Overview
Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. is a variety of the Theobroma cacao plant species, also known as the cocoa tree. This plant is valued for its seeds, which are used to produce chocolate and cocoa products.
Origin and Distribution
Theobroma cacao L. ssp. sphaerocarpum is native to Central and South America, where it has been cultivated for thousands of years. This particular variety is found in the Upper Amazon region of Peru, Ecuador, and Colombia.
Common Names
The common names for Theobroma cacao L. ssp. sphaerocarpum include "macambo" in Spanish and "cumbaru" in Portuguese.
Appearance
The cocoa tree is a small evergreen tree that grows to a height of approximately 4-8 meters. The leaves are oblong and measure 10-40cm in length. The plant produces small flowers that are pink or white in color, which then develop into large pods that measure up to 30cm in length. The seeds within the pods are oval in shape and measure approximately 1-2cm in length.
Uses
The seeds of Theobroma cacao L. ssp. sphaerocarpum are used to produce cocoa products, including chocolate, cocoa butter, cocoa powder, and cocoa nibs. The seeds are fermented and dried before being roasted and processed into these products. Cocoa products are widely used in the food and beverage industry, as well as in cosmetic and personal care products.
Light Requirements
Theobroma cacao L. ssp. sphaerocarpum is a tropical plant that requires bright, filtered light for optimum growth. It can tolerate some shade, but too much shade will result in slow growth, drooping leaves, and poor fruit development. Direct sunlight should be avoided as it can damage the leaves and result in sunburn.
Temperature Requirements
The ideal temperature for Theobroma cacao L. ssp. sphaerocarpum is between 18 and 32°C (64-90°F). Temperatures below 15°C (59°F) can be harmful to the plant, whereas temperatures above 35°C (95°F) can cause the leaves to wilt and the flowers to drop. The plant requires a warm and humid climate for optimal growth and fruit production.
Soil Requirements
Theobroma cacao L. ssp. sphaerocarpum requires well-drained soils that are rich in organic matter for proper growth. The soil should have a pH range of 6.0-7.5, and it should be kept moist but not waterlogged. Sandy loam soils are preferred, as they allow good root development and drainage. The plant is intolerant to waterlogging and salinity, which may lead to root damage and poor growth.
Cultivation Methods
Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. thrives in climates that are warm, humid, and shady. It requires well-drained soils that are rich in organic matter. The plant can be propagated either by seed or vegetative means.
To grow Theobroma cacao L. ssp. sphaerocarpum from seed, first, select healthy, fully matured pods. Collect the seeds from these pods, and let them ferment for several days. Rinse the ferment and let the seeds dry in a shaded area for three to four days. Sow the seeds in a nursery bed, and transplant the seedlings after they attain a height of 30 cm.
Alternatively, vegetative propagation can be done by grafting or budding using scions from healthy parent trees. This method produces plants that are true to type and mature quickly.
Watering Needs
Theobroma cacao L. ssp. sphaerocarpum requires regular watering to maintain a consistent soil moisture level. The plants should not be allowed to dry out, as this can cause wilting, leaf drop, and poor fruit set. However, overwatering should also be avoided as this can lead to root rot and other fungal diseases.
The plant should be watered deeply, at least twice a week during the dry season. The frequency of watering should be reduced during the rainy season, but care should be taken not to let the soil become waterlogged.
Fertilization
Theobroma cacao L. ssp. sphaerocarpum requires regular fertilization to produce high yields of healthy fruit. A balanced fertilizer that contains nitrogen, phosphorus, and potassium should be applied every two to three months. The amount of fertilizer to be used will depend on the soil fertility, age of the trees, and cropping status.
Organic fertilizers like compost, manure, and bone meal can also be used to improve soil fertility and promote healthy growth. These should be applied in conjunction with chemical fertilizers for better results.
Pruning
Pruning is an important part of Theobroma cacao L. ssp. sphaerocarpum cultivation as it helps to maintain the ideal tree shape, promote fruit development, and control pests and diseases.
Pruning should be done during the dry season when the tree is less active. The main focus should be on removing dead, diseased, and broken branches. The tree should also be shaped to allow for good light penetration and air circulation.
This will help to prevent fungal diseases and increase fruit yield. Pruning should be done carefully, with clean and sharp tools to minimize damage to the tree.
Propagation of Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec.
Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. can be propagated by various techniques:
1. Seed propagation
The most common method of propagating Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. is through seed propagation. Seeds are obtained from ripe pods, which are harvested when they turn yellow or orange. These seeds are then fermented to remove the pulp, washed, and sundried before sowing. The seeds should be planted in well-drained soil and kept moist but not waterlogged.
2. Grafting
Grafting is another way of propagating Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec.. This method involves joining a cutting or scion of the desired cultivar onto a rootstock. The rootstock can be a seedling of a different cultivar or a wild cocoa tree. Grafting helps to maintain the genetic purity of the cultivar and ensures the plant's uniformity.
3. Budding
Budding is a type of grafting that involves attaching a bud from a desired cultivar onto a rootstock. Budding is typically done during the rainy season, and it is important to keep the plants well-watered afterward.
4. Cutting propagation
Cutting propagation is a method that involves taking a stem cutting from the plant and growing it into a new plant. Cuttings are usually taken from lateral shoots of the plant, and they should be planted in a well-drained soil mix. It is important to keep the soil moist and cover the cuttings with a plastic bag to maintain humidity until they take root. Cuttings should be taken during the wet season to ensure higher success rates.
Disease Management
Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. is susceptible to a range of diseases, including fungal, viral, and bacterial diseases. Fungal diseases, such as black pod rot and witches' broom, can cause significant damage to the plant and reduce yield.
To manage fungal diseases, cultural practices such as pruning infected plant parts, removing debris, and improving air circulation should be followed. Applying fungicides can also help to prevent the spread of diseases. However, it is important to rotate fungicides to prevent the development of resistance.
Viral diseases, such as swollen shoot virus, can be controlled by controlling the insect vectors that transmit the virus. The use of virus-free planting material and vigilant monitoring of crops can also help to prevent the spread of viral diseases.
Bacterial diseases, such as bacterial blight and canker, can be managed by practicing good hygiene in the field. This includes removing infected plant material, avoiding overhead irrigation, and disinfecting tools between uses. Copper-based fungicides can also be used to manage bacterial diseases.
Pest Management
Theobroma cacao L. ssp. sphaerocarpum (A. Chev.) Cuatrec. is vulnerable to a range of pests, including insects and rodents. Pests such as cocoa pod borer, mirid bugs, and mealybugs can cause significant damage to the fruit and reduce yield.
To manage pests, cultural practices such as pruning infected plant parts, removing weeds, and improving air circulation should be followed. Applying insecticides can also help to prevent the spread of pests. However, it is important to rotate insecticides to prevent the development of resistance.
Use of natural predator or biological control agent can also be employed. Integrated pest management (IPM) strategies that combine cultural, biological, and chemical methods are the best practice for pest management in cocoa farming, with the goal of reducing reliance on synthetic pesticides, limiting environmental harm, and ensuring economic sustainability.
