Overview
Cacao bicolor, also known as Theobroma bicolor, is a small tree that belongs to the Malvaceae or mallow family. It is an understory tree, typically growing under the canopy of larger trees. This plant is also commonly known as white cacao and macambo.Origin and Distribution
Cacao bicolor is native to the Amazon Basin, specifically in the regions of Colombia, Venezuela, Peru, and Brazil. It grows in lowland rainforests and can also be found in other parts of Central and South America. However, the plant is not widely cultivated due to its minor commercial value, although it has traditional uses among native people.Appearance
The plant can grow up to 5-12 meters tall and has a trunk that is about 7.5-20 cm in diameter. It has smooth, gray bark that is marked with small, white lenticels. The leaves are heart-shaped or broadly oval, measuring about 15-25 cm long and 10-20 cm wide. They have a glossy, bright green surface on top and a paler, duller green underside. The plant produces small, pale yellow flowers that grow in clusters. Its fruit is a large, woody capsule that is about 10-12 cm in diameter and contains about 10-20 seeds. The seeds are embedded in a sweet, white pulp.Uses
The seeds of Cacao bicolor have traditional uses among indigenous people for making medicine, food, and drink. The pulp surrounding the seeds is eaten fresh or fermented to produce a sweet, alcoholic beverage. The seeds themselves are roasted, ground, and used to make a unique kind of chocolate that has a fruity, citrusy flavor. However, the plant's lack of commercial value means that it is not widely cultivated for these uses.Growth Conditions for Cacao bicolor (Humb. & Bonpl.) Poiret
Light: Cacao bicolor is a shade-loving plant that requires filtered sunlight for optimal growth. The plant should receive between 40-60% shade, which helps reduce stress on the plant and protect it from direct sunlight. Direct sunlight can damage the leaves and reduce the yield of pods.
Temperature: Cacao bicolor grows well in warm, humid environments. The ideal temperature range for the plant is between 20-28°C with a relative humidity of 70-80%. Anything outside of this range can cause stunted growth, disease, or damage to the plant. The minimum temperature tolerance for the plant is around 15°C.
Soil: The plant requires well-draining, fertile soils that are rich in organic matter. Ideal soil pH for Cacao bicolor is between 6.0-7.5. The plant can grow in a range of soil types, but loamy soils are preferable. It should be noted that the cacao tree is sensitive to soil compaction, which can reduce root growth and cause stunted growth. Therefore, soil preparation should include proper aeration and drainage.
Cultivation of Cacao bicolor
Cacao bicolor or bicolor cacao is a tropical plant native to South America. It can be grown as an ornamental tree or cultivated for its beans, which are used in chocolate production. To cultivate cacao bicolor, it is essential to provide it with the right growing conditions.
Watering Needs of Cacao bicolor
Watering is critical for cacao bicolor, which requires moist but well-drained soil. The plant should be watered regularly, especially during dry spells or when grown in pots. Overwatering should be avoided to prevent waterlogging, which can lead to root rot and other diseases.
Fertilization of Cacao bicolor
Cacao bicolor requires regular fertilization to support its growth and fruiting. A balanced fertilizer, including nitrogen, phosphorus, and potassium, should be applied every six months. The use of organic fertilizers, such as compost or manure, can also be beneficial for the plant.
Pruning of Cacao bicolor
Pruning is essential to promote cacao bicolor's healthy growth, shape, and structure. Dead, diseased, and damaged branches should be removed promptly to prevent further damage. The plant should also be pruned to enhance its airflow and light penetration, which can boost its health and fruit production.
Propagation of Cacao bicolor
Cacao bicolor, commonly known as wild cocoa or headwater cacao, is a plant species native to South America and is a relative of the widely cultivated Theobroma cacao. Propagation of this plant can be done through several methods which include:
Seed Propagation
Seeds of Cacao bicolor are easily available and can be used to propagate the plant. These seeds should be collected from a ripe fruit, cleaned and then sowed immediately. The seeds should be sowed at a depth of about 1 cm in well-draining soil and regularly watered. Germination usually occurs within three to six weeks.
Cuttings Propagation
Cuttings of Cacao bicolor can also be used to propagate the plant. The cuttings should be about 10 to 15 cm long and should be taken from a healthy, mature plant. The cuttings should be treated with rooting hormone and planted in a well-draining soil mix. The soil should be kept continuously moist, and a humidity dome or plastic bag can be used to cover the cutting until roots develop.
Air Layering Propagation
Air layering can also be used to propagate Cacao bicolor. A small branch of the plant should be selected and a section of the bark should be removed. The exposed area should be treated with rooting hormone and then covered with moist sphagnum moss. The moss should then be wrapped with plastic and secured with twine. Roots should develop within a few weeks, and the branch can be cut off and planted in well-draining soil.
Disease and Pest Management for Cacao bicolor
Cocoa bicolor, commonly known as the "colored cocoa," is an understory tree species that grows natively in South and Central America. Like any other plant, it is susceptible to various diseases and pests that can adversely affect its growth and yield. Effective disease and pest management are necessary to ensure the optimal growth and yield of Cocoa bicolor. Here are the common diseases and pests that might affect the plant, along with some suggested management practices.
Common Diseases
Black Pod Rot: This is a prevalent disease that affects cocoa pods caused by the fungus Phytophthora spp. The symptoms include black, sunken, and water-soaked lesions on the pods, which can lead to premature fruit drop. To manage the disease, ensure good drainage of the soil and regular pruning of the trees to promote airflow. Application of copper-based fungicides can also help control the disease.
Witches Broom: This is a viral disease that is spread by insects like aphids. It is characterized by the proliferation of small twigs and leaves that resemble a broom. The disease can cause significant yield losses. To prevent the spread of the disease, infected plants should be removed and destroyed, and the use of resistant cultivars may also be helpful.
Common Pests
Cocoa Pod Borer: This is the most destructive insect pest of cocoa, and it attacks the pods, making it unmarketable. The larvae bore through the pods, and the extensive damage can lead to significant reductions in yields. Regular field sanitation and regular removal of diseased pods can help control the pest. Also, application of pesticides like endosulfan or cypermethrin can help to control the pest. However, care should be taken to avoid pesticide residues in the cocoa beans.
Cocoa Mirids: These insects cause significant damage to cocoa trees by feeding on the pods and shoots. The symptoms include small holes on the pods, and the damage can lead to secondary infections by fungi and bacteria. The use of resistant cultivars, removal and destruction of infected pods and shoots, and the application of pesticides like dicrotophos and fenitrothion can help control the pest.
In conclusion, effective disease and pest management practices are essential for the optimal growth and yield of Cocoa bicolor. A combination of cultural, mechanical, and chemical control methods can help manage the diseases and pests for a healthy plantation and increased yields.
