Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
The cadmium ion is taken up by the cacao roots through specific and non-specific processes used for ion absorption. It is transported via the xylem to the leaves and reaches the fruit through the phloem. Generally, cadmium concentration in cacao trees decreases in the following order: leaves > pod husks > seed shell > shelled nib. Various factors can affect the process of uptake and partitioning of cadmium within cacao plants, such as the age of the tree or plant nutritional status. There is variability in cadmium content across different genotypes, indicating the possibility of identifying low-accumulating cacao varieties. Results regarding the effect of post-harvesting practices such as fermentation, drying, roasting and winnowing do not allow for clear conclusions, although it appears that these practices can potentially affect the cadmium content in cacao beans and derived products. Only some of the proposed solutions to reduce cadmium uptake have been or are in the process of being tested in LAC. Additionally, research to date indicates that finding a single the solution to reduce cadmium accumulation in cacao beans is unlikely, due to the heterogeneity in environmental and soil conditions in the region, different sources of cadmium, the use of different genotypes, and the quality requirements of buyers and their markets.
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| Format: | Texto biblioteca |
| Language: | | 0 |
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Rome, Italy Bioversity International
2019
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| Subjects: | AGRICULTURA, |
| Online Access: | https://cgspace.cgiar.org/bitstream/handle/10568/102353/Bioversity-CAF-Review-Cad-Cacao-13Nov2019-EN.pdf?sequence=9&isAllowed=y |
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