Title: Cocoa Production, Cocoa cultural Practices
Contents
At the end of this article, students should be able to know the following:
- ( i.e, land Preparation for cocoa.
- Planting Dates
- Nursery practices
- Weeding practices of cocoa farm
- Fertilizer application
- Harvesting, storage
- Uses of cocoa and it’s Importance
See Also
- How to grow apples, guide for healthy productive apple trees
- Watermelon farming guide, best practices for high yield
WHAT IS COCOA
Meaning: Cocoa is a beverage crop used in the preparation of many food drinks like Ovaltine, bourn vita, pronto, etc. It belong to the plant family called sterculiaceae. The fruit is called cocoa pod.
LAND PREPARATION FOR COCOA PRODUCTION: The land is cleared with cutlass after which stumping is done. The land can also be prepared by ploughing and harrowing. When it is planted on flat lands does not need ridges.
Cultivars or Varieties
- Amelonado
- Amazon
- Criollo trinitario
(a) Amelonado: This produces pods that are likely furrowed with a round end. The pods are green when unripe and become yellow when ripe.
(b) Amazon : This produces pod with long rough and thick hard words deeply furrowed with a pointed end. The ports are green when mature and become yellow when ripe.
(c) Criollo: This produces a high quality bean but the pods are reliable to attack by black pod disease.
Climatic And Soil Requirements in Cocoa Production: Cocoa plant requires 70° to 21° temperature. Rainfall of 114cm to 200cm per annum and a deep, fertile, well drain loamy Clay soil which is slightly acidic and can retain moisture.
Method of Propagation: This is mainly by seed, vegetatively by budding and stem cutting.
Planting Date: Nursery is done October to January. Field (transplanting) between April and June.
Spacing: 20cm x 20cm; FIELD 20cm x 20cm
NURSERY PRACTICES IN COCOA PRODUCTION
- Loamy soil containing organic matter are used to fill up polythene bags.
- Seeds are sown in the polythene bags one seed per bag.
- Shade is provided to prevent direct heating by the sun.
- Watering is done twice daily every morning and evening.
- Transplanting cocoa seedlings are transplanted to the field as from April during the rainy season, i.e. Five to six months after planting in the nursery. The seedlings are carefully removed from the polythene bag with 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, coco yam are allowed to grow alongside with cocoa seedling to provide a temporary shade for the cocoa plants.
- Regular weeding is also carried out.
CULTURAL PRACTICES IN COCOA PRODUCTION
1. Weeding: This should be done regularly.
2. Shading : Some crops like banana, cocoayam should be grown to provide shades to cocoa seedlings.
3. Fertilizer application: Urea or sulphate of ammonia is applied at 3,000 kg/ha when the plant is about eight to twelve weeks old on the field. To visit my article on methods of fertilizer application [Click Here]
4. Mulching: This should be done by growing cover crops like calopogonium to cover the soil.
5. Pruning: This is also done by removing the lower branches. Pruning encourages better canopy formation, more light penetration and improve air movement.
6. Maturity Period: The plant matures within three to five years.
HARVESTING: Ripe or mature Cocoa pod is harvested by carefully cutting off the pod from the tree using sharp Cutlass, harvesting knife or sickle without damage to the flower cushion.
PROCESSING
1. Breaking the pods: The pods are carefully open with a blunt cutlass or by hitting them with heavy rod to remove the cocoa beans.
2. Fermentation: Cocoa beans can be fermented by using the sweat box or tray method for about five days. During the fermentation process cocoa bean undergo chemical changes brought about by the action of heat. The beans change to a red brown color and develop the characteristic chocolate flavor. Theobromine is one of the properties of fermentation. This substance give to cocoa it stimulating property.
DRYING: After fermentation, the bean seeds are now dried under the Sun for 6 to 10 days or dryers may be used.
STORAGE: Properly dried beans are stored in sacks sap or jute bags ready for export.
PESTS OF COCOA
1. Cocoa capside: These insect pierce and suck sap from young shoots causing reduced yield.
- Control spray insecticides like gammalin 20 or Didimac 25
2. Mealy bugs: They are vectors or careers of the virus that cause swollen shoots disease through their biting and sucking of shoot and fruits.
- Control: Spray with insecticide e.g. gamalin 20.
DISEASES OF COCOA
1. Black pods disease: It is caused by a fungus which is spread by rain splash. Symptoms include Brown spots on fruit covered by soaked powdery spots which result in rotten black pods.
Control:
- Remove and destroy infected pods
- Apply regular weeding.
- Spray with fungicide.
- Burning of infected pods.
2. Swollen shoot Disease: It is caused by a virus which transmitted by Mealy buds. SYMPTOMS Include The Swelling Of Branches, malformation of leaves and Premature Defoliation.
Control:
- Destroy and burn infected plants.
- Spray with insecticide to kill the vector (Mealy buds).
- Plant resistance varieties.
USES AND IMPORTANCE OF COCOA
Belo are the importance of Cocoa Production in agriculture:
- Chocolate Production: It is an important ingredient in chocolate manufacturing. The cocoa beans are processed to extract cocoa solids and cocoa butter, which form the basis of chocolate products.
- Beverages: It is used to make hot chocolate and cocoa beverages. Cocoa powder is mixed with milk or water to create these popular drinks.
- Confectionery Products: Besides chocolate, cocoa is used in the production of various confectionery items like truffles, chocolate bars, and cocoa-flavored candies.
- Baking: Cocoa powder is a common ingredient in baking, adding flavor and color to cakes, brownies, cookies, and other baked goods.
- Cosmetics and Skincare: Cocoa butter, derived from cocoa beans, is used in cosmetics and skincare products for its moisturizing properties. It’s often found in lotions, creams, and lip balms.
- Medicinal Uses: Medicinal uses is another importance of Cocoa. It contains antioxidants and certain compounds that may have health benefits. Dark chocolate, in moderation, is associated with potential cardiovascular and mood-enhancing effects.
- Economic Importance: Cocoa cultivation is a significant source of income for many countries, especially in West Africa and South America. The global cocoa industry plays a vital role in the economies of these regions.
In conclusion, cocoa’s importance extends from its role in the creation of delicious treats to its economic impact on Cocoa products areas.