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Organochlorine Pesticides Residue in Cocoa Beans (Theobroma Cacao) and Soils of Cocoa Plantationsin Ondo State, Nigeria

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Description

– Organochlorine Pesticides Residue in Cocoa Beans (Theobroma Cacao) and Soils of Cocoa Plantationsin Ondo State, Nigeria –

Download Organochlorine Pesticides Residue in Cocoa Beans (Theobroma Cacao) and Soils of Cocoa Plantationsin Ondo State, Nigeria. Pure and Industrial Chemistry students who are writing their projects can get this material to aid their research work.

Abstract

The study investigated the levels of organochlorine pesticide residues in both cocoa beans and soils of cocoa plantations in selected farms in Ondo State. Soil samples and cocoa pods were collected from four major farms in the State.

The pesticide residues were extracted, cleaned up, and analyzed using Gas Chromatography-Electron Capture Detector (GC-ECD).

In the analyzed cocoa samples, the ranges of the mean concentrations of the organochlorine pesticides were: α-HCH (ND-0.094 mg/kg), β-HCH (ND-0.371 mg/kg), γ-HCH (ND-0.032 mg/kg), δ-HCH (ND-0.032 mg/kg), heptachlor (ND-0.272 mg/kg).

Introduction

Cocoa is an important tropical tree crop that does not only provides farmers with much-desired income to meet their basic family needs1 but also serves as a foreign exchange earner for many West African countries like Nigeria, Ghana, Côte d’Ivoire, Cameroon, and Togo.

Its botanical name, Theobroma Cacao, given by Swedish natural scientist Carl Von Linne denotes its rich taste and high nutritional value which make it irresistible to both young and adult especially when processed into diverse products.

These include; chocolate, sweet, cocoa drink, cocoa biscuit, cocoa bread, cocoa cake, cocoa flakes, cocoa popcorn, cocoa jam, cocoa jelly, cocoa cream, cocoa wine, and spirit, etc.2-4.

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