AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-13 DOI:10.1007/s10068-025-01848-5

Hemasri Senthil, Madhura Janve

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Abstract

Challenges such as a downward trend in cultivation and post-harvest losses lead to increased gap in cocoa bean supply and demand. This review deals with the recent AI models used in farming, processing, and supply chain of cocoa beans. Farming models viz. XAI-CROP, Random Forest, and Gradient Boosting can detect cocoa diseases, recommend appropriate pesticides, enable targeted crop spraying, count the number of pods on cocoa trees, and indicate cocoa pod ripeness. Processing models involving AI viz. Artificial Neural Network, Bootstrap Forest fermentation, and Particle Swarm Optimisation were explored for their efficiency in technological steps viz. drying, roasting, conching, and tempering to obtain high-quality chocolates. The supply chain models used AI such as Decision Tree, Multi-level Perception and Long Short-Term memory for cold storage, traceability, and deforestation prediction. AI can thus be used to standardise the quality of produce by optimal resource utilisation leading to minimal impact on the environment.

Graphical abstract

Abstract Image

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人工智能技术塑造可可产业从农场到餐桌的未来：全面回顾

种植下降趋势和收获后损失等挑战导致可可豆供需差距扩大。本文综述了最近用于可可豆种植、加工和供应链的人工智能模型。XAI-CROP、Random Forest和Gradient Boosting等农业模型可以检测可可病害，推荐合适的农药，实现有针对性的作物喷洒，计算可可树上的豆荚数量，并指示可可豆荚成熟度。探讨了人工智能（即人工神经网络）、自举森林发酵和粒子群优化的加工模型在干燥、烘焙、搅拌和回火等工艺步骤中的效率，以获得高质量的巧克力。供应链模型使用决策树、多层次感知和长短期记忆等人工智能进行冷藏、可追溯性和森林砍伐预测。因此，人工智能可以通过优化资源利用，将对环境的影响降到最低，从而实现农产品质量的标准化。图形抽象

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.