From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation
Regulation of maximum levels of cadmium in chocolate is an issue for cacao exportation from many parts of Latin America, including Colombia. These limits are related to the final product, but buyers often request maximum levels of Cd in the beans. However, to date, there is neither a clear understanding of the relationship between the specified levels of Cd in chocolate and cocoa derivatives and levels in harvested beans or soil nor of the effect of post-harvest processes on the levels of Cd in the final product. To address this, the fate of Cd concentration from soil to chocolate bar was followed in a single farm in Santander district, Colombia. The concentration of Cd in soils was measured using ICP-OES and correlated with soil pH, soil organic matter (SOM), and the use of P-based fertilisers. Cd concentrations were also measured in unfermented seeds, fermented and dried beans, shell, nibs, and chocolate. SOM (2.93–3.78%), soil pH (4.7–4.9), soil P concentration (120–132mg kg1) affect Cd availability. However, it is still unclear whether Cd concentration of P-based fertilisers (3–30mg kg1) is important or not. While post-harvest treatments did not affect the Cd concentration of beans (4.17 ± 0.8mg kg1 on average), the removal of the shell (6.57mg kg1) from the nibs (3.28mg kg1), as well as the percentage of cocoa mass used contributes to a reduction in Cd concentration in the chocolate bar (1.60mg kg1). This study provides clear indications on where research into mitigation measures should be focussed, as well as indicating the importance of carrying out analyses for Cd in the nib or cacao mass, rather than the whole bean, reducing Cd concentration by up to 40%.
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Milton Park, Oxfordshire Taylor & Francis
2022
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Subjects: | Theobroma cacao, cadmium, Chocolate, |
Online Access: | https://drive.google.com/drive/folders/1HWZA1XtZ_UzgtULxtnEWxbC6RbMs25rE?usp=sharing |
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KOHA-OAI-BVE:1501742022-10-07T01:37:38ZFrom soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation Bravo,Daniel 1 Santanderb, Margareth Rodrıguez, Jader Escobar, Sebastian Ramtahalc, Gideon Atkinson, Rachel 350458 textMilton Park, Oxfordshire Taylor & Francis2022| 0Regulation of maximum levels of cadmium in chocolate is an issue for cacao exportation from many parts of Latin America, including Colombia. These limits are related to the final product, but buyers often request maximum levels of Cd in the beans. However, to date, there is neither a clear understanding of the relationship between the specified levels of Cd in chocolate and cocoa derivatives and levels in harvested beans or soil nor of the effect of post-harvest processes on the levels of Cd in the final product. To address this, the fate of Cd concentration from soil to chocolate bar was followed in a single farm in Santander district, Colombia. The concentration of Cd in soils was measured using ICP-OES and correlated with soil pH, soil organic matter (SOM), and the use of P-based fertilisers. Cd concentrations were also measured in unfermented seeds, fermented and dried beans, shell, nibs, and chocolate. SOM (2.93–3.78%), soil pH (4.7–4.9), soil P concentration (120–132mg kg1) affect Cd availability. However, it is still unclear whether Cd concentration of P-based fertilisers (3–30mg kg1) is important or not. While post-harvest treatments did not affect the Cd concentration of beans (4.17 ± 0.8mg kg1 on average), the removal of the shell (6.57mg kg1) from the nibs (3.28mg kg1), as well as the percentage of cocoa mass used contributes to a reduction in Cd concentration in the chocolate bar (1.60mg kg1). This study provides clear indications on where research into mitigation measures should be focussed, as well as indicating the importance of carrying out analyses for Cd in the nib or cacao mass, rather than the whole bean, reducing Cd concentration by up to 40%.Regulation of maximum levels of cadmium in chocolate is an issue for cacao exportation from many parts of Latin America, including Colombia. These limits are related to the final product, but buyers often request maximum levels of Cd in the beans. However, to date, there is neither a clear understanding of the relationship between the specified levels of Cd in chocolate and cocoa derivatives and levels in harvested beans or soil nor of the effect of post-harvest processes on the levels of Cd in the final product. To address this, the fate of Cd concentration from soil to chocolate bar was followed in a single farm in Santander district, Colombia. The concentration of Cd in soils was measured using ICP-OES and correlated with soil pH, soil organic matter (SOM), and the use of P-based fertilisers. Cd concentrations were also measured in unfermented seeds, fermented and dried beans, shell, nibs, and chocolate. SOM (2.93–3.78%), soil pH (4.7–4.9), soil P concentration (120–132mg kg1) affect Cd availability. However, it is still unclear whether Cd concentration of P-based fertilisers (3–30mg kg1) is important or not. While post-harvest treatments did not affect the Cd concentration of beans (4.17 ± 0.8mg kg1 on average), the removal of the shell (6.57mg kg1) from the nibs (3.28mg kg1), as well as the percentage of cocoa mass used contributes to a reduction in Cd concentration in the chocolate bar (1.60mg kg1). This study provides clear indications on where research into mitigation measures should be focussed, as well as indicating the importance of carrying out analyses for Cd in the nib or cacao mass, rather than the whole bean, reducing Cd concentration by up to 40%.Theobroma cacaocadmiumChocolate https://drive.google.com/drive/folders/1HWZA1XtZ_UzgtULxtnEWxbC6RbMs25rE?usp=sharing |
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Theobroma cacao cadmium Chocolate Theobroma cacao cadmium Chocolate Bravo,Daniel 1 Santanderb, Margareth Rodrıguez, Jader Escobar, Sebastian Ramtahalc, Gideon Atkinson, Rachel 350458 From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
description |
Regulation of maximum levels of cadmium in chocolate is an issue for cacao exportation from
many parts of Latin America, including Colombia. These limits are related to the final product, but
buyers often request maximum levels of Cd in the beans. However, to date, there is neither a clear
understanding of the relationship between the specified levels of Cd in chocolate and cocoa
derivatives and levels in harvested beans or soil nor of the effect of post-harvest processes on the
levels of Cd in the final product. To address this, the fate of Cd concentration from soil to chocolate
bar was followed in a single farm in Santander district, Colombia. The concentration of Cd in
soils was measured using ICP-OES and correlated with soil pH, soil organic matter (SOM), and the
use of P-based fertilisers. Cd concentrations were also measured in unfermented seeds, fermented
and dried beans, shell, nibs, and chocolate. SOM (2.93–3.78%), soil pH (4.7–4.9), soil P concentration
(120–132mg kg1) affect Cd availability. However, it is still unclear whether Cd concentration
of P-based fertilisers (3–30mg kg1) is important or not. While post-harvest treatments did not
affect the Cd concentration of beans (4.17 ± 0.8mg kg1 on average), the removal of the shell
(6.57mg kg1) from the nibs (3.28mg kg1), as well as the percentage of cocoa mass used contributes
to a reduction in Cd concentration in the chocolate bar (1.60mg kg1). This study provides
clear indications on where research into mitigation measures should be focussed, as well as
indicating the importance of carrying out analyses for Cd in the nib or cacao mass, rather than
the whole bean, reducing Cd concentration by up to 40%. |
format |
Texto |
topic_facet |
Theobroma cacao cadmium Chocolate |
author |
Bravo,Daniel 1 Santanderb, Margareth Rodrıguez, Jader Escobar, Sebastian Ramtahalc, Gideon Atkinson, Rachel 350458 |
author_facet |
Bravo,Daniel 1 Santanderb, Margareth Rodrıguez, Jader Escobar, Sebastian Ramtahalc, Gideon Atkinson, Rachel 350458 |
author_sort |
Bravo,Daniel 1 |
title |
From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
title_short |
From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
title_full |
From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
title_fullStr |
From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
title_full_unstemmed |
From soil to chocolate bar identifying critical steps in the journey of cadmium in a Colombian cacao plantation |
title_sort |
from soil to chocolate bar identifying critical steps in the journey of cadmium in a colombian cacao plantation |
publisher |
Milton Park, Oxfordshire Taylor & Francis |
publishDate |
2022 |
url |
https://drive.google.com/drive/folders/1HWZA1XtZ_UzgtULxtnEWxbC6RbMs25rE?usp=sharing |
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