Neighbor Trees: Shade, Intercropping, and Cacao in Ecuador

Bentley, Jeffery W.; Boa, Eric; Stonehouse, John

doi:10.1023/b:huec.0000019759.46526.4d

Cited by 75 publications

(56 citation statements)

References 26 publications

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“…LAB. The 529 LAB (GTG) 5 -PCR fingerprints were clustered in one dendrogram to illustrate the LAB species diversity during both fermentation rounds (Fig. 2).…”

Section: Resultsmentioning

confidence: 99%

“…For MRS, DMS, and AAM isolates, total genomic DNA was extracted from the corresponding cultures and subjected to (GTG) 5 -PCR fingerprinting as described previously (7,39). High-molecular-mass DNA was extracted from yeast cultures in YG medium and subjected to M13-PCR fingerprinting (12).…”

Section: Methodsmentioning

confidence: 99%

“…Dendrograms were obtained by means of the unweighted-pair group method with arithmetic averages (UPGMA) clustering algorithm, with correlation levels expressed as percentage values of the Pearson correlation coefficient or the CloseSym algorithm, respectively. The identity of the bacterial isolates was confirmed by partial sequencing of the 16S rRNA gene of representative isolates of each (GTG) 5 -PCR cluster. Representative yeast isolates of all M13-PCR clusters were subjected to sequencing of the D1/D2 region of the rRNA gene of the large ribosomal subunit (26S) and, if needed, also to internal transcribed spacer (ITS) and/or ACT1 gene sequencing (12).…”

Section: Methodsmentioning

confidence: 99%

“…Despite the reputation of Ecuadorian cocoa regarding its fine flavor, little is known about the microbial communities active in Ecuadorian cocoa bean fermentations. Most of the latest studies on Ecuadorian cocoa have focused on agricultural practices (5,43), economic issues (11,24,26), and flavor characterization (15,36,50).…”

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confidence: 99%

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Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

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Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans.

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“…LAB. The 529 LAB (GTG) 5 -PCR fingerprints were clustered in one dendrogram to illustrate the LAB species diversity during both fermentation rounds (Fig. 2).…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

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“…This is unfortunate because cocoa farmers obtain timber, fruits and other valuable goods from shade trees to sustain their livelihoods and to better resist shocks such as decreasing and/or fluctuating cocoa prices in (FAO 2014) international markets, or pest and diseases outbreaks (Bentley et al 2004;Cerda et al 2014;Duguma et al 2001). A botanically diverse and ecologically complex shade canopy also has positive impacts on the conservation of biological diversity at both plot and landscape levels , carbon sequestration Saj et al 2013;, and provision of other ecosystem services (Anglaaere et al 2011;Smith Dumont et al 2014).…”

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confidence: 99%

Trade-offs between crop intensification and ecosystem services: the role of agroforestry in cocoa cultivation

2014

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Research published in this special issue on cocoa agroforestry illustrates the multifunctional role of shade trees for sustaining cocoa production and improving farmers' livelihoods, and addresses tradeoffs between higher cocoa yield and the provision of ecosystem services to local households and global society. Indeed, the use of diverse shade in cocoa cultivation is threatened by a new drive towards crop intensification.

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How can the productivity of Indonesian cocoa farms be increased?

Tothmihaly

Ingram

2018

Agribusiness

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This study investigates the Indonesian cocoa production to reveal the possibilities for poverty alleviation. We estimate, using 1,290 panel observations from 722 households and stochastic frontier analysis, the technical efficiency of cocoa production and disaggregate productivity growth. Our results indicate that the average efficiency of the cocoa farmers is 50%. Farmers' educational attainment and their experience in cocoa farming are significant factors increasing efficiency. We also find that the productivity of

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Neighbor Trees: Shade, Intercropping, and Cacao in Ecuador

Cited by 75 publications

References 26 publications

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Trade-offs between crop intensification and ecosystem services: the role of agroforestry in cocoa cultivation

How can the productivity of Indonesian cocoa farms be increased?

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