Reducing Cadmium and Lead Contamination in Cacao: A Bibliometric Analysis of 10 Years of Research Using Bibliometrics

Abstract

Theobroma cacao L., a special crop, is used to make famous culinary products like chocolate that are distributed all over the world. However, heavy metals like cadmium (Cd) and lead (Pb) can taint cacao, posing health risks to farmers and consumers. Scientists and researchers are examining ways to lessen the toxicity and uptake of Cd and Pb in cacao and are putting forth prospective strategies to restrict their uptake and accumulation in cocoa. This study aims to examine the literature from the last ten years of scientific research on preventing Cd and Pb absorption into cocoa using bibliometrics from RStudio. We collected 446 articles with 2118 authors from Scopus and Web of Science, published between 2014 and 2023. Food Research International and Science of The Total Environment are the two journals with the most relevant publications about Cd and Pb contamination in cacao. The findings of the bibliometric analysis revealed that not only Cd and Pb but also other heavy metals were present in cocoa. Several studies have explored ways to prevent or reduce metal uptake by cacao, such as biochar and organic matter, lime and micronutrients, and cacao genotypes with low accumulation. Postharvest handling, such as fermentation and winnowing, is also potentially used to reduce Cd and Pb content.