The stability of cocoa flowers is largely determined by pollination and seasons. Flowers stay longer during the wet period, and this may coincide with high pollinator abundance.
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Its flowers that are regular and in roses, despite being small and odorless, shoot in bunches from the pits left behind by the fall of the old ones, the scars of which one can see, so to speak, where the tree became bare. A large quantity of these flowers fall off, and from a thousand barely ten remain on the tree, so that the soil that is underneath seem all but covered by these false flowers.
The Planter’s nemesis, cocoa pod borer: Cacao grower’s public enemy Numero UNO!
This guide is based on the results of pilot trials conducted since 2006 in 168 plots in the villages of Bakoa and Kedia in the Mbam-et – Inoubou division, and Ezezang in the Lékié and Ngat in the Mefou- et-Afamba divisions respectively in the Centre Region Intercropping cocoa with oil palm or coconut tree, technical guide, Cameroon of Cameroon. (Read more…)
Recognizing the vital role of the cocoa sector in bringing jobs and wealth to local communities, while at the same time seeking to be environmentally and socially sustainable and striving to protect the world’s tropical forests (read more…)
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Here are tips on SIDE GRAFTING an old or damage tree to rehabilitate into high-yield new cacao tree.
These guidelines describe technical procedures that minimize the risk of pest introductions with movement of germplasm for research, crop improvement, plant breeding, exploration or conservation. It is important to emphasize that these guidelines are not meant for trade and commercial consignments concerning export and import of germplasm. <click to view the materials>
All credits to the Department of Agriculture (DA) and CocoaPhil.
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Whatever the genetic background of the trees producing the cocoa, the development of flavour is also dependent on correct fermentation and drying procedures, and further processing steps such as roasting, alkalisation or conching. All types of cocoas can suffer from several off-flavours and these are described below, along with the method of assessment or detection. The causes of the off-flavours, and guidance on good practices are discussed in here. (To read in its entirety, click the cover photo or go to this link Cocoa Beans Industry Quality Requirements Apr 2016)