Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia.
Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Málaga, Spain.
J Sci Food Agric. 2024 Feb;104(3):1367-1381. doi: 10.1002/jsfa.13016. Epub 2023 Oct 18.
Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance.
Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest.
Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
可可质量在建立原产地名称方面起着关键作用，基因型、地理位置、气候和土壤条件是关键变量。然而，这些因素在定义可可原产地名称时并没有得到全面探讨。本研究通过为可可原产地名称奠定基础来解决这一差距，重点关注哥伦比亚太平洋海岸的布埃纳文图拉地区。我们的目标是提供一个全面的理解，支持可可原产地名称的元素，强调布埃纳文图拉独特的可可质量和地理位置的重要性。
通过布埃纳文图拉案例，我们提出了一个适用于其他可可生产地区的强大框架，提高了可可原产地名称的认可度和价值。我们的框架包括地理、农艺学、遗传学、微生物多样性、病虫害和可可质量。我们开创性地提出了哥伦比亚的可可原产地名称，具体研究了布埃纳文图拉地区的下卡拉米纳、萨瓦莱塔斯和西斯内罗斯。布埃纳文图拉以其可可质量而闻名，具有水果风味，归因于低地雨林丰富的生物多样性。
我们的分析表明，每个研究区域都有具体的地理指标，布埃纳文图拉被确定为具有生产优质风味可可产品的自然特征的区域。每个区域都表现出可可品种的高度分化和多样性。布埃纳文图拉有可能被指定为哥伦比亚太平洋地区可可的未来原产地名称，其特点是独特的水果香气巧克力。我们的框架适用于其他可可生产地区，促进了可可产业和农业中原产地名称的建立。
