Análisis de la composición proximal de granos de cacao ccn-51 y nacional fino y de aroma cultivado en la región amazónica del Ecuador.

Abstract

Ecuadorian cocoa, especially the Nacional Fino de Aroma, is an emblematic product due to its unique quality and exceptional sensory profile, representing 63% of the world production of this type of cocoa. In contrast, CCN-51, a highly productive clone, has gained relevance in the industry despite its lower sensory quality. This study compared the bromatological characteristics of both varieties grown in the province of Orellana. The analyses included fat, protein, fiber, carbohydrates, soluble solids, pH, acidity and phenolic compounds. Fermented and unfermented beans were evaluated, using standardized methods such as refractometry, gravimetry and spectrophotometry. The results showed that CCN-51 has a higher fat content, associated with its genetics, while Nacional Fino de Aroma stood out in fiber and carbohydrates, influenced by its fermentation process. The pH was higher in unfermented beans, which affects the acidity and, therefore, the organoleptic profile. Fermentation improved key characteristics of Nacional Fino de Aroma, such as soluble solids, essential for chocolate flavor development. CCN-51, with higher fat content and lower acidity, is useful for cosmetic applications, while Nacional retains its advantage in chocolate markets.