World Cocoa Foundation Research Update: June 2008
Robert D. Lumsden, Plant Pathologist and WCF Scientific Advisor
WORLD COCOA FOUNDATION: The United States Department of Agriculture (USDA), in cooperation with the World Cocoa Foundation, is pleased to announce the initiation of The Norman E. Borlaug International Agricultural Science and Technology Fellowship Program (Borlaug Fellows Program) Initiative for Improving Cocoa Production for Central America and the Dominican Republic. The Borlaug Fellows Program offers training and collaborative research opportunities in international agricultural science, leadership and policy to combat cacao pests and diseases; build trade and scientific capacity; and improve regional cocoa production and market access. Each Fellow will work one-on-one with a mentor who will coordinate the Fellow’s training and visit the Fellow's home institution after completion of the training.
ONLY nationals of Guatemala, Nicaragua, Honduras, Costa Rica and Dominican Republic are eligible.
The application deadline for the 2008 Borlaug Fellows Program for Cocoa Production Improvement is July 25, 2008. More information and application forms are available on USDA's Borlaug Fellows Program website.
Fellowships are generally for 4 to 6 weeks but can be slightly longer if merited by the research topic. Candidates will be evaluated, interviewed and selected based on the following criteria:
-Citizen of Guatemala, Nicaragua, Honduras, Costa Rica, or the Dominican Republic;
-Good working knowledge of the English language;
-Masters degree with 3 years of experience or working toward Masters degree with 5 years experience
-Early stage in their professional career;
-Currently employed at a research institution with the intent to continue working in their home country
For questions or to submit an application, please contact:
Ms. Lisa Wendel, lisa.wendel@fas.usda.gov or +1-202-720-0746
or
Mr. Abiola Adeyemi, abiola.adeyemi@fas.usda.gov or +1-202-720-8096
RESEARCH RESULTS FROM THE INTERNET:
From NutraIngredients-USA Cocoa flavanols show promise for diabetic cardiovascular health, By Jess Halliday 5/27/2008- A new study has indicated that cocoa flavanols could help improve blood vessel health in diabetes patients, potentially offering protection against cardiovascular complications that standard medication does not. People who suffer from type-2 diabetes are known to have impaired blood vessel function, which puts them at higher risk of cardiovascular disease. Indeed, even when medical treatment such as insulin addresses the main symptoms of diabetes, as many of two thirds of sufferers are said to eventually expire as a result of cardiovascular disease and stroke. The researchers of the new study, published in the Journal of the American College of Cardiology, noted, "the overall prognosis is unfavourable due to deteriorated cardiovascular risk". This has caused diabetes experts to cast about for new approaches and lifestyle changes that could help reduce the risk of diabetes complications. The team, from Germany and the US, was aware of epidemiological data that diets rich in flavanols are associated with a reduced cardiovascular risk. They set out to test the feasibility and efficacy of a dietary intervention based on daily intake of a flavanol-containing cocoa beverage on vascular function in diabetes sufferers. Full article.
From BBC NEWS Chocolate 'may cut diabetes risk'. Scientists are to investigate whether eating chocolate can reduce the risk of heart disease in women with diabetes. Volunteers - postmenopausal women with type 2 diabetes will eat a bar of chocolate a day for a year. Cocoa is rich in compounds called flavonoids, which are thought to benefit the heart. The University of East Anglia is using a specially formulated form of chocolate which contains more flavonoids than usual. This compensates for the fact that many flavonoids are destroyed in the process of turning cocoa into chocolate. Soy - another source of flavonoids - has also been added to the special bars. The scientists are testing the theory that adding flavonoids to the diet may give added protection against heart disease on top of that provided by prescription drugs. Deaths due to heart disease among women increase rapidly after the menopause and having type 2 diabetes increases this risk by a further three-and-a-half times. If the trial confirms the hypothesis then it could have a far-reaching impact on the advice given to at-risk women. "A successful outcome of this research would hopefully mean being able to offer people at high risk better protection over and above that provided by conventional drugs." For details of the trial contact Andrea Brown or Dr Peter Curtis at FLAVO@uea.ac.uk. Full article.
From Confectionary News Cocoa prices bounce back, stay buoyant By Linda Rano. 15/05/2008- The International Cocoa Organisation (ICCO) monthly review of the cocoa market suggests that a decline of the monthly average ICCO daily price in April compared to the previous month could be misleading as far as futures markets are concerned. In April the daily price averaged US$2,628 per tonne, down by US$42 compared to the average price record in March, and ranged between US$2,375 and US$2,810. After a downward correction recorded in both LIFFE (London futures market) and ICE (New York futures market) from mid-March prices bounced back in April, both markets recovering 90 per cent of losses experienced in the previous month. , May 14, at time of close in London the ICCO daily price was US$2,674 per tonne, up from $2,657 the day before. Full article.
From NutraIngredients.com Chocolate may help reduce pre-eclampsia risk By Linda Rano. 05/05/2008- Confectionery makers will welcome the latest study to proffer the potential health benefits of chocolate as US researchers report that pregnant women who consume ample servings of this popular confectionery may reduce the risk of pre-eclampsia. Pre-eclampsia is a major complication of pregnancy that affects 3 - 8 per cent of pregnancies, according to the study. "Compared with women consuming under one serving of chocolate weekly, women consuming five or more servings per week had decreased risk," reported researchers from Yale University and the University of California in this month's Epidemiology magazine. The researchers write that pre-eclampsia shares many characteristics and risk factors associated with cardiovascular disease such as hypertension and endothelial dysfunction. Women with pre-eclampsia may also be at risk of cardiovascular disease and metabolic disturbances following pregnancy, they say. A spat of recent studies has suggested that chocolate consumption may benefit cardiovascular health.
Full article.
From NutraIngredients.com: Flavanol content of cocoa cut during manufacturing By Laura Crowley. 18/04/2008- Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research. Cocoa is alkalised during the manufacturing process to make it easier to mix and digest. Alkalisation can also be applied to change the colour of the product. The health benefits of antioxidant-rich chocolate such as improvements to cardiovascular health have received much recognition in recent years, with positive findings from a number of studies impacting on consumer awareness. Chocolate manufacturers are using high cocoa content (over 70 per cent) as a means of differentiation, and cocoa has also received attention for its potential in functional food applications. However, the cocoa content does not necessarily mean that the flavonol content is high, as new research found that alkalising has negative impacts on the flavonol levels. Full article.
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