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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Main Authors: Meter, A 1, Atkinson, R.J, Laliberte, B.
Format: Texto biblioteca
Language:| 0
Published: Rome, Italy Bioversity International 2019
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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spelling KOHA-OAI-BVE:1501592023-04-30T12:58:55ZCadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions Meter, A 1 Atkinson, R.J Laliberte, B. textRome, Italy Bioversity International2019| 0The 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. 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. AGRICULTURA https://cgspace.cgiar.org/bitstream/handle/10568/102353/Bioversity-CAF-Review-Cad-Cacao-13Nov2019-EN.pdf?sequence=9&isAllowed=yURN:ISBN:978-92-9255-135-3
institution IICA
collection Koha
country Costa Rica
countrycode CR
component Bibliográfico
access En linea
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databasecode cat-sibiica
tag biblioteca
region America Central
libraryname Sistema de Bibliotecas IICA/CATIE
language | 0
topic AGRICULTURA
AGRICULTURA
spellingShingle AGRICULTURA
AGRICULTURA
Meter, A 1
Atkinson, R.J
Laliberte, B.
Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
description 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.
format Texto
topic_facet AGRICULTURA
author Meter, A 1
Atkinson, R.J
Laliberte, B.
author_facet Meter, A 1
Atkinson, R.J
Laliberte, B.
author_sort Meter, A 1
title Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
title_short Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
title_full Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
title_fullStr Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
title_full_unstemmed Cadmium in cacao from Latin America and the Caribbean a review of research and potential mitigation solutions
title_sort cadmium in cacao from latin america and the caribbean a review of research and potential mitigation solutions
publisher Rome, Italy Bioversity International
publishDate 2019
url https://cgspace.cgiar.org/bitstream/handle/10568/102353/Bioversity-CAF-Review-Cad-Cacao-13Nov2019-EN.pdf?sequence=9&isAllowed=y
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