Influencia das condicoes climáticas na composicao quimica e características físicas da manteiga do cacau

Cocoa butter analysis by gas chromatography and differential scanning calorimetry (DSC) indicate that the butter's chemical composition and, in consequence, its physical characteristics (hardness and melting point) are affected by small variations in the ambient temperature during pod development. Cocoa beans from fruits that had developed during the cooler winter months in Bahia (harvested between August and October) were found to have a butterfat containing 5 per cent more unsaturated fatty acids (oleic and linoleic) than beans from fruits which had developed during the warmer summer months. This resulted in the cocoa butter from the latter having a higher melting point. Similarly, cocoa beans produced in warmer regions like the Amazon valley have a butterfat with a higher melting point than those produced in Bahia or Ghana