CacaoCacao
Family – SterculiaceaeFamily – Sterculiaceae
Genus – Genus – TheobromaTheobroma
Species - Species - cacaocacao
Adaptation of CacaoAdaptation of CacaoUnderstorey plant of tropical rain forestUnderstorey plant of tropical rain forest
TemperatureTemperature– 18-3218-32ºC (23-26ºC) ºC (23-26ºC) – 15ºC lowest tolerated15ºC lowest tolerated– Below 10ºC damages treeBelow 10ºC damages tree
MoistureMoisture– 1150 – 2500 mm (1500-2000 mm)1150 – 2500 mm (1500-2000 mm)– Well distributed, sensitive to water stressWell distributed, sensitive to water stress– Needs high humidityNeeds high humidity
WindWind– Sensitive to wind damageSensitive to wind damage
Adaptation of CacaoAdaptation of CacaoUnderstorey plant of tropical rain forestUnderstorey plant of tropical rain forest
ShadeShade– Tolerant of shadeTolerant of shade– Maximum photosynthesis at 25% Maximum photosynthesis at 25%
full sunfull sun– Tolerates high light as wellTolerates high light as well
SoilSoil– Well drained, no waterloggingWell drained, no waterlogging– pH between 5.0 – 7.5pH between 5.0 – 7.5– Good nutrient holding capacityGood nutrient holding capacity
Fruit form on leafless stemsFruit form on leafless stemsat former leaf axil positionsat former leaf axil positions
Domestication of Domestication of Theobroma cacaoTheobroma cacao
OriginOrigin– Eastern slopes of Eastern slopes of
AndesAndes– Amazon-Orinoco Amazon-Orinoco
basinbasin DispersalDispersal
– North -> CriolloNorth -> Criollo– East -> ForasteroEast -> Forastero
DomesticationDomestication– Central AmericaCentral America
CriolloCriollo
ForasteroForastero
Domestication of Domestication of Theobroma cacaoTheobroma cacao
AmazoniaAmazonia– Acid sweet pulpAcid sweet pulp– Semi domesticated Semi domesticated
Central AmericaCentral America– Mayans and Aztecs – Mayans and Aztecs –
lowlandslowlands Divine origin Divine origin CurrencyCurrency
– Beverage – bitter flavorBeverage – bitter flavor Cacao beansCacao beans Ground cornGround corn Caspicum pepperCaspicum pepper
CriolloCriollo
ForasteroForastero
Domestication of Domestication of Theobroma cacaoTheobroma cacao
Europeans Europeans – Hernan Cortes in 1527Hernan Cortes in 1527– Initially not acceptedInitially not accepted– Sweetened drink Sweetened drink
Spanish secret for 100 Spanish secret for 100 yearsyears
– Solid chocolateSolid chocolate 1825 1825
Criollo materialCriollo material– 1525 planted in 1525 planted in
Trinidad, VenezulaTrinidad, Venezula Jamaica, HaitiJamaica, Haiti Windward IslandsWindward Islands
CriolloCriollo
ForasteroForastero
TrinitarioTrinitario
1500s1500s
Africa1600s1600s
1700s
1700s
1600s1600sAsia
Types of CacaoTypes of Cacao
Forastero Forastero (green fruit, purple seed)(green fruit, purple seed)
– Developed in AmazonDeveloped in Amazon Taken to Africa to develop industryTaken to Africa to develop industry
– Bulk cocoa, 95% of productionBulk cocoa, 95% of production Criollo Criollo (green to red fruit, white seed)(green to red fruit, white seed)
– Developed in Central AmericaDeveloped in Central America– Fine cocoa, better flavor than ForasteroFine cocoa, better flavor than Forastero
TrinitarioTrinitario– From TrinidadFrom Trinidad– Hybrid type, natural intercrossingHybrid type, natural intercrossing
Breeding of CacaoBreeding of Cacao
First was to increase yieldFirst was to increase yield– Strong environmental influenceStrong environmental influence
Disease resistanceDisease resistance– Witches’ broom disease in the AmericasWitches’ broom disease in the Americas– Ceratostomella wiltCeratostomella wilt– Black pod (Black pod (Phytophthora palmivoraPhytophthora palmivora))– Swollen root virus in AfricaSwollen root virus in Africa
Drought resistanceDrought resistance FlavorFlavor
Cacao Production in the WorldCacao Production in the World
0
500
1000
1500
2000
2500
3000
3500
Pro
duct
ion (
1000s
Mt)
1970 1975 1980 1985 1900 1995 2000
FAOSTAT database, 1970-2004
World Production of CacaoWorld Production of Cacao
Region 1,000s mt %
Africa 2,338 70%
Asia 499 15%
Americas 466 14%
Oceania 48 1%
Total 3,351
FAOSTAT database, 2000-2004
World Production of CacaoWorld Production of CacaoMost grown within 8Most grown within 8º of the equatorº of the equator
70%14%
16%
World Production of CacaoWorld Production of Cacao
Region Major Producing Countries
Africa Ivory Coast (1335), Ghana (480), Nigeria(349)
Asia Indonesia (433)
Americas Brazil (179), Ecuador(88)
Oceania Papua New Guinea (43)
FAOSTAT database, 2000-2004
Cacao Yield in the WorldCacao Yield in the World
0
1
2
3
4
5
Yie
ld (
MT/ha)
1970 1975 1980 1985 1900 1995 2000
FAOSTAT database, 1970-2004
World Yields of CacaoWorld Yields of Cacao
Region Mt/ ha
Africa 4.9 Ivory Coast (7.5)
Asia 8.8
Americas 3.1
Oceania 4.3
FAOSTAT database, 2000-2004
PropagationPropagation
SeedlingsSeedlings– Most commonMost common– Seed orchardsSeed orchards
Vegetative Vegetative propagationpropagation– Rooted cuttingsRooted cuttings
Rootability varies Rootability varies with cultivarwith cultivar
– BuddingBudding
Site EstablishmentSite Establishment Shade needed for young plantsShade needed for young plants
– Develop proper tree architectureDevelop proper tree architecture Too little lightToo little light
– Long internodes with few branchesLong internodes with few branches Too much lightToo much light
– Short internodes with excessive branchingShort internodes with excessive branching
Establish shade trees before planting cacaoEstablish shade trees before planting cacao– Fast growing leguminous speciesFast growing leguminous species– Banana for temporary shade for young cacaoBanana for temporary shade for young cacao– CoconutCoconut– Thinned forest (common in West Africa)Thinned forest (common in West Africa)
Less to no shade for mature plantsLess to no shade for mature plants
PlantingPlanting
DensityDensity– Closer spacing -> greater early yieldsCloser spacing -> greater early yields– 2.5 m x 2.5m (1600/ha) – West Africa2.5 m x 2.5m (1600/ha) – West Africa– 4 m x 4 m (625/ha) – Americas4 m x 4 m (625/ha) – Americas– 5m x 5m (400/ha) – Sri Lanka5m x 5m (400/ha) – Sri Lanka
Planting materials, rainy seasonPlanting materials, rainy season– Seed-at-stake, West AfricaSeed-at-stake, West Africa– Transplanting nursery plantsTransplanting nursery plants
Time to first floweringTime to first flowering– 18 months from transplanting18 months from transplanting
Shade and Yield in Mature CacaoShade and Yield in Mature Cacao
0
20
40
60
80
100
% P
ote
nti
al
Yie
ld
High Medium Low
HeavyMedium
None
Soil fertility
Shading
PruningPruning
Develop convenient tree shapeDevelop convenient tree shape– Allow easy entry to treeAllow easy entry to tree
Height of 1Height of 1stst branching branching Number of branchesNumber of branches
– Open canopyOpen canopy Increase light penetrationIncrease light penetration Decrease humidityDecrease humidity
Facilitate pest and disease controlFacilitate pest and disease control– Remove diseased, damaged or dead woodRemove diseased, damaged or dead wood
PollinationPollination
Degree of pollination depends on Degree of pollination depends on midge populationmidge population– Increase population of midgesIncrease population of midges
Banana psuedostems in cacao orchardsBanana psuedostems in cacao orchards Midges breed in these pseudostemsMidges breed in these pseudostems Increase pollination up to 15%Increase pollination up to 15%
Hand pollination increases fruit setHand pollination increases fruit set– Natural set is ~ 5%Natural set is ~ 5%– Hand pollination increase 200% to 500%Hand pollination increase 200% to 500%
HarvestingHarvesting
Time to develop fruitTime to develop fruit– 4.5 to 7 months after flowering4.5 to 7 months after flowering
Harvest timeHarvest time– Flower set only at > 20Flower set only at > 20ººCC– Maximum set in rainy seasonMaximum set in rainy season– No set during dry seasonNo set during dry season
Tropical areasTropical areas– Flowering from February to JulyFlowering from February to July– Harvest from August to JanuaryHarvest from August to January
Harvest period of monthsHarvest period of months
Harvest at 10-14 Harvest at 10-14 day intervalsday intervals
Cut off tree when Cut off tree when fully ripefully ripe– Maximize flavorMaximize flavor– Minimize seed Minimize seed
germinationgermination– Minimize pest and Minimize pest and
disease problemsdisease problems
FermentationFermentation
FermentationFermentation– Remove mucilage Remove mucilage
from beansfrom beans– Kill embryoKill embryo– Develop chocolate Develop chocolate
flavorflavor– Reduce moisture Reduce moisture
contentcontent
Dry to Prevent DeteriorationDry to Prevent Deterioration
Most sun Most sun drieddried
Moisture Moisture contentcontent– 6-7%6-7%
Dried Dried beans are beans are bagged bagged
Processing of Dried BeansProcessing of Dried BeansMost done in developed countriesMost done in developed countries
CleaningCleaning RoastingRoasting
– Develop chocolate flavor Develop chocolate flavor – Temperature, 100-150 CTemperature, 100-150 C– Time 20-49 minutesTime 20-49 minutes
Kibbling and WinnowingKibbling and Winnowing– Break up the beansBreak up the beans– Eliminate testa (shell) with air currentEliminate testa (shell) with air current– Broken cotyledons = nibsBroken cotyledons = nibs
Processing of Dried BeansProcessing of Dried BeansMost done in developed countriesMost done in developed countries
Grinding Grinding (50-70(50-70ººC)C)
– Nibs -> paste-like chocolate liquor or bitter Nibs -> paste-like chocolate liquor or bitter chocolatechocolate
– 55% fat (cocoa butter)55% fat (cocoa butter) Extraction of Cocoa ButterExtraction of Cocoa Butter
– Press to producePress to produce Cocoa cake with fat content to 10-20%Cocoa cake with fat content to 10-20% Cocoa butterCocoa butter
Cocoa Powder FinishingCocoa Powder Finishing– Cocoa cake is ground and sievedCocoa cake is ground and sieved– Akalized to stabilze color and increase water Akalized to stabilze color and increase water
dispersaldispersal– Dried and packagedDried and packaged
Manufactured ProductsManufactured Products Cocoa powderCocoa powder
– Syrups, ice cream toppingsSyrups, ice cream toppings– Cake mixes, cookies, puddingsCake mixes, cookies, puddings
ChocolateChocolate– Bitter chocolate = chocolate liquorBitter chocolate = chocolate liquor– Bitter sweet chocolate =Bitter sweet chocolate =
35% chocolate liquor35% chocolate liquor– Sweet chocolate =Sweet chocolate =
Sweetners plus 15% chocolate liquorSweetners plus 15% chocolate liquor– Milk chocolate = Milk chocolate =
Sweetners plus 12% milk solids and 10% Sweetners plus 12% milk solids and 10% chocolate liquorchocolate liquor
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