EVALUATION OF COCOA BUTTER CONTENT FOR SELECTED COCOA GENETIC MATERIALS IN COCOA RESEARCH AND DEVELOPMENT CENTRE BAGAN DATUK, PERAK
Authors: Nuraziawati, M. Y.1*, Khairul Bariah, S.1, Ling, A. S. C.2 and Aizat, J.3
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Cocoa butter, genotype, germplasm, cocoa beans
Published On: 1/10/2024
Abstract
Malaysian Cocoa Board is collecting and conserving more than a thousand of international cocoa genetic materials in its germplasm collection. These materials are being observed and evaluated for their performance under Malaysia agro-climatic conditions including for cocoa butter content. Cocoa butter is a natural fat which is commonly used in chocolate production, skincare products, pharmaceutical, cosmetic, health and other industries. It is an edible fat extracted from the cocoa beans. At about 50-57% of cocoa seed weight is from cocoa butter. In this paper, cocoa butter content was evaluated from selected cocoa genotypes of the Malaysian Cocoa Board’s germplasm collection in Cocoa Research and Development Centre, Bagan Datuk, Perak. ANOVA result revealed that butter content evaluated on the eight selected cocoa genotypes was affected significantly (at p≤0.05) by the genotypes.