Cacao Family – Sterculiaceae Genus – Theobroma Species - cacao.

CacaoCacao

Family – SterculiaceaeFamily – Sterculiaceae

Genus – Genus – TheobromaTheobroma

Species - Species - cacaocacao

Distribution of Wild Distribution of Wild TheobromaTheobroma

Adapted to Hot, Humid TropicsAdapted to Hot, Humid Tropics

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

Cauliflorous FlowersCauliflorous Flowers

Pollinated by midgesPollinated by midges

Cacao Flowers on “Cushion”Cacao Flowers on “Cushion”

Fruit form on leafless stemsFruit form on leafless stemsat former leaf axil positionsat former leaf axil positions

Harvested Cacao PodsHarvested Cacao Pods

Cacao PodCacao Pod

Each Seed (Bean) is Covered by Each Seed (Bean) is Covered by a White Mucilagea White Mucilage

Cacao Seed or BeanCacao Seed or Bean

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

Remove Seed from Pod to Remove Seed from Pod to FermentFerment

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

Any Questions?Any Questions?

FermentationFermentationand Roastingand Roasting

GrindingGrinding