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dc.contributor.authorMeter, A.
dc.contributor.authorAtkinson, R.J.
dc.contributor.authorLaliberte, B.
dc.coverage.spatialAmérica Latina y el Caribees_ES
dc.date.accessioned2019-11-20T14:38:49Z
dc.date.available2019-11-20T14:38:49Z
dc.date.issued2019-11-20
dc.identifier.citationMeter, A., Atkinson, R. J., & Laliberte, B. (2019). Cadmium in Cacao From Latin America and The Caribbean. A Review of Research and Potential Mitigation Solutions. Caracas: CAF. Retrieved from http://scioteca.caf.com/handle/123456789/1506en
dc.identifier.isbn978-980-422-163-7
dc.identifier.urihttp://scioteca.caf.com/handle/123456789/1506
dc.description.tableofcontentsCadmium is a heavy metal of natural origin, which does not have a known function in humans. It accumulates in the body and mainly affects the kidneys, but it can also cause bone demineralization. We are increasingly exposed to cadmium in our diet. In response to this, the European Union (EU) is setting maximum permissible levels of cadmium in different foods. In 2014, the maximum levels allowed for cadmium were established for cocoa and chocolate products sold in the EU. This measure has brought concern to cocoa-producing nations in Latin America, as exports to EU countries represents a large part of the destiny of cocoa grown in America. The present paper studies the different ways of measuring the presence of cadmium in cocoa, as well as measures to mitigate and reduce the impact of this metal on agricultural production in the region.es_ES
dc.language.isoenes_ES
dc.publisherCAFes_ES
dc.subjectAgriculturaes_ES
dc.subjectAlimentaciónes_ES
dc.subjectAmbientees_ES
dc.subjectBiocomercioes_ES
dc.titleCadmium in Cacao From Latin America and The Caribbean. A Review of Research and Potential Mitigation Solutionses_ES
dc.typeBookes_ES
dc.publisher.cityCaracases_ES
caf.relation.languageVersion123456789/1505


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