Climate change impact on cultivated and wild cacao in Peru and the search of climate change‐tolerant genotypes

Ceccarelli, Viviana; Fremout, Tobias; Zavaleta, Diego; Lastra, Sphyros; Correa, Sixto Imán; Arévalo‐Gardini, Enrique; Rodríguez, Carlos Armando; Hilacondo, Wilbert Cruz; Thomas, Evert

doi:10.1111/ddi.13294

Cited by 23 publications

(10 citation statements)

References 62 publications

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“…Cultivated cocoa ( Theobroma cacao L.) from the Malvaceae family is a remarkable cash crop, grown mostly in developing nations from hot regions around the Equator, where climatic conditions are suitable for its growth [ 1 ]. Recent archaeological studies of ceramic artifacts suggest that cocoa beans were harvested and consumed more than 5500 years ago, Ecuador being the original home of cocoa [ 2 ].…”

Section: Introductionmentioning

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: Introductionmentioning

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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“…The genetic correlations between years indicate the existence of GYI, i.e., genotypes have different performances throughout years. This information is fundamental for prioritizing the selection of resilient genotypes, capable of enduring the increasing climatic changes, as well as variations in management (Ceccarelli et al., 2021; Gateau‐Rey et al., 2018). In the T. grandiflorum context, breeders may also keep in mind the selection of genotypes that can bear the intra‐ and interspecific competition, as most orchards in the Brazilian Amazon are agroforestry systems (Alves et al., 2020, 2021).…”

Section: Discussionmentioning

confidence: 99%

Analysis of repeated measures data through mixed models: An application in Theobroma grandiflorum breeding

et al. 2023

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Theobroma grandiflorum is a perennial fruit tree native to the Amazon region. As a perennial species with continuous production throughout the years, breeders should seek well‐conducted trials, accurate phenotyping and adequate statistical models for genetic evaluation and selection that can leverage the information provided by the repeated measures. We evaluated 13 models with different covariance structures for genetic and residual effects for T. grandiflorum evaluation, using an unbalanced dataset with 34 hybrids from the triple‐crossing of nine parents, planted in a randomized complete block design. For nine consecutive years, the fruit yield of these hybrids was evaluated. Each model had its goodness‐of‐fit tested by the Akaike information criterion. The most adequate model for estimating the variance components and the breeding values were modelled with the first‐order heterogeneous autoregressive for residual effects and third‐order factor analytic for genetic effects. From this model, we used the factor analytic selection tools for selecting the top 10 families, providing a genetic gain of 10.42%. These results are important not only for T. grandiflorum breeding but also to show that in any repeated measures' data from fruit‐bearing perennial species the modelling of genetic and residual effects should not be neglected.

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“…The cacao tree occurs in areas with a mean annual temperature range of 20–30°C and precipitation ranging from 2000 to 6000 mm/year (Figure 2), at an altitude below 1000 m above sea level (masl) (Allen, 1988; Somarriba & Lachenaud, 2013). Recent observations in the South of Peru showed that cacao tolerates dry seasons and can grow at higher altitudes up to 1400 masl (Ceccarelli et al., 2021).…”

Section: Geographic Distribution Of Natural Populationsmentioning

confidence: 99%

Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

2023

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The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the conservation and use of cacao genetic resources in breeding programs to increase yield and improve quality and disease resistance are vital for the global cacao economy. We review three important topics of cacao genetics essential for sustainable production and crop improvement: (1) geographic distribution of wild cacao populations and geographic patterns of their genetic variation in Amazonia; (2) conservation, availability, and use of cacao genetic resources in cultivar development; (3) genetic basis of agronomic traits, available molecular genetic markers, and genomic resources and their application for cacao improvement. We also highlight critical research areas needed to achieve sustainable cacao cultivation.

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Climate change impact on cultivated and wild cacao in Peru and the search of climate change‐tolerant genotypes

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 23 publications

References 62 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”

Analysis of repeated measures data through mixed models: An application in Theobroma grandiflorum breeding

Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L

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