Consumer Reports Lead and Cadmium in Chocolate Bars

From Consumer Report: But lead seems to get into cacao after beans are harvested. The researchers found that the metal was typically on the outer shell of the cocoa bean, not in the bean itself. Moreover, lead levels were low soon after beans were picked and removed from pods but increased as beans dried in the sun for days. During that time, lead-filled dust and dirt accumulated on the beans. “We collected beans on the ground that were heavily loaded with lead on the outer shell,” DiBartolomeis says.
ABSTRACT
"After the fermentation process, cacao shells contain tannins only. Based on toxicity test using [Brine Shrimp Lethality Test (BSLT) ] Artemia salina L., there is a changing toxicity of cacao shells from its LC50 value. Fresh cacao shells LC50 value is 57.38 ppm, after fermentation is 127.54 ppm and after drying is 220.15 ppm. The toxicity of fresh cacao shells, after fermentation, and after drying are less than 1000 ppm which indicates that cacao shells contain toxic substance.
Dried cacao shell contains phytochemical compounds such as alkaloids, tannins and flavonoids, but after being fermented its only contains tannins."
All Mass-produced chocolates are Permitted by FDA to have
Up To 1 % Shell Casing, Insect Parts, and Rodent Hairs!
With the Exception of Indigenous makers And Ridgewood Chocolate
No Lead
No Cadmium
No Molded beans
No Insect Parts
No Rodent Hairs
No Adulteration
No Removal of valuable ingredient
No Addictive Sugar
No Soy Lecithin
No Dirt
No GMO
ChatGPT: the collected truth
Question:
What is the percentage distribution of tannins in cocoa shells vs cocoa nibs?
Answer:
Tannins are typically present in higher concentrations in cocoa shells compared to cocoa nibs. The exact percentage distribution may vary depending on factors such as cocoa variety, growing conditions, and processing methods, but in general, cocoa shells may contain around 10-15% tannins, while cocoa nibs may contain around 1-2% tannins.
Question:
Where would the lead be present: in the cocoa shells or cocoa nibs?
Answer:
Lead can be present in both cocoa shells and cocoa nibs, as it may come from the environment where the cocoa was grown or during the processing and transportation of cocoa beans. However, studies have shown that lead tends to accumulate more in the shells than in the nibs. This is because the lead can be adsorbed by the pectin in the shells, which is a polysaccharide that binds heavy metals. Therefore, cocoa shells may contain higher levels of lead compared to cocoa nibs.
Question:
Where would the cadmium be present: in the cocoa shells or cocoa nibs?
Answer:
Both cocoa shells and cocoa nibs can contain cadmium, but typically the concentration is higher in the cocoa shells compared to the nibs. Cadmium is a heavy metal that can be present in the soil where cocoa trees grow, and it can be absorbed by the roots and subsequently accumulate in different parts of the plant, including the beans and shells. Cocoa shells are particularly prone to accumulating heavy metals, as they have a larger surface area exposed to the soil compared to the beans. However, it is worth noting that the concentration of cadmium and other heavy metals in cocoa products is tightly regulated by international standards, and chocolate manufacturers are required to test their products to ensure compliance with these regulations.
Question:
Since the cocoa shell casing have higher concentration of lead and cadmium compared to cocoa nibs, we must conclude that chocolate made in the absence of cocoa shell casing must be purer. please confirm.
Answer:
It is true that cocoa shells can contain higher concentrations of lead and cadmium compared to cocoa nibs, but it does not necessarily mean that chocolate made in the absence of cocoa shell casing is always purer. This is because lead and cadmium can also be present in other sources, such as soil and water used for irrigation, as well as during the processing and manufacturing of chocolate. Therefore, while removing the cocoa shell casing can help reduce the risk of lead and cadmium contamination, it is not a guarantee of purity in chocolate. Other factors, such as sourcing of cocoa beans, processing methods, and manufacturing practices, can also impact the purity of chocolate.