its acceptance among colonial authorities in the Gold Coast was far from hegemonic. There were important dissenting colonial voices, particularly among agriculturalists, who argued that declining cocoa yields were due to plant diseases, most notably cocoa swollen shoot disease. It was based on the latter's non-environmental model of disease transmission, rather than the premises of desiccation science, that the government's postwar "cutting out campaign" of cocoa was predicated. Nevertheless, the foresters' correlation of the deterioration of cocoa areas with fears of desiccation was not without its effects on state practice, providing the rationale for an accelerated program of forest reservations in the 1930s.