Cocoa Crop Cultivation: A Comprehensive Guide
COCOA CROP (Teobroma cacao)
Taxonomy
Family: Malvaceae
Species: Theobroma cacao L.
Origin and Significance
Cocoa originated in the wet tropics of America, specifically northwestern South America and the Amazon. The Mayans in Mexico domesticated and cultivated cocoa, developing a sophisticated culture around its use as a beverage. In contrast, cocoa remained wild in South America. The Spanish adopted the original Nahuatl language names for cocoa, “cocoa” and “chocolate,” from Mexico.
Climate and Soil Requirements
Temperature
Cocoa thrives at an average annual temperature of 21°C. Temperature significantly influences flower formation. Flowering is reduced below 21°C, while it is normal and abundant at 25°C. Consequently, pod production in certain areas becomes seasonal, with several weeks of no harvest when temperatures fall below 22°C.
Water
Cocoa plants are sensitive to both water scarcity and flooding, necessitating well-drained soil. Flooding or water stagnation can lead to root suffocation and rapid plant death. Water requirements vary between 1500-2500 mm in warmer lowlands and 1200-1500 mm in cooler highlands or valleys.
Wind
Strong winds can cause continuous desiccation, leaf drop, and even plant death.
Shade Management
Cocoa is typically an umbrófilo crop, meaning it benefits from shade. Shading during the initial planting phase reduces radiation exposure, minimizing plant activity and protecting the crop from potentially harmful winds. Once established, the shade percentage can be reduced to 25-30%. Brightness should be reduced by approximately 50% during the first four years to promote healthy plant development and suppress weed growth.
Soil Requirements
Cocoa thrives in deep, clay loam soils rich in organic matter, with a pH ranging from 4.0 to 7.0. It is adaptable to a wide range of soil types.
Commercial Varieties
There are two main races of cocoa:
- Forastero (also known as Trinitario) or bitter cocoa
- Criollo or sweet cocoa hybrids
Cultural Practices
Soil Management
Soil is crucial for cocoa development. It should be protected from direct sunlight, which can rapidly degrade the humus layer. Adequate shade and litter maintenance are recommended. Deep plowing and weed cutting should be avoided. Shade and litter help retain necessary moisture during dry months.
Weed Control
Weed control in cocoa has primarily relied on chemical weeding. However, seedlings are susceptible to herbicide damage and require careful application. Commonly used herbicides include diuron, dalapon, and gesapax.
Pruning
Pruning involves removing unnecessary branches, suckers, and dead or diseased parts of the tree. It directly influences cocoa growth and production, limits tree height, and reduces pest and disease incidence. There are several types of pruning:
- Training pruning
- Maintenance pruning
- Plant pruning
- Rehabilitation pruning
- Shade pruning
Propagation
Vegetative Propagation
Strong and healthy grafts should be obtained from seed-grown patterns, either in containers or the field. Older trees can also be used for grafting, provided grafts are taken from young twigs with present or emerging buds after pruning the plant to a height of 30-50 cm. Different grafting methods include:
- Approach grafting
- Bud grafting
- Use of stakes
Seed Propagation
Cocoa can also be propagated through seeds.
Harvesting
Cocoa plants start producing from the third year, with economic yields achieved by the sixth year. Full production is reached between 12-14 years. Cocoa trees typically bloom twice a year, with the main flowering period in June and July, followed by a smaller flowering in September and October. Harvesting requires identifying ripe pods, indicated by changes in external coloration, which varies depending on the variety. This color change can be subtle, risking harvesting pods before full maturity. Experienced pickers often rely on the sound produced when tapping the pods with their fingers to determine ripeness. The optimal harvest point is when red fruit varieties turn vermilion orange, and yellow fruit varieties turn yellow-green.
Planting Frames
Sweet cocoa varieties are planted 3.5-4.5 m apart, while more vigorous bitter cocoa varieties and hybrids are typically planted 5-6 m apart. Current trends favor planting all varieties within a 3.5-3.75 m range. Rectangular, hexagonal, or triangular layouts are common, with 3.6 x 3.6 m spacing being the most prevalent. Planting at half the normal spacing and gradually thinning the plantation based on production and potential marras (dead or unproductive trees) is recommended. Marras can be replaced with elite kinship grafts.
Irrigation
In tropical regions with high rainfall, natural precipitation is usually sufficient to meet the crop’s water demands. However, adequate drainage is crucial in areas with excessive rainfall to prevent waterlogging. In drier areas, proper shading helps minimize soil moisture loss.
Fertilization
: In the transplant is due to manure or fertilizer in the background. Then at 3 months after planting should be paid to one kilogram of compost or biofertilizer. 100 grams of fertilizer as 20-10-6-5 – around each seedling in a diameter of 80 cm aproximadamente.Durante the first and second year requirements by plant are 60 grams of nitrogen, 30 g of P205, 24 g and 82 g K20 S O4. From third year onwards, the subscriber should be done based on an analysis of general SOIL. is advisable to apply fertilizer three or four applications, in order to avoid losses of elements by evaporation or runoff, thereby facilitating the plant’s nutrients in the most appropriate times to better use., in bags, boxes, Rohan method and the use of awnings. LAUNDERING. The beans are washed at the end of fermentation in some countries to remove particles of flesh ..DRYING. Drying cocoa is the process during which the beans end up losing too much moisture they contain and are ready to be sold and in the case of fermented cocoa .. SELECTION complete this process, classification, storage and ENCOSTALADO: The dried beans must be selected from soil, loose particles of the seed coat and broken kernels, this will use a series of screens arranged in series and grains pass through them, a hot air currents removed impurities. There are rules that apply to the cocoa beans or almonds to establish according to their quality, so this takes a random sample of cocoa beans and cut longitudinally. The factors that determine the quality of cocoa can be grouped into factors of heredity, environment and profit (fermentation and drying). The fermented cocoa and another that can not be established the following characteristics: