Assessment of atmospheric and soil water stress impact on a tropical crop: the case of Theobroma cacao under Harmattan conditions in eastern Ghana.

Sala, Pietro Della; Cilas, Christian; Gimeno, Teresa E.; Wohl, Steven; Opoku, Stephen Yaw; Găinuşă-Bogdan, Alina; Ribeyre, Fabienne

doi:10.1016/j.agrformet.2021.108670

Cited by 11 publications

(1 citation statement)

References 55 publications

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“…Various genetic, ontogenic, morphogenetic, and environmental factors can influence the biosynthesis and accumulation of secondary metabolites. Cocoa production of secondary metabolites can be gradually generated in response to environmental stress, and hence plant secondary metabolism can be viewed as a plant behavior that is in part the ability of a plant to adapt and survive in response to environmental stimuli during its lifetime [ 27 ].…”

Section: Discussionmentioning

confidence: 99%

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Mihai

Abarca

Romero

et al. 2022

Plants

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Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world’s leader in the production and export of fine flavor cocoa, responsible for 63% of the world’s total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin–Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.

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Section: Discussionmentioning

confidence: 99%

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Mihai

Abarca

Romero

et al. 2022

Plants

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Contribution of local knowledge in cocoa (Theobroma cacao L.) to the well‑being of cocoa families in Colombia: a response from the relationship

Gutiérrez Garcia,

Gutiérrez-Montes,

Suárez Salazar

et al. 2024

Agric Hum Values

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The concept of well-being of rural families is part of a theory under construction in which new theoretical elements are constantly being incorporated. This research aims to determine the influence of farmers’ knowledge on the well‑being of cocoa growing families in the departments of Santander, Huila, Meta and Caquetá, Colombia. Four categories of farmers were identified with different levels of knowledge in the management of cocoa cultivation obtained through a cluster analysis. The well-being of cocoa farmers, understood as the balance in the capital endowment of rural households, was obtained through the application of a semi-structured interview with 49 variables of human, cultural, social, political, natural, built, and financial capitals. The results show that cocoa knowledge is heterogeneous in the study area, with a slight improvement towards harvesting, post-harvest and transformation links. There is a positive relationship between cocoa knowledge and the well-being of cocoa farming families. Thus, producers with greater integral knowledge, with emphasis on post-harvest and bean transformation links, showed greater well-being. The Random Forest analysis identified that human capital (political, social, human, and cultural) made the greatest contribution to well-being. The findings show that cocoa knowledge contributes to the well-being of rural households to the extent that it favors vertical relationships (linkages with local governments) and horizontal relationships of producers (participation of association managers, sharing knowledge with friends, neighbors and partners, and cocoa training).

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Genotype × environment interaction for establishment and precocity traits among elite cocoa (Theobroma cacao L.) hybrids in Ghana

et al. 2023

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Assessment of atmospheric and soil water stress impact on a tropical crop: the case of Theobroma cacao under Harmattan conditions in eastern Ghana.

Cited by 11 publications

References 55 publications

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”

Contribution of local knowledge in cocoa (Theobroma cacao L.) to the well‑being of cocoa families in Colombia: a response from the relationship

Genotype × environment interaction for establishment and precocity traits among elite cocoa (Theobroma cacao L.) hybrids in Ghana

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