Contenido de Cadmio en el grano de cacao Theobroma cacao L. seco, obtenido en la fermentación con pre y sin pre escurrido, en San Vicente de Chucurí.

Abstract

The content of Cd in cocoa mucilage and in fresh, fermented and dry cocoa beans was evaluated, as this is the main agricultural line of San Vicente de Chucurí. The methodology consisted in the collection of four varieties of cocoa, which were weighed and uniformly mixed, for their homogeneous distribution in a completely randomized experimental design. In the research process, the variables that were the object of study and analysis corresponded to cadmium content in dry cocoa beans, cadmium content in cocoa mucilage, cadmium content in fresh cocoa beans, cadmium content in fermented cocoa beans and cadmium content in the husk of the dry cocoa bean Dry cocoa beans with pre-draining reached 20.48 mg Cd/kg and without pre-draining 23.72 mg Cd/kg. It was concluded that pre-draining reduces the presence of Cd.

Key words:  Theobroma cacao L. cultivation, fermentation, cocoa beans, study, heavy metal, Cadmium, postharvest