Cultivation of cocoa(theobroma cocoa)

 

Cultivation of cocoa

·         Botanical name of cocoa- Theobroma cacao l

·         Family= malvaceae

·         Chromosome number= 2n=20

·         Origin place= Amazon vally of south america

·         Edible part=Pod

·         Type of fruit= indehisent drupe

·         Type of inflorescence=couliflores

·         Type of plant= Small tropical tree

·         Type of pollination= Cross

·         Pollinating agent-ceratopogonidae family insects.

·         Commercial propogation= soft wood grafting

·         Highest production in world= ivory coast(40%) or cote de ivoire

·         Highest production in india= Kerla

·         Other name – Food of god

 

·       cocoa commercialization  starts in – 1960

·       Theobroma word derived from two “greek” word “Theos” means “God” and “broma” means “Food”.

·       Cocoa is a beverage* crop.

Beverage crops are those crops ,who’s gives potable drink

·       it is the rich source of fat(37%) and protein(7%).

·       It require mean temperature 25C, but it can tolerate 15-40C.

·       It is a shade loving plant(50% shade required).

·       Minimum rainfall required -1500-2000mm/year.

·       It can be grow 20^o latitude on both side of equator.

·       It can be grown at 1500m MSL.

·       Loose soil with 4.5-7 P^H are best for cocoa cultivation.

·       Cocoa germination stage are called Soldiar phase.

·       The seedling are ready for transplanting in 3-4 weaks .

·       Planting time – before monsoon=May – june (main)

After monsoon= sep – oct

·       Training system – open centre or centre leader system.

·       Spacing – 2.7*2.7m

·       Pit size- 50*50*50cm.

·       Pruning time – july –august.

·       In case of cocoa bearing starts second year after planting.

·       Each leaf axil produce upto 50 flowers in a season.

·       But only 1-5% flower produce pod & 60% flower drops 48h after blooming.

 

Variety

§  Major variety=

o   Criollo-Before ripening red after ripening turn yellow colour.

o   Foretero – before ripening green after ripening turn yellow , quality is too good.

§  Other variety=

o   Taranidad & tarinitario- hybrid of criollo and forstero.

o   Amelonado- melon shape variety.

o   Amazon.

o   Develop from kerla- CCRP-1,2,3,4,5,6,7,,8,9,10

o   Develop from CPCRI(Vittal)- VTLCC-1, VTLCH-1,2,3,4.

·       Viability of seed – 7days.

·       Little leaf of cocoa du to – Zn deficiency.

·       Cocoa pod mature in 140-160days after flowering.

·       Harvesting time – sep- oct & april to june.

·       Yield -20-35kg pod /tree.

·       Moisture content in dried cocoa – 6-7%.

·       Moisture content in fermentated cocoa – 55%

·       Fermentation methods=

o   Box method

o   Tray method

o   Basket method

·       Major insect- mealy bug (planococus lilacinus)

·       Major disease- black pod or stem canker(Phytophthora palmivora)

·       Shrivelling and mummifying is common phenomenon of cocoa garden.

·       Cherelle- young fruit of cocoa.

·       Jorquette- plagiotrophic branch of cocoa.

·       Chupon- auxiliary bud of cocoa growen just bellow the jorquetee.

·       ICCO- (the international cocoa organization )  located in London, established in 1973.

·       CPCRI regional station , vittal, KR, 1954.

·       Cocoa improvement work started in  1980.

 

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