Industrial & Crops· Theobroma cacao
Anbauratgeber für Cocoa
Tropical understorey tree producing the raw material for chocolate. Ivory Coast and Ghana produce 60% of global supply. Requires shade, humidity, and stable temperatures. Beans are fermented and dried before processing.
Anbaubedingungen
Bodenanforderungen
Bodenart & pH-Wert
Beste Bodenarten: deep clay loam, volcanic, alluvial
pH-Bereich: 5 - 7 (optimal: 6)
Drainage: good
Pflanzanleitung
Ertrag & Wirtschaftlichkeit
Häufige Schädlinge & Krankheiten
Häufige Schädlinge
- cocoa pod borer
- mirids (capsids)
- mealybugs
Häufige Krankheiten
- black pod (Phytophthora)
- witches broom
- frosty pod rot
- swollen shoot virus
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Anbautipps
Ferment beans for 5-7 days in wooden boxes — proper fermentation is critical for flavor development and cannot be corrected later
Maintain shade canopy at 50-60% — excess shade reduces yield, too little causes sunscald and moisture stress
Prune to maintain 3-5 main branches (jorquette) — overgrown trees waste energy on vegetative growth
Häufig gestellte Fragen
How long does Cocoa take to grow?
Cocoa typically takes 1095 days from planting to harvest. The best planting season is wet season.
What soil does Cocoa need?
Cocoa grows best in deep clay loam, volcanic, alluvial soil with a pH of 5-7. Good drainage is required.
What temperature does Cocoa need?
Cocoa grows best at 22-30°C. Frost tolerance: none. Heat tolerance: low.
What is the expected yield for Cocoa?
Cocoa yields approximately 500 kg dried beans/hectare under good conditions. Multiple harvests per year are possible (2).
Mehr Industrial & Crops
Wichtige Agrarbegriffe
Grundlegende landwirtschaftliche Konzepte, verständlich erklärt.
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