Phenotypic Characterization of Fine-Aroma Cocoa from Northeastern Peru

Abstract

The phenotypic characterization of cacao (Theobroma cacao L.) plays an important role in the generation of information for the conservation of cacao germplasm. The objective of this study is to characterize phenotypically 146 ecotypes of fine-aroma native cacao (FFNC) from northeastern Peru that were collected from 280 to 1265 metres above sea level. Morphological descriptors of fruits and seeds, sensory characteristics, and productivity descriptors were used. The data obtained were analyzed using descriptive statistics with pie charts, distribution histograms, and multiple correspondence analysis. The results showed that 76.7% of the cocoa ecotypes had green immature fruits, 73% showed slight roughness on the surface of the fruit, 54% showed an intermediate thickness of the fruit wall, and 90% had the appearance of pairs of equidistant ridges. Regarding seed characteristics, 71% showed purplish cotyledons, with a high presence of floral and fruity notes and low levels of bitterness and astringency. Likewise, 52% of the fruits and 64% of the seeds were long. More importantly, cocoa beans needed to produce between 14 and 16 pods to obtain one kilogram of dry cocoa, which reflects a good level of productivity. Finally, there was a positive relationship between elevation levels and the presence of fine-flavoured native cocoa, i.e., the greatest diversity of native cocoa with floral and fruity notes was found above 501 metres above sea level.

Genetic Groups of Fine-Aroma Native Cacao Based on Morphological and Sensory Descriptors in Northeast Peru

“…In this sense, the positive relationship between altitude above 501 m and fine-flavor Criollo cocoa (with floral and fruity notes) explains that altitude is a critical variable for cocoa bean quality ( Oliva-Cruz et al, 2021a ). At higher altitudes, cold temperatures are more frequent, causing the plant’s growth cycle to be slower, which, in turn, prolongs the development of the beans, so that these beans can synthesize more complex sugars, producing more attractive and deeper flavors ( Fleisher, 2017 ).…”

“…At higher altitudes, cold temperatures are more frequent, causing the plant’s growth cycle to be slower, which, in turn, prolongs the development of the beans, so that these beans can synthesize more complex sugars, producing more attractive and deeper flavors ( Fleisher, 2017 ). This, consequently, represents a viable alternative for the production of fine-flavored Criollo cocoa at high altitudes that meets specific needs in specialty markets ( Oliva-Cruz et al, 2021a ).…”

“…A total of 146 previously selected and identified ecotypes were characterized ( Supplementary Table 1 ) according to Oliva-Cruz et al (2021a) . The pods of each cacao plant were collected and taken to the Laboratory of Plant Physiology and Biotechnology (FISIOVEG) of the Research Institute for the Sustainable Development of Ceja de Selva (INDES-CES) of the National University Toribio Rodríguez de Mendoza de Amazonas (UNTRM).…”

“…The characteristics of the tasting room consisted of a central porcelain table measuring 5.00 m long by 1.50 m wide, with chairs at each end for tasters, duly equipped for the conservation of the samples. Phenotypic characterization was carried out using a list of qualitative and quantitative descriptors for cocoa, as described by García-Carrion (2019) and used by Oliva-Cruz et al (2021a) . Therefore, the morphological descriptors of pods [color of unripe pod, shape, apex form, surface rugosity, basal constriction, pod wall thickness (cm), ridge pair disposition, and primary furrow depth (cm)], the morphological descriptors of seeds (cotyledon color, seed form in the longitudinal section, and seed form in the transversal section), the productivity descriptors (pod length, seed length, number of seeds per pod, dry peeled seed weight, and pod index), and sensory analysis of cocoa seeds (sweetness, acidity, bitterness, astringency, floral, and fruity) were used to obtain the groups.…”

“…When classifying the varieties of cocoa cultivated in these three provinces, Bagua has the highest production with 75% of CCN-51 variety, 22.5% of Criollo variety, and 2.5% of ICS95 variety; however, in the province of Utcubamba, 22.8% of the production corresponds to CCN-51 variety and 72.7% of the production corresponds to Criollo variety; a similar trend follows in the province of Condorcanqui, where CCN-51 cocoa is represented by 21.7% and Criollo cocoa is represented by 78.3% ( Torres-Armas and Gonzáles-Castro, 2018 ). Thus, cocoa is becoming a promising crop to increase the sustainable development of the region ( Oliva-Cruz et al, 2021a ).…”