Morphological and sensory attributes of native cocoa, Bagua, Peru
Abstract
This research was carried out with the objective of describing the morphological and sensory attributes of native cocoa in the Bagua province, Peru. It took place in the districts: Aramango, Copallín. El Parco, Imaza and La Peca. A population of 234 cocoa farms and a stratified sample of 70 farms were considered. Physicochemical characteristics were analyzed in the fruits (weight, length, diameter, grains, pH and ºBrix); sensory (basic flavors) and their descriptors (color, shape, basal constriction and apex). Main Component Analysis was used for the performance of the variables The values for the fruit regarding weight and diameter were higher in La Peca and Aramango, respectively. The characteristics of the bean were predominantly sweet (more in La Peca) and with a length (> 1.2 cm) required to produce quality chocolates. The yellow color (88.6%), elliptical shape (80%) and absent basal constriction (71.4%) stood out in the fruit.
Downloads
References
Andrade-Almeida, J., Rivera-García, J., Chire-Fajardo, G. & Ureña-Peralta, M. (2019). Propiedades físicas y químicas de cultivares de cacao (Theobroma cacao L.) de Ecuador y Perú. Enfoque UTE. 10 (4), 1-12. doi: 10.29019/enfoque.v10n4.462
Armengot, L., Ferrari, L., Milz, J., Velasquez, F., Hohmann, P. & Schneider, M. (2020). Cacao agroforestry systems do not increase pest and disease incidence compared with monocultures under good cultural management practices. Crop Protection 130 (2020) 105047. https://doi.org/10.1016/j.cropro.2019.105047
Avendaño-Arrazate, C., López-Gómez, P., Iracheta-Donjuan, L., Vázquez-Ovando, A., Bouchan, R., Cortés-Cruz, M. & Borrayo, E. (2018). Diversidad genética y selección de una colección núcleo para la conservación a largo plazo de cacao (Theobroma cacao L.). Interciencia, (43) 11, 770-777
Balladares, C., Chóez-Guaranda, I., García, J., Sosa, D., Pérez, S., González, J., Viteri, R., Barragán, A., Quijano-Avilés, M. & Manzano, P. (2016). Physicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast. Journal of Food and Agriculture, 28(10): 741- 745. doi: 10.9755/ejfa.2016-02-187
Bidot, I., De La Cruz, M., Riera, M. & Bertin, P. (2015). Morphological characterization of traditional cacao (Theobroma cacao L.) plants in Cuba. Genet Resour Crop Evol. doi:10.1007/s10722-015-0333-4
Bustamante, D., Motilal, L., Calderon, M., Mahabir, A.,Oliva, M. (2022). Genetic diversity and population structure of fine aroma cacao (Theobroma cacao L.) from north Peru revealed by single nucleotide polymorphism (SNP) markers. Frontiers in Ecology and Evolution. Doi: 10.3389/fevo.2022.895056
Cubillos, A., Bojacá., García, M., Calvo, A., Carvajal, G. & Tarazona-Díaz, M. (2019). Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60. Journal of the Science of Food and Agriculture, 99, 5910–5917. Doi: 10.1002/jsfa.9882
Doaré F., Ribeyre, F. & Cilas, C. (2020). Genetic and environmental links between traits of cocoa beans and pods clarify the phenotyping processes to be implemented. Scientific Reports 10:9888. https://doi.org/10.1038/s41598-020-66969-9
Dzandu, E., Enu-Kwesi, L., Merley Markwei, C., Owusu & Ayeh, K. (2021). Screening for drought tolerance potential of nine cocoa (Theobroma cacao L.) genotypes from Ghana. Heliyon. https://doi.org/10.1016/j.heliyon.2021.e08389
Escobar, N., Romero, N. & Jaramillo, C. (2019). Typology of small producers in transition to agroecological production. Agronomy Research 17(6), 2242–2259. https://doi.org/10.15159/AR.19.221
García, L. (2014). Cultivares de cacao del Perú. Lima. MINAGRI, DEVIDA. Segunda Reimpresión, 108 p.
Guimac, Ll., Fernández, A., Castro, E., Milla, M. (2018). Caracterización fisicoquímica y organoléptica del cacao criollo nativo (Theobroma cacao L.) de las parcelas cacaoteras de Amazonas. Revista de Investigación Científica UNTRM: Ciencias Naturales e Ingeniería 2(2): 50-54. http://dx.doi.org/10.25127/ucni.v3i2.319
INIA (2019). Manual de manejo agronómico del cultivo de cacao nativo (Theobroma cacao L.) en la región Loreto. Primera edición. Latina. Iquitos.
INEI (2012). Características socioeconómicas del productor agropecuario en el Perú. IV Censo Nacional Agropecuario 2012. Instituto Nacional de Estadística e Informática. Lima, 388 p.
Julca-Otiniano, A., Alvarado, L., Borjas, R., Castro-Cepero, V., Bello, N. & Bello, S. (2021). El cacao (Theobroma cacao L.) una revisión sobre su manejo agronómico. UNALM. Lima. 92 p.
Kadow, D. (2020). Runder tisch kakao hamburg, Berlin, Germany The biochemistry of cocoa favor – A holistic analysis of its development along the processing chain. Journal of Applied Botany and Food Quality 93, 300 - 312, doi:10.5073/JABFQ.2020.093.03
López-Hernández, M., Sandoval-Aldana, A., García-Lozano, J. & Criollo-Nuñez, J. (2021). Estudio morfoagronómico de materiales de cacao (Theobroma cacao L.) de diferentes zonas productoras en Colombia. Revista Ciencia y Agricultura. 18(3), 99-109. https://doi.org/10.19053/01228420.v18.n3.2021.12570.1
Loureiro, G., Valle, R., Andrade, G. & Moreira, S. (2017). Influencia de factores agroambientales sobre la calidad del clon de cacao (Theobroma cacao L.) PH-16 en la región cacaotera de Bahía, Brasil. Ecosistemas y Recursos Agropecuarios, 4(12), 579-587. https://doi.org/10.19136/era.a4n12.1274
Montaleza, J., Quevedo, J. & García, M. (2020). Análisis de la diversidad morfológica de cacao (Theobroma cacao L.) del jardín clonal de la Universidad Técnica de Machala. Revista Científica Agroecosistemas, 8(2), 45-57.
More, J., Fernández A., Castro, M., Balcázar, C. & Fernández, L. (2022). Caracterización física y sensorial de almendras de plantas de cacao elite (Theobroma cacao L.) en Bagua, Perú. Revista de la Universidad Del Zulia. 36. http://dx.doi.org/10.46925//rdluz.36.04
Oliva-Cruz, M., Goñas, M., Bobadilla, L., Rubio, R., Escobedo-Ocampo, P., García, L. & Maicelo-Quintana, J. (2022). Genetic groups of fine-aroma native cacao based on morphological and sensory descriptors in northeast Peru. Frontiers in Plant Science. 13:896332. doi: 10.3389/fpls.2022.896332
Perrez, S., Effa, P., Manga, J., Louise, M. & François, P. (2021). Impact of pollen genetic origin on compatibility, agronomic traits, and physicochemical quality of cocoa (Theobroma cacao L.) beans. Scientia Horticulturae 287 (2021) 110278. https://doi.org/10.1016/j.scienta.2021.110278
Ramírez-Guillermo M., Lagunes-Espinoza, L., Ortiz-García, C., Gutiérrez, O. & Rosa- Santamaría, R. (2018). Variación morfológica de frutos y semillas de cacao (Theobroma cacao L.) de plantaciones en Tabasco, México. Revista fitotecnia mexicana, 41 (2), 117 – 125.
Ramos, A., Gómez, M., Machado-Sierra, E. & Aranguren, Y. (2020). Caracterización fenotípica y genotípica de cultivares de cacao (Theobroma cacao L.) de Dibulla, La Guajira, Colombia. Ciencia y Tecnología Agropecuaria, 21 (3). https://doi.org/10.21930/rcta.vol21_num3_art:1557
Rojas, K., García, M., Ceron, I., Ortiz, R. & Tarazona, M. (2020). Identification of potential maturity indicators for harvesting cacao Heliyon. https://doi.org/10.1016/j.heliyon.2020.e03416
Scheaffer, R., Mendenhall, W. & Ott, L. (1987). Elementos de muestreo. Traducido por G. Rondón S. y J. Gómez A. Grupo Editorial Iberoamericana S.A. de C. V. México D.F. 321 p.
SENAMHI (2021). Climas del Perú. Mapa de clasificación climática nacional. Boletín del Servicio Nacional de Meteorología e Hidrología del Perú (SENAMHI). Lima. 70 p.
Soares, T. & Oliveira, B. (2022). Cocoa by-products: Characterization of bioactive compounds and beneficial health effects. Molecules 2022, 27, 1625. https://doi.org/10.3390/molecules27051625
Sumitha, S., Balakrishnan, S., Shoba, N., Kumar, M., Jeyakumar, P. & Jegadeeswari, V. (2018). Growth and yield performance of cocoa (Theobroma cacao L.) varieties under Tamil Nadu condition. Journal of Pharmacognosy and Phytochemistry, 7(5), 591-594.
Valle-Epquin, M., Balcázar-Zumaeta, C., Auquiñivin-Silva, E., Fernández-Jeri, A., Idrogo- Vásquez, G. & Castro-Alayo, E. (2020). El proceso de tostado y el lugar de cultivo influyen en la huella volátil del cacao criollo de Amazonas, Perú. Scientia Agropecuaria, (11) 4. http://dx.doi.org/10.17268/sci.agropecu.2020.04.16
Copyright
The Revista de la Universidad del Zulia declares that it recognizes the rights of the authors of the original works published in it; these works are the intellectual property of their authors. The authors preserve their copyright and share without commercial purposes, according to the license adopted by the journal..
This work is under license:
Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)