Investigation of the Impact of Aging Upon the Mechanical Properties of Cocoa Pod Husk

The husk of fresh cocoa pods has traditionally been considered a waste by-product in the production of chocolate and other related confectionaries. However, in recent times new research has shed light on an increasing number of uses for this material. Of particular interest are applications that utilize the cocoa pod husk (CPH) for its mechanical properties. In most instances, the CPH raw material is allowed to age for several days before pre-processing or utilization in the intended application. Despite this, the impact of aging on its mechanical properties is an area that has not been well investigated. Consequently, this work seeksto determine the impact of aging upon the mechanical properties of CPH. To investigate this, several CPH properties were identified and selected for evaluation. These included CPH tensile strength, CPH compressive strength, cocoa pod transverse compressive strength, cocoa pod longitudinal compressive strength, CPH cutting force, cocoa pod cutting force, CPH hardness, and CPH colour. These properties were subsequently assessed over an aging period of seven days. The results obtained indicated that most CPH mechanical properties vary significantly with aging time. Moreover, CPH colour was found to bestrongly related to the mechanical properties of pod longitudinal compressive strength and CPH hardness, with correlation coefficients of -0.71 and 0.86 respectively. Further, these relationships were found to be strongly linear in nature and regression analyses indicated that up to 83% of the variation in longitudinal compressive strength can be accounted for by changes in colour, hardness and aging time. These results provide the basis for the potential development of image analysis and computer vision approaches to CPH sorting and grading.

Dry Matter Yield and Nutrient Uptakes of Arabica Coffee Seedlings as Influenced by Lime and Coffee Husk Compost Amendments at Western Ethiopia

Nursery experiment was conducted at Haru Agricultural Research Sub Center (HARSC) of Jimma Agricultural Research Center, Western Ethiopia, to investigate dry matter yield and its nutrient uptake of Arabica coffee seedlings under different lime and coffee husk compost rates and establish optimum combination of theseagricul tural inputs that produce seedlings with better dry matter yield for field planting. The experiment was laid out in a factorial experiment arranged in randomized complete block design with three replications. The treatments included four levels of lime (0, 1.6, 3.2 and 4.8 t ha-1) and coffee husk compost (0, 5, 10 and 15 t ha-1). Nutrient uptake and dry matter yield data of coffee seedlings were collected and subjected to analysis of variance using SAS package and treatment means were compared at 0.05 probability using Duncan’s Multiple Range Test. The results revealed that lime and coffee husk compost rates significantly (P< 0.01) affected NPK uptake and total dry matter yield of coffee seedlings. The highest NPK uptake and total dry matter yield of coffee seedling were obtained from the application of 15 t.ha-1 coffee husk compost and combined lime and coffee husk compost at the modest levels of 3.2 t.ha-1 lime and 10 t.ha-1 coffee husk compost with a nonsignificant variation. From the study, it can be concluded that application of 15 t.ha-1 coffeehusk compost or combining 10 t.ha-1 of coffee husk compost and 3.2 t.ha-1 of agricultural lime could be a promising alternative amendment for acid soil management and production of vigorous coffee seedlings with high nutrient uptake and high dry matter yield in HARSC areas.

The Implications of Cocoa Pod Storage and Temperature to the Performance of Pod Components and Seedling Growth

Cocoa seeds are recalcitrant with some problems in their storage system due to lack of dormancy period. This study aimed to find out the effect of cocoa pod storage in two different temperatures and the storage period towards seed viability and growth of the seedlings. This study applied a split-plot design with storage temperature as main plot and storage period as sub-plot. Cocoa pods of Sulawesi-1 clone were harvested and stored at 20ºC and 29ºC for 3, 7, 14, and 30 days. The stored cocoa seeds were then sown for three months. The findings showed that the storage of cocoa pods at 20ºC for 30 days causing the seed water content was 45%, the growth of the seedlings after the storage was 98.7%, and could press the pod shrinkage (1.6%). The storage of cocoa pods at 29ºC for 30 days could accelerate the reduction process by 68.2%, decreased germination of seeds up to 83.4%, and reduced the water content by 44.2%. The pod storage at 20ºC for 30 days showed a high value in some aspects such as seedling height, stem diameter, leaf area, seedling fresh weight, and shoot/root ratio. The storage of pods at 29ºC for 14 days indicated a high score in the character of germination, seedlingheight, stem diameter, and fresh weight of seedlings. The storage of pods at room temperature could be conducted for 14 days, meanwhile, at controlled temperature, it could be conducted for 30 days

Investigation of the Impact of Aging Upon the Mechanical Properties of Cocoa Pod Husk

The husk of fresh cocoa pods has traditionally been considered a waste by-product in the production of chocolate and other related confectionaries. However, in recent times new research has shed light on an increasing number ofuses for this material. Of particular interest are applications that utilize the cocoa pod husk (CPH) for its mechanical properties. In most instances, the CPH rawmaterial is allowed to age for several days before pre-processing or utilization in the intended application. Despite this, the impact of aging on its mechanical properties is an area that has not been well investigated. Consequently, this work seeksto determine the impact of aging upon the mechanical properties of CPH. To investigate this, several CPH properties were identified and selected for evaluation. These included CPH tensile strength, CPH compressive strength, cocoapod transverse compressive strength, cocoa pod longitudinal compressive strength, CPH cutting force, cocoa pod cutting force, CPH hardness, and CPHcolour. These properties were subsequently assessed over an aging period of seven days. The results obtained indicated that most CPH mechanical properties vary significantly with aging time. Moreover, CPH colour was found to bestrongly related to the mechanical properties of pod longitudinal compressive strength and CPH hardness, with correlation coefficients of -0.71 and 0.86 respectively. Further, these relationships were found to be strongly linear in natureand regression analyses indicated that up to 83% of the variation in longitudinal compressive strength can be accounted for by changes in colour, hardness andaging time. These results provide the basis for the potential development of image analysis and computer vision approaches to CPH sorting and grading.

Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java

Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required. Cocoa is one of the important commodities that significantly contributeto Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income. However, the low quality of dried cocoa beansproduced by Indonesian smallholder cocoa farmers has led the low farm-gate price. Therefore, efforts for increasing the cocoa income are required. Hilirisasi(down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required.

Determination of Cocoa Powder Quality Produced by Small-Medium Enterprise Using Six Sigma Analysis

Cocoa powder now has become a common craft product of small-medium processing enterprises (SME) in Indonesia. Small-medium enterprises developprocessing sequence in smaller quantity compared to big company, nonetheless it must follow the national cocoa powder standard of SNI 3737:2009. The aim ofthis experiment was to evaluate the SME cocoa process production performance through Six Sigma analysis of the product to comply the standard requirements.The cocoa powder product was evaluated using three critical to quality (CTQ) parameters involving water content, color, and fineness. National standard determinedthe maximum water content value is 5%, the color is brown or Agtron number 65 and minimum fineness percentage of particle (75 µm) must be 99.5%. This resultexplain the stability process of SME which is exceeding the control limit value of non conformity product. Its process capability showing the Sigma value of2.6 with defect per million value was 126,667. The CTQ parameters which contribute to the high non-conformity are fineness 78.95% and color 21.05%. The roughcocoa powder or fineness affects the highest non-conformity related to the high fat content in cocoa cake as input process and can be revised by upgrading thepressing machine performance.

Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired.

Early Morphological Growth Response and Incidence of Key Pests Under Two Spacing Regimes of Coffea canephora

Coffea canephora has non-limiting but unexploited yield and quality potential when compared with C. arabica. Coffee tree density optimization can improve fortunes of smallholder farmers. An attractive example is that high productive countries where high plant densities do increase area yield but across boardrecommendations are illogical especially with variety and agroecological variations. We aimed to compare two spacing regimes for growth response and pest incidence using Kituza Robusta clone. Randomized complete block designs with three replications and eight plants per plot were established at four agroecologically diverseon-farm locations. Eleven plant growth variables were measured. In addition incidences of five key pests were assessed. Data was collected on a 3-month interval starting from 12 up to 21 months after planting. Highly significant differences between spacing regimes (p<0.01) were obtained for majority of variables. Mean growth response was generally higher under 3 m x 1 m (high density) than 3 m x 3 m (low density) particularly with stem girth, plant height, length of longest primary branch, and leaf blade length. Conversely, pest incidence of black coffee twig borer, leaf eating beetles, leaf miners, and tailed caterpillars, except skeletonizers was higher under high than low plant densities. The findings provide aguide on implications of high plant densities on growth robustness which is translatable into yield potential; amidst a pest prevalence dilemma in studied type of C. canephora.

Carbon storage in cocoa growing systems across different agroecological zones in Ghana

Shade grown cocoa systems have been credited with stocking high quantities of carbon and therefore possess the potential to mitigate climate change and help achieve targets of the United Nations Collaborative Program on Reduced Emissions from Deforestation and Forest Degradation (REDD+). This study quantifies and compares carbon stored as well as estimated cocoa yields in two shade management types (i.e., shaded and full sun) across three agroecological zones: Dry Semi-Deciduous Fire Zone (DSFZ), Moist Evergreen Zone (MEZ) and Upland Evergreen Moist Zone (UEMZ) in Ghana. Results show that Soil organic carbon (SOC) stored decreased with increasing soil depth across all agroecological zones. Cocoa farms with shade trees stored 6 times more soil carbon (35.90±1.56 Mg C ha-1) compared to the full sun systems (5.98±1.56 Mg C ha-1). Carbon stocks in the DSFZ and the MEZ were 61.73±1.02 Mg C/ha and 67.46±1.02 Mg C ha-1 respectively whiles the UEMZ recorded 85.10 Mg C ha-1. Across agroecological zones, pod count in the UEMZ and the MEZ were similar but varied from that of the DSFZ, which recorded the least. Wilting of pods and cherrelles, was minimal and similar in the UMEZ and the MEZ but was significantly higher in the DSFZ. It is recommended that farmers should be encouraged through strong policies to adopt the integration of shade trees in the production of cocoa in Ghana to mitigate the effects of climate change.

Optimation of Auxin and Cytokinin on Enhanced Quality and Weight of Coffea liberica Somatic Embryos

Coffea liberica is a variety of coffee that tolerant to marginal land, especially peatlands. One of propagation methods in C. liberica is somatic embryogenesis(SE) which producing large number of true-to-type plant seedlings in a short time. This research aimed at studying the effect of application of plant growthregulator (PGR) on quality and weight of somatic embryo of C. liberica. Somatic embryo in development stage was induced by Murashige and Skoog medium containing cytokinin as benzyl amino purin (BAP) and auxin as 2,4-dichlorophe-noxyacetic acid (2,4-D). While cotyledonary embryo in germination stage was induced by Murashige and Skoog medium containing cytokinin (BAP) and auxins as 2,4-D, indole acetic acid (IAA) and naphthaleneacetic acid (NAA). The resultsshowed that the application of auxins and cytokinins on development stage affected the formation of embryos, texture of calli, color of calli and embryos, and weight of somatic embryo. It also influenced the shoot and root formation, color and weight of geminating embryos of C. liberica at the germinating stage. During the development stage, addition of 1 mg/L BAP in the absence of 2,4-D in MS medium produced the highest quality of somatic embryo of C. liberica. This medium also produced heaviest somatic embryos but with lighter callus. While in germination stage, all medium treatments produced a typical germinating embryo. Coffea liberica germinating embryo growth optimally on MS medium containing 0.5 mg/L BAP as a single chemical or 0.5 mg/L BAP in combination with 0.5 mg/L IAA for shooting development. Whereas on rooting development, addition of 0.5 mg/L NAA on MS medium produced an optimal germinating embryo. Moreover, germination embryo of C. liberica recorded the highest in terms of dry weight on MS media with addition of 0.5 mg/L BAP. Application of appropriate concentration of auxin and cytokinin is needed to support the formation of somatic embryo and germinating embryo.