cocoa manual pdf

These materials help the trainer to structure the delivery of the training sessions to enhance achievement of the most impact of the training. It is the wish of COCOBOD in general and CHED in particular, that this collaboration with its partners,is to achieve the highest level of training for extension officers who are capable of facilitating farmer adoption of technologically advanced knowledge and skills to sustain the cocoa industry. It is our fervent hope that the developed materials will contribute to the removal of multiplicity of extension messages, which confuse the cocoa farmer. It is also our wish that the materials containing harmonized messages are used by stakeholders for cocoa extension in Ghana CCAFS manual. Ghana Cocoa Board (COCOBOD). To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. You can download the paper by clicking the button above. Related Papers Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans By Kra Kedjebo Effects of Fermentation and Drying on the Fermentation Index and Cut Test of Pulp Pre-conditioned Ghanaian Cocoa (Theobroma cacao) Beans By Emmanuel Ohene Afoakwa Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana By Katrien De Bruyne Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process By Heide-Marie Daniel Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation By Hilda Sari READ PAPER Download pdf.

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Though there are a lot of training materials available to train the Ghanaian small holder cocoa farmers, some of the information provided by such materials conflict with the recommendations based on scientific research findings. Such materials tend to confuse the farmer and end up undermining the trust reposed in the agents of extension delivery to farmers. This state of affair has plagued extension delivery for a considerable length of time. Most stakeholders in the cocoa industry have identified the constraint posed by the multiplicity of confusing messages delivered to farmers. The need for harmonising extension messages has become a priority activity for CHED and its partner organizations that have interest in facilitating increased productivity and sustainability of cocoa in Ghana. A common goal is to facilitate the production of an extension manual, illustrative guide and a step by step training guide with modules on basic cocoa extension to meet the rapid growth for knowledge and skills in the cocoa industry. There has been the need for a closer collaboration between CHED and major partners to engage national experts to produce a harmonized manual containing standard initiatives, messages and best practices for cocoa production and post production handling of high grade cocoa beans. It is hoped that this manual also helps to increase productivity of the cocoa sector, as certification is also covered in the manual to add premium to cocoa produced in Ghana. It is our view that only a productive cocoa farm will attract the younger farmer generation to carry on with cocoa production as a viable business option. This extension manual can mainly be used by the master trainers, practitioners and extension officers with direct contact with cocoa farmers. If used by master trainers, this manual can also serve to train farmers directly. The extension manual is supported by a training guide in modules, and an illustrative production guide for use by farmers.

Worm provides three several different NSView implementations that demonstrate techniques for improving a view's performance. Additional sample code is available through Apple Developer Connection: Bindings Joystick implements a “joystick” user interface item that illustrates a bindings-enabled subclass of NSView. ColorSampler demonstrates using lockFocus to read pixel colors from a view. Reducer demonstrates use of Core Image, the NSAnimation class, and view drawing redirection. Includes a collapsible NSView subclass that is Cocoa bindings-enabled. All Rights Reserved. I have read and accept the Wiley Online Library Terms and Conditions of Use Shareable Link Use the link below to share a full-text version of this article with your friends and colleagues. Learn more. Copy URL Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities.

This document describes the role of views in a Cocoa application, how to manipulate views in a window, and how to create a custom view subclass for an application. Who Should Read This Document You should read this document to gain an understanding of working with views in a Cocoa application. You are expected to be familiar with Cocoa development, including the Objective-C language and memory management. The Creating a Custom View article expects that a developer is familiar with the Cocoa event model described in Cocoa Event Handling Guide as well as the graphics drawing environment described in Cocoa Drawing Guide. Organization of This Document View Programming Guide for Cocoa consists of the following chapters: What Are Views.View Geometry describes how views establish their base coordinate system. Working with the View Hierarchy describes how an application inserts and removes views from the view hierarchy. Creating a Custom View describes the various aspects of NSView that an application can subclass, and provides a dissection of a custom NSView subclass. Advanced Custom View Tasks describes the advanced view subclass drawing tasks. Optimizing View Drawing describes techniques to optimize view drawing. See Also There are other technologies, not fully covered in this document, that are fundamental to using views in your application. Refer to these documents for more details: Cocoa Event Handling Guide describes the event model used by Cocoa applications and explains how your objects can handle events and participate in the responder chain. Cocoa Drawing Guide describes the basic methods used to draw curves, fill shapes, and modify the coordinate system. Drag and Drop Programming Topics describes how to implement drag and drop in a view subclass. There is also sample code available that provides detailed examples of view usage. Sketch is a scriptable graphics application. It provides a look at a complex view subclass than handles many types of events.

Alkalization is normally carried out by adding sodium or potassium carbonate at high temperature and controlled pressure. Strong?alkalized cocoa powders are very dark and have a much stronger flavor than medium?alkalized ones (Kostic, 1997 ). A summary of all these processes is shown in Figure 1.Alkalization ways: black (nibs), red (cocoa cake), and natural cocoa powder (blue) So over the years, the cocoa industry has defined different relevant aspects, such as the physical characteristics with a direct bearing on manufacturing performance or flavor which, over time, have become the commercial standards employed worldwide. These commercial standards for cocoa beans, cake, or chocolate usually include parameters related to physicochemical parameters and compositional features (see Table 1 ). These evaluations aim to obtain a product that combines ideal aroma, flavor, color, technological behavior, and functional compounds. This goal is fulfilled by assessing the physicochemical cocoa characteristics in raw material and its derivatives in each processing stage (Miller et al., 2006 ). Indeed each processing stage comprises key quality control processes that should be addressed to obtain high?quality cocoa products. For example, the fermentation control in the postharvest stage is crucial for the formation of aromatic compounds (Aculey et al., 2010 ). Then, further quality control points should be set to guarantee quality requirements (for example, fat content, moisture, etc.) while drying, industrial roasting, and alkalization cocoa processes.The former action is associated with the prevention and reduction of neurological, cognitive, and functional brain diseases (Alzheimer's, Parkinson's, and senile dementia).This increasing cocoa demand, volatile prices, and the uncertain global cocoa production, which is at risk due to climate change, can lead to cases of cocoa adulteration.

These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives. Most of its production comes from West African countries (mainly the Ivory Coast and Ghana, which account for approximately 60% of the world's total cocoa), but is usually processed in the European Union (EU; 1.3 million tons or 40% of the global processing market in 2014).The most ancient and most appreciated chocolate manufacturer variety is called Criollo (which means native), and is that traditionally cultivated by the Aztecs and Mayans in Central and South America. Later, a new variety that better resists diseases and pests, called Forastero (meaning foreign), was taken from Amazon regions to other cocoa?growing areas in Latin America, and was exported to other West Africa and East Asia countries. Finally, in order to combine the advantages of Forastero and the appreciated fine flavor of Criollo, a new hybrid variety was harvested, known as Trinitario. Forastero is considered a bulk variety, whereas Criollo, Trinitario, and Nacional are considered fine varieties. Growing conditions and postharvest practices can condition the final features of cocoa pods and, thus, of cocoa products (ADM Cocoa Manual, 2006 ). Therefore, knowing the variety and geographical indication of the cocoa beans used as raw material to produce different cocoa products is becoming increasingly more important as it can condition the final quality and hence, cocoa prices.Finally, cocoa cake undergoes another milling step to provide cocoa powder.

Thus, it can be concluded that a proper roasting process design and adequate cocoa variety selection can optimize the cocoa health potential, especially melanoidins and phenolic compounds.The results showed that unripe cocoa beans had a 29% higher level of epicatechin and the same level of catechin as fully ripe beans, whereas no significant difference in the content of both flavanols was observed during drying. During roasting, loss of epicatechin took place along with a concomitant increase in the catechin level, probably due to the epimerization of epicatechin. Finally, alkalization led to a reduction in both catechin and epicatechin contents.The results showed that the total pro?anthocyanidin content continuously lowered during the manufacturing process, with only about 20% of the initial content present in chocolate.This difference was attributed to growing conditions (microclimate, position of pods on trees, and so on). Finally, PCA and hierarchical cluster analyses classified samples according to their polyphenol and anthocyanin contents. Alternative methods for analyzing these bioactive compounds (polyphenols and methylxanthines) are included in Section 4.This method was used by Guehi et al., ( 2008 ) to study how storage conditions affect the FFA contents of raw cocoa beans. The above?cited authors used different samples of fermented?dried cocoa beans purchased from the Ivory Coast. The authors reported very low FFA contents (0.2% to 0.8%) in whole healthy cocoa. Their study also stated that FFA formation did not depend on either genotype or cocoa postharvest processing technologies (number of fermentation days). However, in defective cocoa beans, high and increasing FFA contents were found. This increased content was attributed to the activity of microflora, which has been associated with initial quality and loss of the physical integrity of cocoa beans.

For cocoa, differences in the FA profile were found in C12:0, C14:0, C16:0, C16:1, C17:0, C17:1, and C18:0, whereas differences were found only in C16:0, C18:0, C18:1, and C18:2 for chocolates. For all the samples, C16:0, C18:0, C18:1, and C18:2 were quantitatively the most important FA. Differences in the FA profile were explained mainly as an effect of the geographical origin and were not due to processing conditions in chocolate. Thus Ecuadorian chocolate showed a healthier FA profile with larger amounts of unsaturated FAs and smaller amounts of saturated FAs than Ghanaian chocolate.Thus they have been traditionally derivatized before being analyzed.These authors analyzed amino acid content in cocoa beans to characterize the amino acid sequence of aroma precursor peptides. For this purpose, amino acids were converted into their o ?phthalaldehyde derivatives and then separated by reversed?phase HPLC. Effluents were monitored fluorometrically. Another study using derivatization with a fluorescent chromophore to quantify the content of free amino acids in Forastero cocoa beans was conducted by Hinneh et al., 2018. In this work, the authors evaluated the influence of pod storage on the free amino acid profiles and the implications on the development of some Maillard reaction related to flavor volatiles. As a result, they found that although the concentration of free amino acids was directly proportional to pod storage duration, significant differences were observed for pod storage periods exceeding 7 days (Hinneh et al., 2018 ).Kynurenic acid, obtained during the metabolization of amino acids such as tryptophan through the kynurenine pathway, exhibits antioxidant capacity. Several authors have attempted to quantify tryptophan content and its derivatives in the kynurenine pathway by liquid chromatography with various detectors.

Therefore, the goal of this review is to provide a comprehensive insight into both traditional and fast nondestructive technologies that might be used in the cocoa industry to assess cocoa composition and quality, to study new cocoa properties, and to detect frequent and emerging frauds. Cocoa fat is roughly 57%, 6.6%, and 11%, and total nitrogen content is ca. 2.5%, 3.2%, and 4.3% for nibs, cocoa shells, and cocoa powder, respectively. The percentage of water is about 3.2% in nibs, 6.6% in cocoa shells, and 3% in cocoa powder (Afoakwa et al., 2013; ICCO, 2012 ). Cocoa powder also contains a relevant polysaccharide content (comprising cellulose, hemicellulose, and pectin), noncarbohydrate lignin, nonstructural polysaccharides such as gums, and mucilage. It also contains considerable amount of flavanols and organic acids (ca. 4% among lactic and acetic acids), which are responsible for cocoa color (Shavez et al., 2017 ). Table 2 summarizes the main components of cocoa powders.In cocoa, the flavonoids family constitutes the most important single group, which can be further divided into several classes. The main classes of flavonoids found in cocoa are summarized in Figure 2. In cocoa, procyanidins with a degree of polymerization up to decamer have been identified.Therefore, their determination is very important for the cocoa industry.The first category includes methods such as ORAC (oxygen radical absorbance capacity), TRAP (total radical trapping antioxidant parameter), Crocin bleaching assay, inhibited oxygen uptake, and inhibition of linoleic acid oxidation and inhibition of low density lipoprotein oxidation. However, the most frequently used assays are ABTS, DPPH, ORAC, TRAP, and FRAP.Miller et al.

( 2006 ) published a study in which antioxidant capacity (the ORAC method), vitamin C equivalence antioxidant capacity, TPC, and procyanidin contents were determined and analyzed by principal component analyses (PCA) to identify their behavior in different cocoa derivatives, such as natural cocoa powders, unsweetened baking chocolates, semisweet baking chips, milk and dark chocolates, and chocolate syrups. The highest levels of antioxidant activities, TPC, and procyanidins were found in natural cocoa powders, followed by baking chocolates, dark chocolates, baking chips, and by finally milk chocolate and syrups.Similar results were found by Miller et al. ( 2008 ), who also studied the influence of alkalization on the antioxidant capacity (ORAC method), TPC, and flavanol content of cocoa powders. For all the samples, the highest contents of all the determinations were found for natural powders.They concluded that the color qualities of cocoa powder can be improved by optimizing alkalization parameters. For example, cocoa powders alkalized with K 2 CO 3 displayed darker colors and lower TPC than the powders alkalized with NaOH. High temperature and basic pH conditions gave a darker color due to sugar degradation, Maillard reactions, and anthocyanin polymerizing.One such case is the work published by Quiroz?Reyes et al. ( 2018 ), who evaluated the effect that roasting and fermentation steps had on TPC, and antioxidant capacity and proanthocyanidins, melanoidins, and flavan?3?ols contents on two cocoa bean varieties (Forastero and Criollo). The results showed that the Forastero variety was characterized by the highest melanoidins content, antioxidant capacity (DPPH Quencher assay), and TPC values under severe roasting conditions, whereas severer thermal treatments lowered the concentration of TPC and proanthocyanidins in both varieties, and also influenced the flavan?3?ols profile.

In their study, the authors compared the content of these analytes in several fermented food products (bread, beer, red wine, white cheese, yogurt, kefir, and cocoa powder).ESI is a soft ionization method capable of providing both protonated and deprotonated molecules. Quadrupole time?of?flight mass spectrometry (Q?TOF?MS) is able to combine high sensitivity and mass accuracy for both precursor and product ions and, therefore, allows the elemental composition for both parent and fragment ions to be confirmed both quickly and efficiently. UHPLC can provide high resolutions for the separation of complicated natural products and improves the sensitivity of Q?TOF?MS detectors (Li et al., 2017 ). In this study, the authors observed how protein quantities, and their profiles derived from two?dimensional gel electrophoresis, showed striking differences for nonfermented beans depending on their geographical origin. However, in fermented beans, the detected diversity of peptides did not correlate with geographical origin, but to the degree of fermentation. These findings suggest that the variability in peptide patterns depends on the fermentation method applied in the country of origin, which ultimately indicated diversified proteolytic activities (Kumari et al., 2018 ).In cocoa beans, fermentation allows reducing sugar (fructose and glucose) formation. Therefore, during the roasting process they undergo Maillard reactions and Strecker degradation, which lead to the generation of desirable flavor volatiles. Thus reducing sugars determination is important for cocoa sensorial control purposes (Kongor et al., 2016 ).One common alternative is to use GC after aqueous extraction and derivatization. Hinneh et al. ( 2018 ) analyzed the sugar profile of Forastero cocoa beans by GC. For this purpose, these authors obtained an extract that was then derivatized in two steps: first oximation and second the formation of trimethylsilylesters. These amounts varied with storage.

After three pod storage (PS) days, the amount of glucose and sucrose had increased.Samples can be evaluated for cocoa strength or chocolate flavor, residual acidity, bitterness, and astringency, and for the presence of any off?flavor and positive ancillary flavors, such as fruity or floral. The sensory evaluation of cocoa products can be made by difference and descriptive tests. Difference tests are performed to compare samples, or samples against a standard, which include the triangle test, paired comparisons, ranking, and the two?out?of?five test. No expert training is needed to carry out these tests (ADM Cocoa manual, 2006 ). Descriptive tests include the flavor profile method, the descriptive analysis test (QDA), and the free choice profiling, a variant of QDA. Sensorial analysis methods may also include the use of a PCA, which allows variable reduction according to interrelated connections. The information displayed in a two?dimensional graph provides essential information on the flavor profiles of cocoa samples based on descriptors. This method was used by Luna, Crouzillat, Cirou, and Bucheli ( 2002 ) to evaluate the flavor of Ecuadorian cocoa liquor, who concluded that polyphenols could be essential for the overall perception of cocoa liquor characteristics (CAOBISCO?ECA?FCC, 2015; Luna et al., 2002 ).Tannin molecules like epicatechins, catechins, and procyanidins (total polyphenols) can confer bitterness and astringency. Thus they condition the sweetness, bitterness, acidity, and astringency of cocoa and its derivatives. Volatile compounds appear in cocoa postharvest stages, such as fermentation and drying. These steps occur in the origins of cocoa beans by generating heterogeneous materials. As previously mentioned, variety and physical integrity (that depend on postharvest practices) are important factors for volatiles to form.Jointly with esters and alcohols, these compounds are also related with sweet odor (Rodriguez?Campos et al., 2012 ).

Properly dried beans usually have a long shelf life, a crisp texture and plump appearance, a well?oxidized interior, and good flavor without excessive acidity, hammy, smokiness, or other off?flavor notes (Jinap et al., 1994 ).Aldehydes and pyrazines are produced as a result of this reaction. Tetramethylpyrazines (TMP) reach their maximum level upon medium roasting; trimethylpyrazines (TrMP) increase steadily throughout the roasting process and 2,5?dimethylpyrazines (DMP) rise under strong roasting conditions. A more extensive description can be found in previous study (Aprotosoaie et al., 2016 ).The analyses of these compounds have been previously described. This section reports only the methods used to study the combination between aroma precursors and sensory attributes. The determination of aroma compounds is usually made by their extraction, separation, and detection. Flame ionization detector (FID; Cambrai et al., 2010 ), MS, or, for more accurate detection times, TOF?MS (Humston et al., 2010 ) is used for detection purposes.SPME sampling coupled to two?dimensional GC combined with TOF?MS) has been applied for such assessments. Twenty?nine compounds have been detected as a result of moisture damage (Humston et al., 2010 ). Similarly, GC coupled to a FID and MS has been used to distinguish different cocoa types and their derivatives (Cambrai et al., 2010 ).As a result, 56 volatile chocolate compounds have been identified and aromatic profiling differences have been linked to fermentation technique types, but not to the used starter cultures. However, the differences were too small to change consumer perceptions (Crafack et al., 2014 ).Conversely, quantities of odorants, such as linalool and 2?methoxyphenol, have been observed at larger concentrations in cocoa beans (Chetschik et al., 2018 ).This equipment has a fully automated sample preparation unit for the online dynamic headspace isolation of cocoa aroma compounds.

This technique has been used for the differentiation by the origin and fermentation degree of roasted fermented cocoa beans (from Indonesia, Peru, Ghana, and Vietnam) by a hierarchical cluster analysis, PCA, and one classification algorithm, namely, soft independent modeling of class analogy (SIMCA).The levels of some of these compounds are regulated by the European Food Safety Authority (EFSA) (European Commission, 2011 ). The methods normally used and the studies carried out to control their presence are described below.These compounds can contaminate foodstuffs and are related to human toxicity (carcinogenic, genotoxic, and mutagenic; Cordella et al., 2012 ). As they are lipophilic, their determination is usually made in cocoa butter.The authors found precision with RSD ranging from 2.57% to 14.13% and from 4.36% to 19.77% under repeatability and intermediate precision conditions, respectively. The average recoveries of the eight PAHs ranged from 74.99% to 109.73%. These parameters, limits, and measurement uncertainties met the performance criteria set by EU regulations.The few studies published to date show that the most widely studied toxins in cocoa and its products are ochratoxin A (OTA; Kutsanedzie et al., 2018 ) and aflatoxins. Ochratoxin is a mycotoxin that is formed by species of Aspergillus and Penicillium. Aflatoxins are formed by Aspergillus flavus, Aspergillus parasiticus, and other Aspergillus spp. The most important aflatoxin, due to its occurrence, is aflatoxin B1, which is classified as carcinogenic (Group 1). However, no maximum limit has been set for cocoa and cocoa products as these products do not contribute significantly to OTA exposure in diet (European Commission, 2010 ).To analyze ochratoxin in cocoa powder, Brera, Grossi, and Miraglia ( 2005 ) developed an HPLC method based on OTA extraction from samples by blending with an aqueous solution of bicarbonate, diluting with a solution of phosphate buffer saline, and filtering and cleaning?

up by an immunoaffinity column (IAC) that contained antibodies specific to OTA. After washing the IAC, OTA was eluted with methanol, separated by reversed?phase HPLC, and quantified by fluorescence detection. In this study, the authors found that the mean recoveries ranged from 85% to 88%, the RSD values went from 13.7% to 30.7%, and the resulting Horwitz ratios, according to the Horwitz function modified by Thompson, fell within the 0.6 to 1.4 range for cocoa and drinking chocolate.Toxin detection was performed by a postcolumn photochemical reactor for aflatoxin B1 and G1 (due to derivatization) and by fluorescence for OTA.These compounds are toxic to humans. Cadmium (Cd) is a HM present in several foods consumed daily and in larger quantities, including cocoa.For their analysis, samples (ground leaf, shell, or bean) were digested with nitric acid (HNO 3; Jackson et al., 1986 ). The digested samples were diluted with distilled water and filtered through a membrane filter prior to the Cd analysis. Then the Cd concentrations in plant digesters were determined by inductively coupled plasma optical emission spectrometry.This section indicates how these analyses are applied. Quality control begins in the place of origin. To do so, conventional methods to assess and control correct fermentation, size, and even the integrity of beans are widely used after sampling the total batch (FCC, 2018; ICCO, 2018 ). For fermentation quality assessments, the standard method applied is the cut test that involves counting 300 beans. During the cut test, the number of defective cocoa beans can be assessed. These defects can consist of beans with mold, damage caused by insects, and germinated or flat beans. The results are expressed as a percentage of 300 beans examined per defect kind. The amount of defective beans determined through cut tests is an indication of flavor characteristics (ICCO, 2018 ). Bean size is established by counting the number of cocoa beans per 100 g.