Cacao seeds are borne in pods that hang from the branches of the cacao tree. When the red pods become deep red or hen yellow-orange and green pods become yellow, they are ready for harvest. When processed, the seeds or beans are used as flavoring materials and as chocolate beverage. These are also used in the manufacture of cosmetics and pharmaceutical products. Local supply of cacao is inadequate for our industrial needs so most local processors of cacao and chocolate products have to import cacao beans and cacao grindings.
The common varieties of cacao in the Philippines are the following:
A. Criollo — this comes in three (3) types: Venezuela, Nicaragua and Trinidad.
- It is considered best for its flavor and aroma, but is susceptible to pests and diseases, so it is avoided.
- The pod is elongated, thin-husked and pointed, usually with constriction near the base.
- The ridges of the pods are pronounced and sharper than those of Forastero.
- The pods come in two (2) colors: white when ripe is generally yellow, while those of the red criollo change from purple to yellowish orange.
- The Seeds are pale yellowish white or pinkish yellow.
B. Forastero — Amazonian and Amelonado are among the Forastero.This is more resistant to insect pests and diseases, and other adverse conditions than Criollo. Oftentimes, this is more
productive.
- The pod has smooth appearance, less rounded in tip and square base.
- It is larger in size than the Criollo.
- The color is purple or dark, becoming yellowish between the ridges as it matures.
- The seeds are large, somewhat rounded, and the color is purple or with purplish tinges.
C. Trinitario — is a cross between Criollo and Forastero with features similar to Criollo (this exhibits the characteristics of a hybrid and is perhaps the richest source of materials for the improvement of cacao for breeding).
- Famous for its well-balanced conditions of hardiness and quality products.
- The seeds are variable in character.
D. Upper Amazonian Hybrid (Malaysian or Sabah Hybrid). Early bearing, high yielding and more vigorous.
Soil Requirements
The better the soil structure, the deeper the root penetration and therefore the greater the volume of soil is exploited by the roots for moisture and nutrient uptake. Clay loam soil of good structure is best for cacao since the aggregate of sand, silt and clay provides large pore spaces for aeration and drainage, and at the same time retain moisture.
Organic matter in the surface layer is important for cacao growth. To preserve the organic layer, the soil must be well shaded to slow down the rate of natural breakdown of waste leaves. Cacao is not good for water-logged areas or places with prolonged drought. Soil is favorable if ph is 6.0-7.1 A ph value 4 or less is not suitable for cacao. Where bananas and corn grow luxuriously, it is a sign that cacao will grown successfully in that place.
Climatic Requirements – Cacao is strictly a tropical plant; it grows mostly within 10° of the Equator (lat 20°N and 20°S), within temperature of 20°C (between 22°C-32°C) Cold limit is 21°C, not lower than 15°C at coldest month and an absolute minimum of 10°C. For hot limits, temperature ranges from 38°-40°C growth is abnormal at a constant temperature above 31°C, although good growth can be had up to 35°C, with a fluctuating temperature between day and night.
Elevation – Cacao thrives up to 1,000 meters above sea level as long as temperature is not lower than 21°C. Ideal elevation is 600 m above sea level.
Rainfall – if the monthly rainfall drops below 10 cm per month, cacao will suffer water stress, leaves begins to fall. Areas under Type IV climate are suited for cacao production provided these are not within the typhoon belt areas.
Relative Humidity – cacao needs humid temperature; a relative humidity of about 80% as in a tropical forest or that provided by an artificial shade. Thus, cacao needs shade for growing.
Propagation and Care – The most common way of propagating cacao is by seeds. Other ways are by cutting, budding or marcotting. Hybrid seeds are recommended.
Seed Selection – If hybrid seeds are not available, seeds for planting must be well selected, that is, they must come from big pods obtained from trees that are highly productive, bearing regularly and free from pests and diseases. Size of pod is determined by using a pod index, i.e. number of pods to make a kilo of dried beans. If 25 pods yield one kilo dried beans, this is considered good-sized pods. Fresh seeds must be large and weigh at least 2.5 grams including mucilage.
Criolle seeds or hybrids with high criolle character must be avoided because of its susceptibility to pests and diseases.This can be checked through the seed color after the seed coat is removed. Non-Criolle variety is violet.Violet cacao seeds are generally that of Trinitario or Forastero.
Seed Planting – Cacao seeds do not last long, so they must be planted soon. They germinate as soon as the fruits ripen. Some germinate even while in pods. Seeds are viable normally until up to six (6) days after harvest; viability may be extended up to 8-10 weeks if the pods are stored at 21°C-24°C.
- To have uniform germination, the mucilage embedded on the seed coat, which contains germination inhibitor, must be removed. This is done by putting the seeds in a bamboo basket for a day during which time the mucilage softens.
- Rub the seed with dry sand or sawdust, then wash.
- After removing the mucilage, spread the seeds in wet gunny sacks under shade and keep moist.
- When the radicle breaks through the seedcoat, the seeds are ready for planting in polyethylene bags (earlier arranged in beds of about 1 meter wide and any convenient length). A one-meter wide space between beds should be provided to facilitate watering, weeding, fertilization, pest and disease control, etc.
- Bags must be perforated at the bottom for drainage. The longer the time the seedlings will be kept in the nursery, the bigger the bags must be.
- For 3-4 months = size 6″x8″ bags
- 4-6 months = size 8″x12″ bags
photo from recipes.howstuffworks.com
Greetings!
May I know if cacao can be grown in Luzon, and in what particular place. cacao is sensitive to typhoons but presently their locations seem to be shifting.
Thank You in advance,
Pete
gud day bro, nabubuhay ang cacao dito sa luzon kahit sa buong pilipinas kasi nga eh tropical namn talaga tayo, hanggang 1000 ft. above sea lavel, gaya ng sinabi ko noong una,eh kung saan-saan pa ako naghanap ng cacao pods, eh dito lang pala sa kalapit barangay namin sa malolos eh meron.ang problema eh hindi intresado mga tagarito sa pagtatanim,Pero ngaun eh marami na ang nag-umpisang magtanim at dito sa lugar namin eh marami na ang intresado ngayon, magsearch ka sa internet para magkaroon ka ng idea, promise, isang malaking negosyo ito. napakaraming tiwangwang na lupa dito sa luzon, magtulung-tulong po tayong pukawin mga kababayan natin na bungkalin at taniman ang lahat ng lubang tiwangwang lalu na ung mga nasa kabundukan, makakatulong pa ito sa global warming, wala pomg problema sa market dahil tumataas ang demang sa buong mundo ng chocolate
hello guys,,itatanong ko lang kung sino gustong bumili ng bunga ng cacao, meron kase kami tanim na cacao humigit kumulang sa 2000, kung sino gusto bumili pakitext na lang po ako sa number na ito- 09202521975/ 09999613259,,,,,by the way taga aurora province po pala ako,,,salamat,,text na lang mga interested,,,
gud day bro, makipag-ugnayan ka lang sa cacao foundation of the phil. para sa market ng cacao mo, local and int’l market, hanapin mo website nila. gudluck and gobless bro
Hi gud day poh..Im Edlandi Butulan from Boston, Davao Oriental, we are affected by the super typhoon pablo her in boston and..i am planning to plant a cacao in my area in which maraming debris like coconut, and etc. It is neccessary ba na alisin ang debri or ang niyog na natumba na before magtanim ng cacao..? or kung hindi na ialis ang mga debri d ba titirhan ng pest ang niyog? please give me advice about this situation. Maraming salamat poh..more power..
gud day din po, mukhang napakalakas ng tumamang bagyo sa inyo, imagine naibuwal niya mga nyog, anyway, base sa mga research at pag-aaral na ginawa namin sa pagtatanim ng cacao eh dapat lang na iayos mo at linisin ung area na balak mong pataniman but noy necessary na tanggalin mo pa lahat ung mga buwal na puno kung buhay pa naman siya pero kung patay na eh aanhin mo pa un, ung pwede gawin uling eh ibenta mo sa mga mag-uuling at ung pwede kahoyin ay ibenta mo sa mga ngcoco lumber, di ba/ and then ung mapagbibilhan eh stert your cacao farm, gudluck and godbless
hi! sang-ayon po ako sa sinabi ni loi, mas makabubuti na maghanap kayo ng binhi ng cacao sa mga lugar na malapit sa byan o probinsya nyo kung talaga gusto nyo magtanim ng cacao. nung hindi ko pa kilala ang cacao eh kung saan-saaan pa kami nakarating sa paghanap ng buto nito para magsimulang magtanim.sa biliran,leyte pa nanggaling ung seeds na una naming itinanim sa aming nursery, dito lang pala sa kalap[it baranggay namin eh meron, mas magaganda pa ang variety at cigurado ako na mabubuhay dito sa aming lugar, eh un nga,di naman inaalagaan eh nabubuhay, 3 puno nga lang,kasi nga eh hindi sila masyado intresado mag-alaga at wala market. pero ang good news ngayon eh marami na ang gusto gawin itong negosyo, ang totoo eh nakapagtayo na kami ng samahan at kanina nga eh napasakamay na namin ung certificate of registration mula sa CDA ang name ng coop namin ay BULACAN CACAO PRODUCERS COOPERATIVE. ang vission namin eh fron cacao seeds to chocolate bars, ibing sabihin mula sa pactatanim hanggang sa pagpaproccess eh tutugunan namin, para pati ung mahihirap eh makatikim ng localize hersey, promise, in
5 to 6 years from now
Congratulations on your vision of producing chocolate from bean to bar, and to your coop. Just done with my Chocolate class and I have been thinking of making my candy creations over there in RP, I originally came from Rizal. I am currently here in U.S. but I share same idea of bringing gourmet chocolates to the people, starting with our kababayans.
I am wondering if I can avail of locally processed chocolates to make into candies, using our own ingredients. I feel so lucky finding this website telling about cacao products in RP, hope the quality can keep up with the international standards that we are currently using here.
Can you, or anybody inform me, please provide me with your email address so I can contact you. I am in the process of starting something, so I need data ASAP for planning.
Thank you, more power and good luck!
maraming salamat po sa appreciation nyo sa aming advocacy, by the way ngaun pa lang din po kami nag-uumpisa at para din po sa inyong kaalaman eh inuluwal ang bisyong ito ng masidhi naming hangarin na magkaroon ng pagabago, politically, economically and espiritually, wag po kayong matawa,magtaka o mag-isip, eh enu kaugnayan ng cacao o chocolate sa aming advocacy. ang totoo isa lang po iuto sa mga naiisip naming solusyon sa tumitinding kahirapan sa bansa natin,dati po nung wala pa ako kay Lord at kasama ng mga grupong ngtatagut\yod ng rebolusyon nung dekada 80 eh ang akala ko eh iyon ang soluyon sa lumalalang kahirapan, bagamat batid ko pa rin po sa ngayon na korupsyon sa gobyerno ang dahilan eh natuklasan ko po sa ngayon na hindi na rebulusyon ang tugon kundi ang pagbabago mismo muna sa ating mga sarili. kailangan lang po magtiyaga tayong maeducate ang mga kababayan natin sa tamang pagpili ng mga mamumuno sa bayan natin upang makapaglagay tayo ng matitino, mat takot sa Diyos at nagmamahal sa kapwa, pagkatos na makapili tayo ng mga matitinong pinuno eh makipagtulungan tayo sa kanila upang maitaguyod at matugunan ang mga pangunahing suliranin,kagutuman at kamangmangan. agricutural country tayo kaya dapat sa agrikultura tayo magfocus,hal. mabilis ang pagdami ng tao sa buong mundo pero mukhang papaunti ang makakain, ang pilipinas ay sagana sa lupa at dagat na siyang pinagkukunan ng mraming likas na yaman na ang pangungunahing nakikinabang ay mga dayuhan at ilang mayayamang mamumuhunan. Ano ang dapat natin gawin pukawin natin ang mga kababayan nating magtanim ng lahat ng klase ng puno/halamang kailangan ng merkado local and abroad at dito papasok ang cacao, napakamahal na ng hersey kaya hindi na ito matitikman ng mahirap, napakaraming imported na chocolate na dito rin naman sa pinas galing ang raw mat., bakit hindi ba natin kayang gumawa ng tsokolate? maraming may tanim na cacao sa pilipinas kaya lang walang interes ang ilan sa atin na paunlarin ito, matatalino ang mga pinoy, kaya niyang mag-imbento ng mga tachnology at makinarya, dito naman papasok gubyerno para suportahan ito. At naniniwala po ako na marami pa rin ang mga kagaya nyo na kahit nasa ibayong dagat at nagmamahal pa rin sa tinubuang lupa. Lahat ng bay ay may simula at may wakas, pati buhay natin, ung lahat ng materyal na nasa atin ngaYon ay iiwanan din natin pag tayo ay namatay na, amen po ba? So bakit tayo maghahangad ng sobrang kayamanan kung bukas naman ay babawiin na sa iyo ni Lord ung hiram mong buhay. Wala ka bang balak mga-iwan ng magandang LEGACY? censya na po napalayo yata sagot ko sa kahilingan nyo… anyway kung talagang intresado kayo eh pwede po tayong magkatulungan. GOD BLESS YOU AT MABUHAY PO KAYO
hi, jus collect cacao pods nearest to your place and plant in a bag then find-out good quality trees in your province to get hybrid trees and collect the stem for grafting. It is always best to produce your own seedlings because its adopted to your climate and resistant to disease. your department of agriculture can help you. buying from nursery is not always the best option. I bought a lot of seedlings but when I brought to my farm its so challenging. find PBC123 variety its so adoptable and high yielding. mindoro is not too far to UP-Los Banos there is the best place for knowing cacao and their connections to your province, there are a lot of cacao movement in Davao but its to far. Palawan has good cacao also.
Amen, saludo ako sa pagmamahal mo sa ating bayan. Alam kong marami rin ang may kaparis na saloobin, kaya nga salamat at natagpuan ko ang website na ito.
I tried looking for your coop website pero hindi ko nakita. Wala pa nga siguro bago pa lang. Pero nakapag-process na ba kayo ng cacao for processing into fine chocolate making? Meron ba kayong kasama na nakakaalam tungkol sa processing from bean to bar? I used to order them and make my fine chocolates. I just finished my Professional Chocolatier course, and will do next the Bean to Bar program. Can you provide me with your email contact information so I can communicate more with you. Palagi kong tinitingnan kung may sagot sa post ko, salamatme sumagot din.
Gusto ko talagang makapagsimula by next year. Sana ay makapag-communicate tayo. Within this year, tatapusin ko ang mga klase ko tungkol sa fine chocolate making, esp. Quality Assurance and Keeping Limits, to avoid spoilage.
Salamat at sana ay makatulong tayo sa pag-unlad ng ating bayan, God bless us all.
My most recent post was intended for Mr. Benedicto I. Santos. Napalayo ang post ng reply ko, ewan kung bakit.
Meron din ba kayong alam na makukunan ng pili nuts, at coconuts, both for fresh pure coconut milk and fresh macapuno. Gusto kong gamitin sa paggawa ng gourmet fine chocolates.
Thank you. I will get back soon to this site to check your reply.
sori po sis medyo busy ako sa nagdaang mga araw, sa office of the election supervisor ng comelec ako pumapasok kaya talagang naging sobrang busy po kami sa nakaraang may 13 nat’l & local electuon dito sa pinas. hayaan po ninyo at by next week siguro ay maluwag na ako. kokonyakin ko po si atty. sabino mejarito,dati kong bossdito sa comelec, taga biliran leyte, marami na po doon na mga namumungang cacao at coconut, actually siya po ang founder ng itinatag naming BULACAN CACAO PRODUCERS COOPERATIVE. kailangan po natin ang mga kagaya nyo para sa katuparan ng mga projects natin dito sa pinas
Hi guys, good day to all of you. I have planning to plant Cacao and Coffee in Oriental Mindoro. Can someone tell me where i can get seedlings and best variety of both.
I will apreacite any infos you will share to me.
Kindly email to ncagena@gmail.com or SMS me at 09228110141.
Thanks in advance:)
I am Mariano L MOnoy jr. of Calinan, Davao City. We have the best quality,variety of cacao like UF cacao variety seedling. if you are interested please contact 09198586291
hi! good to know your number, were planning to plant cacao in s. leyte but im leaving in quezon city , pls give me an idea how much is the cost of shipment per 100 seeds? tnx.