IMPACTS AND MITIGATION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN COCOA BEANS: RISKS, AND SUSTAINABLE STRATEGIES FOR THE COCOA SECTOR IN SOUTH OF BAHIA

Abstract

Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds mainly formed during thermal processes such as drying, roasting, and processing of cocoa beans in their transformation into chocolate. Their presence poses a risk to human health and a challenge to the sustainability of the cocoa production chain. This study aims to analyze the factors that influence PAH formation during the processing of cocoa beans and to propose mitigation strategies applicable to the context of the cocoa sector in Bahia. The research is based on a literature review of available studies and scientific articles. The results indicate that the origin of PAHs is associated with the incomplete combustion of biomass used for drying, direct contact of the beans with smoke, and excessive temperatures during chocolate processing. Strategies such as the use of indirect dryers, thermal control, and the adoption of good manufacturing practices proved effective in reducing contamination, as well as quality and traceability certifications. It is concluded that the mitigation of PAHs depends on the integration of technology, producer training, and public policies aimed at the sustainability of cocoa cultivation.