Comparison of cadmium pathways in a high Cd accumulating cultivar versus a low Cd accumulating cultivar of Theobroma cacao L.

Understanding cadmium (Cd) pathways in cacao trees is critical for developing Cd mitigation strategies. This study investigates whether Cd uptake and translocation mechanisms differ between a low and a high Cd-accumulating cacao cultivar. We sampled three replicate trees of each cultivar, and a grafted cultivar that shared the same scion as the low Cd accumulator but had a different rootstock.

Using optimized monochromatic energy dispersive X-ray fluorescence to determine the cadmium concentration in cacao and soil samples.

Following the implementation of food safety limits on cadmium (Cd) in cacao products, there has been a growing demand for monitoring Cd in cacao tissues and soils. Traditional methods like acid digestion followed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are time-consuming and costly. X-ray Fluorescence is an alternative technique that offers advantages in terms of speed, cost, ease of use and less environmental impact.

Monitoring cadmium concentrations in cacao: inter-laboratory variation and the effect of sample size on variability among ready-for-sale beans.

Since the implementation of new EU limits on cadmium (Cd) in cacao-derived products, reliable measurements of the Cd concentration in cacao samples have become even more important. This study was set up to analyse the robustness of the measured Cd concentrations in cacao as affected by sampling strategy and by the laboratory receiving these samples. Six different homogenised cacao liquor samples were sent to 25 laboratories, mainly located in Latin America.

Soil amendments to reduce cadmium in cacao (Theobroma cacao L.): A comprehensive field study in Ecuador.

The new EU regulations on maximum levels of cadmium (Cd) in cacao products sparked research on countermeasures to reduce Cd concentrations in cacao beans. This study was set up to test the effects of soil amendments in two established cacao orchards (soil pH 6.6 and 5.