Induction of rhizobium japonicum in the fermentative mass of two varieties of cacao (Theobroma Cacao L.) as a strategy for the decrease of cadmium

Abstract

Introduction: Ecuadorian cocoa paste used for chocolate production must comply with regulation 488/2014 regarding permissible levels of cadmium for marketing in the European Union. Objective: The main objective of the research was to evaluate the effect of the application of Rhizobium japonicum in the fermentation on the reduction of cadmium content in cocoa beans. Likewise, the capacity to improve sensory aspects was determined with the induction of the microorganism. Materials and Methods:   Once harvested, different concentrations of 3% and 5% were inoculated. During the fermentation time, physicochemical analysis was performed (pH, °Brix and temperature). At the end of the fermentation process, the almonds were dried in the sun for 6 days. In the dried almonds, the cut test was performed to know the fermentative state according to INEN 176/2018 standard. In cocoa paste, a sensory analysis was applied where aroma, flavor, and bitterness were evaluated with the help of a panel of experts.