Quality differentiation of cocoa beans: implications for geographical indications
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| Autores: | , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Descripción: | Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co-occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. |
| País: | Repositorio UNA |
| Institución: | Universidad Nacional de Costa Rica |
| Repositorio: | Repositorio UNA |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:https://repositorio.una.ac.cr:11056/22030 |
| Acceso en línea: | http://hdl.handle.net/11056/22030 https://doi.org/10.1002/jsfa.11077 |
| Access Level: | acceso abierto |
| Palabra clave: | CACAO COCOA FERMENTACIÓN FERMENTATION PRODUCCION DE CULTIVOS CROP PRODUCTION BIODIVERSIDAD BIODIVERSITY |