'From soil to chocolate bar': identifying critical steps in the journey of cadmium in a Colombian cacao plantation.

Autor: Bravo D; Laboratory of Soil Microbiology & Calorimetry, Corporación Colombiana de Investigación Agropecuaria-Agrosavia, C.I. Tibaitatá, Mosquera, Colombia., Santander M; Process & Quality Cocoa Laboratory, Corporación Colombiana de Investigación Agropecuaria-Agrosavia, C.I. Palmira and C.I. Tibaitatá, Mosquera, Colombia., Rodríguez J; Process & Quality Cocoa Laboratory, Corporación Colombiana de Investigación Agropecuaria-Agrosavia, C.I. Palmira and C.I. Tibaitatá, Mosquera, Colombia., Escobar S; Process & Quality Cocoa Laboratory, Corporación Colombiana de Investigación Agropecuaria-Agrosavia, C.I. Palmira and C.I. Tibaitatá, Mosquera, Colombia., Ramtahal G; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago., Atkinson R; Bioversity International, Lima, Peru.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2022 May; Vol. 39 (5), pp. 949-963. Date of Electronic Publication: 2022 Apr 04.

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The effectiveness of soil amendments, biochar and lime, in mitigating cadmium bioaccumulation in Theobroma cacao L.

Autor: Ramtahal G; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago. Electronic address: gideonramtahal@gmail.com., Umaharan P; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago., Hanuman A; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago., Davis C; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago., Ali L; Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad and Tobago.

Publikováno v: The Science of the total environment [Sci Total Environ] 2019 Nov 25; Vol. 693, pp. 133563. Date of Electronic Publication: 2019 Jul 23.

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor.

Autor: Camargo, Ivan D.¹ (AUTHOR) idcamargo@agrosavia.co, Rodriguez-Silva, Lucero G.¹ (AUTHOR), Carreño-Olejua, René¹ (AUTHOR), Montenegro, Andrea C.² (AUTHOR), Quintana-Fuentes, Lucas F.³ (AUTHOR)

Publikováno v: Scientific Reports. 5/28/2024, Vol. 14 Issue 1, p1-16. 16p.

Monitoring cadmium concentrations in cacao: inter-laboratory variation and the effect of sample size on variability among ready-for-sale beans.

Autor: Dekeyrel, Jesse¹ (AUTHOR), Wantiez, Léna¹ (AUTHOR), Chavez, Eduardo² (AUTHOR), De Ketelaere, Bart³ (AUTHOR), Smolders, Erik¹ (AUTHOR)

Publikováno v: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Sep2023, Vol. 40 Issue 9, p1218-1229. 12p. 6 Charts, 5 Graphs.