Search Results (15)

For the successful commercialization of cocoa in the global market, ensuring product quality and compliance with regulations—such as EU regulation, which established maximum cadmium (Cd) levels for cocoa products—is essential. Moreover, cocoa cultivation in Colombian soils, an alternative to coca cultivation, is in many cases an unsustainable practice due to soil degradation, which is accompanied by a drastic decrease in soil organic carbon content. This study evaluated the use of a nature-based solution for cadmium remediation in cocoa cultivation soils by applying three organic amendments: biochar derived from cocoa pod shells (Cocoachar), spent coffee grounds (SCGs), and SCG-derived biochar (SCGchar). The effects of these organic amendments, applied at rates of 5, 10, and 15% (w/w), were evaluated in an in vitro incubation experiment (climate chamber) using soil samples collected from Zulia (mountain soils) and Tibú (alluvial soils), located in the Catatumbo region of Norte de Santander (Colombia). Soil analyses included available Cd concentrations (by atomic absorption spectroscopy), physicochemical properties (pH, organic matter, electrical conductivity), and other mineral elements. The results showed that Cocoachar significantly reduced Cd concentrations while enhancing soil quality, particularly by increasing pH and improving soil organic matter content. The application of 15% Cocoachar reduced Cd levels from 0.056 to 0.012 mg kg⁻¹ and increased soil pH from 6.3 to 7.0 in Zulia. In Tibú, the addition of 15% Cocoachar lowered Cd levels from 0.12 to 0.05 mg kg⁻¹ and raised the pH from 5.0 to 6.1. SCGchar primarily enhanced soil organic carbon, increasing its content from 1.87% to 2.35% in Zulia and from 0.66% to 1.53% in Tibú, thereby supporting ecological balance and sustainable soil fertility. Overall, the recycling of cocoa and coffee by-products into biochar offers a solution within the circular economy and a sustainable way to cultivate cocoa. This in vitro exploratory study must be confirmed with field trials and Cd analyses in cocoa beans. Full article

Crops of cocoa, avocado, cassava, yam, and maize are of utmost importance to the economy of the Colombian Caribbean, as they serve as the primary source of income for many families. However, establishing these crops requires the replacement of natural ecosystems, with limited understanding of how these areas contribute to biodiversity conservation. This study analyzed the diversity of dung beetles in both transitory and permanent crops within a landscape in San Jacinto, Bolívar, to assess their contribution to the conservation of diversity within this insect group. Dung beetle communities were sampled in permanent crops of avocado and cocoa, transitory crops (cassava, yam, and maize), and a forest fragment. The forest fragment exhibited high levels of species richness, abundance, and diversity regardless of the sampling period; these values were only matched by those of the permanent cocoa crop, and only during the rainy season. Our findings highlight the necessity of preserving forest fragments for biodiversity conservation, while also indicating that certain permanent crops may contribute to this effort. Full article

The expansion of anthropogenic activities drives changes in the composition, structure, and spatial configuration of natural landscapes, influencing both the taxonomic and functional diversity of bird communities. This pattern is evident in the Colombian Amazon, where agricultural and livestock expansion has altered ecological dynamics, avifaunal assemblages, and the provision of regulating ecosystem services. This study analyzed the influence of agroforestry (cocoa-based agroforestry systems—SAFc) and silvopastoral systems (SSP) on the functional diversity of birds and their potential impact on ecosystem services in eight productive landscape mosaics within the Colombian Amazon. Each mosaic consisted of a 1 km² grid, within which seven types of vegetation cover were classified, and seven landscape metrics were calculated. Bird communities were surveyed through visual observations and mist-net captures, during which functional traits were measured. Additionally, functional guilds were assigned to each species based on a literature review. Five multidimensional indices of functional diversity were computed, along with community-weighted means per guild. A total of 218 bird species were recorded across both land-use systems. Bird richness, abundance, and functional diversity—as well as the composition of functional guilds—varied according to vegetation cover. Functional diversity increased in mosaics containing closed vegetation patches with symmetrical configurations. Variations in functional guilds were linked to low functional redundancy, which may also lead to differences in the provision of regulating ecosystem services such as biological pest control and seed dispersal—both of which are critical for the regeneration and connectivity of productive rural landscapes. In conclusion, functional diversity contributes to the resilience of bird communities in landscapes with Amazonian agroforestry and silvopastoral systems, highlighting the need for landscape management that promotes structural heterogeneity to sustain regulating ecosystem services and ecological connectivity. Full article

This study addresses the critical challenge of the limited understanding of environmental factors influencing cocoa cultivation in Colombia, a region with significant production potential but diverse agroecological conditions. The fragmented nature of the existing agricultural data and the lack of targeted research hinder efforts to optimize productivity and sustainability. To bridge this gap, this research employs a data-driven approach, using advanced machine learning techniques such as supervised, unsupervised, and ensemble models, to analyze environmental datasets and provide actionable recommendations. By integrating data from official Colombian sources, as well as the NASA POWER database, and geographical APIs, the present study proposes a methodology to systematically assess environmental conditions and classify regions for optimal cocoa cultivation. The use of an assembled model, combining clustering with targeted machine learning for each cluster, offers a more precise and scalable understanding of cocoa establishment under diverse conditions. Despite challenges such as limited dataset resolution and localized climate variability, this research provides valuable insights for a more comprehensive understanding of the environmental conditions impacting cocoa plantation establishment in a given location. The key findings reveal that temperature, humidity, and wind speed are crucial determinants of cocoa growth, with complex interactions affecting regional suitability. The results offer valuable guidance for the implementation of adaptive agricultural practices and resilience strategies, enabling sustainable cocoa production systems. By implementing better practices, countries such as Colombia can achieve higher market shares under growing global cocoa demand conditions. Full article

The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI. Full article

Colombia is a producer of fine cocoa, according to the International Cocoa Organization; however, most of its exports are in the ordinary cocoa category. To remedy this situation, several national organizations are working to create technological platforms for small producers to certify the quality of their beans. The objective of this study was to identify differential chemical markers in 36 cocoa bean samples from five Colombian departments and associate them with cocoa quality properties. For this purpose, a non-targeted metabolomics approach was performed using UHPLC-HRMS, along with sensory and physicochemical analyses. The 36 samples did not differ in sensory quality, polyphenol content, and theobromine/caffeine ratio. However, the multivariate statistical analysis allowed us to differentiate the samples into four clusters. In addition, a similar grouping of the samples was also observed in the physical analyses. The metabolites responsible for such clustering were investigated with univariate statistical analysis and presumptively identified by comparison of experimental mass spectra with those reported in databases. Alkaloids, flavonoids, terpenoids, peptides, quinolines, and sulfur compounds were identified as discriminants between sample groups. Here, it was presented the metabolic profiles as an important chemical feature for further studies in quality control and more specific characterization of fine cocoa. Full article

One of the current challenges is to add value to agro-industrial wastes, and the cocoa industry generates about 10 tons of cocoa pod husks in Colombia for each ton of cocoa beans, which are incinerated and cause environmental damage. This study characterized the Colombian cocoa pod husk (CPH) and to isolate and characterize cellulose microfibers (tCPH) extracted via chemical treatment and pressure. Chemical and physical analyses of CPH were performed, and a pretreatment method for CPH fibers was developed, which is followed by a hydrolysis method involving high pressure in an autoclave machine with an alkaline medium (6% NaOH), and finally, bleaching of the fiber to obtain tCPH. The tCPH cellulose microfibers were also chemically and physically analyzed and characterized by infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermo-gravimetric analysis (TGA). Chemical and physical characterization showed a decrease in lignin content in tCPH. FTIR analysis showed the absence of some peaks in tCPH with respect to the CPH spectrum; XRD results showed an increase in crystallinity for tCPH compared to CPH, due to a higher presence of crystalline cellulose in tCPH. SEM images included a control fiber treated without high pressure (tCPHnpe), and agglomerated fibers were observed, whereas cellulose microfibers with a mean diameter of 10 ± 2.742 μm were observed in tCPH. Finally, with TGA and DTGA it was confirmed that in tCPH, the hemicellulose and lignin were removed more successfully than in the control fiber (tCPHnpe), showing that the treatment with pressure was effective at isolating the cellulose microfibers from cocoa pod husk. Full article

Inorganic pollutants in Colombian cocoa (Theobroma cacao L.) agrosystems cause problems in the production, quality, and exportation of this raw material worldwide. There has been an increased interest in bioprospecting studies of different fungal species focused on the biosorption of heavy metals. Furthermore, fungi constitute a valuable, profitable, ecological, and efficient natural soil resource that could be considered in the integrated management of cadmium mitigation. This study reports a new species of Talaromyces isolated from a cocoa soil sample collected in San Vicente de Chucurí, Colombia. T. santanderensis is featured by Lemon Yellow (R. Pl. IV) mycelium on CYA, mono-to-biverticillade conidiophores, and acerose phialides. T. santanderensis is distinguished from related species by its growth rate on CYAS and powdery textures on MEA, YES and OA, high acid production on CREA and smaller conidia. It is differentiated from T. lentulus by its growth rate on CYA medium at 37 °C without exudate production, its cream (R. PI. XVI) margin on MEA, and dense sporulation on YES and CYA. Phylogenetic analysis was performed using a polyphasic approach, including different phylogenetic analyses of combined and individual ITS, CaM, BenA, and RPB2 gene sequences that indicate that it is new to science and is named Talaromyces santanderensis sp. nov. This new species belongs to the Talaromyces section and is closely related to T. lentulus, T. soli, T. tumuli, and T. pratensis (inside the T. pinophilus species complex) in the inferred phylogeny. Mycelia growth of the fungal strains was subjected to a range of 0–400 mg/kg Cd and incorporated into malt extract agar (MEA) in triplicates. Fungal radial growth was recorded every three days over a 13-day incubation period and In vitro cadmium tolerance tests showed a high tolerance index (0.81) when the mycelium was exposed to 300 mg/kg of Cd. Results suggest that T. santanderensis showed tolerance to Cd concentrations that exceed the permissible limits for contaminated soils, and it is promising for its use in bioremediation strategies to eliminate Cd from highly contaminated agricultural soils. Full article

Twelve cadmium native bacteria previously isolated in soils of cocoa farms located in the western Colombian Andes (Santander), and tolerant to 2500 µM CdCl₂ (120 mg Cd/L), were chosen in order to test their tolerance and Cd immobilization using liquid culture medium (Nutritive broth) at different concentrations of heavy metals. Furthermore, in the greenhouse experiments, the strains Exiguobacterium sp. (11-4A), Klebsiella variicola sp. (18-4B), and Enterobacter sp. (29-4B) were applied in combined treatments using CCN51 cacao genotype seeds grown in soil with different concentrations of Cd. All bacterial strains’ cell morphologies were deformed in TEM pictures, which also identified six strain interactions with biosorption and four strain capacities for bioaccumulation; FT-IR suggested that the amide, carbonyl, hydroxyl, ethyl, and phosphate groups on the bacteria biomass were the main Cd binding sites. In the pot experiments, the concentration of Cd was distributed throughout the cacao plant, but certain degrees of immobilization of Cd can occur in soil to prevent an increase in this level in roots with the presence of Klebsiella sp. Full article

Cacao production systems in Colombia are of high importance due to their direct impact in the social and economic development of smallholder farmers. Although Colombian cacao has the potential to be in the high value markets for fine flavour, the lack of expert support as well as the use of traditional, and often times sub-optimal technologies makes cacao production negligible. Traditionally, cacao harvest takes place at exactly the same time regardless of the geographic and climatic region where it is grown, the problem with this strategy is that cacao beans are often unripe or over matured and a combination of both will negatively affect the quality of the final cacao product. Since cacao fruit development can be considered as the result of a number of physiological and morphological processes that can be described by mathematical relationships even under uncontrolled environments. Environmental parameters that have more association with pod maturation speed should be taken into account to decide the appropriate time to harvest. In this context, crop models are useful tools to simulate and predict crop development over time and under multiple environmental conditions. Since harvesting at the right time can yield high quality cacao, we parameterised a crop model to predict the best time for harvest cacao fruits in Colombia. The cacao model uses weather variables such as temperature and solar radiation to simulate the growth rate of cocoa fruits from flowering to maturity. The model uses thermal time as an indicator of optimal maturity. This model can be used as a practical tool that supports cacao farmers in the production of high quality cacao which is usually paid at a higher price. When comparing simulated and observed data, our results showed an RRMSE of 7.2% for the yield prediction, while the simulated harvest date varied between +/−2 to 20 days depending on the temperature variations of the year between regions. This crop model contributed to understanding and predicting the phenology of cacao fruits for two key cultivars ICS95 y CCN51. Full article

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation. Full article

Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Criollo Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition. Full article

Although Colombia has the potential to be a cocoa producer for fine flavor and high value markets, it is not greatly recognized as such. In spite of the government’s interest to position the country as a major specialty cocoa producer, no strategic actions have been taken to develop and strengthen this aspect of the value chain. This study structured a technology roadmap for the sector that identifies major research and development investment opportunities by examining the current challenges and weaknesses in key dimensions of the sector (e.g., postharvest technology, quality, capacity, and markets) that impinge on quality and add value to the product. These challenges are identified through a multidimensional and region-specific gap analysis that integrates the advances and technological trends developed worldwide as ideal practice scenarios. The findings of this study should help in prioritizing the investment of public and private resources in the sector in order to better position Colombia in the global specialty cocoa market. Full article

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 10³ colony forming units per gram (CFU g⁻¹), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 10⁴ CFU g⁻¹. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg⁻¹_DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg⁻¹_DFW; tyramine: n.d. ÷ 26.5 mg kg⁻¹_DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin. Full article

The production of cocoa (Theobroma cacao L.) in Colombia has a significant environmental and socioeconomic importance as a promissory crop in the post-conflict process. The department of Norte de Santander has cocoa crops that are dramatically affected by fungal pathogens causing important losses during harvest and post-harvest. Therefore, the current study focused on the determination of the incidence of diseases caused by phytopathogenic fungi in cocoa crops, and the identification of primary phytopathogenic fungi found in biological material from different farms of the region. The study was conducted in four municipalities of the department, by sampling fruits infected with frosty pod rot (FPR) and black pod rot (BPR) that presented in situ incidence ranging from 0.37 to 21.58% and from 1.75 to 35.59%, respectively. The studied hybrid materials, together with clone TSH 65, were found to be the most susceptible, while the remaining clones were more tolerant, especially CCN 51, IMC 67, and ICS95. Fifteen strains were isolated using in vitro assays and then morphologically characterized both in solid media and by microscopy. Nine of them corresponded to the pathogen Moniliophthora roreri, and other six to Phytophthora palmivora. The isolated agents showed in vitro morphological variability, as well as the ability to adapt to different environments when growing in situ. Full article