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Natural Products pp 1599–1616Cite as

Cocoa Cultivation, Directed Breeding and Polyphenolics

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Abstract

Seeds of Theobroma cacao are worldwide in use for production of cocoa butter and confectionary products. The production of raw cocoa from fresh seeds is based on a complex fermentation process, which leads to the aroma precursors. This process enhances the amount of peptides and free amino acids in the seeds, but it also reduces the amount of phenolic compounds, especially the proanthocyanidins. These antioxidative compounds are mostly composed of catechin and epicatechin monomers and oligomers up to decamers. The fermentation has to take into account that both factors, production of aroma precursors as well as maintenance of health-supporting phenolic factors, are guaranteed. The worldwide rising consumption of high-quality cocoa leads to strong international efforts to develop elite clones of trees with high field performance in resilience, quality, and yield.

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Authors and Affiliations

  1. Department of Applied Vegetation Science and Crop Science, Biozentrum Klein Flottbek, Universität Hamburg, Ohnhorststr. 18, Hamburg, 22609, Germany

    Prof. Reinhard Lieberei & Daniel Kadow

  2. Department of Biology, University of Illinois, 265 Morrill Hall, MC-116 505 South Goodwin Avenue, Urbana, IL, 61801, USA

    David Seigler

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  1. Prof. Reinhard Lieberei
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  2. Daniel Kadow
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  3. David Seigler
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Correspondence to Reinhard Lieberei .

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  1. Botany Department, M.L. Sukhadia University, Durga Nursery Road, Udaipur, 313001, Rajasthan, India

    Kishan Gopal Ramawat

  2. Institute of Vine and Wine Sciences, Biological-Active Plant Substances Study, University of Bordeaux, 210 Chemin de Leysotte CS 50008, Villenave d'Ornon, 33882, France

    Jean-Michel Mérillon

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Lieberei, R., Kadow, D., Seigler, D. (2013). Cocoa Cultivation, Directed Breeding and Polyphenolics. In: Ramawat, K., Mérillon, JM. (eds) Natural Products. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-22144-6_51

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