HOMENAJE al autor de "Charlie y la fábrica de CHOCOLATE"

FUENTE

El Xocolater de Taradell homenajea al autor de "Charlie y la fábrica de chocolate"

¡Deja tu comentario!Eventos | 09/12/2015 | Taradell

Con motivo del centenario del nacimiento de Roald Dahl, creador de la popular historia Charlie y la fábrica de chocolate, Raül Cegarra se desplazó hace unos meses a la fábrica de Cacao Barry de París para crear Llepadits, un chocolate para todas las edades, que contiene un 66% de cacao y un toque lácteo, y que mantiene los matices del cacao largo tiempo en boca.

En total, ha elaborado 5.000 baldosas de chocolate, con un tiquet dorado numerado en el interior, aludiendo a la historia del libro infantil que posteriormente Tim Burton trasladó a la gran pantalla. El 30 de abril se hará un sorteo para determinar el tiquet ganador, que tendrá un premio muy especial: un viaje para dos personas a París, para pasar una noche, disfrutar de una comida en un restaurante de renombre y visitar la fábrica de Cacao Barry.

En la primera semana, ya se han vendido 1.000 baldosas, lo que constata el éxito de esta original iniciativa con la que El Xocolater de Taradell quiere rendir su especial homenaje a Willy Wonka, el protagonista y propietario de la fábrica de chocolate del libro de Dahl, ya que "todos los que trabajamos con chocolate somos un poco Willy Wonka".

Algunos afortunados pudieron degustar Llepadits el 26 de noviembre en su presentación oficial, en la Biblioteca Antoni Pladevall i Font. Un acto en el que también participaron la escritora Lola Casas, quien analizó detalladamente de la obra de Dahl, a quien conoció en vida; Paco Gil, director del Museo del Chocolate de Barcelona, que habló sobre algunos mitos falsos del chocolate, y el propio Willy Wonka, interpretado por el actor Jordi Font.

FUENTE

Mesa Tecnica Nacional de la Cadena Agroproductiva de Cacao y Chocolate

Constituyen la Mesa Tecnica Nacional de la Cadena Agroproductiva de Cacao y Chocolate

RESOLUCION MINISTERIAL N° 0140-2010-AG

Lima, 12 de febrero del 2010

Articulo 1° Constituir la Mesa Técnica Nacional de la Cadena Agroproductiva de Cacao y Chocolate, cuya finalidad es revisar el texto del Compromiso de Competitividad elaborado por la Comisión Técnica Multisectorial constituido por Resolución Ministerial N°1305-2006-AG, proponiendo las actualizaciones a que haya lugar, encargándose de su implementación una vez suscrito. La Mesa Técnica estará conformada por los representantes de los productores y comercializadores de cacao y chocolate, de la cooperación técnica internacional y de otras instituciones publicas y privadas que participaron de la reuni6n preparatoria del 10 de noviembre del 2009. 

Articulo 2°._ La Presidencia y Secretaria Técnica de la Mesa Técnica Nacional que se constituye por esta Resolución Ministerial estará a cargo de los representantes del sector privado, actuando la Dirección General de Competitividad Agraria como facilitador de la Mesa Técnica. 

Regístrese, comuníquese y publíquese. 

ADOLFO DE CORDOVA VELEZ . 

Ministro de Agricultura

457820 -1

FUENTE

Registro Nacional de Cultivares de Cacao Peruano - RNCCP

Declaran Patrimonio Natural de la Nación al cacao peruano y crean el Registro Nacional de Cultivares de Cacao Peruano - RNCCP 

RESOLUCIÓN MINISTERIAL Nº 0144-2012-AG 

Lima, 17 de abril de 2012

Artículo 1°.- Declarar Patrimonio Natural de la Nación al Cacao Peruano: Theobroma cacao L., incorporándosele como numeral 47. dentro del inciso a) Cultivos Nativos, del Anexo de la Ley Nº 28477, con el texto siguiente: “47. Cacao Peruano: Theobroma cacao L.”  

Artículo 2º.- Crear con cargo al Pliego 163. InstitutoNacional de Innovación Agraria –INIA, el Registro Nacional de Cultivares de Cacao Peruano - RNCCP, en el que se inscribirán las diferentes variedades de Cacao en base a los indicadores genéticos, morfológicos y anatómicos reconocidos. 

Artículo 3º.- Disponer que la implementación, mantenimiento y actualización del Registro Nacional de Cultivares de Cacao Peruano – RNCCP, esté a cargo del Instituto Nacional de Innovación Agraria – INIA, para lo cual emitirá las normas complementarias y directrices que resulten necesarias. 

Artículo 4º.- Facultar al Instituto Nacional de Innovación Agraria- INIA, suscriba los Convenios de Cooperación Interinstitucional con las instituciones públicas y privadas cuyas actividades se relacionen con la difusión o el estudio del cacao, con el propósito de consolidar la información relevante que posibilite la implementación y actualización permanente del Registro Nacional de Cultivares de Cacao Peruano – RNCCP . 

Regístrese, comuníquese y publíquese. 

LUIS GINOCCHIO BALCÁZAR 

Ministro de Agricultura 

778529-1

FUENTE

COCOA VARIETY influenced cocoa LIQUOR QUALITY

Methylxanthine and catechin content of fresh and fermented

Pedro P. Peláez, Inés Bardón, Pedro Camasca

Resumen

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). 

This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. 

A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. 

The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449 ± 0.004 to 1.140 ± 0.010 and 0.410 ± 0.03 to 0.165 ± 0.02 g Tb and C, respectively, per 100 g dry weight). Cocoa beans from Tingo María, which has the highest altitude, had higher Tb and CF contents than those from other PAs. The catechin (C) and epicatechin (EC) contents were affected by the FDB and CLP, and were highest in fresh cocoa beans from the Tingo María area (range: 0.065 ± 0.01 to 0.020 ± 0.00 g C/100 g). The C and EC contents decreased during FDB and CLP (0.001 g C/100 g of cocoa liquor). 

Taken together, these results show that higher concentrations of Tb, Cf, C, and EC are present in fresh cocoa beans. Moreover, the cocoa variety influenced cocoa liquor quality. Overall, cocoa from the Tingo María PA had the most desirable chemical composition.

Palabras clave

HPLC; methylxanthines; theobromine; caffeine; catechin; epicatechin; cocoa

Texto completo:

PDF

FUENTE

Referencias

Araujo, R.; Fernandes, C.; Ribeiro, D.; Efraim, P.; Steinmacher, D.; Lieberei, R.; Bastide, P.; Araujo, T. 2014. Cocoa Quality Index A proposal. Food Control 46: 49 – 54.

Bortolini, C.; Patrone, V.; Puglisi, E.; Morelli, L. 2016. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions. International Journal of Food Microbiology 236: 98–106.

Brunetto, M. Del R.; Gutiérrez, L.; Gallignani, M.; Zam-brano, A.; Gómez, Á.; Romero, C. 2007. Determina-tion of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromate-graphic method with on-line sample cleanup in a switching-column system. Food Chemistry 100: 459–467.

Camu, N.; De Winter, T.; Addo, S.K.; Takrama, J.S.; Bernaert, H.; De Vuyst, L. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture 88(13): 2288–2297.

Carrillo, L.C.; Londoño-Londoño, J.; Gil, A. 2014. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Research International 60: 273–280.

Franco, R.; Oñatibia-astibia, A.; Martínez-pinilla, E. 2013. Health Benefits of Methylxanthines in Cacao and Chocolate. Nutrients 5(10): 4159–4173.

Giacometti, J.; Jolić, S.M.; Josić, D. 2015. Cocoa Processing and Impact on Composition. Processing and Impact on Active Components in Food. Editorial Academic Press. USA. Pp. 605–612.

Giacometti, J.; Muhvic D.; Pavletic A.; Ðudaric L. 2016. Cocoa polyphenols exhibit antioxidant, antiinfla-mmatory, anticancerogenic, and antinecrotic activity in carbon tetrachlorideintoxicated mice. Journal of Functional Foods 23: 177–187.

Gil, Q.J.A. 2012. Stability and antioxidant activity of catechins present in Colombian cocoa during the processes of pre-industrialization and industrialization. Master's Thesis. Universidad de Antioquia, Medellin, Colombia. 119 p.

Ioannone, F.; Di Mattia, C.D.; De Gregorio, M.; Sergi, M.; Serafini, M.; Sacchetti, G. 2015. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing. Food Chemistry 174: 256–262.

Kongor, J., E.; Hinneh, M.; Van de Walle, D.; Afoakwa, E., O; Boeckx, P.; Dewettinck, Koen. 2016. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Research International 82: 44–52.

Lo Coco, F.; Lanuzza, F.; Micali, G.; Cappellano, G. 2007. Determination of Theobromine, Theophylline, and Caffeine in by-Products of Cupuacu and Cacao Seeds by High-Performance Liquid Chromatography. Journal of Chromatographic Science 45(5): 273–275.

Meng, C.C.; Jalil, A.M.M.; Ismail, A. 2009. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules 14(1): 200–209.

Menguy, L.; Prim, D.; Carlin-sinclair, A.; Marc, I. 2009. The Determination of Methylxanthines in Chocolate and Cocoa by Different Separation Techniques: HPLC, Instrumental TLC, and MECC. Journal of Chemical Education 86(11): 1307.

Nazaruddin, R.; Seng, L.K.; Hassan, O.; Said, M. 2006. Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation. Industrial Crops and Products 24(1): 87–94.

Navia, O.; Pazmiño, P. 2012. Improvement of Sensory Characteristics Cocoa CCN51 through the Addition of enzymes for Fermentation Process. Thesis. Escuela Superior Politécnica del Litoral. Facultad de Ingeniería en Mecánica y Ciencias de la Producción. Guayaquil – Ecuador. 100 p.

Pedan V.; Fischer, N.; Rohn, S. 2015. An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa. Food Research International 89 (Part.2): 890-900.

Pereira-Caro, G.; Borges, G.; Nagai, C.; Jackson, M. C.; Yokota, T.; Crozier, A., Ashihara, H. 2013. Profiles of Phenolic Compounds and Purine Alkaloids during the Development of Seeds of Theobroma cacao cv. Trinitario. J. Agric. Food Chem. 61(2): 427–434.

Quarmine, W.; Haagsmaa, R.; Sakyi-Dawson, O.; Asantec, F.; van Huis, A.; Obeng-Ofori, D. 2012. Incentives for cocoa bean production in Ghana: Does quality matter? NJAS - Wageningen Journal of Life Sciences 60–63: 7–14.

Rabadan-Chávez G.; Quevedo-Corona, L.; Garcia, A. M.; Reyes-Maldonado, E.; Jaramillo-Flores, M.E. 2016. Cocoa powder, cocoa extract and epicatechin attenuate hypercaloric diet-induced obesity through enhanced β-oxidation and energy expenditure in white adipose tissue. Journal of Functional Foods 20: 54–67.

Rios, V.C. 2012. Estadística y diseño de experimentos. Universidad Nacional de Ingeniería, Editorial Univer-sitaria, Perú. 261 p.

Saltini, R.; Akkerman, R.; Frosch, S. 2013. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control 29(1): 167–187.

Sarriá, B; Martínez-López, S.; Sierra-Cinos, J. L.; Garcia-Diz, Luis; Goya, L. Mateos, R.; Bravo, L. 2015. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans. Food Chemistry 174: 214–218.

Torres, M. 2012. Influence of the characteristics and processing of cocoa beans in the physicochemical composition and sensory properties of black chocolate. Doctoral thesis, Universitat Rovira Virgili. Cataluña, España.

Trognitz, B.; Cros, E.; Assemat S.; Davrieux, F.; Forestier-Chiron, N.; Ayestas, E.; Kuant A.; Scheldeman, X.; Hermann, M. 2013. Diversity of Cocoa Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential. PLoS ONE 8(1): e54079.

Zambrano, A.; Romero, C.; Gomez, A. 2010. Chemical evaluation of aroma and flavor precursors of merideño Criollo cacao during fermentation in two edapho-climatic conditions. Venezuela. Trop. 60 (2): 211-219

Received May 23, 2016. Accepted November 07, 2016.

* Corresponding author: pedro.pelaez@unas.edu.pe (P. Peláez).

DOI: http://dx.doi.org/10.17268/sci.agropecu.2016.04.01

A "WIN-WIN” relationship between agricultural production and BIOLOGICAL CONSERVATION

SOURCE

Articles

Increased pollinator habitat enhances cacao fruit set and predator conservation

Authors

• Accepted manuscript online: 26 December 2016Full publication history
• DOI: 10.1002/eap.1491View/save citation
• Cited by: 0 articles
• 

• This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/eap.1491

Abstract

The unique benefits of wild pollinators to the productivity of agricultural crops have become increasingly recognized in recent decades. 

However, declines in populations of wild pollinator species, largely driven by the conversion of natural habitat to agricultural land and broad spectrum pesticide use often lead reductions in the provision of pollination services and crop production. With growing evidence that targeted pollinator conservation improves crop yield and/or quality, particularly for pollination specialist crops, efforts are increasing to substitute agriculturally intensive practices with those that alleviate some of the negative impacts of agriculture on pollinators and the pollination services they provide, in part through the provision of suitable pollinator habitat. Further, similarities between the responses of some pollinators and predators to habitat management suggest that efforts to conserve pollinators may also encourage predator densities. We evaluated the effects of one habitat management practice, the addition of cacao fruit husks to a monoculture cacao farm, on the provision of pollination services and the densities of two groups of entomophagous predators. We also evaluated the impacts of cacao fruit husk addition on pollen limitation, by crossing this habitat manipulation with pollen supplementation treatments. 

The addition of cacao fruit husks increased the number of fruits per tree and along with hand pollination treatments, increased final yields indicating a promotion of the pollination ecosystem service provided by the specialist pollinators, midges. We also found that cacao fruit husk addition increased the densities of two predator groups, spiders and skinks. Further, the conservation of these predators did not inhibit pollination through pollinator capture or deterrence. The findings show that with moderate habitat management, both pollinator and predator conservation can be compatible goals within a highly specialized plant-pollinator system. 

The effectiveness of this habitat manipulation may be attributable to the increased availability of alternative habitat and food resources for both pollinators and predators. The results exemplify a “win-win” relationship between agricultural production and biological conservation, whereby agricultural practices to support vital pollinators and pollination services can increase production as well as support species conservation.

This article is protected by copyright. All rights reserved.

MORE than 10000 thanks to the MONTH

Best Wishes for 2017

To each of the more than 10 thousand readers per month who visit this Blog Research Innova Cocoa Chocolate

MAS de 10000 gracias al MES

Los mejores deseos para el 2017

A cada uno de los más de 10 mil lectores al mes que visitan este 

Blog Investiga Innova Cacao Chocolate