Cocoa Cultivation (Theobroma cacao). Cocoa is a beverage crop used for the preparation of many food drinks like Ovaltine, Bournvita, Pronto, etc. in Nigeria. It belongs to the plant family called Sterculiaceae. The fruit is called a cocoa pod. cocoa is mainly found in the southwestern part of Nigeria.
Cocoa cultivation, also known as cocoa farming or cacao farming, is the process of growing cocoa beans, which are the primary ingredient in chocolate production. Cocoa trees (Theobroma cacao) are native to tropical regions and are cultivated in countries within the cocoa belt, primarily in West Africa, Southeast Asia, and Latin America.
Here are some key aspects of cocoa cultivation:
-
Growing Conditions: Cocoa trees thrive in tropical climates with consistent temperatures ranging from 20 to 30 degrees Celsius (68 to 86 degrees Fahrenheit). They require a well-distributed annual rainfall of 1,500 to 2,000 millimetres (60 to 80 inches) and prefer partial shade provided by taller trees. The soil should be rich in organic matter and well-drained.
-
Planting: Cocoa is usually propagated through seeds. The seeds are extracted from cocoa pods, which are large, football-shaped fruits that grow directly from the trunk or branches of the cocoa tree. After fermentation and drying, the seeds are planted in nurseries and nurtured until they develop into young seedlings. The seedlings are then transplanted into the field.
-
Agroforestry: Cocoa is often grown using agroforestry practices, where it is intercropped with other shade-providing trees such as banana, plantain, or coconut. This helps protect the cocoa trees from direct sunlight, conserves moisture in the soil, and provides additional income through the sale of other crops.
perennial crop, cocoa tree -
Maintenance: Cocoa trees require regular care and maintenance. This includes watering, weeding, and applying fertilizers to ensure proper growth and productivity. Pruning is also done to remove dead or diseased branches and promote air circulation within the tree canopy.
-
Pest and Disease Management: Cocoa trees are susceptible to various pests and diseases, such as cocoa pod borer, black pod disease, and witches’ broom disease. Integrated pest management techniques, including the use of pest-resistant varieties, biological control agents, and cultural practices, are employed to minimize the impact of pests and diseases.
Land Preparation for cocoa planting
: (i) Select well-drained deep soil, heavy clay loam with slightly acidic or neutral pH.
(i) Keep the area protected from strong winds.
(ii) Clear the area manually or mechanically.
(iv) Leave some plant refuse behind to provide mulch and reduce evaporation.
Cultivars or Varieties of cocoa
(a)
Amelonado:
This prx1uces pods that are lightly furrowed with a round end. The pods are green when unripe and become yellow when ripe.
(b)
Amazon:
This produces pods with long, rough and thick hard walls, deeply furrowed with a pointed end. The pods are green when mature and become yellow when ripe.
(c)
Criollo:
This produces a high-quality bean but the pods are liable to attack by black pod disease.
Climatic and soil requirements for the cultivation of cocoa
(i) Cocoa is a humid tropical crop. (ii) Grows best in areas with 1140 – 2000 mm annual rainfall, well distributed most of the year. (iii)Needs a constant supply of moisture. (iv) Should be protected from strong winds. (v) Temperature requirement not below 17°C.
Method of cocoa propagation:
(i) This is mainly by seeds (ii) Vegetatively by budding and stem cutting.
Planting dates Of COCOA:
Nursery is done from October to January. Field (transplanting) between April and June.
Spacing: Nursery: 20cm x 20cm;
Field: 3m x 3m.
Nursery Practices in cocoa production
Loamy soil containing matter is used to fill up polythene bags.
(ii) Seeds are sown in the polythene bag (one seed per bag).
(iii) Shade is provided to prevent direct heating by the sun.
(iv) Watering is done twice daily every morning and evening.
(v) Regular weeding is also carried out
(vi) Transplanting: Cocoa seedlings are transplanted to the field as from A during the rainy season, i.e. five to months after planting in the nursery. The seedlings are carefully removed from t polythene bag with a ball of earth and are placed in a hole which is about 45cm deep.. The hole is covered gently and firmly around the seedling. Some crops like banana and coco-yam
are allowed to grow alongside cocoa seedlings to provide temporary shade for the cocoa plants.
Summary of planting of Cocoa
(i) Cocoa trees are usually raised in nurseries
(ii) Seeds to be planted in the nurseries must be selected from those fleshly harvested pods because seed viability reduces rapidly if kept for a long time
(iii) Seeds are planted in small baskets hued with good loamy soil and should be well-watered but not water-logged
(iv) Keep the baskets with the seeds & under shades protected from strong wind&
(v) Can use plastic buckets instead of baskets though their bases should be cut and sides slit, open when transplanting.
(vi) Transplanting is ready within 5 – 9 months after sowing the seeds
(vii) Planting is usually done at the beginning of the rainy season
(viii) Spacing is usually 3m x 3m, though this varies with the cultivar
(ix) When transplanting, dig sufficiently deep and large holes to accommodate the whole ball of earth from the basket or plastic bucket
(x) After removing the basket/plastic pot put good loamy soil around the seedling.
(xi) Apply mulch to the seedling.
(xii) Water and provide shades.
(xii) Cocoa seeds may also be planted directly in the field, using an initial spacing of 1m x 1m, later thinned down to 2m x 2m; and finally 2m
Cultural Practices in cocoa cultivation
(i) Weeding: This should be done regularly.
(ii) Shading: Some crops like bananas, and cocoyam should be grown to provide shade to cocoa seedlings.
(iii) Fertilizer application: Urea or sulphate of ammonia is applied at 3000kg/ha when the plant is about 8-12 weeks old on the field.
(iv) Mulching: This should be done by growing cover crops like calopogonium to cover the soil
(v) Pruning: This is also done by removing the lower branches. Pruning encourages better canopy formation, more light penetration, and improved air movement
The maturity period of cocoa
: Cocoa plant matures within three to five years.
How to Harvest Cocoa
: Ripe or mature cocoa pod is harvested by carefully cutting off the pod from the tree, using a sharp cutlass, harvesting knife or sickle, without damage to the flower cushion.
Processing of cocoa
(1) Breaking of pods: The pods are carefully opened with a blunt cutlass or by hitting them with a heavy rod to remove the cocoa beans.
(ii) Fermentation: Cocoa beans can be fermented by using the sweatbox or tray method for about five days. During the fermentation process, cocoa beans undergo chemical changes brought about by the action of heat. The beans change to a red-brown colour and develop the characteristic chocolate flavour.
Theobromine is one of the properties of fermentation. This substance gives cocoa its stimulating property.
Drying: After fermentation, the bean seeds are now dried under the sun for 6-10 days or dryers may be used.
Storage: Properly dried beans are stored in sacks or jute bags ready for export. read farm storage systems here
Pests of Cocoa and their control methods
(1) Cocoa capsids: These insects pierce and suck– piercing and sucking insect, sap from young shoots. causing reduced yield.
Control: Spray with insecticides like Gammalin 20 or Didimac 25.
(2) Mealy bugs: They are vectors or carriers of the virus that cause swollen shoot disease through their biting and sucking of shoots and fruits.
Control: Spray with insecticides, e.g., Gammalin 20.
Diseases of cocoa and control
(1) Black pod disease: It is caused by a fungus (Phytophthora pulmivora) which is spread by rain splash. Symptoms include brown spores on fruits covered by soaked, powdery spores which result in rotten black pods.
Control:
(i) Remove and destroy infected pods.
(ii) Apply regular weeding.
(iii) Spray with fungicides. e.g., Bordeaux mixture or Perenox;
(iv).
Burning of infected pods
.
(2)
Swollen Shoot Disease:
It is caused by a virus which is transmitted by mealy bugs.
Symptoms: include the swelling of branches, malformation of leaves and premature defoliation.
Control:
(i) Destroy and bum-infected plants.
(ii) Spray with insecticides to kill the vector (mealy bugs).
(iii) Plant-resistant varieties.
COCOA (Theobroma cacao)
Cocoa is a beverage crop used for the preparation of many food drinks like Ovaltine, Bournvita, Pronto, etc. in Nigeria. It belongs to the plant family called Sterculiaceae. The fruit is called a cocoa pod.
Land Preparation for cocoa planting
: (i) Select well-drained deep soil, heavy clay loam with slightly acidic or neutral pH.
(i) Keep the area protected from strong winds.
(ii) Clear the area manually or mechanically. read pre-planting operation
(iii) Avoid clean-clearing. Some forest/big trees may be left to provide shade for seedlings.
(iv) Leave some plant refuse behind to provide mulch and reduce evaporation.
Cultivars or Varieties
(a)
Amelonado:
This prx1uces pods that arc lightly furrowed with a round end. The pods are green when unripe and become yellow when ripe.
(b)
Amazon:
This produces pods with long, rough and thick hard walls, deeply furrowed with a pointed end. The pods are green when mature and become yellow when ripe.
(c)
Criollo:
This produces a high-quality bean but the pods are liable to attack by black pod disease.
Climatic and soil requirements for the cultivation of cocoa
(i) Cocoa is a humid tropical crop. (ii) Grows best in areas with 1140 – 2000 mm annual rainfall, well distributed most of the year. (iii)Needs a constant supply of moisture. (iv) Should be protected from strong winds. (v) Temperature requirement not below 17°C.
Method of cocoa propagation :
(i) This is mainly by seeds read seed propagation of crops here(ii) Vegetatively by budding and stem cutting.
Planting dates for cocoa cultivation:
Nursery is done from October to January. Field (transplanting) between April and June.
Spacing: Nursery: 20cm x 20cm;
Field: 3m x 3m.
Nursery Practices in cocoa production
Loamy soil containing matter is used to fill up polythene bags.
(ii) Seeds are sown in the polythene bag (one seed per bag).
(iii) Shade is provided to prevent direct heating by the sun.
(iv) Watering is done twice daily every morning and evening.
(v) Regular weeding is also carried out
(vi) Transplanting: Its seedlings are transplanted to the field as from A during the rainy season, i.e. five to months after planting in the nursery. The seedlings are carefully removed from t polythene bag with a ball of earth and are placed in a hole which is about 45cm deep..
The hole is covered gently and firmly around the seedling. Some crops like banana and coco-yam are allowed to grow alongside with cocoa seedlings to provide temporary shade for the cocoa plants.
Summary of planting of Cocoa
(i) The trees are usually raised in nurseries
(ii) Seeds to be planted in the nurseries must be selected from those fleshly harvested pods because seed viability reduces rapidly if kept for a long time
(iii) Seeds are planted in small baskets hued with good loamy oil and should be well-watered but not water-logged
(iv) Keep the baskets with the seeds & under shades protected from strong wind&
(v) Can use plastic buckets instead of baskets though their bases should be cut and sides slit, open when transplanting.
(vi) Transplanting is ready within 5 – 9 months after sowing the seeds
(vii) Planting is usually done at the beginning of the rainy season
(viii) Spacing is usually 3m x 3m, though this varies with the cultivar
(ix) When transplanting, dig sufficiently deep and large holes to accommodate the whole ball of earth from the basket or plastic bucket
(x) After removing the basket/plastic pot put good loamy soil around the seedling.
(xi) Apply mulch to the seedling.
(xii) Water and provide shades.
(xii) Cocoa seeds may also be planted directly in the field, using an initial spacing of 1m x 1m, later thinned down to 2m x 2m; and finally 2m
Cultural Practices in cocoa cultivation
(i) Weeding: This should be done regularly.
(ii) Shading: Some crops like bananas, and cocoyam should be grown to provide shade to cocoa seedlings.
(iii) Fertilizer application: Urea or sulphate of ammonia is applied at 3000kg/hectare when the plant is about 8-12 weeks old on the field.
(iv) Mulching: This should be done by growing cover crops like calopogonium to cover the soil
(v) Pruning: This is also done by removing the lower branches. Pruning encourages better canopy formation, more light penetration, and improved air movement
The maturity period of cocoa
: The plant matures within three to five years.
Harvesting methods
: Ripe or mature cocoa pod is harvested by carefully cutting off the pod from the tree, using a sharp cutlass, harvesting knife or sickle, without damage to the flower cushion.
Processing of cocoa
(1) Breaking of pods: The pods are carefully opened with a blunt cutlass or by hitting them with a heavy rod to remove the cocoa beans.
(ii) Fermentation: Its beans can be fermented by using the sweatbox or tray method for about five days. During the fermentation process, cocoa beans undergo chemical changes brought about by the action of heat. The beans change to a red-brown colour and develop the characteristic chocolate flavour. Theobromine is one of the properties of fermentation. This substance gives cocoa its stimulating property.
Drying: After fermentation, the bean seeds are now dried under the sun for 6-10 days or dryers may be used.
Storage: Properly dried beans are stored in sacks or jute bags ready for export.
Pests of Cocoa and their control methods
(1) Cocoa capsids: These insects pierce and suck sap from young shoots. causing reduced yield.
Control: Spray with insecticides like Gammalin 20 or Didimac 25.
(2) Mealy bugs: They are vectors or carriers of the virus that cause swollen shoot disease through their biting and sucking of shoots and fruits.
Control: Spray with insecticides, e.g., Gammalin 20.
Diseases and control
(1) Black pod disease: It is caused by a fungus (Phytophthora pulmivora) which is spread by rain splash. Symptoms include brown spores on fruits covered by soaked, powdery spores which result in rotten black pods.
Control:
(i) Remove and destroy infected pods.
(ii) Apply regular weeding.
(iii) Spray with fungicides. e.g., Bordeaux mixture or Perenox;
(iv).
Burning of infected pods
.
(2)
Swollen Shoot Disease:
It is caused by a virus which is transmitted by mealy bugs.
Symptoms: include the swelling of branches, malformation of leaves and premature defoliation.
Control:
(i) Destroy and bum-infected plants.
(ii) Spray with insecticides to kill the vector (mealy bugs).
(iii) Plant-resistant varieties.
- loans for businesses
- how to establish enterprises
- what is a firm
- price equilibrium
- scale of preference
- concept of economics
- economic tools for nation building
- budgeting
- factors affecting the expansion of industries
- mineral resources and the mining industries
- RINDER PESTS
148. NEWCASTLE DISEASE
149. BACTERIA DISEASES
150. ANTHRAX
151. BRUCELLOSIS
152. TUBERCULOSIS
153. FUNGAL DISEASES
PROTOZOAN DISEASES
155. TRYPANOSOMIASIS
My name is S. Nyemah Kreejardiah, a Liberian, and head of the ALDMAG AGRO GROUP, a local agriculture entity.
I am getting involve into the Cocoa farming in my local community, here in Sinoe County.
I am also encouraging my community to also get involve into the Cocoa farming project.
We will need your help in many directions as we are strange to this sector.
Thanks for your humble encouragement.