presenter: dr. gideon ramtahal. cocoa beans produced from our region are considered to be of fine...
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Investigative Research into Cadmium Levels of Cocoa Beans in Trinidad and Tobago
Presenter: Dr. Gideon Ramtahal
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Introduction
Cocoa beans produced from our region are considered to be of fine flavour quality which can fetch premium prices on the world market.
Recent trends in food safety has generated concerns about cadmium (Cd) in cocoa and cocoa products.
Cadmium: Adverse effects on kidney, bone, immune and nervous systems.
Increasing stringent regulations currently being proposed and enforced by international regulatory bodies.
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EU Proposed Limits for Cd in Cocoa and Chocolate
Products Limits (mg/kg)
Milk chocolate with <30% total cocoa solids
0.1
Chocolate between 30-50% total cocoa solids
0.3
Chocolate with ≥ 50% total cocoa solids
0.8
Cocoa powder sold to consumers (drinking chocolate)
0.6
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1. Evaluate the status of Cd in cocoa from all major cocoa-producing areas in Trinidad and Tobago.
2. Identify mechanisms and possible sources responsible for the Cd contamination of local cocoa beans.
3. Evaluate and recommend measures to minimize Cd contamination of cocoa beans.
Resultant Objectives
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Evaluation of Cadmium Levels of Cocoa in T&T
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Mapping of Cocoa Areas: Trinidad
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Tobago
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2. Processed beans
4. Soil Core 3. Leaves
1. Cocoa Pods
Collection/Preparation/Analysis of Samples
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Results
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Concentrations of Cd determined
Detectable concentrations found in samples from some areas:
Leaves (0.54-5.21µg/g) ↓
Pods (0.53-4.49µg/g) ↓
Shells (0.44-4.41µg/g) ↓
Nibs (0.35-3.82µg/g) ↓
Soils (0.3-1.7µg/g)
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Comparison with Cd Food Safety Standards
Nib Cd levels would exceed proposed Maximum Permissible Limit(MPL) (0.8 mg/kg ≥ 50% Cocoa Solids) for some areas.
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Significant Trend: Cd Distribution in Nibs & Shells
76543210
6
5
4
3
2
1
0
Cd Concentration in Cacao Shells (µg/ g)
Cd
Co
nce
ntr
ati
on
in C
aca
o N
ibs
(µg
/g
) r = 0.85
Pearson correlation coefficient (r), Significant (p<0.05)
Scatter-plot of Cd conc. in Nibs vs. Cd conc. in Shells Implications:
1. EU and other regulatory bodies
Current system of analysis uses whole bean (Nib + Shell)
2. Chocolate manufacturers
Deliberately or inadvertently include shells in chocolate production
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Mechanism and Possible Sources of Cd Contamination
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Relationship between Cd levels in Cocoa Tissues Soil
Cacao Tissue Correlation Soil (DTPA-
Extractable)
Nib (r = 0.848)
Shell (r = 0.769)
Pod (r = 0.637)
Leaf (r = 0.752)
Significant (p<0.05)
Pearson correlation coefficients (r) between Cd levels in cacao tissues/soil
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Cd Absorption and Accumulation Mechanisms in Cacao
Root uptake (Primary route of uptake)
(Lasat, 1996)
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Possible Sources of Soil Cd Contamination
Natural: 1. Soils of Volcanic Origin2. Recycling of contaminated Leaf Litter
Anthropogenic: 3. Fertilizers4. Pollutants from Flood-Prone Areas (Flooding/Irrigation)5. Biosolids/Manures6. Atmospheric deposition
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Other Factors influencing Soil Cd Bioaccumulation
1. Soil type (Silt, Sandy, Clay, Loam, Organic)
2. Cation Exchange Capacity : defined as the degree to which a soil can adsorb and exchange cations.
3. Competing Trace Elements (Zn, Fe)
4. Soil pH
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Evaluation of Measures to Minimize Cd Contamination to
Cacao Soils
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Mitigation Strategies
Liming (Hydrated Lime)◦ Increase pH of soils ◦ Immobilizes Cd ◦ Minimizes uptake
Mychorrizal Bio-fertilizers
◦ Absorbs Cd◦ Potentially minimizes uptake
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Methodology
Cocoa plantation with significant levels of Cd in Trinidad identified and selected for study
i. Lime requirement determined Lime application
ii. DTPA-Extractable Cd, pH & Cd in leaves were monitored monthly
Evaluation of Lime Treatment (Field Application)
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Evaluation of Lime Treatment
20151050
5.1
5.0
4.9
4.8
4.7
4.6
4.5
Time (Months)
So
il p
H
r² = 0.5806
y = 4.686 + 0.01907x
Figure 1(a): Soil pH for Lime-treated trees
20151050
6
5
4
3
2
Time (Months)To
tal L
ea
f C
d (
µg
/g
)
r² = 0.7129y= 5.331 - 0.1378x
Figure 1(e): Total Leaf Cd for Lime-treated trees
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Inoculation and Pot Trial Setup
Inoculation of cacao cutting
Randomized pot trial treatments
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Cd Accumulation in Non-Mycorrhizal (A) vs Mycorrhizal (B) Treated Cacao Plants
Cd (µg/g)/g Leaves DW ± SD
Month 1 2 3 4 Treatment
A 0.86±0.13 5.45±0.62 12.15±0.65 13.16±1.20B 1.43±0.32 8.92±1.49 15.40±0.82 16.41±1.72
Cd (µg/g)/g Stem DW ± SD
Month 1 2 3 4TreatmentA 2.06±0.39 6.73±0.19 9.36±0.54 7.37±0.56B 3.77±0.86 12.29±0.25 12.30±2.34 9.57±0.41
Mean Leaf Cd/g of Plant for Treatments A and B over 4 Months
Mean Stem Cd/g of Plant for Treatments A and B over 4 Months
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Status of Cd in cocoa beans established.
The distribution of Cd levels in shells may have food safety implications.
Possible sources of Cd contamination in cocoa identified.
Lime treatment trends indicate promise for Cd reduction.
Mycorrhizal bio-fertilizer treatment increased Cd uptake.
Conclusions
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Acknowledgements
The Ministry of Food Production, Trinidad and TobagoThe University of the West Indies, St. Augustine
Supervisors
• Dr. Ivan Chang Yen
• Dr. Isaac Bekele, Prof. Nazeer Ahmad,
• Mrs. Frances Bekele, Prof. Lawrence Wilson, Dr. Balmatee
Sukha
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Thank You!