Determination of geometric properties of cocoa beans (Theobroma cacao L.)

Abstract

Objective: Determine the linear physical dimensions of Mexican cocoa beans to estimate geometric properties and their differentiation through principal component analysis.

Design/methodology/approach: In the study 51 dry samples of cacao (Theobroma cacao L.) from three producing states in Mexico were collected. Physical properties of the grains were determined from the linear dimensions: length, width, thickness, geometric diameter, sphericity, volume and shape factor. Additionally, humidity, average weight and ethereal extract were determined.

Results: The results showed the relationship between the linear and geometric properties, highlighting that the weight of the grain is significant (p<0.001) with the properties evaluated with the exception of humidity. explained 98.8 % of the total variation observed with the first two components among the cocoa samples from the three study states (Tabasco, Chiapas, and Oaxaca). Grain weight, sphericity and volume were the variables that contributed the most to the total variation.

Findings/conclusions: The weight of the grain was the quantitative variable that presented significance, the other measurements such as length, width and thickness did not present significance, but combined were significant.