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Theobroma Cacao Linnaeus Research Information Series on E Ecosystems Vol. 27 No 1 January · April 2015 Cacao (Theobroma cacao Linnaeus) ECOSYSTEMS RESEARCH AND DEVELOPMENT BUREAU Department of Environment and Natura! Resources College 4031, Laguna FOREWORD Cacao is one of the fruit trees that has a big potent in both local and international markets. Its scientific name Theobroma cacao L. which means "food for the Gods" in Gree It is one of the 22 species of Theobroma. The species is VE popular worldwide primarily because it is being used as rc material for chocolate production. It is also being utilized in t preparation of cosmetic and pharmaceutical products. Cacao is an exotic species but it thrives well in the coun because it is an equatorial crop. It can be observed that all cOCI producing regions are situated within 20 degrees north and SOL of the equator reffered to as "Cocoa Belt". Some experts believe that the success of the Natior Greening Program (NGP) can be achieved through agroforest thus, in the implementation of the NGP, it aims to plant an eqi number offorest trees and multi-purpose trees such as fruit tre and plantation crops. Cacao is among the perrenial crops tt can be used for intercropping, similar to coconut, coffee, rubb abaca, pili, nangka, cashew, tamarind and other fruit trees. Tlu there must be sustainable production of cacao in the country. The information provided in this brochure will be of grE help to interested farmers, farm investors, and other enthusias in supporting the plantation and production of cacao in t country. HE Y . ADORNADO, Ph. Acting Director, ERDB SPECIES PAGE Cacao Scientific Name 1 Description 3 Uses 4 Site Requirements 6 Propagation 6 Plantation Establishment 9 Pests and Diseases 10 References 13 Cacao (Theobroma cacao Linnaeus) Compiled by MAR ITA w. BRIZ The generic name Theobroma was derived from the Greek, 8£0<; (theos). meaning "god," and [3pw~a (broma), meaning "food". Theobroma means "food of the gods". While the specific name cacao is derived from the Nahuatl (Aztec language) word xocolatl, from xococ (bitter) and at! (water). The species scientific name Theobroma cacao was named by the Swedish botanist Carl Linnaeus in 1753. Common Names Cacao, cocoa, chocolate tree, chocolate nut, food of the gods Local Names Kakaw (Tagalog); Cacao plant (English) Scientific Name Theobroma cacao Linnaeus or Theobroma cacao L. Cacao fruit Scientific Classification Kingdom Plantae - Plants Subkingdom Tracheobionta - Vascular plants Superdivision Spermatophyta - Seed plants Division Magnoliophyta - Flowering plants Class Magnoliopsida - Dicotyledons Subclass Oilleniidae Order Malvales Family Sterculiaceae - Cacao family Genus Theobroma L. - Theobroma Species Theobroma cacao L. Cacao Cacao tree (Source: National Plant Database. 2004) RISE RISE b. Criollo ("of the new world") Description This variety is considered the best in terms of flavor and aroma. It is less bitter and more aromatic The Cacao tree is a shade tolerant, moisture loving, compared to other beans. It is the most prized, rare, understory rainforest tree. It is a small evergreen tree about and produces the highest quality chocolate. However, 4 to 9 m high tall. The leaves are simple light to dark green, it is low yielding and susceptible to many diseases. It has petiolate, lanceolate in shape and smooth on both sides red or yellow pods, thin wall which is pointed or warty measuring around 4-8 inches long. The flowers are very small, on the surface. It has large and plump beans with white clustered, whitish with reddish tint and have no scent. The fruits or pale purple cotyledons. Criollo is usually found in are pods measuring around 5-10 inches long and 2-3 inches in northern South America and Central America. It has diameter with hard shells that are smooth or rigged, elongated three (3) recognized varieties: the Venezuela, Nicaragua or rounded which may be red, yellow, orange or brownish- and Trinidad. yellow to purple. The fruits grow on the trunk or on the branches of the tree. The seeds are large, round, white or pale purple. c. Trinitario ("from Trinidad") Around 20 to 50 seeds also called "cocoa beans" are enclosed within each fruit. Each seed is coated with a cream sweet-sour, It is a cross breed of Forastero and Criollo cacao juicy delicious pulp. It has a smooth and brownish bark and has in Trinidad around 1730. It is hardy and has good quality white and light wood. fruits. This variety is mostly grown in Central and South America and Asia. It has the aroma of Criollo while its Accordingly, there are 20 known varieties of cacao and productivity and resistance to pest and diseases hundreds of hybrids. However, for chocolate making, there are characteristics are from Forastero. Chocolate production, only 4 types/varieties of cacao trees that are being cultivated. from this variety is also considered as high quality. a. Forastero ("foreign") d. Nacional (also known as "Arriba Nacional Cacao") This is a commercial variety. It has green pods This variety is mainly cultivated in South America which turn yellow when ripe. It is melon-shaped with west of the Andes. It has an excellent aroma, however it round end having smooth, inconspicuous ridges or is difficult to grow and prone to diseases. It is also a form furrow. It has flat and purple beans when it is fresh of criollo. with harsh flavor and bitter taste. It is commonly grown variety which is resistant to pests and diseases. It Uses also grows faster and produces higher yield compared to other varieties. This is mainly cultivated in Africa and Cacao is primarily grown for chocolate production. The also in Central and South America. It constitutes about beans are commonly processed into chocolate drink, cake 80% of cacao production worldwide. powder, butter, chocolate paste, chocolate bars, candies and RISE confectioneries. It is used as flavoring for pastries an.. ice Origin and Distributon cream. It is also being utilized as raw material for cosmetics and pharmaceutical products. Theobroma cacao L. is native to the American tropical rainforest. The tree originated in clumps along The pulpy flesh of cacao is also edible. It is used as riverbanks in the Amazon basin situated on the eastern digestive enzyme tincture as it contains enzymes protease, equatorial slopes of the Andes. It can be found in invertase, raffinase and oxydase. Cacao seeds contain around the tropics in a band between 10 to 20° north and south 2% of alkaloid theobromine, known as central nervous system of the equator, termed as the "Cocoa belt". It has been stimulant. Theobromine is being used as diuretic. It helps dilate widely distributed throughout the humid tropics. The the blood vessels thus lowers blood pressure. Dry cacao seeds major area of commercial production is in Cote d'ivoire, may also contain around 12-18% cocoa polyphenols or cocoa Ghana, Indonesia, Nigeria, Brazil and Cameroon. It is flavonoids. The polyphenols in cacao are mostly epicatechin also cultivated throughout the Philippines. and catechin but there are also other catechins and quercetin. The flavonoids in cocoa have potent antioxidant which can Site Requirements scavenge free radicals that can inhibit the oxidation of Low- density lipoprotein. They also have anti-inflammatory effect. The species can adapt to a hum id tropical climate. It grows well in fertile, well drained soils. It is Nutritional value r• suited in clay loam soil of good structure and rich in organic matter. It grows best under light shade but The Nutritional composition of Cacao per 100 g cocoa powder: can also thrive in full sunlight but with ample amount of soil moisture. In its natural habitat, it is usually found Carbohydrate 16.5 g under a forest understory tree at altitudes up to 900m Protein 21.5 g above sea level, though it thrives best in areas with an Fat 11 g elevation of 600 m asl with a mean annual rainfall of Dietary fiber 34 g around 100 to 200 cm. However, the ideal pH is 6.0 to 70. It requires a temperature of around 22 to 32°C and Polyphenols 7-18 g a relative humidity of 80%. Theobrom ine 2.5 g Caffeine 0.1 g Propagation Pottasium 2.0 g Calcium 150 mg Seed Technology Magnesium 550 mg The species is commonly propagated by seeds. Phosphorous 700 mg Seeds can easily germinate as soon as the fruit ripens, but can loss their viability once they dry out. SOURCE: http://www.montosogardens.com/theobromacacao.htm Germination occurs around 5 to 10 days. The seed RISE RISE should be placed in a bamboo basket for a day to soften the mucilage embedded on the seed coat. Conventional cleft grafting -Ulis vegetative propagation The mucilage should be removed by rolling the is also used in grafting mangoes wherein seeds in dry soil or in ash or it can also be rubbed with rootstocks are cut horizontally leaving only two sawdust and wash with water. Then, the cleaned seeds leaves behind. Then, scion of selected variety is should be spread on wet sack under shade to keep attached to rootstocks with an inverted V shape moist. VVhen the radicle breaks through the seed coat, and fastened to each other with the use of thin it can now be planted in polyethylene bags or in seed plastic sheet covering all wounds in order to bed. Sow seeds horizontally with the raceme pointing prevent drying. downward. The newly planted seeds will then be placed in a nursery. Watering should be done regularly. Establishment of Shade Crops Transplanting will be done 6 to 8 months after sowing or when the seedlings have 4 to 6 pairs of leaves. Newly planted cocoa trees require 75% shade during their first year and 50% shade in their second Nursery Establishment and Management year.
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