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- Title
Nutritional removal of cacao fruit (Theobroma cacao L.) in Mexico.
- Authors
Alonso-Báez, Moises; Avendaño-Arrazate, Carlos Hugo; Alonso-López, Betsabé L.; Iracheta-Donjuan, Leobardo; Martínez-Bolaños, Misael; Ruíz-Cruz, Pablo; Ortíz-Curiel, Simitrio
- Abstract
Objective: To determine the nutritional concentration of the cacao fruit (Theobroma cacao L.) in each of its components: shell, mucilage, testa and seed, among different genetic groups. Design/Methodology/Approach: Nutrient removal was determined for three cacao clones: Criollo (Carmelo), Forastero (PMCT 58) and Trinitario (RIM 88). Ten fruits, or pods, from each clone were collected. Each pod was divided into its components: shell, mucilage, testa and seed. Each of the components were placed in a drying oven for 72 h at 65 °C; then they were ground, packaged, labeled, and sent to the laboratory, where the macro and micro nutrients of each component were determined. Results: The nutritional removal of the macro and micro nutrients (N, PK, Ca, Mg, and S) of the different structures (shell, mucilage, testa and seed) and genetic groups (Forastero, Trinitario and Criollo), stayed within a range of acceptable values (0.01<s<0.199). Study limitations/Implications: The main influence on nutrient removal is the genetic group of the cacao and the conditions where it is grown. Findings/Conclusions: The nutritional removal of cacao varies according to its different structures (seed, testa, mucilage and shell) and concentration depends largely on the variety of cacao (Forastero, Trinitario or Criollo). Potassium is the element most absorbed by the shell, followed by calcium, and nitrogen is most absorbed by the seed, followed by phosphorus. In general, the Trinitario cacao (RIM) presented higher nutrient removal in K, N, Mg, and P, followed by the Forastero (PMCT 58) and in lesser quantity the Criollo (Carmelo). For the microelements, the most absorbed were Zn, Fe, and B in Trinitario, Criollo, and Forastero, respectively.
- Subjects
MEXICO; CACAO; CACAO beans; MUCILAGE; FRUIT
- Publication
Agro Productividad, 2020, Vol 13, Issue 8, p53
- ISSN
2448-7546
- Publication type
Academic Journal
- DOI
10.32854/agrop.vi.1713