Cocoa Lecture 2024 PDF

CS 352 – PLANTATION AND INDUSTRIAL CROPS PRODUCTION BEVERAGE CROPS: COCOA Course Lecturer: Dr. Isaac Osei-Bonsu 1 COCOA (Theobroma cacao) 2  BACKGROUND and ORIGIN The genus, Theobroma, has over 20 Spp. The most important...

CS 352 – PLANTATION AND INDUSTRIAL CROPS PRODUCTION BEVERAGE CROPS: COCOA Course Lecturer: Dr. Isaac Osei-Bonsu 1 COCOA (Theobroma cacao) 2  BACKGROUND and ORIGIN The genus, Theobroma, has over 20 Spp. The most important is Theobroma cacao. Cocoa is believed to have originated from the Upper Amazon and spread to other countries in Sub-Saharan Africa and Southeast Asia. 3  COCOA PRODUCTION IN GHANA The coca beans were first introduced to Ghana by the Dutch missionaries at the beginning of the 19th century. Widespread cultivation is attributed to Tetteh Quarshie who brought cocoa from the island of Fernando Po (now Bioko) in Equatorial Guinea to Ghana in 1895 to his farm in the Eastern Region of Ghana. Cocoa was first exported at the end of the 19th century. Between 1911 - 1976 Ghana was the world's leading producer, contributing between 30-40% of the world’s total output. Ghana is now the second leading producer of cocoa in the world after Ivory Coast. Ghana has a reputation for producing high-quality cocoa. 4  COCOA PRODUCTION IN GHANA About 1.6 million people are involved in growing cocoa and many more in associated industries. Cocoa generates about $2 billion in foreign exchange annually and is a major contributor to Government Revenue and GDP (3.2%). Cocoa products like chocolate, pebbles, and cocoa powder are used by many Ghanaians. Cocoa is cultivated in nine (9) of the 16 regions in Ghana: 1. Western 2. Western North 3. Central 4. Ahafo 5. Bono 6. Bono East 7. Eastern 8. Ashanti 9. Volta In the past, cocoa accounted for about 66% of the country’s foreign exchange but now declined to around 35 - 40%. 5  TOP PRODUCING COUNTRIES Important producing countries: 6  TOP 10 WORLD PRODUCERS 2020 – 2024 Production in thousand metric tons 7 WORLD PRODUCTION REGIONS 8 TOP IMPORTING COUNTRIES Netherlands USA Germany France Belgium Canada Italy Singapore Spain Turkey 9 COCOA PRODUCTION VS CHOCOLATE CONSUMPTION 10  BOTANY of COCOA Family: Malvaceae Botanical description of cocoa is based on two groups: 1. Criollo Group 1. Central American Criollo 2. South American (Venezuelan) 2. Forastero Group 1. The Amazon Forastero 2. Trinitario Complex 3. Amelonado 11  BOTANY of COCOA Tree is small growing to a height of about 6 – 8 m. Normally grows straight and tend to branch at about 1 – 2 m. The many branches produced at this point are called fan branches / jorquette. Branches from the base are known as chupons (side shoot / tiller) and not important in cocoa production. Fan branches produce further branches which produce clusters (cushions) of inflorescence with many flowers / florets from same spot. Cocoa produces small flowers bearing complete flowers with both male and female parts. Root structure is typically deep taproot with secondary roots Economic part is the seed or bean which is obtained from the fruit or pod. Pods vary in shape, surface texture and colour, depending on the variety. Predominantly cross-pollinated (80-90%) by insects (midges)12 Morphological characteristics of cocoa varieties/types 13 COCOA TYPES 1. CRIOLLO ORIGIN: Mexico, Nicaragua, Guatemala, Colombia, Venezuela and Indonesia Pod husk is soft Pod surface are warty or rough, and conspicuously furrowed, pointed and thin walled. Normally large and elongated. Green when unripe and yellow/orange when ripe. Average number of beans/pod 20-30. Seeds are large, plump and almost round in section. 14 COCOA TYPE: Criollo Very vulnerable to diseases Beans have white cotyledons Possesses mild flavour and pleasant aroma The beans ferment quickly, yield comparatively low. It produces the highest quality cocoa, but only few quantities are available on the market now. 15 COCOA TYPES 2. TRINITARIO ORIGIN: Trinidad and Venezuela Pod husk mostly hard Thought to be a hybrid of the Criollo and Forastero. It is an intermediate between Forastero and Criollo (Criollo x Amazon) Unripe fruit colour is red/ purple, ripe fruit colour is orange. Average number of beans/ pod 30 or more. Seeds are intermediate. Highly susceptible to Black pod 16 COCOA TYPES 2. TRINITARIO Very heterozygous. Pods are variable in shape and wall thickness, surface may be smooth or heavy sculpturing; Beans range from plumb to flat; Cotyledons may range from whitish to nearly black. Trees are hardier and more productive than Criollo. This type is very important in breeding. 17 COCOA TYPES 3. FORASTERO: Amelonado ORIGIN: High Amazonia (Peru, Ecuador and Colombia) and the Amazon basin (Brazil) Dominant planting material in cocoa production and vigorous Pod husk is relatively thick with a woody layer, making it difficult to cut. Small and elongated pods Pods are warty and much less deeply furrowed or ridged than the Criollo group Unripe fruit colour is green; ripe fruit colour is yellow. Average number of beans/pod 30 or more. Hardy and high yielding. Used for selection of breeding varieties The West African Amelonado belongs to this group. Possess “harsh” flavour with bitter taste Takes 7 years to fruiting, highly susceptible to swollen shoot disease. 18 COCOA TYPES 3. FORASTERO: Amelonado Pods are quite smooth and rounded. Seeds are flattened, cotyledons deeply pigmented and dark violet in section. Beans quality is lower, but forms the bulk of the world cocoa supply Trees are hardier, more vigorous and higher yielding than Criollo type. Very popular in the Amazon basin. The Amelonado type was brought to West Africa from Brazil. 19 COCOA TYPES 4. NACIONAL ORIGIN: South America (Ecuador – Amazonian area) The Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru. The pure type is virtually extinct Pods can have different shapes and sizes but are generally elongated with a rough surface, yellowish or yellow-brown in color. Produces beans with a full cocoa flavor with additional floral, spicy flavours The oblong seeds, of various sizes, are surrounded by an acidic but sugar-rich pulp. Excellent sensory qualities. Low productivity 20 COCOA TYPES 5. HYBRID It is a cross between Amazon and Amelonado Has attributes of both parents that were crossed to produce the hybrid. Establish easily Early bearing (2.5 years) High yielding Tolerant to black pod and cocoa swollen shoot virus diseases Tolerant to mirids/capsids (“akate”) 21  BOTANY of COCOA cont’d Pod development follow immediately after pollination Not all flowers develop pods at the same time due to: Physiological Nutritional Environmental Genetic (incompatibility) Pods develop with about 30-100 seeds Seeds are covered with whitish or pinkish mucilage. 22 GROWTH REQUIREMENT Temperature Cocoa is a tropical crop Minimum temperature – 18 - 21 oC Optimum temperature – 25 oC Maximum temperature – 30 - 32 oC Does not require high temperature so temperature is controlled by cultural practices in the plantation Similar for light 23  GROWTH REQUIREMENT Rainfall Compared with oil palm and rubber, cocoa does not require high rainfall: Minimum Rainfall: 1130 – 1250 mm Optimum Rainfall: 1500 – 1630 mm Maximum Rainfall: 1750 – 1880 mm Average rainfall in important growing areas is 1600 mm/annum Fairly and uniform rainfall distribution leads to production throughout the year Areas with dry season period not exceeding three (3) months are preferred Extremely wet and marshy areas as well as extremely dry areas are not suitable for cocoa production. Ghana’s production is between October and March and May to August 24 GROWTH REQUIREMENT Humidity Related to rainfall and temperature Cool growing conditions for cocoa are associated with high humidity Humidity should not exceed 75% High humidity leads to higher incidences of fungal diseases 25 GROWTH REQUIREMENT Light Light intensity is controlled by planting temporary and permanent shade trees Wind Strong winds damage the crop. The crop should therefore be grown in areas less than 700 m above sea level. Latitude The cocoa belt is an area of land around the equator between 20 degrees latitude north and south. Most cocoa even grows within 10 degrees of the equator 26 GROWTH REQUIREMENT Soil Fertile (rich in nutrients) Deep (at least 1.5m) well-drained loam or clayey loamy soil The soil structure must be as homogenous as possible to allow roots to penetrate easily pH of 6.5 – 8.0 Soils with high organic matter content in the topsoil (about 3.5% in the top 15 cm) are most preferable. 27 PROPAGATION Seed Seed propagation is the cheapest method. Seeds may be planted at stake, or seedlings can be raised in the nursery with artificial or natural shade. Seedlings are also raised in baskets or polybags. Seeds germinate readily on sowing; sometimes germination can occur in the pod. Germination is epigeal. Seedlings are transferred into the field after 4-6 months. 28 PROPAGATION 29  PROPAGATION HYBRID SEED PRODUCTION Cocoa is planted using mixed hybrids (“akokora bedi”) of superior high yielding trees. The advantages of these hybrids are that they: 1. Establish easily 2. Early bearing (two years after transplanting) 3. High yielding 4. Have better tolerance to black pod and cocoa swollen shoot virus diseases 5. Have higher levels of tolerance to mirids/capsids (akate) 30  PROPAGATION VEGETATIVE PROPAGATION Vegetative propagation is a method used to produce plants with the same genetic makeup as the parent plant. Also known as Clonal propagation. E.g. Cuttings Stem cuttings are also useful planting materials, but the success depends on conditions in the environment. 31 PROPAGATION VEGETATIVE PROPAGATION Air layering/ Marcotting This method can also be used to clone healthy mother plants to establish new farms. It involves rooting a branch still attached to the mother plant and detaching it after it has taken roots. The detached plant can be planted directly on the field or after a brief hardening at the nursery. It takes a shorter time to start fruiting 32 PROPAGATION VEGETATIVE PROPAGATION Air layering/ Marcotting Air layering of cocoa 33  PROPAGATION VEGETATIVE PROPAGATION Budding & Grafting This method can be used in producing planting materials for rehabilitating old/ moribund cocoa farms or establishing seed gardens 34 PROPAGATION Advantages of budding/ air layering in cocoa 1. Beneficial or desirable qualities in the parent plant are passed on directly to the young plants without any change. 2. It shortens fruiting time of the plant. 3. A desirable growth pattern is achieved to make work easier. 35 PROPAGATION Disadvantages of budding/ air layering in cocoa Skilled labour is required for its production. It is labour intensive Variation which is important in breeding is absent as compared to sexual reproduction. Expensive tools and materials are required 36  FIELD PREPARATION Site selection – select an ideal site in terms of soil and topography Land preparation Weeding Fell some trees and leave some for shade Planting at the beginning of the season Lining and pegging Spacing- 2.4 m x 2.4 m to 3 m x 3 m Dig a hole as for oil palm Remove seedlings from the nursery with a ball of earth and plant. Remove plastic bag from seedling before planting 37  AFTER PLANTING OPERATIONS Filling of vacancies – use seedlings of same age and variety Weed control – complete slashing, ring or line Intercropping – with maize, plantain and cocoyam in the first two years Shading – many trees provide both temporary and permanent shades. Plantains provide needed shading during early growth 38  AFTER PLANTING OPERATIONS Permanent shades Glyricidia (Tree cassava) Ficus spp Funtumia elastic (Funtum) Alstonia boonei (Nyamedua) Terminalia spp. (Emire, Ofram) Chlorophora/ Milicia excelsa (Odum/Iroko) Albizia coriaria (Awiemfo) Important fruit trees that can be allowed: Citrus Mango 39  AFTER PLANTING OPERATIONS Temporary shades Plantain Banana Cocoyam Avoidable trees Cola gigantia (Waterpuo) Cola chlamydanta (osonkrobia) Musaga cecropiodes (odwuma) Adonsonia sp. (odadea) Ceiba pentandra (onyina) 40 AFTER PLANTING OPERATIONS Importance of shading Shading controls weeds. Prevents penetration of excess sunlight. Enables seedlings to grow better. Prevents excessive oxidation of organic matter. Provides shelter against wind. Helps to keep the microclimate optimum 41  AFTER PLANTING OPERATIONS Disease control Black pod Caused by Phytophthora palmivora and Phytophthora megakarya Characterized by brown to black spot Can also affect young pods or cherelles, flower cushions, and cause stem canker 42  AFTER PLANTING OPERATIONS Disease control Control by cutting out Cocoa Swollen Shoot infected plants Virus Disease (CSSVD) No cultivar is immune but Viral disease transmitted some exhibit tolerance and by mealybugs (Planococus a degree of resistance to Sp) and Planococcoides Spp) the infection 43 Symptoms of CSSVD 44 Other Symptoms of CSSVD 45  AFTER PLANTING OPERATIONS Disease control Cherelle wilt May be caused by fungi (black pod) and insects. It is a natural physiological process and is a fruit thinning mechanism 46 COCOA DISEASES 47  AFTER PLANTING OPERATIONS Pest control Stem and pod borers Mainly insect pests Capsid Termites Thrips Aphids Mealybugs Red ants Leaf eating beetles Pod miners Snakes 48  AFTER PLANTING OPERATIONS Fertilizer application Increase in yield of 20-30% have been obtained with application of 48 kg / ha of P2O5 NPK ‘Asaase Wura’ fertilizer Manure Leaves decompose to add organic matter 49  AFTER PLANTING OPERATIONS Pruning Remove the following during pruning: excessive vegetation – low hanging and unhealthy branches; Parasitic mistletoes and dead branches Basal chupons closely spaced trees. 50  AFTER PLANTING OPERATIONS Pollination Inflorescence are borne in cushions (clusters) and this opens to allow insects for pollination. Artificial pollination Flower abortion from pollination to 7th week 51  MATURITY It takes between 3 – 5 years for fruiting to start Full bearing takes about 7 – 10 years Productive lifespan is about 40 years At maturity, pod colour changes from green to yellow or from red to orange depending on the type. It takes 4 – 6 months for the pods to fully develop (ripen). Mature pods measure between 10 and 35 cm long (4–14 in) and weighs 200 g to more than 1 kg (Mossu, 1992). 52  MATURITY Until about 8 cm or 8 weeks stage, the pods are called cherelles Cocoa pods mature and ripe throughout the year Main season is September to February Minor season is May to August Delayed harvest affect quality of beans Fields should be very clean to facilitate collection during harvesting 53  HARVESTING Fields should be very clean to facilitate pod collection during harvesting. Use Malayan knife mounted on raffia branch or cutlass. Cut through the stock or peduncle of the pods. Care should be taken not to cut through the pod. Care should be taken not to damage the stem bark (flower cushions) as they are sites of future pods. 54  HARVESTING Avoid under ripe or over ripped pods Beans from unripe fruits give poor fermentation whilst those from over ripe ones could germinate in the pod. 55  POD COLLECTION After harvest, collect pods and gather them at convenient places normally at centres of the plantation Pods are gathered together in small heaps, and then later in a single large heap for breaking. 56  BEAN EXTRACTION Care should be taken not to destroy the beans Breaking of pods is a communal effort, usually with a short cutlass or a wooden club or stones. Beans are normally removed from the placenta before fermentation begins. Damaged, diseased pods should be avoided during bean extraction. 57  BEAN EXTRACTION Beans are normally removed from the placenta by hand before fermentation begins. Damaged, diseased pods should be avoided during bean extraction. Beans are kept in baskets (lined with banana/plantain leaves) and when full, they are heaped at one point for fermentation. 58 COCOA BEAN Cocoa beans are recalcitrant and to germinate, must be planted fresh. Dried beans or seeds will not germinate The beans are oval or a plump almond shape, and covered in a sweet, white mucilaginous pulp. 59  COCOA BEAN Economic part is the seed or bean which is obtained from the pod Seeds are covered with whitish or pinkish mucilage. The pulp / mucilage contains sugars, citric acid, and inorganic salts (Nunes et al., 2020). The cocoa bean constitutes about 30% of the fruit (Figueroa et al., 2020). Approximately 400 dried beans are required to make one pound (~ 0.5 kg) of cocoa. 60 COCOA BEAN The beans consist of an outer shell or testa surrounding two cotyledons (called nibs) and a small germ (the embryo). The cotyledons store the food for the developing seedling and also its first two leaves. Much of the food is in the form of a fat (cocoa butter), which accounts for over half the dry weight of the bean. The moisture content of the fresh bean at harvest is about 65%. 61  COCOA POD HUSK Cocoa pod husk (CPH) represents between 70 to 75% of the whole cocoa fruit weight where each ton of cocoa fruit will produce between 700 to 750 kg of cocoa pod husks (Cruz et al., 2012). The huge organic waste is shipped away for processing or disposed to landfill. The CPH, mucilage/pulp, and shell contain antioxidants, pectin, minerals, dietary fiber, proteins, polyphenols, and methylxanthines (Figueroa et al., 2020; Barišić et al., 2020). The CPH contains (g kg−1 dry matter) 76.6 crude protein, 43.7 ether extract, 325 crude fibre, 101 ash, 414 acid detergent fibre, 522 neutral detergent fibre and 108 hemicellulose. The metabolizable energy content is estimated at 4.72 MJ kg−1 (Donkoh et al., 1991). 62  IMPORTANCE OF FERMENTATION Mucilage of the seed is removed. The bitter taste of the seed i.e. aroma and flavor are developed. Fermentation also helps to loose the skin from the nibs (inside). It also releases theobromine and this gives cocoa its stimulating property. Fermentation kills the germ / embryo. 63  METHODS OF FERMENTATION Basket method Basket is lined with banana/plantain leaves and filled with the beans. Beans are covered with leaves and weighted. 64  METHODS OF FERMENTATION The flat / natural method Banana leaves are lined on the floor. Beans are poured on the leaves. Beans are covered for 3 – 5 days. 65  METHODS OF FERMENTATION Use of trays This is used in research stations. Trays have drainage holes under them to drain away the liquid. 66  METHODS OF FERMENTATION Wooden boxes method The boxes are lined with leaves and filled with beans. Beans move from one chamber through a slit to another till the 7th day. 67  CAUTIONS OF FERMENTATION Avoid fermentation in very large heaps Such heaps lead to incomplete fermentation The process takes 6-7 days 68  CHEMISTRY OF FERMENTATION Packed beans lead to heat generation and increase in temperature to about 50° C or more. Changes occur in the medium lowering the pH to acidic Various chemicals are produced e.g. tannin and theobromine – releases bromine gas Heat generated kills the embryo Colour and bitter taste change Creation of a favourable condition for aroma flavour and stimulating properties Favourable and optimum conditions result in brownish appearance of the beans 69  DRYING Method depends on the environment: Sun drying Artificial drying Both Trays or elevated platforms are used to make drying easier Beans are spread on mat to about 10 cm deep During spreading, foreign materials like pieces of pods, flat beans, germinated beans, cut or half beans, slaty beans, parts of placenta, stones and pieces of wood are all removed. 70  DRYING During drying, the beans are stirred to mix and spread evenly to ensure uniform drying The beans are covered during the night against rain. Beans are dried to about 6% moisture content, and depending on the solar radiation, this can be accomplished between 14-21 days. Approximately 400 dried beans are required to make one pound (~ 0.5 kg) of cocoa. 71  TEST FOR DRYNESS Cracking noise as the beans hit each other Easy breaking 72  GRADING The following parameters are studied and percentage defects calculated: Dryness – measure in terms of moisture content Germinated beans. Shrivelled / undersized bean Flat immature small seeds. Foreign matter. Internal mouldiness or diseased beans. NB: Violet or whitish colour or slaty cotyledons instead of brown or chocolate colour denote poor fermentation. 73  GRADING Smoky bean – beans which have smoky smell or taste or which show sign of contamination through artificial drying Weevil bean – this results from insect damage Off –flavours denoting faulty drying. Broken seeds. Size – they should be plump and of uniform size. Fat content should not exceed 55%. 74  STORAGE Good storage is very important as the bean is hygroscopic with critical moisture being 8%. Storage is done in cocoa or jute sacs They are sealed and tagged A bag is about 64 kg whilst a load is 30 kg Storage environment should be very good to avoid deterioration 75  YIELDS Yields vary depending on the variety, spacing, age, and management., Hybrids generally yield better than the traditional types Generally, yields vary between 500 - 2500 kg/ha. The number of pods required to produce a kg of cocoa bean vary from 16 to 31. About 100 kg of wet bean produces 40 kg dried beans. 76 REASONS FOR DECLINE IN PRODUCTION Aging farmers and aging trees Competition from other crops Producer price – used to be unattractive Fertility of the soil is reduced due to continuous cropping without fertilization for years Pests attack and poor control Disease – CSSVD. Extension services. Supply of hybrid varieties to farmers Marketing systems – formerly on CMB. Introduction of Akuafo cheques, establishment of rural banks 77  COCOA MARKETING Government of Ghana established the Cocoa Marketing Board (CMB) in 1947 as the main agency responsible for the development of the cocoa industry. Introduction of Akuafo cheques, establishment of rural banks Cocoa beans purchases through COCOBOD, Licensed Buying Companies and their agents. All exports are done through Cocoa Marketing Company (CMC), a dedicated unit within COCOBOD, with three takeover points in Ghana: Tema sea port, Takoradi sea port and Kumasi. 78  COCOA MARKETING Marketing involves local agencies as well as government agencies like the PBC and CMB The Quality Control Unit of CMB ensure that good quality beans are produced and exported Cargill Armajaro Ltd. Kumankoma Company Limited (KCL) Olam International Best link Global Ghana Ltd. 79  PROCESSING Processing companies in Ghana and it is estimated that 30-40% of cocoa beans produced are processed in country. Roasting is the first stage when cocoa beans arrive at the factory Roasting – the shells are separated. The remains are ground to release oil and cake. The cake is processed to get cocoa powder, liquor, etc. The oil is solidified through cooling Cocoa butter is obtained which forms 50-51% of the dry bean. The oil which is cooled to solid mass may be exported or used locally 80  GENERAL USES Cocoa butter has both pharmaceutical and cosmetic benefits The fat in cocoa butter forms a protective barrier over skin to hold in moisture. One common use of cocoa butter is smooth scars. It also help fight free radical damage that can cause aging and dourness keeping your skin soft hydrated and young looking. It also improves skin elasticity and reduce appearance of stretch marks. It makes hair grow, keep it healthy and soft in the process. It also prevents hair loss due to breakage or an inherently fine texture and may help prevent chemical damage. 82  GENERAL USES As a beverage crop for products such as the Royal Natural Cocoa Powder, dark chocolate and other products The powder for beverage, chocolates, etc. The cake is used for pebbles The shell for feeding livestock / source of fertilizer 83  CONSTRAINTS Competition from mining activities (Galamsey activities). Galamsey destroys 20 acres of cocoa farms weekly in Western North Region. Smuggling of cocoa beans into Ivory Coast Ageing farmers and farms Child labour 84  CONSTRAINTS Inequitable value distribution among VC actors, especially given the seasonality of cocoa production. Financing gap at the producer level. High interest rates Forest degradation and deforestation remain an issue. Adaptation and mitigation measures need more support to be effective and efficient. 85  FUTURE Bright future Alternatives cannot much its flavor Unstable prices due to substitutes The 2021 budget statement forecasts the cocoa sector to gain by 1.6 per cent in cocoa prices. Research has helped to increase yield to compensate for low price Cocoa Processing Company (CPC) has courted pharmaceutical and cosmetics companies to leverage on cocoa products especially its cocoa butter to exploit the health and economic benefits of the cash crop. There are numerous untapped potentials of the cocoa value chain. 86  FUTURE Beans are being processed locally to get higher prices for the produce (currently 30-40%). 50% being aimed at. Quality control unit of COCOBOD has tried over the years to maintain standards / quality. Chinese involvement in cocoa production 87 END OF COCOA LECTURE!