FRC 3252 Trop M Cacao 2 11 04

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Cacao: 

Cacao

World Production and Distribution: 

World Production and Distribution World Production (2,895 x 1000MT) Produced throughout tropical Americas and Africa

World Production and Distribution: 

World Production and Distribution Major Producers Cote Divoire (1,119 x 1000MT) Ghana (370 x 1000MT) Indonesia (370 x 1000MT)

World Production: 

Not Produced in Florida (too cold) Introduced to Africa from Americas from Fernando Po and by missionaries World Production

Origin and Botany: 

Origin and Botany Originated in American rainforests Purely tropical, needs high rainfall & RH will not tolerate freezing

Origin and Botany: 

Origin and Botany Family- Sterculiaceae Includes Bottle tree and African cola tree 50 genera, 750 species

Origin and Botany: 

Origin and Botany Scientific name- Theobroma cacao, 22 species in genus Subtropical and tropical trees and shrubs Cacao grows to 8-10 m tall in shade

Growth and Development: 

Temperature has a major effect No freezing tolerance Optimum 18-22ºC. 15º C minimum for growth Growth and Development

Seed and Seedling Development: 

Seed has epigeal germination 3cm above ground level Seedling grows upright (orthotrophic) until 1-2m tall called a chupon Seed and Seedling Development

Seed and Seedling Development: 

Branching then occurs, 3 to 5 branches at right angles called jorquettes (handout) Process repeats itself in flushes Leaves usually change from red to green color with development Seed and Seedling Development

Seed and Seedling Development: 

Root Development Forms deep tap root depending on amount of water in soil. Then forms secondary roots. Seed and Seedling Development

Slide12: 

Flowering Flowers are produced on trunk (cauliferous) on older, leafless wood of chupons & jorquettes Leaf scar bearing flowers is called a “cushion”. Staminodes( sterile)

Slide13: 

Flowering Flower is small (15mm) 5 sepals, 5 petals, 10 stamens in whorls 5 fused carpels with a superior ovary. Hermaphrodite Stamens(5) are fertile, 5 are staminodes( sterile)

Slide14: 

Pollination Primarily by midges, also aphids and thrips Self incompatibility is a problem Can be done by hand, increases set

Slide15: 

Fruit characteristics Fruit is called a “pod”, botanically it is a drupe, 10-32cm in length Fruit mature in 5 to 6 months, temperature dependent Small fruit are called “cherelles”. Considerable fruit drop occurs before harvest

Slide16: 

Fruit characteristics Fruit contains 20-50 seeds surrounded by tissues containing citric acid and sugars Fruit color- green or green-white, ripen to yellow or red

Slide17: 

Cultivars- several distinct Criollo cocoa- central Americas, long, narrow pods, white cotyledons, excellent cocoa Amasonian Forastero (Amelonado)-purple cotyledons, less flavor Many hybrids (Trinitareo, from Trinidad)

Soil Types: 

Soil Types Grows over a wide range Must be well-drained pH range, 5.0-7.5

Planting Density and Yield: 

Planting Density and Yield Depends on growing area 2.5 x 2.5(1600 t/ha) to 5 x 5(400 t/ha) m is typical Yield related to density, ranges from 2 to 15 tons/ha

Slide20: 

Site Selection Well-drained Favorable pH Not too steeply sloped Minimize winds, may be planted as an under-story tree

Slide21: 

Planting Most grown as seedlings- inexpensive Remove musilage for faster germination Young seeds germinate poorly Germination takes 7-15 days

Slide22: 

Leaf Cuttings Rooted in sand or other dry material or plastic bags Have 2-5 leaves, and 1-2 buds Dipped in a rooting hormone Rooting takes about 21 days

Slide23: 

Growing conditions Young plants need moderate shade- too much light gives a bushy tree Mature plants, also grows under shade but needs low fert and yields, also grown without shade with high fert, equals high yields

Slide24: 

Growing conditions Often planted under coconuts if soil is suitable for both

Slide25: 

Fertilization (nutrition) Requires major elements, N, P,K, Ca, Mg Requires minor elements, Mn, B, AL, CL N is most important for vegetative growth

Slide26: 

Pruning Seedlings- develop jorquette at correct ht Remove at ground level, develop higher in the canopy

Slide27: 

Pruning Remove excessive leaves to improve light penetration, possibly reduce disease Remove diseased jorquettes

Slide28: 

Pests (Cause annual crop loss of 5-15%) Insects Mirids, shield bugs, leafhoppers, psyllids, aphids, scales, thrips, borers, moths, ants, beetles, etc.

Slide29: 

Nematodes Several species Control Sanitation Biological Chemical

Diseases (cause annual crop loss of 20-45%) : 

Diseases (cause annual crop loss of 20-45%) Viruses Cocoa Swollen Shoot Virus, causes swelling of shoots, yield reduction, chlorosis, Vectored by mealybugs Also other viruses, less important

Slide31: 

Fungi Black pod disease, caused by Phytophthora species, infects flowers, leaves, pods especially

Slide32: 

Fungi Witches broom, caused by Marasmius ( Major problem) Causes abnormal thickening of stems and buds, abnormal growth and pod abscission

Slide33: 

Harvesting Fruit develop over 4-8 month period dependent on temperature, i.e., high T=faster development The pod “cushion” should not be damaged when removing pods. Will reduce future crop.

Slide34: 

Harvesting Pods must be harvested ripe and the seeds removed and fermented. Harvested throughout year, but most during times with highest T

Slide35: 

Processing Fermentation (3-8 d in boxes) Removes musilage Kills the embryo so no germination occurs Encourages chemical changes to enhance flavor

Slide36: 

Processing Fermentation (3-8 d in boxes) Reduces moisture content Changes sugars to alcohol and acetic acid,Temp to 45-50C Beans must be “turned” and temp again increases

Slide37: 

Drying- Sun or forced air, reduces spoilage Cleaning- vibrating sieve removes husks Roasting- 100-150º C for 20-50 min, develops flavor

Slide38: 

Kibbling-breaks beans into nibs (cotyledons) Nibs are ground at 50-70ºC,remove butter w press Sold as bulk cocoa, (95%) or fine cocoa (5%)

Slide39: 

Unsweetened= chocolate liquor + 50% cocoa Butter Bittersweet- 35% liquor + 50% cocoa butter +sugar + vanilla Semi-sweet =above +more sugar Milk = 10% liquor + 12% milk solids White= cocoa butter + milk + sugar + vanilla