Motamayor, J. C.; Risterucci, A. M.; Lopez, P. A.; Ortiz, C. F.; Moreno, A.; Lanaud, C. (2002). "Cacao domestication I: the origin of the cacao cultivated by the Mayas". Heredity. 89 (5): 380–386. doi: 10.1038/sj.hdy.6800156. PMID 12399997. Copper is a cofactor for a number of enzymes and is required for processes, including iron transport, glucose metabolism, infant growth, and brain development ( 190, 259). Copper deficiency can lead to anemia and pancytopenia, causing hypertension, inflammation, and myocardial hypertrophy ( 214). Copper deficiency has been linked to glucose intolerance, cardiac arrhythmia, and hypercholesterolemia in animals and humans ( 134); however, elevated copper status may also be harmful. High serum copper concentration is associated with an increased risk of cardiovascular death ( 206), all-cause, cancer, and cardiovascular mortality ( 142). Chocolate is a significant source of copper for Americans; milk chocolate provides 10% of the U.S. RDA for copper per 100-kcal serving, whereas dark chocolate provides 31%, and cocoa powder 23% per tablespoon ( 1, 184). Despite the potential detrimental effects of excess copper, the prevention of copper deficiency is, nevertheless, important for the maintenance of cardiovascular health. Because a 1000-kcal serving of chocolate would need to be consumed to reach the RDA for copper, it is unlikely that chocolate consumption would elevate serum copper concentrations to harmful levels. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by winnowing after roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. [27] [28] Harvesting [ edit ] Harvesting in Cameroon Ambele, F. C.; Bisseleua Daghela, H. B.; Babalola, O. O.; Ekesi, S. (16 April 2018). "Soil-dwelling insect pests of tree crops in Sub-Saharan Africa, problems and management strategies-A review". Journal of Applied Entomology. Wiley. 142 (6): 539–552. doi: 10.1111/jen.12511. ISSN 0931-2048. S2CID 90875055. (HBBD ORCID: 0000-0002-2696-8859). (SE ORCID: 0000-0001-9787-1360).

Bartley BGD (1970) Yield variation in the early productive years in trials with cacao. Euphytica 19:199–206Cocoa". Drugs.com. 6 January 2020. Archived from the original on 20 January 2021 . Retrieved 3 September 2020. Santana MBM, Cabala P (1982) Dynamics of nitrogen in a shaded cacao plantation. Plant Soil 67:271–281 Gama-Rodrigues E, Ramachandran Nair PK, Nair V, Gama-Rodrigues A, Baligar V, Machado RR (2010) Carbon storage in soil size fractions under two cacao agroforestry systems in Bahia, Brazil. Environ Manag 45(2):274–283. doi: 10.1007/s00267-009-9420-7 Yeasts key for cacao bean fermentation and chocolate quality". Confectionery News. 15 May 2013 . Retrieved 2 February 2014.

Humphries EC (1950) Wilt of cacao fruits. V. Seasonal variation in K, N, P and Ca of the bark and wood of the cacao tree. Ann Bot Lon 14:149–164 Verlière G (1965) Un essai d’engrais sur cacaoyers en Côte d’Ivoire. Relations entre les rendements et les teneurs des feuilles en azote, phosphore, potassium, calcium et magnésium. Paper presented at the conference international research agronomists Cacao, AbidjanThe pests and diseases to which cacao is subject, along with climate change, mean that new varieties will be needed to respond to these challenges. Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because cacao has recalcitrant seeds that cannot be stored in a conventional genebank. [24] In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy. [25] The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections, the usefulness of the collections, and to ease access to better information about the conserved material. Some natural areas of cacao diversity are protected by various forms of conservation, for example national parks. However, a recent study of genetic diversity and predicted climates [14] suggests that many of those protected areas will no longer be suitable for cacao by 2050. It also identifies an area around Iquitos in Peru that will remain suitable for cacao and that is home to considerable genetic diversity, and recommends that this area be considered for protection. Other projects, such as the International Cocoa Quarantine Centre, aim to combat cacao diseases and preserve genetic diversity. The cacao bean in 80% of chocolate is made using beans of the Forastero group, the main and most ubiquitous variety being the Amenolado variety, while the Arriba variety (such as the Nacional variety) are less commonly found in Forastero produce. Forastero trees are significantly hardier and more disease-resistant than Criollo trees, resulting in cheaper cacao beans. [21] In 2016, cocoa beans were cultivated on roughly 10,196,725 hectares (25,196,660 acres) worldwide. [17] Cocoa beans are grown by large agroindustrial plantations and small producers, the bulk of production coming from millions of farmers with small plots. [18] A tree begins to bear when it is four or five years old. A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1kg (2.2lb) of cocoa paste. Combating Child Labour in Cocoa Growing" (PDF). International Labour Organization. 2005. Archived from the original (PDF) on 25 May 2005 . Retrieved 26 April 2012. The Earliest Chocolate Drink of the New World". Penn Museum. 13 November 2007. Archived from the original on 24 January 2013.

Treating with an alkali produces Dutch process cocoa, which is less acidic, darker, and more mellow in flavor than untreated cocoa. Regular (non-alkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. [95] This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment. Adjehi C (2014) Projet vision for change (V4C): Pour Une Cacaoculture Durable en Cote d’Ivoire. Sustainable Cocoa Initiative. http://cocoasustainability.com/2012/11/projet-vision-for-change-v4c-pour-une-cacaoculture-durable-en-cote-divoire Alvim PdT (1965) Eco-physiology of the Cacao tree. Paper presented at the Conférence Internationale sur les Recherches Agronomiques Cacaoyères, Abidjan (Côte d’Ivoire) a b c d The State of the World's Forests 2020. Forests, biodiversity and people. Rome: FAO & UNEP. 2020. doi: 10.4060/CA8642EN. ISBN 978-92-5-132707-4. S2CID 241858489.Bastide P, Jimmy I (2003) Mesures d’échanges gazeux sur de jeunes cacaoyers au champ et modélisation de l’activité photosynthétique. Paper presented at the 14th international cocoa research conference, Accra (Ghana) Bénac R, Dejardin J (1970) Essais d’engrais sur cacaoyers au Cameroun (région de Yaoundé). Café Cacao Thé 14(1):13–27 Thong KC, Ng WL (1980) Growth and nutrient composition of monocrop cocoa plants on inland Malaysian soils. Paper presented at the international conference on cocoa and coconuts, Malaysia

Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. [19] The most prized, rare, and expensive is the Criollo group, the cocoa bean used by the Maya. Only 10% of chocolate is made from Criollo, which is arguably less bitter and more aromatic than any other bean. In November 2000, the cacao beans coming from Chuao were awarded an appellation of origin under the title Cacao de Chuao (from Spanish: 'cacao of Chuao'). [20] Lachenaud P (1991) Facteurs de la fructification chez le cacaoyer ( Theobroma cacao L.): influence sur le nombre de graines par fruit. Paris-Grignon, Paris, p 186The beans contain theobromine, and between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine. [99] a b c d e f g Wood, G. A. R.; Lass, R. A. (2001). Cocoa. Tropical agriculture serie (4thed.). John Wiley and Sons. ISBN 978-0-632-06398-7.