New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador

In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized by early and abundant fruiting, known as “Super árbol”, have been identified. This genetic material was disseminated in the region, but most of the available information corresponds to empirical knowledge. In this sense, the present study aimed to evaluate different fermentation techniques in the “Super árbol” cocoa by analyzing physical and chemical variables in the climatic conditions of the Joya de Los Sachas canton to establish differences between the group of genetic material of the “Super árbol” cocoa with respect to the “Arriba” variety, which is considered a reference in Ecuador. The physical and chemical parameters evaluated were: fermentation rate, weight of 100 beans, pH cotyledon, beans shell, protein, ash, lipid, and total polyphenols. The study was conducted under a completely randomized design with three factors. A Spearman correlation analysis was performed, followed by the establishment of a model for each variable and the use of Tukey’s test to establish the difference between means of treatments and a Levene’s test to test homogeneity. The “Super árbol” cocoa reported fermentation percentages between 64.33 and 95%, testa percentages between 13.28 and 18.08%, and polyphenol content between 48.46–55.54 GAE/g DW. Thus, this genetic material of the “Super árbol” trinity group has characteristics that reach higher fermentation percentages compared with the “Arriba” variety.

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Main Authors: Sánchez, Maritza, Viteri-Sanchez, Samuel, Burbano Cachiguango, Armando, Abril-Donoso, Mauricio, Vargas Tierras, Tannia, Suárez-Cedillo, Sandra, Mestanza, Carlos
Format: Artículo biblioteca
Language:English
Published: 2022-06-21
Subjects:POLYPHENOIS, CHOCOLATE, COCOA, REGIÓN AMAZÓNICA, PREDRIED,
Online Access:http://repositorio.iniap.gob.ec/handle/41000/5840
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spelling dig-iniap-41000-58402023-11-15T03:41:16Z New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador Sánchez, Maritza Viteri-Sanchez, Samuel Burbano Cachiguango, Armando Abril-Donoso, Mauricio Vargas Tierras, Tannia Suárez-Cedillo, Sandra Mestanza, Carlos POLYPHENOIS CHOCOLATE COCOA REGIÓN AMAZÓNICA PREDRIED In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized by early and abundant fruiting, known as “Super árbol”, have been identified. This genetic material was disseminated in the region, but most of the available information corresponds to empirical knowledge. In this sense, the present study aimed to evaluate different fermentation techniques in the “Super árbol” cocoa by analyzing physical and chemical variables in the climatic conditions of the Joya de Los Sachas canton to establish differences between the group of genetic material of the “Super árbol” cocoa with respect to the “Arriba” variety, which is considered a reference in Ecuador. The physical and chemical parameters evaluated were: fermentation rate, weight of 100 beans, pH cotyledon, beans shell, protein, ash, lipid, and total polyphenols. The study was conducted under a completely randomized design with three factors. A Spearman correlation analysis was performed, followed by the establishment of a model for each variable and the use of Tukey’s test to establish the difference between means of treatments and a Levene’s test to test homogeneity. The “Super árbol” cocoa reported fermentation percentages between 64.33 and 95%, testa percentages between 13.28 and 18.08%, and polyphenol content between 48.46–55.54 GAE/g DW. Thus, this genetic material of the “Super árbol” trinity group has characteristics that reach higher fermentation percentages compared with the “Arriba” variety. Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador; tannia.vargas@espoch.edu.ec (T.V.-T.); cmestanza@us.es (C.M.-R.) 2 Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Crta de Utrera Km 1, 41013 Seville, Spain 3 National Institute of Agricultural Research (INIAP), Central Experimental Station of the Amazon (EECA), La Joya de Los Sachas 220101, Ecuador; samuel.viteri@iniap.gob.ec (S.V.-S.); remigio.burbano@iniap.gob.ec (A.B.-C.) 4 Directorate of Statistics and Analysis of Health Information, Ministry of Public Health, Quito 170702, Ecuador; mauricio.abril@msp.gob.ec 5 Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador; sandra.suarez@espoch.edu.ec * Correspondence: maritzac.sanchez@espoch.edu.ec 2022-06-23T18:39:52Z 2022-06-23T18:39:52Z 2022-06-21 Artículo EC-INIAP-SR Joya de los Sachas (INIA/ART2022) http://repositorio.iniap.gob.ec/handle/41000/5840 en Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ 14p application/pdf E. E. Central Amazónica
institution INIAP
collection DSpace
country Ecuador
countrycode EC
component Bibliográfico
access En linea
databasecode dig-iniap
tag biblioteca
region America del Sur
libraryname Biblioteca INIAP
language English
topic POLYPHENOIS
CHOCOLATE
COCOA
REGIÓN AMAZÓNICA
PREDRIED
POLYPHENOIS
CHOCOLATE
COCOA
REGIÓN AMAZÓNICA
PREDRIED
spellingShingle POLYPHENOIS
CHOCOLATE
COCOA
REGIÓN AMAZÓNICA
PREDRIED
POLYPHENOIS
CHOCOLATE
COCOA
REGIÓN AMAZÓNICA
PREDRIED
Sánchez, Maritza
Viteri-Sanchez, Samuel
Burbano Cachiguango, Armando
Abril-Donoso, Mauricio
Vargas Tierras, Tannia
Suárez-Cedillo, Sandra
Mestanza, Carlos
New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
description In Ecuador, since 2005 in the northern Amazon, trinitario hybrid cacao mother plants characterized by early and abundant fruiting, known as “Super árbol”, have been identified. This genetic material was disseminated in the region, but most of the available information corresponds to empirical knowledge. In this sense, the present study aimed to evaluate different fermentation techniques in the “Super árbol” cocoa by analyzing physical and chemical variables in the climatic conditions of the Joya de Los Sachas canton to establish differences between the group of genetic material of the “Super árbol” cocoa with respect to the “Arriba” variety, which is considered a reference in Ecuador. The physical and chemical parameters evaluated were: fermentation rate, weight of 100 beans, pH cotyledon, beans shell, protein, ash, lipid, and total polyphenols. The study was conducted under a completely randomized design with three factors. A Spearman correlation analysis was performed, followed by the establishment of a model for each variable and the use of Tukey’s test to establish the difference between means of treatments and a Levene’s test to test homogeneity. The “Super árbol” cocoa reported fermentation percentages between 64.33 and 95%, testa percentages between 13.28 and 18.08%, and polyphenol content between 48.46–55.54 GAE/g DW. Thus, this genetic material of the “Super árbol” trinity group has characteristics that reach higher fermentation percentages compared with the “Arriba” variety.
format Artículo
topic_facet POLYPHENOIS
CHOCOLATE
COCOA
REGIÓN AMAZÓNICA
PREDRIED
author Sánchez, Maritza
Viteri-Sanchez, Samuel
Burbano Cachiguango, Armando
Abril-Donoso, Mauricio
Vargas Tierras, Tannia
Suárez-Cedillo, Sandra
Mestanza, Carlos
author_facet Sánchez, Maritza
Viteri-Sanchez, Samuel
Burbano Cachiguango, Armando
Abril-Donoso, Mauricio
Vargas Tierras, Tannia
Suárez-Cedillo, Sandra
Mestanza, Carlos
author_sort Sánchez, Maritza
title New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
title_short New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
title_full New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
title_fullStr New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
title_full_unstemmed New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
title_sort new characteristics in the fermentation process of cocoa (theobroma cacao l.) “super árbol” in la joya de los sachas, ecuador
publishDate 2022-06-21
url http://repositorio.iniap.gob.ec/handle/41000/5840
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