CACAO, café y sacha inchi, en REGIONES

SIMPOSIUM: Cacao Quality, Productivity and Sustainability

Frontiers in Science and Technology for Cacao Quality, Productivity and Sustainability

Climate change, pests and diseases, unimproved planting material and growing consumer markets especially in Asia, present major challenges to sustainable cacao production. World plant biologists are developing and applying new integrative approaches to address these challenges. This symposium, “Frontiers in Science and Technology for Cacao Quality, Productivity, and Sustainability”, will bring together scientists working at various levels to develop solutions for cacao agricultural systems of the future.

The symposium will take place from May 31^st to June 2^nd at the Penn State University campus, the home of the Penn State Endowed Program in the Molecular Biology of Cacao and will concur with celebration of the 30^th anniversary of the formation of the endowment. 

Two days of scientific presentations and discussion by the international cacao scientific community will focus on topics of genetic improvement, agricultural practices and post-harvest methods that together lead to enhanced production and quality of cocoa and contribute to the overall goal of a sustainable cocoa supply chain future. The symposiumwill also include poster sessions, tours of Penn State research facilities and a post-conference tour of Amish country including visits to local, artisanal farms.

The commemoration of the 30^th anniversary and the history and impact the Penn State Endowed Program in the Molecular Biology of Cacao will include a special session during the first day of the symposium and a Conference Gala at the Penn State Arboretum.

Who should attend? This conference welcomes all members of the cacao scientific research community and other scientists interested in learning and getting involved in cacao research. We also welcome any other participants interested in the science behind building a sustainable cocoa future! Stakeholders from Industry, NGO and governmental organizations with an eye towards the role of cacao in sustainable development are encouraged to attend. Multiple opportunities will be provided for  networking across this diverse set of attendees.

SOURCE

ISCHOM: Hesitations of an Extraterrestrial Scientist: What is Chocolate?

2.1. Hesitations of an Extraterrestrial Scientist: What is Chocolate?

Mans, C.

An alien visiting Earth discovers a strange object on the ground. To identify it he proceeds to carry out various tests and analyses. In his ship, the object undergoes mechanical, thermal and electrical tests, as well as some chemical analyses. The alien notes that it breaks easily, softens at low temperatures, melting completely, while at higher temperatures it decomposes and carbonizes.

It is not electrically conductive, not soluble in water or polar solvents, and has not the ordered structure that at first glance it seems to have. Further microscopic analysis allows the identification of an amorphous mixture of at least three different types of substances, one of which is pure and crystalline while the others are complex mixtures. Elemental analysis determines the presence of C, H, O, N, and other elements in trace amounts. The alien gives a small amount of the substance to a dog who subsequently suffers from severe intestinal problems.

Therefore, in the absence of further analysis, the alien tentatively  concludes that the substance is a kind of toxic hydrocarbon bitumen of unknown origin and of no industrial interest because of its low melting point. However, more research must take place once the product is transported to his planet.

Chocolate lovers were lucky that no more than a sample was transferred to the alien planet, and not the Earth’s entire production.

Source: ISCHOM2015

ISCHOM: International Society on Chocolate and Cocoa in Medicine.

Margarida Castell <margaridacastell@ub.edu>		8:52 (hace 19 horas)
para mí

Buenas tardes Santiago,

Hace tiempo que recibo vuestros mensajes y tenía pendiente enviaros el resumen del congreso que realizamos en Barcelona el pasado mes de setiembre. Está publicado en la revista Nutrients en acceso abierto (http://www.mdpi.com/search?q=&journal=nutrients&volume=&page=&authors=castell&section=&issue=&number=&article_type=&special_issue=&search=Search)

El congreso fue el Second International Congress on Chocolate and Cocoa in Medicine, y se llevó a cabo por encargo de la International Society on Chocolate and Cocoa in Medicine (ISCHOM). Actualmente se está organizando el tercer congreso que tendrá lugar en Ecuador. De momento, aun no hay ninguna web que lo anuncie.

Estaría bien que pudierais dar difusión de este resumen.

Seguiremos en contacto. Muchas gracias por su atención,

Margarida Castell
Dept. Fisiologia
Facultat de Farmàcia
Universitat de Barcelona
Av. Joan XXIII s/n
08028 Barcelona

Telf: 93 402 45 05 / 06
Fax: 93 403 59 01

Resúmenes del Segundo Congreso Internacional de Cacao y Chocolate en Medicina.

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