Resumo

LOUREIRO, Guilherme Amorim Homem de Abreu et al. Influence of agro-environmental factors on the quality of cacao (Theobroma cacao L.) clone PH-16 in the cacao región of Bahia, Brazil. Ecosistemas y recur. agropecuarios [online]. 2017, vol.4, n.12, pp.579-587. ISSN 2007-901X.  https://doi.org/10.19136/era.a4n12.1274.

Current technical and scientific challenges for cacao cultivation involve the need to evalúate numerous attributes related to primary production and quality criteria. The study was conducted with the cacao clone PH-16, in the humid zone of the cacao región of Bahia, Brazil. The objective was to know the influence of the place of cultivation on the physical and Chemical variables, before and after the cacao grains have fermented. The Chemical variables that are more liable to be influenced by the environment are the pH and overall acidity of the grains with mucilage, as well as the pH, overall acidity, and pigment rate of fermented grains. Cultivation areas with latosol dystrophic yellow argisol, in the agro-forestry Cabruca System, with a mean density of 35 shade trees per hectare, had the best grains, quality-wise.

Palavras-chave : Cacao post-harvesting processing; cacao quality; Theobroma cacao L.; agriculture traceability.

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