4.4 Article

'From soil to chocolate bar': identifying critical steps in the journey of cadmium in a Colombian cacao plantation

Related references

Note: Only part of the references are listed.
Review Biotechnology & Applied Microbiology

Cadmium-tolerant bacteria: current trends and applications in agriculture

D. Bravo et al.

Summary: CdtB, diverse cadmium-tolerant bacteria, play significant roles in ecosystems and human health, being applied in agricultural soil bioremediation processes. Genetically modified CdtB may have potential advantages for diagnostic purposes in the future.

LETTERS IN APPLIED MICROBIOLOGY (2022)

Article Food Science & Technology

Enhancement of fine flavour cocoa attributes under a controlled postharvest process

Margareth Santander et al.

Summary: This study evaluated the influence of spontaneous fermentation and processing on cocoa quality, finding that transformation with acidic reagents under controlled conditions enhances the sensory attributes of chocolates made from FEAR 5 and CCN 51 cocoa cultivars. While FEAR 5 produced chocolates with good overall quality, those made from CCN 51 did not have outstanding attributes. Metabolomic profiles distinguished cocoa samples based on postharvest treatment, with potential for improving sensory qualities through further research.

FOOD RESEARCH INTERNATIONAL (2021)

Article Agronomy

The First National Survey of Cadmium in Cacao Farm Soil in Colombia

Daniel Bravo et al.

Summary: This study is the first nationwide survey on the distribution of Cd content in cacao-growing soils in Colombia, using a cold/hotspots model for analysis and both descriptive and predictive analytical tools to assess key factors regulating Cd concentration. Results suggest a high variability in factors correlated with Cd in cacao growing soils nationally, providing a baseline for future studies.

AGRONOMY-BASEL (2021)

Article Food Science & Technology

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero et al.

Summary: This study evaluated the antioxidant capacity, composition, and chromatic parameters of Peruvian commercial cocoa beans, and found that hybrid cultivars such as Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6 had high levels of bioactive compounds and antioxidant capacity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Environmental Sciences

Mitigating the level of cadmium in cacao products: Reviewing the transfer of cadmium from soil to chocolate bar

Ruth Vanderschueren et al.

Summary: The new EU regulation on cadmium in cacao-derived products has impacts on the global cacao market. Cadmium concentrations in cacao beans are typically higher in Latin America, largely influenced by soil conditions. In the short term, mixing cacao from different origins may be the most feasible strategy to meet the EU limits.

SCIENCE OF THE TOTAL ENVIRONMENT (2021)

Review Food Science & Technology

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Margareth Santander Munoz et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Food Science & Technology

The impact of fermentation on the distribution of cadmium in cacao beans

Ruth Vanderschueren et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Environmental Sciences

Cocoa-laden cadmium threatens human health and cacao economy: A critical view

Naga Raju Maddela et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2020)

Article Agriculture, Multidisciplinary

Perspective on Cadmium and Lead in Cocoa and Chocolate

Eileen Abt et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Environmental Sciences

Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador

David Arguello et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2019)

Article Environmental Sciences

Cadmium Accumulation in Peruvian Cacao (Theobroma cacao L.) and Opportunities for Mitigation

Katharina Laila Marie Zug et al.

WATER AIR AND SOIL POLLUTION (2019)

Article Environmental Sciences

The effectiveness of soil amendments, biochar and lime, in mitigating cadmium bioaccumulation in Theobroma cacao L.

Gideon Ramtahal et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2019)

Article Environmental Sciences

Using isotopes to trace freshly applied cadmium through mineral phosphorus fertilization in soil-fertilizer-plant systems

Matthias Wiggenhauser et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2019)

Article Chemistry, Multidisciplinary

Cadmium isotope fractionation in the soil - cacao systems of Ecuador: a pilot field study

Fiorella Barraza et al.

RSC ADVANCES (2019)

Article Chemistry, Applied

Cadmium and lead in cocoa powder and chocolate products in the US Market

Eileen Abt et al.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2018)

Article Biotechnology & Applied Microbiology

Cadmium and cadmium-tolerant soil bacteria in cacao crops from northeastern Colombia

D. Bravo et al.

JOURNAL OF APPLIED MICROBIOLOGY (2018)

Article Chemistry, Applied

Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers

Bartosz Kruszewski et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Review Biochemistry & Molecular Biology

Cocoa Shell: A By-Product with Great Potential for Wide Application

Jelena Panak Balentic et al.

MOLECULES (2018)

Article Environmental Sciences

Genetic variation in bioaccumulation and partitioning of cadmium in Theobroma cacao L.

Caleb Lewis et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2018)

Article Environmental Sciences

Soil cadmium uptake by cocoa in Honduras

A. Gramlich et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2018)

Article Geochemistry & Geophysics

Geogenic cadmium pollution and potential health risks, with emphasis on black shale

Yizhang Liu et al.

JOURNAL OF GEOCHEMICAL EXPLORATION (2017)

Article Environmental Sciences

Cadmium uptake by cocoa trees in agroforestry and monoculture systems under conventional and organic management

A. Gramlich et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2017)

Review Food Science & Technology

Cocoa shell and its compounds: Applications in the food industry

Dayane C. G. Okiyama et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Biotechnology & Applied Microbiology

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

L. De Vuyst et al.

JOURNAL OF APPLIED MICROBIOLOGY (2016)

Article Chemistry, Applied

Concentrations and bioavailability of cadmium and lead in cocoa powder and related products

S Mounicou et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2003)

Article Agricultural Engineering

Cocoa shells for heavy metal removal from acidic solutions

N Meunier et al.

BIORESOURCE TECHNOLOGY (2003)