Cacao Flowers

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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.

Intercropping Cocoa with Palm Oil or Coconut

Cocoa with Oil Palm

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…)

 

 

 

 

 

Cocoa Forest Initiative

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…)

[pdf-embedder url=”http://plantaciondesikwate.com/wp-content/uploads/2017/03/Cocoa-Forest-Initiative.pdf”]

 

COCOA NURSERY MANUAL: Best Nursery Practices

PLANT PRODUCTION AND NURSERY OPERATIONS FOR COCOA NURSERIES IN THE PHILIPPINES. (EDITION No. 1)
 
The following manual is based on preferred or best nursery practices, developed for SUCCESS Alliance in Asia. These practices will be relevant to many countries according to available materials, resources and budgets. This current manual draws heavily from the Cocoa Nursery Manual of SUCCESS Alliance Vietnam, September 2007, but with modifications for the conditions and practices as used in the Philippines. It will be used to guide cocoa plant production under the CoCoPAL Program funded by the USDA. It is intended to update it regularly, as new data and practices are uncovered. 
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Technical Guidelines for the Safe Movement of Cacao Germplasm

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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>

Cocoa Beans Industry Quality Requirements Apr 2016

Cocoa Beans

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)