Cocoa Growing Guide
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.
Growing Conditions
Soil Requirements
Soil Type & pH
Best soil types: deep clay loam, volcanic, alluvial
pH range: 5 - 7 (optimal: 6)
Drainage: good
Planting Guide
Yield & Economics
Common Pests & Diseases
Common Pests
- cocoa pod borer
- mirids (capsids)
- mealybugs
Common Diseases
- black pod (Phytophthora)
- witches broom
- frosty pod rot
- swollen shoot virus
Use to identify issues early and prevent crop losses.
Growing Tips
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
Frequently Asked Questions
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).
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