The effect of cacao fermentation on the speciation of Cd in cacao bean tissues: the role of phytate.

The new EU regulation on cadmium (Cd) concentration in cocoa-derived products affects the cocoa market worldwide, especially in Latin-America, and requires the development of mitigation strategies. The potential for postharvest Cd mitigation during fermentation was recently highlighted. Data suggest that cacao fermentation induces a mobilization of Cd in the cacao nibs (the inner part of the bean), followed by outward migration of Cd from the nib to the testa (the shell) and the mucilage. It is hypothesized that Cd mobilization during fermentation is related to breakdown of phytate in the nibs and consecutive release of phytate-bound Cd. Bulk XANES analysis can offer crucial knowledge to identify whether this correlation between phytate breakdown and nib Cd mobilization is causational or not. This knowledge can lead to the development of post-harvest techniques to reduce the Cd content in cacao beans.