Resumen (Objetivo) El objetivo fue analizar la composición de aves asociadas a cultivos orgánicos de cacao (Theobroma cacao) manejado debajo de 3 diferentes tipos de cobertura arbórea. (Metodología) Distribuimos 3 puntos de conteo en cada finca, para registrar todas las aves observadas y escuchadas, en muestreos de 5 minutos. Los conteos fueron realizados por triplicado, tanto en las primeras horas de la mañana como al atardecer. La diferencia en la composición de la avifauna entre las fincas fue analizada con la prueba ANOSIM. Las abundancias se transformaron por medio de la función decostand y el método Hellinger del paquete estadístico R-Vegan. La agrupación de las especies entre las plantaciones se efectuó mediante el escalamiento multidimensional no métrico (nMDS) y el índice de Bray-Curtis. La contribución de las especies a la disimilitud entre grupos fue analizada con el módulo SIMPER. Consideramos diferencias estadísticamente significativas cuando P ≤ 0,05. (Resultados) Observamos 428 individuos, clasificados en 49 especies y 23 familias. La finca donde las plantas de cacao crecen en condiciones más sombreadas, debido al desarrollo del dosel, mostró mayor cantidad de especies (34) y de individuos (146). La composición de aves varió significativamente entre las fincas (F(1,8) = 3,22; P < 0,02). La abundancia media de 19 especies (39,6 %) hizo notar diferencias significativas (P < 0,05), al comparar la finca con mayor sombra y menor sombra. (Conclusión) La composición de aves es más compleja en aquellas fincas de cacao orgánico que conservan un mayor desarrollo estructural de los árboles de dosel y que están cerca de bosque en regeneración.

Resumo (Objetivo) O objetivo foi analisar a composição das aves associadas às plantações de cacau orgânico (Theobroma cacao) manejadas sob três tipos diferentes de cobertura arbórea. (Metodologia) Distribuímos 3 pontos de contagem em cada fazenda, para registrar todas as aves observadas e ouvidas, em amostragens de 5 minutos. As contagens foram realizadas em triplicata, tanto nas primeiras horas da manhã quanto no final da tarde. A diferença na composição da avifauna entre as fazendas foi analisada com o teste ANOSIM. As abundâncias foram transformadas usando a função de costande o método Hellinger do pacote estatístico R-Vegan. O agrupamento de espécies entre as plantações foi feito usando o escalonamento multidimensional não métrico (nMDS) e o índice de Bray-Curtis. A contribuição das espécies para a dissimilaridade entre os grupos foi analisada com o módulo SIMPER. Consideramos as diferenças estatisticamente significativas quando P ≤ 0,05. (Resultados) Observamos 428 indivíduos, classificados em 49 espécies e 23 famílias. A fazenda onde as plantas de cacau crescem em condições mais sombreadas, devido ao desenvolvimento do dossel, apresentou um número maior de espécies (34) e indivíduos (146). A composição das aves variou significativamente entre as fazendas (F(1,8) = 3,2 apresentou diferenças significativas (P < 0,05) n; Paco< 0, mpa 02). A abundância média de 19 espécies (39,6%) ração entre a fazenda mais sombreada e a menos sombreada. (Conclusão) A composição das avesé mais complexa nas fazendas de cacau orgânico que mantêm árvores de dossel mais desenvolvidas estruturalmente e estão próximas à floresta em regeneração.

Abstract (Objective) The objective of this investigation was to analyze the composition of birds associated with organic cocoa (Theobroma cacao) crops managed under 3 different types of tree cover. (Methodology) Three census points were established in each farm to record all birds observed and heard in 5-minute sample periods. Counts were conducted in triplicate, both in the early morning and at dusk. Differences in avifauna composition between farms were analyzed using the ANOSIM test. Abundances were transformed using the Decostand function and the Hellinger method in the R-Vegan statistical package. Analysis of clustering of species among plantations was performed using non-metric multidimensional scaling (nMDS) and the Bray-Curtis index. Contribution of species to the dissimilarity between groups was analyzed with the SIMPER module. Statistically significant differences were considered when P ≤ 0.05. (Results) Four hundred and twenty-eight individuals were observed, and classified into 49 species and 23 families. The farms where cocoa plants grow in shadier conditions due to canopy development showed a higher number of species (34) and individuals (146). Bird comp P < 0.02). The mean abundance of 19 species osit (39.ion 6%) varied significantly between farms (F (1,8) = 3.22; showed significant differences (P < 0.05) when comparing the farms with the most and least shade. (Conclusion) Bird composition is more complex on organic cocoa farms, which have more developed canopies and are near regenerating forests.

Abstract Introduction. Cocoa cultivation in tropical areas is a commercially viable agroecological alternative that allows for productive diversification and sustainable soil management through the use of organic fertilization. Objective. To evaluate the development of four cocoa varieties (INIFAP 4, INIFAP 8, INIFAP 9, and Almendra Blanca) under the climatic conditions of the Úrsulo Galván region, Veracruz, Mexico. Materials and methods. An experiment was conducted between winter (December 2021) and summer (June 2022), using a completely randomized design with four treatments and ten replications. Conventional agronomic management was employed, with the addition of 10 kg of compost per tree, followed by 3 kg of vermicompost. At four months into the study, 50 g of urea, 50 g of ammonium diphosphate, and 50 g of potassium chloride were incorporated. The study included analysis of variance and Tukey’s tests (α 0.05). Results. Statistical equality was found for height, diameter, and number of branches. The cocoa’s response to temperature, precipitation, relative humidity, and wind showed that these factors influenced the expression of its productive potential, as well as its morphology and yield, without adapting to the climatic conditions under study. Conclusion. The development of the studied varieties was homogeneous based on the climatic conditions of the Ursulo Galvan region, with the Almendra Blanca variety standing out.

Resumen Introducción. El cultivo del cacao en las zonas tropicales es una alternativa comercial de interés agroecológico, que permite la diversificación productiva y el manejo sustentable de los suelos al emplear abonado orgánico. Objetivo. Evaluar el desarrollo de cuatro variedades de cacao (INIFAP 4, INIFAP 8, INIFAP 9 y Almendra Blanca) en las condiciones climatológicas de la región de Úrsulo Galván, Veracruz, México. Materiales y métodos. Se realizó un experimento, entre invierno (diciembre 2021) y verano (junio 2022), bajo un diseño completamente al azar, distribuido en cuatro tratamientos y diez repeticiones. El manejo agronómico fue convencional, se agregaron 10 kg de composta por árbol, seguidos de 3 kg de vermicompost. A los cuatro meses del estudio se incorporaron 50 g de urea, 50 g de difosfato de amonio y 50 g de cloruro de potasio. El estudio incluyó análisis de varianza y pruebas de Tukey (α 0,05). Resultados. Se encontró igualdad estadística para altura, diámetro y número de ramas. La respuesta del cacao a temperatura, precipitación, humedad relativa y viento, demostró que afectaron la expresión de su potencial productivo, así como su morfología y rendimiento, no adaptándose a las condiciones climáticas en estudio. Conclusión. El desarrollo de las variedades en estudio fue homogéneo, con base en las condiciones climatológicas de la región Úrsulo Galván, destacándose la variedad Almendra Blanca.

Abstract: The purpose of this study is to determine the energy storage capacity of the material obtained from cocoa husks in a capacitor configuration. The lignocellulosic material comes from Ecuadorian cocoa harvests used in agro-industrial processes. Analysis of the volatiles generated during instant pyrolysis was conducted using GC/MS technique. Additionally, a comparison of the capacitor with two different electrolytes was made: sulfuric acid (H2SO4) and sodium chloride (NaCl). The material processing involved carbonization and chemical activation processes, carried out in a pyrolysis reactor under an inert nitrogen (N2) atmosphere at a heating rate of 20 °C min-1, and activated at 850 °C in the same atmosphere for 4 hours. Electrodes were prepared from this material and tested using cyclic voltammetry to assess energy storage at different scan rates for five cycles. The results of the GC/MS analysis and cyclic voltammetry demonstrated that the prepared secondary raw material can be used to obtain high-value added products. The main identified volatile compounds include phenols, acetic acid, and alcohols. The maximum potential was 1,1 kW kg-1 with NaCl electrolyte, and the maximum durability was achieved with H2SO4 electrolyte with a power of 0,29 kW kg-1; these values were obtained at a scan rate of 100 mV s-1.

Resumen: El objetivo de este estudio es determinar la capacidad de almacenamiento energético del material obtenido de cascarilla de cacao en configuración de capacitor. El material lignocelulósico proviene de la cosecha de cacao ecuatoriano utilizado en procesos agroindustriales. Se realizó el análisis de los volátiles generados durante la pirólisis instantáneo mediante la técnica GC/MS; además, de la comparación del capacitor con dos electrólitos diferentes: ácido sulfúrico (H2SO4) y cloruro de sodio (NaCl). El procesamiento del material se realizó mediante un proceso de carbonización y otro de activación por vía química, los cuales se llevaron a cabo en un reactor de pirólisis en atmósfera inerte de nitrógeno (N2) a una velocidad de calefacción de 20 oC min-1 y se activaron a 850 oC en la misma atmósfera por 4 horas. A partir de este material se prepararon los electrodos y se probó mediante voltametría cíclica el almacenamiento de energía a diferentes velocidades de barrido para cinco ciclos. Los resultados del análisis GC/MS y de voltametría cíclica demostraron que la materia prima secundaria preparada puede utilizarse para obtener productos de alto valor agregado. Los principales compuestos volátiles identificados corresponden a fenoles, ácido acético y alcoholes. El máximo potencial fue de 1,1 kW kg-1 con electrolito de NaCl y, la máxima durabilidad se logró con electrolito de H2SO4 con una potencia de 0,29 kW kg-1 estos valores fueron obtenidos a una velocidad de 100 mV s-1.

Resumen: Esta investigación compara dos métodos de extracción de celulosa de cáscaras de las mazorcas de Theobroma cacao L. (CMT) del clon Federación Arauquita 5 (FEAR 5). EL método 1 (Lubis) es un tratamiento álcali con calentamiento utilizando hidróxido de sodio y un blanqueamiento con hipoclorito de sodio. En el segundo método, se realiza una extracción en soxhlet por un tiempo de 6 horas que posteriormente es tratado con un tratamiento ácido y alcalino. Se realizan análisis fisicoquímicos y termográficos que permiten identificar características propias al método de extracción. Los resultados muestran que el mayor rendimiento en masa de celulosa se obtiene con el método 1 Lubis modificado con 27.09%. Se concluye que la celulosa obtenida puede ser producida y aprovechada para desarrollar productos biotecnológicos, aportando a la economía circular y al desarrollo sustentable del cacao en el Departamento de Risaralda, Colombia.

Abstract: This research study compares two methods of cellulose extraction from Theobroma cacao L. (CMT) clone Federación Arauquita 5 (FEAR 5) husks. Method 1 (Lubis) is an alkaline treatment with heating that uses sodium hydroxide and whitening with sodium hypochlorite. In the second method, a soxhlet extraction is conducted for a period of six hours, followed by an alkaline-acidic treatment. Physicochemical and thermographic analyzes are conducted to identify characteristics specific to the extraction method. The results show that the highest mass cellulose yield is obtained by the modified Lubis method 1 with 27.09%. It is concluded that the cellulose obtained can be produced and used to develop biotechnological products, contributing to the circular economy and the sustainable development of cocoa in the Department of Risaralda, Colombia.

Abstract The stability of the well depends on the control of clay hydration in the geological formations; the cocoa parts were evaluated as an inhibitory additive in drilling fluids, replacing glycol. an additive in drilling fluids, replacing glycol (a commercial clay inhibitor). The experimental scientific method was used to evaluate the inhibitory property (linear swelling reference bentonite in fresh water) of the different concentrations of cocoa fruit and glycol, selecting the lowest percentages. Five drilling fluids were formulated at 3 lbm/bbl of slurry. 3.6 and 9 lbm/bbl of cocoa shell and a fluid with 3 lbm/bbl of glycol corresponding to the standard fluid; additionally, chemical tests were determined in the fluid filtration. The evaluation of drilling fluid formulations with natural inhibitors at 3 lbm/bbl obtained linear swelling of the pulp (41.4%) and shell (56.35%) compared to the commercial inhibitor glycol (45.07%); drilling fluid filtrate that is evaluated through calcium content is 2080 mg/l for pulp. Cocoa pulp has better inhibitory properties than the cocoa shell and seed, making it work as a clay inhibitor. However, when incorporated into the drilling fluid, the high calcium content interferes with the physical and chemical properties required by the drilling fluid.

Resumen La estabilidad del pozo depende del control de hidratación de arcillas en las formaciones geológicas, se evaluó las partes del cacao como aditivo inhibidor en fluidos de perforación, sustituyendo al glicol. Se utilizó el método científico experimental; evaluando la propiedad inhibitoria (hinchamiento lineal referencia bentonita en agua dulce) de las diferentes concentraciones del fruto de cacao y glicol, seleccionando los porcentajes más bajos. Se formularon cinco fluidos de perforación a 3 lbm/bbl de la pulpa. 3,6 y 9 lbm/bbl de cáscara del cacao y un fluido con 3 lbm/bbl de glicol correspondiente al fluido estándar, adicionalmente se determinan pruebas químicas en el filtrado del fluido La evaluación de formulaciones de fluidos de perforación con inhibidores naturales a 3 lbm/bbl se obtiene hinchamiento lineal de la pulpa 41,4%, cáscara 56,35% comparándolo con el inhibidor comercial glicol 45,07%; al filtrado del fluido de perforación que se evalúa a través del contenido de calcio es de 2080 mg/l para la pulpa. La pulpa de cacao tiene mejores propiedades inhibitorias que la cáscara y la semilla, sin embargo, al ser incorporada al fluido de perforación, el alto contenido de calcio interfiere en las propiedades físico químicas requeridas por un fluido de perforación.

Abstract: In vitro propagation protocols for Theobroma cacao have focused on the multiplication of genotypes with the use of 2,4-diclorofenoxiacetic acid (2,4-D) and thidiazuron (TDZ) in the initial phase of the process. There are no reports of the use of indole-3-acetic acid (AIA) as a source of auxin. Due to risks for human health and the environment, international bans have been placed on the use of 2,4-D. The objective of this study was to evaluate the capacity of AIA in combination with TDZ as inducers of embryogenic usfrom staminodes and petals of the Creole and Trinitarian genotypes of T. cacao. The results showed that the combination of AIA 1.0 mg L-1 and TDZ0.005 mg L-1 induced callus in 100 % of explants; the rest of the combinations of AIA and TDZ induced callus in 50 % and 80 % of explants. In conclusion, the use of AIA is useful for the formation of friable callus in in vitro cultures of T. cacao.

RESUMEN El cacao ha aportado sustanciales ingresos a la economía ecuatoriana, al punto de llamársele “pepa de oro” desde el siglo XIX, por ser la base de las primeras industrias y entidades bancarias y dinamizador del desarrollo socio-económico. En la cadena de producción y comercialización cacaotera intervienen múltiples actores, estableciéndose interrelaciones para posicionar los productos del cacao en el mercado interno, pero destinando la mayor parte a la exportación. Este estudio analiza el proceso de comercialización de productos a partir de la identificación de sus principales canales. Sobre la base de una metodología mixta con enfoque descriptivo, se caracterizó el producto y su comercialización a partir de los resultados de una encuesta a actores del sector comercio de la provincia de Manabí. Se demuestra la preferencia por el consumo de productos del cacao procedentes de distribuidoras locales con políticas de pago flexibles, ciclos operativos de reposición de productos y respetuosas de las normativas legales y sanitarias. Entre los derivados con mayor consumo se encuentra el chocolate en polvo y el chocolate en barra, con preferencias hacia los envases en funda y sachets. Los resultados pueden ser generalizados a otras localidades, para potenciar la comercialización de productos derivados del cacao.

ABSTRACT Cocoa has contributed substantial income to the Ecuadorian economy, to the point of being called “golden nugget” since the 19th century, for being the basis of the first industries and banking entities and driving socio-economic development. Multiple actors intervene in the cocoa production and marketing chain, establishing interrelationships to position cocoa products in the domestic market, but allocating the majority to export. This study analyzes the product marketing process by identifying its main channels. Based on a mixed methodology with a descriptive approach, the product and its marketing were characterized based on the results of a survey of actors in the commerce sector in the province of Manabí. The preference for the consumption of cocoa products from local distributors with flexible payment policies, operational product replacement cycles and respect for legal and health regulations is demonstrated. Among the derivatives with the greatest consumption are chocolate powder and chocolate bars, with preferences towards packaging in cases and sachets. The results can be generalized to other locations, to enhance the marketing of cocoa products.

RESUMEN En Quevedo, Provincia de Los Ríos, se lleva a cabo una investigación para caracterizar la pasta de cacao de doce tratamientos de cacao Tipo Nacional. El objetivo es evaluar su idoneidad para la industria y preservar su identidad ligada al "sabor arriba". La evaluación química se realizó en los laboratorios de Bromatología de la UTEQ y Santa Catalina INIAP. Se utilizó un Diseño Experimental Completamente al Azar con doce tratamientos y cuatro repeticiones, totalizando 48 muestras. La prueba de Tukey (P ≤0.05) se empleó para identificar diferencias entre medias de tratamientos; no se hallaron diferencias estadísticas en temperatura, ni pH de la masa de cacao. Sin embargo, para la variable de grasa, se observaron diferencias estadísticas entre tratamientos. Los tratamientos CCN-51 (41.91) y EET-103 (39.13) presentaron mayores porcentajes de grasa, mientras que el T10 L46H75 (23.73) mostró el menor porcentaje. En relación con los polifenoles totales (mg/g), los tratamientos L40H49 (86.00), L15H31 (85.25) y L17H30 (81.42) registraron los valores más altos. En la variable teobromina/cafeína, el tratamiento L12H27 obtuvo el valor más bajo (3.49%), posiblemente debido a un alto contenido de cafeína y bajo contenido de proteína.

ABSTRACT An investigation was conducted in Quevedo, Los Ríos Province, to characterize the cocoa paste of twelve treatments of National Type cocoa. The objective was to assess its suitability for the industry and preserve its identity linked to the "sabor arriba" flavor. The chemical evaluation took place in the Bromatology laboratories of UTEQ and Santa Catalina INIAP. A Completely Randomized Experimental Design was used with twelve treatments and four replications, totaling 48 samples. The Tukey test (P≤0.05) was employed to identify differences in treatment means; no statistical differences were found in temperature or pH of the cocoa mass. However, for the fat content variable, statistical differences among treatments were observed. Treatments CCN-51 (41.91) and EET-103 (39.13) showed higher fat percentages, while T10 L46H75 (23.73) displayed the lowest percentage. Regarding total polyphenols (mg/g), treatments L40H49 (86.00), L15H31 (85.25), and L17H30 (81.42) recorded the highest values. In the theobromine/caffeine variable, treatment L12H27 obtained the lowest value (3.49%), possibly due to a high caffeine content and low protein content.

ABSTRACT: The objective of the research was to identify cocoa plots with the presence of glyphosate and 2,4-dichlorophenoxyacetic acid and to quantify these molecules in soils, leaves and dry fermented cocoa beans in 16 cocoa (Theobroma cacao L.) producing areas in the San Martin region. The samples were analyzed by ultra high performance liquid chromatography (UHPLC). Glyphosate concentrations in soils ranged from 0.1751 to 0.5925 ppm, while concentrations in cocoa leaves ranged from 0.0015 to 0.2639 ppm. In dry fermented cocoa beans, glyphosate values between 0.0427 and 0.5518 ppm were obtained. Regarding 2,4-dichlorophenoxyacetic acid values, soil concentrations ranged from 0.2248 to 0.7201 ppm; while in leaves, values between 0.0011 and 0.3307 ppm were reported. In dry cocoa beans, quantification ranged from 0.0708 to 0.6491 ppm. It was established that there are significant contrasts (p<0.05) between the amounts of glyphosate and 2,4-dichlorophenoxyacetic acid in soils, leaves and dry cocoa beans. The values of glyphosate and 2,4-dichlorophenoxyacetic acid found in dry cocoa beans in 93.75% of the plots exceed the MRLs dictated by NTS No 128-2016/MINSA/DIGESA, which is 0.1 ppm for these analytes.

RESUMEN: El objetivo de la investigación se centró en identificar parcelas cacaoteras con presencia de glifosato y 2,4-diclorofenoxiacético; así como cuantificar estas moléculas en suelos, hojas y granos fermentados secos de cacao en 16 zonas productoras de cacao (Theobroma cacao L.) en la región San Martín. Las muestras se analizaron mediante cromatografía líquida de ultra alta resolución (UHPLC). Encontrándose concentraciones de glifosato en suelos entre 0,1751 y 0,5925 ppm; por su parte en hojas de cacao se encontraron concentraciones entre 0,0015 y 0,2639 ppm. En granos secos fermentados de cacao se obtuvieron valores de glifosato entre 0,0427 y 0,5518 ppm. En lo referente a valores de 2,4-diclorofenoxiacético, los suelos presentaron concentraciones desde 0,2248 hasta 0,7201 ppm; mientras que en hojas se reportaron valores entre 0,0011 y 0,3307 ppm. En granos secos de cacao la cuantificación fue desde 0,0708 hasta 0,6491 ppm. Se estableció que existen contrastes significativos (p < 0,05) entre las cantidades de glifosato y 2,4-diclorofenoxiacético en suelos, hojas y granos secos de cacao. Afinando que los valores de glifosato y 2,4-diclorofenoxiacético encontrados en granos secos de cacao en el 93,75% de las parcelas superan los LMR que dicta la NTS No 128-2016/MINSA/DIGESA que es de 0,1 ppm para dichos analitos.

ABSTRACT: It is estimated that seven hundred billion tons of cocoa beans are processed worldwide per year, in contrast to its production process, only the seeds are used, which represents 20-23% of the fruit, the other proportion of the fruit such as the cob or husk, placenta, husk and mucilage juice are the main byproducts and are lost as waste. Due to its availability and high nutritional value, it is being used in new areas of application. Therefore, this review focuses on updating knowledge about the use of cocoa by-products in animal production, new approaches to its viability and sustainability. In this context, the byproducts are used in feeding monogastric and polygastric animals, reporting favorable results and greater profitability, representing a viable and valuable alternative for animal feed. It has been proven that these byproducts are composed of various bioactive compounds of pharmaceutical, industrial and food interest, which are already giving them new uses and applications. It is anticipated that cocoa by-products will be widely adopted for other purposes. Consequently, it is expected that soon its availability for animal feed will decrease and its prices will increase.

RESUMEN: Se estima que a nivel mundial se procesa setecientos mil millones de toneladas al año de grano de cacao, en contraste a su proceso productivo, solo se aprovecha las semillas, que representa un 20%-23% del fruto, la otra proporción del fruto como la mazorca o cáscara, placenta, cascarilla y jugo de mucílago son los principales subproductos y se pierde como desecho. Debido a la disponibilidad y su alto valor nutricional, se le está dando diferentes usos en nuevas áreas de aplicación. Por ello, esta revisión se centra en actualizar conocimientos sobre el uso de subproductos del cacao en la producción animal, nuevos enfoques su viabilidad y su sostenibilidad. En este contexto, los subproductos son utilizados en la alimentación en monogástricos y poligástricos, reportando resultados favorables y mayor rentabilidad, representando una alternativa viable y valiosa para la alimentación animal. Se ha comprobado que estos subproductos están compuestos por diversos compuestos bioactivos de interés farmacéutico, industrial y alimenticio, que ya le están dando nuevos usos y aplicaciones. Se anticipa que los subproductos de cacao serán ampliamente adoptados con otros fines. En consecuencia, se espera que en el futuro próximo su disponibilidad para la alimentación animal disminuya y sus precios aumenten.

ABSTRACT Favorable soil conditions are essential to the proper growth and production of any crop worldwide. Only 9 % of the Ecuadorian Amazon Region (EAR) territory is suitable for agriculture and/or livestock farming, due to limitations imposed by physio-edaphoclimatic factors. This study evaluated the soil potential suitability for coffee, cocoa and tropical pastures to determine optimal, moderate and marginal areas in three provinces in the EAR (Orellana, Sucumbios and Pastaza) under different agroecological conditions. On-site field work was carried out to analyze the soil profile to determine the mineral composition. Eight environmental variables were evaluated through the integration of GIS-based modeling to determine the agroecological zoning of the crops. The results showed that the main determining factors for optimal areas of soil suitability within the three provinces included soil depth (30 cm), organic matter content (5.3 %), concentration of macronutrients (2,700 mg kg–1), and slope (< 10 %), whereas annual temperature (18-26 °C), annual precipitation (1200-3000 mm), altitude (0-500 m), and pH (4.38) were included for moderate and marginal areas. Depending on the crop and the province, soil suitability was classified into two or three classes (optimal, moderate, and marginal areas), relying on the agroecological conditions specific to each crop. This study highlights that all crops showed mostly optimal soil suitability for proper development under the agroecological conditions analyzed, which contributes to the provision of valuable information to decision-makers about key limiting factors, land-use planning and mapping soil suitability when considering the best location for a specific crop. worldwide (EAR andor farming physioedaphoclimatic physio edaphoclimatic coffee Orellana, Orellana (Orellana Pastaza Onsite On site composition GISbased GIS based 30 (3 cm, cm , cm) 5.3 53 5 3 (5. %, %) 2,700 2700 2 700 (2,70 kg–1, kg1 kg kg–1 1 kg–1) < ( 1826 18 26 (18-2 °C, C °C °C) 12003000 1200 3000 (1200-300 mm, mm mm) 0500 0 500 (0-50 m, m m) 4.38 438 4 38 (4.38 province (optimal areas, areas) analyzed decisionmakers decision makers landuse land use 5. (5 2,70 270 70 (2,7 kg– 182 (18- 1200300 120 300 (1200-30 050 50 (0-5 4.3 43 (4.3 2,7 27 7 (2, (18 120030 12 (1200-3 05 (0- 4. (4. 2, (2 (1 12003 (1200- (0 (4 (1200 (120 (12

Research on eco-friendly methods led to the investigation of natural inhibitors and silane films modified with nanostructured mesoporous silica (SBA-15), a molecular sieve that can carry molecules with inhibitory properties. Combining natural extracts such as cocoa husk with SBA-15 aims to develop an enhanced silane-based pretreatment. This involves obtaining an alcoholic extract, and then mixing it with SBA-15 to modify the silane film. Different concentrations (1%, 2%, and 3%) of SBA-15 loaded with extract were prepared. Electrochemical tests, especially electrochemical impedance spectroscopy (EIS), in a 0.1 mol/L NaCl solution, revealed improved corrosion resistance with the tetraethylorthosilane (TEOS) film modified using 3% SBA-15 loaded with extract. Scanning electron microscopy showed the film and SBA-15 on the steel surface, while Fourier transform infrared spectroscopy identified functional groups characteristic of SBA-15, pure or loaded, and silane film. Therefore, it was possible to enhance the TEOS silane film by adding SBA-15 loaded with plant residue extract. ecofriendly eco friendly SBA15, SBA15 SBA 15 , (SBA-15) properties SBA-1 silanebased based pretreatment 1%, 1 (1% 2 2% 3 prepared tests EIS, EIS (EIS) 01 0 0. molL mol L solution (TEOS surface 15, Therefore SBA1 (SBA-15 SBA- 1% (1 (EIS (SBA-1 ( (SBA- (SBA

Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification. world beans roasting grinding conching flavor healthconscious health conscious population benefits L L. Food Gods stability procyanidin fat emulsifiers time antioxidant antidiabetic anticancer antiinflammatory anti inflammatory anti–inflammatory Alzheimers Alzheimer s disease foods ingredients fortification

The aim of the present study was to evaluate the effect of roasting and cocoa mass content on the composition of chocolates. Chocolate formulations were developed (40, 50, 60 and 70% cocoa solids) using unroasted and roasted cocoa beans, and analyses were performed: physicochemical, chemical composition, antioxidant capacity, procyanidin content, total phenolic compounds, quantification of theobromine, caffeine, catechin and epicatechin by high performance liquid chromatography (HPLC) and spectroscopic profile by mid-infrared spectroscopy (MIR). The results revealed that higher values of total phenolics, epicatechin and procyanidins, were obtained in chocolates produced with unroasted cocoa beans, with a significant difference in relation to those with roasted cocoa beans. It was observed that increasing the percentage of cocoa in the formulations caused an increase in the content of bioactive compounds. The use of MIR in the differentiation of chocolate samples produced with roasted and unroasted cocoa beans obtained a positive result. This technique associated with principal component analysis (PCA) enabled the separation of chocolates according to the type of cocoa bean (roasted and unroasted) used in production, confirming its importance for a quick evaluation of the parameters. 40, 40 (40 50 6 70 solids performed physicochemical capacity compounds theobromine caffeine HPLC (HPLC midinfrared mid infrared MIR. . (MIR) phenolics procyanidins result PCA (PCA production parameters 4 (4 5 7 (MIR (

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. artisanal chocolates beantobar bar emerged chain environment fruit boxes utensils types because costeffective, costeffective cost effective, effective cost-effective added hand 'flavor wellfermented, wellfermented well fermented, fermented well-fermented compounds processing microbiology biochemistry