Butter worldwide production

Seeds of Theobroma cacao are worldwide in use for production of cocoa butter and confectionary products. The production of raw cocoa from fresh seeds is based on a complex fermentation process, which leads to the aroma precursors. This process enhances the amount of peptides and free amino acids in the seeds, but it also reduces the amount of phenolic compounds, especially the proantho-cyanidins. These antioxidative compounds are mostly composed of catechin and epicatechin monomers and oligomers up to decamers. The fermentation has to take into account that both factors, production of aroma precursors as well as... 

POPs are widespread in human food products [7]. An indication of the pervasiveness of POPs is seen from a worldwide study of butter contamination with PCBs, polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), HCB, and DDT and its metabolites. These POPs were found to be present in varying degrees in the butter of 37 different nations [8]. 

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