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Chocolate is the center of a massive global industry worth billions of dollars annually, yet its future in our modern world is currently under threat. Here, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree. Walters takes readers to the origins of the cacao tree in the Amazon basin of South America, describing how ancient cultures used the beans produced by the plant, and follows the rise of chocolate as an international commodity over many centuries. He explains that most cacao is now grown on small family farms in Latin America, West Africa, and Indonesia, and that the crop is not easy to make a living from.

Chocolate industry. --- Cocoa trade. --- Cacao --- Climatic factors. --- Diseases and pests.

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Two new temperature programs have been developed to fractionate cocoa butter in an environmentally friendly way. The first route is based on the fractional crystallization of melted cocoa butter and produces a stearin fraction enriched in saturated fatty acids (+3.8%). Conversely, the second route involves fractional melting of crystallized cocoa butter and yields an olein fraction enriched in unsaturated fatty acids (+1.7%), diacylglycerols (+0.6%) and free fatty acids (+0.6%). Direct fractionation in the cocoa mass was also explored. The physical properties of the resulting fractions were studied by pulsed nuclear magnetic resonance, differential scanning calorimetry and rheology. Correlations between the physical properties and chemical compositions of these fractions were finally established. Cette étude a mis sur pied deux programmes de température permettant de fractionner le beurre de cacao de manière écologique. Le premier se base sur la cristallisation fractionnée du beurre de cacao fondu et produit une fraction stéarine enrichie en acides gras saturés (+3,8%). Le second utilise la fusion fractionnée du beurre de cacao cristallisé et produit une fraction oléine enrichie en acides gras insaturés (+1,7%), en diglycérides (+0,6%) et en acides gras libres (+0,6%). En outre, le fractionnement direct de la masse de cacao a été exploré. Les propriétés physiques des fractions obtenues ont été étudiées par résonance magnétique nucléaire pulsée, analyse calorimétrique différentielle et rhéologie. Suite à ces expérimentations, des corrélations entre les propriétés physiques et les compositions chimiques de ces fractions ont pu être établies.

Cocoa butter, cocoa mass, dry fractionation, fractional crystallization, fractional melting, centrifugation, kinetics of crystallization --- Beurre de cacao, masse de cacao, fractionnement par voie sèche, cristallisation fractionnée, fusion fractionnée, centrifugation, cinétique de cristallisation --- Ingénierie, informatique & technologie > Ingénierie chimique

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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (–)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid–liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- n/a --- (-)-epicatechin --- solid-liquid kinetic extraction --- Research. --- Biology. --- Food --- Social aspects.

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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

Research. --- Biology. --- Food --- cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (-)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid-liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- Social aspects. --- cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (-)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid-liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation

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As a dynamic interface between agriculture and forestry, agroforestry has only recently been formally recognized as a relevant part of land use with ‘trees outside forest’ in important parts of the world—but not everywhere yet. The Sustainable Development Goals have called attention to the need for the multifunctionality of landscapes that simultaneously contribute to multiple goals. In the UN decade of landscape restoration, as well as in response to the climate change urgency and biodiversity extinction crisis, an increase in global tree cover is widely seen as desirable, but its management by farmers or forest managers remains contested. Agroforestry research relates tree–soil–crop–livestock interactions at the plot level with landscape-level analysis of social-ecological systems and efforts to transcend the historical dichotomy between forest and agriculture as separate policy domains. An ‘ecosystem services’ perspective quantifies land productivity, flows of water, net greenhouse gas emissions, and biodiversity conservation, and combines an ‘actor’ perspective (farmer, landscape manager) with that of ‘downstream’ stakeholders (in the same watershed, ecologically conscious consumers elsewhere, global citizens) and higher-level regulators designing land-use policies and spatial zoning.

Research & information: general --- carbon storage --- cacao agroforestry --- farmer tree preference --- utility value --- entrainment --- erosion --- forest conversion --- overland flow --- soil macroporosity --- throughfall --- water balance --- boundary work --- ecohydrology --- forest-water-people nexus --- landscape approach --- participatory methods --- scenario evaluation --- social-ecological systems --- tropical forests --- assisted natural regeneration (ANR) --- co-investment --- ecosystem services --- environmental stewardship --- equity --- forest and landscape restoration (FLR) --- rights-based approach --- tree planting --- water --- coffee --- fruit trees --- index of root anchoring --- slope stability --- soil shear strength --- root length density --- root tensile strength --- agroforestry --- carbon sequestration --- climate change mitigation --- grazing management --- land restoration --- nationally determined contribution --- silvopastoral --- tree cover --- cocoa agroforestry --- climate adaptation --- soil restoration --- soil organic carbon --- soil macro-porosity --- soil water availability --- inceptisols --- Fraxinus dimorpha --- soil chemical characteristics --- mycorrhizal attributes --- traditional ecological knowledge --- anastomosis --- agroforest --- silvopasture --- economics --- financial analysis --- carbon payment --- Peru --- innovation transfer --- trimming --- intention --- participatory and integrative research-extension --- stakeholders --- adaptation --- Kisumu --- Bungoma --- payment for ecosystem services --- village savings and loan associations --- fruit tree-based agroforestry --- economic benefits --- farmer perspectives --- resource competition --- systems improvement --- uptake and expansion --- cost-benefit analysis --- landscape restoration --- global --- stocktake --- agroforestry coffee --- shade tree species --- pairwise ranking --- Vietnam --- trees on farm --- options by context --- on-farm planned comparison --- tree seedling survival --- agriculture sector --- cost efficiency --- land suitability --- potential expansion areas --- representative concentration pathway --- cocoa --- Java --- livelihoods --- rural-urban --- remittances --- returning migrants --- Sumatra --- Sulawesi --- certification --- deforestation --- palm oil --- forest classification --- Jambi --- legality --- independent smallholders --- agroforestry concessions --- West Kalimantan --- land-use change --- belowground biodiversity --- soil engineers --- Pontoscolex corethrurus --- natural habitats --- planted forest --- artesian wells --- Oryza --- paddy cultivation --- restoration --- rodents --- sustainable intensification --- Mount Bromo-Tengger --- coinvestment --- instrumental values --- landscape --- relational values --- social-ecological systems --- stewardship --- sustainable development goals (SDGs) --- trees --- carbon storage --- cacao agroforestry --- farmer tree preference --- utility value --- entrainment --- erosion --- forest conversion --- overland flow --- soil macroporosity --- throughfall --- water balance --- boundary work --- ecohydrology --- forest-water-people nexus --- landscape approach --- participatory methods --- scenario evaluation --- social-ecological systems --- tropical forests --- assisted natural regeneration (ANR) --- co-investment --- ecosystem services --- environmental stewardship --- equity --- forest and landscape restoration (FLR) --- rights-based approach --- tree planting --- water --- coffee --- fruit trees --- index of root anchoring --- slope stability --- soil shear strength --- root length density --- root tensile strength --- agroforestry --- carbon sequestration --- climate change mitigation --- grazing management --- land restoration --- nationally determined contribution --- silvopastoral --- tree cover --- cocoa agroforestry --- climate adaptation --- soil restoration --- soil organic carbon --- soil macro-porosity --- soil water availability --- inceptisols --- Fraxinus dimorpha --- soil chemical characteristics --- mycorrhizal attributes --- traditional ecological knowledge --- anastomosis --- agroforest --- silvopasture --- economics --- financial analysis --- carbon payment --- Peru --- innovation transfer --- trimming --- intention --- participatory and integrative research-extension --- stakeholders --- adaptation --- Kisumu --- Bungoma --- payment for ecosystem services --- village savings and loan associations --- fruit tree-based agroforestry --- economic benefits --- farmer perspectives --- resource competition --- systems improvement --- uptake and expansion --- cost-benefit analysis --- landscape restoration --- global --- stocktake --- agroforestry coffee --- shade tree species --- pairwise ranking --- Vietnam --- trees on farm --- options by context --- on-farm planned comparison --- tree seedling survival --- agriculture sector --- cost efficiency --- land suitability --- potential expansion areas --- representative concentration pathway --- cocoa --- Java --- livelihoods --- rural-urban --- remittances --- returning migrants --- Sumatra --- Sulawesi --- certification --- deforestation --- palm oil --- forest classification --- Jambi --- legality --- independent smallholders --- agroforestry concessions --- West Kalimantan --- land-use change --- belowground biodiversity --- soil engineers --- Pontoscolex corethrurus --- natural habitats --- planted forest --- artesian wells --- Oryza --- paddy cultivation --- restoration --- rodents --- sustainable intensification --- Mount Bromo-Tengger --- coinvestment --- instrumental values --- landscape --- relational values --- social-ecological systems --- stewardship --- sustainable development goals (SDGs) --- trees