Origin Of Cocoa
Theobroma cacao, also known as cocoa or cacao, is a perennial tree in the Malvaceae family cultivated for its consumable seeds. “Food of the gods” is the scientific meaning of cacao in Greek. Cocoa is grown in tropical regions, and it is indigenous to lowland rainforests of the Amazon and Orinoco river basins.
Cocoa grows to a height of 20 – 40 feet (6-12 meters) in the forest understory. Its elongated leaves are 12 inches (30cm) long. The leaves of cocoa trees shed occasionally and get replaced with new leaves that are reddish when young.
Their flowers may be odorless or foul-smelling. They appear plenty twice a year, although they can be available at all times. They grow in groups directly from the trunk and limbs; they are about 0.4 inches (1 cm) long and wide.
Some varieties of cocoa flowers may be white, rosy, bright red, pink, or yellow. In many regions, tiny flies called midges pollinate cocoa flowers.
A cocoa tree is a small (4–8 m tall) perennial tree crop mainly from three tropical regions: Southeast Asia, Latin America, and West Africa. Cocoa seeds are called cocoa beans, and they can be processed into cocoa butter, cocoa powder, and chocolate.
Côte d’Ivoire is the single largest producer of cocoa beans, accounting for approximately 31% of the world’s supply. Nigeria, Indonesia, Brazil, Cameroun, and Ghana are leading countries in cocoa production.
Their pods are egg-shaped and reddish-brown. It contains 30 to 40 seeds, and they are covered with bitter-sweet white pulp. When the seeds are dried and fermented, they become brownish red; they are the principal ingredient of chocolate.
Nutrient Composition Of Cocoa
The nutrient content in 100g of cocoa are:
- Calories 228
- Total Fat 14 g
- Saturated fat 8 g
- Polyunsaturated fat 0.4 g
- Monounsaturated fat 4.6 g
- Sodium 21 mg
- Potassium 1,524 mg
- Total Carbohydrate 58 g
- Dietary fiber 33 g
- Sugar 1.8 g
- Protein 20 g
- Caffeine 230 mg
Preferred Botanical Name: Theobroma cacao
Preferred Common Name: Cocoa
Medicinal Properties And Uses Of Cocoa
- They contains polyphenols, and polyphenols reduce inflammation and improve cholesterol levels. The polyphenol in processed cocoa foods such as chocolate is low.
- Flavanols in cocoa lower blood pressure by improving nitric oxide levels and blood vessel function.
- They can improve blood flow and reduce cholesterol. Regular consumption of chocolate servings may lower the risk of heart failure, heart attack, and stroke.
- Flavanol in cocoa improves blood flow and supply to brain tissue, supports neuron production and brain function. They may play a part in preventing age-related brain declination like Alzheimer’s disease.
- It helps reduces stress levels and improves calmness, contentment, and overall psychological well-being, positively affecting depression and mood swings.
- Flavanols in fruits, vegetables, and other foods have attracted great interest due to their cancer-protective properties, low toxicity, and few adverse side effects.
- They fights bacteria that cause tooth cavities, thus promoting healthy teeth. Products containing sugar are excluded.
- They Can also shields skin from sunlight and improves circulation, thus promoting healthy skin.
How To Grow Cocoa
Information concerning the growing of them is listed below:
Yield Information Of Cocoa
Large-scale farming of cocoa produces a varying number of cocoa beans. A hectare of land may yield up to 100 to more than 300 kg of the cocoa bean. An average yield of cocoa per hectare of land is 340 kg to 450kg (300 and 400 pounds per acre). A cocoa pod contains about 40 beans.
Nursery And Transplant Requirements
As a cocoa grower, do not plant cocoa seeds straight away in the plantation; it is the wrong cocoa planting style; instead, plant young cocoa seedlings from your nursery beds or purchased cocoa seedlings. The following are steps involved in transplanting cocoa seedlings.
- Water the soil before lifting the seedlings from the nursery bed, then use a spade or a hoe to remove the seedlings from the nursery bed. Remove the seedlings with care so as not to break the root.
- Furthermore, select the cocoa seedlings to throw away diseased or have twisted tap-root seedlings.
- Immerse the seedlings’ roots in liquid mud to enable the plant to take up root again.
- Choose a day when the soil is moist and when the sky is cloudy. Do not plant seedlings in too dry or too wet periods.
For planting young cocoa trees:
- Young trees are planted when they are about 6 months old.
- Before planting, fill the bottom of the hole with the topsoil and on the topsoil with the base soil. You may add manure to the ground.
- Ensure to fill the soil around the tap-root properly. Shield the cocoa seedling from the scorching sun a few days after planting.
Soil And Sun Requirements Of Cocoa
They can be grown on many soil types, but soils with moderate to high fertility are suitable. Up to 1.5 m depth of free-draining soil is required with good moisture-holding capacity and pH range from 4.5 to 7.0, preferably close to 6.5.
Watering Requirements
The trees are usually watered by rain. The annual rainfall for areas with cocoa is 1250 – 3000 mm per year. Higher rainfall above 2500 may lead to higher chances of fungal disease occurrence. The rain must be adequately distributed, and dry periods should not take longer than 3 months.
Manual irrigation is rarely provided for cocoa trees except in periods of drought longer than 3 to 4 months and when rainfall is below 100 mm/month. 1-2 inches of water is required for a cocoa tree weekly. Avoid overwatering.
Planting And Spacing Requirements Of Cocoa
The planting requirement of a seedling is a pit of 50cm filled with compost, while the spacing requirement is 2.5 x 2.5 meters to 3.0 to 3.0 meters.
Harvesting Methods
The pods contain beans, and they grow out from the trunk and branches of the cocoa tree. The process of harvesting cocoa is first removing ripe pods from trees, opening them, and taking out the wet beans. Pods are due for harvest for 3 to 4 weeks. If harvest takes longer, the beans will begin to grow.
Storage Of Cocoa
They can remain “fresh” for like 6 months if kept in a cool, dry, and sealed place. They can be kept for 5 to 6 months, but they may likely be infested with insect, mold contamination, and moisture exchange between the atmosphere and the beans during storage and transportation.
Diseases And Pests Of Cocoa
Black Pod
The black pod is caused by oomycete, and symptoms include:
- Semi-transparent spots on the pod surface form small, dark hard spots.
- The pod becomes black and necrotic
- The black region develops black to yellow-like growth.
- Pods become mummified due to the dryness of internal tissues and shrivel.
Control Of Black Pod
- Space plant to enable good hair passage through the trees.
- Remove the mummified pods to lower the spread.
Cocoa swollen shoot
A virus causes swollen shoot. Signs include:
- Swollen leaves and shoots.
- Leaf veins become red, especially in young ones.
- Leaves become pale green or whitish-yellow due to insufficient chlorophyll.
- Marks of color on pods
- Swelling may occur on the nodes or internodes and shoot tips.
- The tree may die due to the occurrence of defoliation.
Control Of swollen Shoot
- Remove and destroy infected trees and those surrounding them to prevent spread.
- Space cocoa trees in a cocoa plantation of about 33ft. You can isolate cocoa plants with a non-host crop like palm growing between them.
Frosty Pod
Fungi cause frosty pods. Symptoms include:
- Spots on the body of immature pods
- The entire body of the pod gets covered with spots that turn browns
- Only actively growing pods are affected.
Control Of Frosty Pod
- Plant cocoa cultivar that will bear pods during the dry season to avoid the disease.
- Remove pods that are showing symptoms to prevent spread.
- To reduce disease occurrence, apply fungicides containing copper.
Conclusion
They are a treasure trove of health benefits, thanks to its abundant supply of antioxidants, flavonoids, and vital minerals. By incorporating cocoa into your diet, you may reap the rewards of improved heart health, including lower blood pressure, enhanced blood vessel function, and a reduced risk of developing cardiovascular diseases.
Moreover, cocoa has been linked to a range of cognitive benefits, enhancing brain function and possibly even mitigating the chances of developing neurodegenerative diseases. Its anti-inflammatory qualities also serve to elevate mood by triggering the release of endorphins, making it a natural and effective mood-booster. Additionally, cocoa has shown potential in aiding weight management and diabetes, due to its positive effects on insulin sensitivity. By incorporating cocoa into a well-rounded diet, one can experience overall improvements in their well-being.