Cacao quality index for cacao agroecosystems in Bahia, Brazil
Brazil is increasingly committed to developing research on the quality of cacao. The objective of this work was to develop a new Cacao Quality Index (CQI) methodology with cacao industry, chocolate flavor, human health and food safety functions, and to show its results in different cacao agroecosyst...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1675691 |
| _version_ | 1818187853022101504 |
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| author | Quintino Reis de Araujo Guilherme Amorim Homem de Abreu Loureiro Virupax Chanabasappa Baligar Dario Ahnert José Claudio Faria Raul René Valle |
| author_facet | Quintino Reis de Araujo Guilherme Amorim Homem de Abreu Loureiro Virupax Chanabasappa Baligar Dario Ahnert José Claudio Faria Raul René Valle |
| author_sort | Quintino Reis de Araujo |
| collection | DOAJ |
| description | Brazil is increasingly committed to developing research on the quality of cacao. The objective of this work was to develop a new Cacao Quality Index (CQI) methodology with cacao industry, chocolate flavor, human health and food safety functions, and to show its results in different cacao agroecosystems from the humid region of Bahia. The typical Dystrophic Red-Yellow Argisol, in the cabruca cropping system with 35 shade trees per hectare, reached the highest CQI score. The lowest score obtained from the quality index cacao corresponded to the site characterized by the abrupt Dystrophic Red-Yellow Argisol, in the cabruca cropping system with 60 shade trees per hectare. All cropping sites obtained CQI values between 0.54 and 0.69 and were therefore classified as a regular index. The primary indicators that determined the differences between the highest and lowest CQI score were proteins, total free amino acids, simple carbohydrates (sucrose, fructose and glucose), total acidity, cadmium and barium. |
| first_indexed | 2024-12-11T23:17:37Z |
| format | Article |
| id | doaj.art-131ae2073cc0430b8b2a114c23d7e3e9 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-11T23:17:37Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-131ae2073cc0430b8b2a114c23d7e3e92022-12-22T00:46:28ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-012211799181410.1080/10942912.2019.16756911675691Cacao quality index for cacao agroecosystems in Bahia, BrazilQuintino Reis de Araujo0Guilherme Amorim Homem de Abreu Loureiro1Virupax Chanabasappa Baligar2Dario Ahnert3José Claudio Faria4Raul René Valle5Cacao Research Center at the Executive Commission for the Cacao Farming PlanUniversidad Autónoma del Estado de MéxicoBeltsville Agricultural Research CenterUESCUESCCacao Research Center at the Executive Commission for the Cacao Farming PlanBrazil is increasingly committed to developing research on the quality of cacao. The objective of this work was to develop a new Cacao Quality Index (CQI) methodology with cacao industry, chocolate flavor, human health and food safety functions, and to show its results in different cacao agroecosystems from the humid region of Bahia. The typical Dystrophic Red-Yellow Argisol, in the cabruca cropping system with 35 shade trees per hectare, reached the highest CQI score. The lowest score obtained from the quality index cacao corresponded to the site characterized by the abrupt Dystrophic Red-Yellow Argisol, in the cabruca cropping system with 60 shade trees per hectare. All cropping sites obtained CQI values between 0.54 and 0.69 and were therefore classified as a regular index. The primary indicators that determined the differences between the highest and lowest CQI score were proteins, total free amino acids, simple carbohydrates (sucrose, fructose and glucose), total acidity, cadmium and barium.http://dx.doi.org/10.1080/10942912.2019.1675691theobroma cacao l.cacao quality indicatorsfood safetyfood propertiesagricultural sustainabilitypotentially toxic elements |
| spellingShingle | Quintino Reis de Araujo Guilherme Amorim Homem de Abreu Loureiro Virupax Chanabasappa Baligar Dario Ahnert José Claudio Faria Raul René Valle Cacao quality index for cacao agroecosystems in Bahia, Brazil International Journal of Food Properties theobroma cacao l. cacao quality indicators food safety food properties agricultural sustainability potentially toxic elements |
| title | Cacao quality index for cacao agroecosystems in Bahia, Brazil |
| title_full | Cacao quality index for cacao agroecosystems in Bahia, Brazil |
| title_fullStr | Cacao quality index for cacao agroecosystems in Bahia, Brazil |
| title_full_unstemmed | Cacao quality index for cacao agroecosystems in Bahia, Brazil |
| title_short | Cacao quality index for cacao agroecosystems in Bahia, Brazil |
| title_sort | cacao quality index for cacao agroecosystems in bahia brazil |
| topic | theobroma cacao l. cacao quality indicators food safety food properties agricultural sustainability potentially toxic elements |
| url | http://dx.doi.org/10.1080/10942912.2019.1675691 |
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