Cacao Family – Sterculiaceae Genus – Theobroma Species - cacao.

Presentation on theme: "Cacao Family – Sterculiaceae Genus – Theobroma Species - cacao."— Presentation transcript:

1 Cacao Family – Sterculiaceae Genus – Theobroma Species - cacao

2 Distribution of Wild Theobroma

3 Adapted to Hot, Humid Tropics

4 Adaptation of Cacao Understorey plant of tropical rain forest  Temperature –18-32ºC (23-26ºC) –15ºC lowest tolerated –Below 10ºC damages tree  Moisture –1150 – 2500 mm (1500-2000 mm) –Well distributed, sensitive to water stress –Needs high humidity  Wind –Sensitive to wind damage

5 Adaptation of Cacao Understorey plant of tropical rain forest  Shade –Tolerant of shade –Maximum photosynthesis at 25% full sun –Tolerates high light as well  Soil –Well drained, no waterlogging –pH between 5.0 – 7.5 –Good nutrient holding capacity

6 Cauliflorous Flowers Pollinated by midges

7 Cacao Flowers on “Cushion”

8 Fruit form on leafless stems at former leaf axil positions

9 Harvested Cacao Pods

10 Cacao Pod

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

12 Cacao Seed or Bean

13 Domestication of Theobroma cacao  Origin –Eastern slopes of Andes –Amazon-Orinoco basin  Dispersal –North -> Criollo –East -> Forastero  Domestication –Central America Criollo Forastero

14 Domestication of Theobroma cacao  Amazonia –Acid sweet pulp –Semi domesticated  Central America –Mayans and Aztecs – lowlands  Divine origin  Currency –Beverage – bitter flavor  Cacao beans  Ground corn  Caspicum pepper Criollo Forastero

15 Domestication of Theobroma cacao  Europeans –Hernan Cortes in 1527 –Initially not accepted –Sweetened drink  Spanish secret for 100 years –Solid chocolate  1825  Criollo material –1525 planted in  Trinidad, Venezula  Jamaica, Haiti  Windward Islands Criollo Forastero Trinitario 1500s Africa1600s 1700s1600s Asia

16 Types of Cacao  Forastero (green fruit, purple seed) –Developed in Amazon  Taken to Africa to develop industry –Bulk cocoa, 95% of production  Criollo (green to red fruit, white seed) –Developed in Central America –Fine cocoa, better flavor than Forastero  Trinitario –From Trinidad –Hybrid type, natural intercrossing

17 Breeding of Cacao  First was to increase yield –Strong environmental influence  Disease resistance –Witches’ broom disease in the Americas –Ceratostomella wilt –Black pod (Phytophthora palmivora) –Swollen root virus in Africa  Drought resistance  Flavor

18 Cacao Production in the World FAOSTAT database, 1970-2004

19 World Production of Cacao FAOSTAT database, 2000-2004

20 World Production of Cacao Most grown within 8º of the equator 70% 14% 16%

21 World Production of Cacao FAOSTAT database, 2000-2004

22 Cacao Yield in the World FAOSTAT database, 1970-2004

23 World Yields of Cacao FAOSTAT database, 2000-2004

24 Propagation  Seedlings –Most common –Seed orchards  Vegetative propagation –Rooted cuttings  Rootability varies with cultivar –Budding

25 Site Establishment  Shade needed for young plants –Develop proper tree architecture  Too little light –Long internodes with few branches  Too much light –Short internodes with excessive branching  Establish shade trees before planting cacao –Fast growing leguminous species –Banana for temporary shade for young cacao –Coconut –Thinned forest (common in West Africa)  Less to no shade for mature plants

26 Planting  Density –Closer spacing -> greater early yields –2.5 m x 2.5m (1600/ha) – West Africa –4 m x 4 m (625/ha) – Americas –5m x 5m (400/ha) – Sri Lanka  Planting materials, rainy season –Seed-at-stake, West Africa –Transplanting nursery plants  Time to first flowering –18 months from transplanting

27 Shade and Yield in Mature Cacao

28 Pruning  Develop convenient tree shape –Allow easy entry to tree  Height of 1 st branching  Number of branches –Open canopy  Increase light penetration  Decrease humidity  Facilitate pest and disease control –Remove diseased, damaged or dead wood

29 Pollination  Degree of pollination depends on midge population –Increase population of midges  Banana psuedostems in cacao orchards  Midges breed in these pseudostems  Increase pollination up to 15%  Hand pollination increases fruit set –Natural set is ~ 5% –Hand pollination increase 200% to 500%

30 Harvesting  Time to develop fruit –4.5 to 7 months after flowering  Harvest time –Flower set only at > 20ºC –Maximum set in rainy season –No set during dry season  Tropical areas –Flowering from February to July –Harvest from August to January

31 Harvest period of months  Harvest at 10-14 day intervals  Cut off tree when fully ripe –Maximize flavor –Minimize seed germination –Minimize pest and disease problems

32 Remove Seed from Pod to Ferment

33 Fermentation  Fermentation –Remove mucilage from beans –Kill embryo –Develop chocolate flavor –Reduce moisture content

34 Dry to Prevent Deterioration  Most sun dried  Moisture content –6-7%  Dried beans are bagged

35 Processing of Dried Beans Most done in developed countries  Cleaning  Roasting –Develop chocolate flavor –Temperature, 100-150 C –Time 20-49 minutes  Kibbling and Winnowing –Break up the beans –Eliminate testa (shell) with air current –Broken cotyledons = nibs

36 Processing of Dried Beans Most done in developed countries  Grinding (50-70ºC) –Nibs -> paste-like chocolate liquor or bitter chocolate –55% fat (cocoa butter)  Extraction of Cocoa Butter –Press to produce  Cocoa cake with fat content to 10-20%  Cocoa butter  Cocoa Powder Finishing –Cocoa cake is ground and sieved –Akalized to stabilze color and increase water dispersal –Dried and packaged

37 Manufactured Products  Cocoa powder –Syrups, ice cream toppings –Cake mixes, cookies, puddings  Chocolate –Bitter chocolate = chocolate liquor –Bitter sweet chocolate =  35% chocolate liquor –Sweet chocolate =  Sweetners plus 15% chocolate liquor –Milk chocolate =  Sweetners plus 12% milk solids and 10% chocolate liquor

38

39 Any Questions?

40 Fermentation and Roasting

41 Grinding