Industrial & Crops· Theobroma cacao
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.
Cocoa atteint généralement sa première récolte environ 3 ans après la plantation.
Meilleurs types de sol : deep clay loam, volcanic, alluvial
Plage de pH : 5 - 6.5 (optimal : 5.8)
Drainage : good
Utilisez la détection des maladies des cultures par IA pour identifier les problèmes tôt et prévenir les pertes de récolte.
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
Cocoa typically takes about 3 years from planting to first harvest. The best planting season is wet season.
Cocoa grows best in deep clay loam, volcanic, alluvial soil with a pH of 5-6.5. Good drainage is required.
Cocoa grows best at 22-30°C. Frost tolerance: none. Heat tolerance: low.
Across 3 countries with grounded data, reported national yields for Cocoa range from 270 to 400 kg dried beans/hectare, with a median of 400. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management. Multiple harvests per year are possible (2).
Les concepts agricoles essentiels, expliqués simplement.
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