Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

BACKGROUND: Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality. This study characterizes floodplain cocoa (FC) and compares it with upland cocoa (UC) from the eastern Amazon. RESULTS: FC fruits had an oval shape and thick husks, with smaller beans than UC, both well fermented. FC beans had higher fiber content (17.70 ± 0.7 g/100 g dry matter (DM)) and total polyphenols (27.04 ± 0.69 mg CE/g DM), but lower protein content (14.99 g/100 g DM) and antioxidant capacity (627.45 ± 30.99 μmol TE/g DM) compared to UC beans (fiber: 14.57 ± 0.40 g/100 g DM; protein: 16.44 g/100 g DM; polyphenols: 14.19 ± 4.19 mg CE/g DM; antioxidant capacity: 1112.58 ± 56.47 μmol TE/g DM). FC beans showed higher levels of caffeine and theophylline, and a theobromine/caffeine ratio typical of Criollo cocoa. Chocolates from both exhibited favorable attributes, including fine‐flavor notes, and were similarly accepted by consumers. CONCLUSION: FC and UC beans exhibited distinct physicochemical profiles, both showing adequate fermentation and similar consumer acceptance, highlighting the potential of Amazonian cocoa for product differentiation and valorization of regionally distinct systems. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.