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Science

2 articles

Scientific research on cacao: metabolomics, genomics and fermentation biochemistry.

All categories 🌱 Cultivation 🧪 Fermentation ⚙️ Processing 🍫 Chocolate Making 📈 Market 🌿 Sustainability ☕ Consumer 🔬 Science

🔬ScienceJune 18, 2026

The Crucial Role of ISO/IEC 17025 in the Determination of Cadmium and Lead in Cocoa

This technical article explores the rigorous analytical metrology processes required for the quantification of heavy metals in complex matrices such as cocoa. We analyze the impact of the ISO/IEC 17025 standard, the use of LIMS systems, the vital stage of microwave-assisted acid digestion, and compare cutting-edge technologies such as ICP-MS, GF-AAS, and FAAS. Furthermore, we detail how the correct definition of the Limit of Detection (LOD) and the Limit of Quantification (LOQ) is fundamental to avoid the rejection of export batches in the face of strict regulations such as EU Regulation 488/2014.

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🔬ScienceJune 16, 2026

Contrasts in Cacao Genetics and Metabolism: From the Amazon to Chromatography

This article expands the knowledge about Theobroma cacao, contrasting the historical routes of its domestication and its botanical evolution. Critical differences between the commercial classification (Criollo, Forastero, Trinitario) and the 10-cluster genomics are analyzed. Furthermore, a detailed comparison is established between the metabolic behavior of polyphenols, the synthesis of organic acids, and quality evaluation methods, from the cut test to the instrumental quantification of freeze-dried samples.

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