@article{PAR00022889,
  title = {{M}itigating the level of cadmium in cacao products : reviewing the transfer of cadmium from soil to chocolate bar},
  author = {{V}anderschueren, {R}. and {A}rguello, {D}. and {B}lommaert, {H}. and {M}ontalvo, {D}. and {B}arraza, {F}. and {M}aurice, {L}aurence and {S}chreck, {E}. and {S}chulin, {R}. and {L}ewis, {C}. and {V}azquez, {J}. {L}. and {U}maharan, {P}. and {C}havez, {E}. and {S}arret, {G}. and {S}molders, {E}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he new {EU} regulation on cadmium ({C}d) in cacao-derived products affects the cacao market worldwide. {H}ere, we reviewed the journey of {C}d from soil to chocolate bar and collated current data on the topic, giving due attention to data quality. {C}acao bean {C}d concentrations are typically about a factor two larger compared to the soil on which the cacao tree grows, this is high but not unusual and, therefore, the cacao plant is not classified as a {C}d hyperaccumulator. {M}ean {C}d concentrations in cacao beans range 0.02-12 mg {C}d kg(-1) and are markedly higher in {L}atin {A}merica, where more than ballot' cacao bean samples exceed the commonly applied threshold for export to the {EU} (0.60 mg kg(-1)). {T}his regional enrichment is related to relatively high soil {C}d concentrations in the young soils of {L}atin {A}merica. {T}he source of {C}d is, in general, likely geogenic rather than derived from phosphate fertilizers or contamination. {A} meta-analysis of 780 soil-plant paired data shows that soil {C}d, soil p{H} and soil organic carbon largely explain cacao bean {C}d concentrations. {D}etection of effects of cultivars, soil treatments or agronomic practices are strongly hampered by the spatial variability in phytoavailable soil {C}d concentrations. {A}pplication of lime or biochar has the potential to lower bean {C}d in acid soils. {I}n the long-term, breeding low {C}d cultivars likely provides the highest potential for mitigation but genetics and breeding research is currently limited by the lack of understanding of how {C}d is loaded into the developing cacao fruit of this cauliflorous tree. {P}ostharvest practices such as fermentation can slightly lower {C}d concentrations in the final product but also play a large role in product quality. {I}n the short term, mixing of cacao from different origins may be the most feasible strategy to meet the {EU} limits.},
  keywords = {{T}heobroma cacao {L}. ; {C}admium ; {S}oil-plant meta-analysis ; {C}admium uptake ; {C}admium translocation ; {M}itigation strategies ; {AFRIQUE} ; {ASIE} ; {AMERIQUE} {DU} {SUD} ; {AMERIQUE} {CENTRALE}},
  booktitle = {},
  journal = {{S}cience of the {T}otal {E}nvironment},
  volume = {781},
  numero = {},
  pages = {146779 [19 p.]},
  ISSN = {0048-9697},
  year = {2021},
  DOI = {10.1016/j.scitotenv.2021.146779},
  URL = {https://www.documentation.ird.fr/hor/{PAR}00022889},
}