Philippines can be a potential producer of cocoa.

The climatic conditions and soil characteristics are

conducive to growing cocoa. There is presently an increasing interest from local farmers because local
and international demand for cocoa products is way beyond the production capacity of the country and
world prices have been constantly favorable. With a positive attitude towards sustainable cacao
production in the country, the Philippines can compete globally in the world’s supply of cocoa products.
According to statistics, the country’s supply reached a deficit of 44,349 metric tons a year (2005) against
local consumption. Production was then nearly 5000 metric tons in 2005. Local consumption then
reached nearly 50,000 metric tons. There is indeed a large demand for local production of cocoa beans.
With the present civil war happening in Ivory Coast which produces about 40% of the world’s cacao,
major buyers (mostly from the US and Europe) are seeking alternate supply elsewhere. Cacao is
considered an equatorial crop (crops that thrives well on regions occupying the equator), the Philippines
has a great potential growing cacao.

Propagation and Nursery Establishment

In any crop, good production and income generation start with ensuring the best quality available
for the variety of the crop being produced. Aside from choosing the variety, propagation
techniques and nursery management will be described in this section.

Propagation by seeds

 Collect seeds only from ripe and healthy pods.

 Select seeds that are uniform in size. Discard seeds that are swollen and of different shape
 Select bigger seeds since the possibility high that they would produce vigorous and fast
growing seedlings are high.
 Remove mucilage that covers the seeds by rubbing the seeds with sawdust or sand.
 Wash the seeds to effectively remove the mucilage.
 Cacao seeds are sensitive to fungal attacks and could lead to non-germination. It is best to
soak cleaned seeds in fungicide solution for about 10 minutes. Follow strictly instructions
indicated in labels.
 Spread the seeds on wet sacks and cover with wet newspaper for 24 hrs.
 Keep it moist but well ventilated to avoid formation of fungi.
 Start collecting seeds that show sign of germination (a pig tail-like root appears on one
side). Usually, germination starts after two days.
 Sow the pre-germinated seeds not more than 1 cm deep in prepared polybags. Be sure
seeds are sown with the pigtail-root pointed downwards.
 Use select 8″ x 10″ polybags. The soil must reach 2 to 3 cm from the top of the plastic
bag.
 Potting medium

 mix completely composted organic materials to improve the soil characteristics such as
water holding capacity, nutrient content and soil texture.
 If possible sterilize soil by boiling soil with water in drums or other convenient
containers. In some cases, spraying formaline solutions also help sterilize soils. Cheapest
way to sterilize soil is the use solar drying.
  Loamy to sandy loam soils are the most suitable medium in terms of physical property
for raising seedlings.
 Liming is used for soils with less than pH 5

Nursery Establishment and Management

Nursery establishment for cacao seedling are similar to most tree crop nurseries. Young
seedlings will require ample shading, constant supply of clean water and drainage. There are also
other requirements written in the books but the ones stated here are general characteristics of
nursery good for cacao seedlings.

 Choose site which are near roads so that new roads will not be necessary
 Choose flat grounds. Work area must not entail more effort from uneven ground work
place.
 Availability of quality water sources like good water table for shallow wells, presence of
irrigation canals or other natural water source like river or creeks. Also, free from saline
waters.
 Free from water-logging and presence of nearby drainage facilities
 For cacao seedlings, shading material is a must. 0 to 2 month old seedlings require 70 to
80% shade. However, gradual removal of shading is recommended to prepare seedlings
for field planting. Shading materials may use materials in the vicinity of the nursery
itself. This is to avoid additional expenditures.
 The period of keeping the seedlings in the nursery affects the arrangement of the bags.
Polybag arrangement must be systematically carried out to facilitate maintenance and
grafting. Normally, a twin row with alternate path of 45 cm in width is recommended. In
order to enhance the seedling growth and to avoid the seedling etiolation, the seedlings
are usually spaced further apart from each other when the seedlings are 2 to 3 months old.
 The distance is 25 to 30 cm apart starting from the middle point of the polybag. The
distance gradually increases when the seedlings are kept in the nursery for a longer
period.


o Weeding: Weeds do not normally cause problems in the nursery and those that
appear can be removed without much expenditure on labor. On the other hand,
weeds growing along spaces in between the blocks may be controlled by cutting
down with scythes. The use of herbicide is not recommended. Therefore weeding
could be done manually or by mulching with available materials such as rice hull.


o Fertilizer application is carried out after the first leaf hardens and should be
based on the result of soil analysis. If analysis is not available, incorporate 15-35
grams of diammonium phosphate (18-48-0) per bag depending on the size of
 polybag. The use of granular fertilizer is also done when the leaves are dry to
avoid leaf scorching.


o Culling/Selection: To ensure uniform growth and development of the seedlings
to be planted in the field, cull out the poor-growing seedlings in the nursery. This
practice may be carried out by removing the bags containing seeds which did not
germinate and small, crinkled seedlings.

 Transplanting: To reduce the seedling shock during transplanting, it is necessary to

rotate the polybag to a few degrees one week before field planting. It is done for the
seedlings whose leaves have hardened and especially for those which roots have
penetrated the ground. Watering has to be done for a few days later. Field planting must
be started at the onset of the rainy season. Unless irrigation is available, field planting
during the dry season is not advisable.

Vegetative Propagation

Vegetative propagation gives more advantage in terms of reproduction of true-to-type trees,

more uniform growth, early to bear flowers, and the clone perpetuates most if not all important
characters of the original seedling mother tree like pod value, bean size, fruit wall thickness and
others. Major consideration in vegetative propagation is the use of the selected varieties
mentioned above.

Types of Vegetative Propagation

Patch Budding – This is the propagation of true-to-type trees using buds from any of the nine
NSIC approved clones.

Conventional cleft grafting – This propagation technique is similar to the procedure used in
grafting mangoes. Rootstocks are cut horizontally leaving only two leaves behind. Scion of
selected variety is attached to rootstocks with an inverted V shape and fastened to each other
using thin plastic sheet covering all wounds to prevent drying.

The success factors for all types of grafting and budding are:


1. Use healthy bud wood with active buds
2. Use budwood within 2 days of collection and store and transport in moist and cool
conditions
 3. Do not collect bud wood from trees that are recovering from heavy cropping\
4. Make sure bud wood is of right age and thickness for the rootstock
5. Only use a sharp knife and keep it only for grafting or budding- nothing else.
6. Clean knives and secateuers and other tools with alcohol, before and after grafting
and budding, to minimise disease transfer
7. Do not place tools onto the ground
8. Avoid grafting in very hot and very dry periods, and also in very wet periods.
9. Make sure rootstock are the right age and condition for grafting and budding
10. Manage shade and water very carefully
11. Make a secure and evenly shaded nursery.

Planting and Farm Establishment

Soil Requirement

 Best soil is made-up of aggregated clay or loamy sand with 50% sand, 30-40% clay, and
10-20% silt.
 Deep soil, about 150 cm, highly favors the growth of cacao.
 pH = 5.0 to 6.5

Climatic Requirement

 Ideal rainfall for cacao cultivation ranges from 1250 to 3000 mm per annum, preferably
1500-2000 mm with dry season of not more than 3 months.
 Temperature ideal for cacao lies between a mean maximum of 30-32°C and mean
minimum of 18°C.
 Altitude of the area should lie between 300-1200 meters above sea level. Suitable
temperature is generally found in an altitude up to 700 m.
 Cacao thrives best in areas under Type IV climate which has an evenly distributed
rainfall throughout the year.

Establishment of Shade Crops

The leaves of the cocoa seedlings are tender and will be burnt by direct sunlight. Therefore, in
order to protect them and ensure their survival and health, the seedlings must be shaded from
direct sunlight during the first few years. Direct sunlight shuts off the ability of cocoa leaves to
produce carbohydrates through photosynthesis. Carbohydrate is the source of energy for growth.
If no energy is produced, the tree cannot grow or produce cocoa pods.

Only older cocoa trees can survive the direct rays of the sun. The upper leaves, which receive
direct sunlight, shade the lower leaves that provide energy for the tree and the cocoa fruit to
grow. However, if there is too much shade, cocoa leaves cannot perform photosynthesis and
there is no energy for growth.
Newly planted cocoa trees need 75% shade (25% direct sunlight overall) during their first year.
This can be reduced to a 50% level of overall shade in their second year. After that, the pod
bearing cocoa trees need to be shaded only about 25% density of direct sunlight for the rest of
the cocoa tree’s life span.

Permanent shade crops that have a thin canopy, tall trunk and do not defoliate seasonally are
ideal to intercrop with cocoa trees for long periods. Some suitable crop bearing varieties are
coconut, cashew, longan, durian, mango and mangosteen.

Care and Maintenance

Weeding

Manual by ring weeding method 1 meter radius from the stem as removed with the use of sickle.

Pruning

Pruning is done to increase cacao production

 Reduce pest and diseases infestation

 Control the shape and height of the tree
 Control the shape and height of the tree, to ensure easy access for harvesting.

Rehabilitation of Old Cacao Trees by Side Grafting

Rehabilitation can be carried out by removal or replacement of the existing unproductive trees:
through side grafting or through bark grafting. Side grafting involves the utilization of scions
from plants known for high yield and quality beans to be side grafted to existing unproductive
trees in the plantation.

Steps in Side Grafting


o
1. Find the hard leaf flush from “super trees”.
2. Prepare budsticks for side grafting.
3. Close-up of prepared budsticks.
4. Make first horizontal deep cut on the main trunk of unproductive tree.
5. Shave bark downward into the cut.
6. Make sure original cut is through the bark to the white wood inside.
7. Make two cuts downward from the horizontal cut.
8. Create “window” by peeling the bark neatly and cleanly downward to
reveal the white sapwood (cambium) inside.
9. Insert budstick into window as illustrated
10. Tie window closed with straw (younger tree).
11. Here, graft is tied securely with straw (older tree).
 
1. Cover side graft with plastic bag and tie tightly against the tree with raffia.
Remove plastic bag after one month.
2. Another younger tree with side graft covered with plastic bag and tied tightly
against the tree with raffia. Remove plastic bag after one month.
3. Repeat the same steps for the 2nd and 3rd. Each tree should have three grafts to
begin with. Be sure each graft are at least 30 cms apart and opposite each other.
4. Cut the main tree with chainsaw at least 1 foot above the ground in a slanting
manner.
5. Apply Tar or paint on the cut portion
6. Ringweed the stump 1 ft. around and and apply animal manure or organic
fertilizer in the stump holes.
7. Apply organic fertilizer and control pest & diseases regularly.
 Pest and Disease Management
 Most common cacao pests in the Philippines are: Cacao Pod Borer, Vascular Streak
Dieback, Helopeltis and Cacao Stem Borer. Whereas, the most common cacao disease is
Black Pod.

Other Pest and Disease

Leaf Eater Damage

Cause: Insects such as caterpillars, cocoa loopers, grasshoppers, locusts, leaf cutting ants, leaf
beetles.

Solution: Chemical control is effective. Shade management is also important. Some shade trees
such as Leucaena are often associated with more caterpillar problems. Open sunny conditions
attract locusts and grasshoppers. Red weaver ants may be effective in controlling leaf beetles.

Leaf eater damage

Cause: Insects. Possibly Rhyparid beetle.

Solution: Chemical control, or biological with crazy ant. Control with light traps is also possible.

BLISTERS and BLACK SPOTS

Sap suckers on young leaves

Cause: Insect such as thrips, aphids, leaf hoppers and pysillids.

Solution: Chemical control. Take care to spray underneath the leaves as well as on top.

Insect sap suckers

Cause: Thrips or aphids.

Solution: Control with chemicals and shade management. Target spraying to affected plants
only. Thrips have natural enemies such as pirate bugs watch out for them and avoid spraying
them.

Harvest Management

Pod harvesting

Don’t harvest green pods and avoid over ripe pods because bean size and quality will be reduced.
Use secateurs to harvest cleanly and safely, to protect flowering cushions

Pod storage

We should collect pods and store for 7 – 9 days for quicker fermentation and better flavor of
cocoa beans.

Pod opening and bean removal

The best way is to use a non-sharpened steel blade to crack the pod then twist the pod open. You
can also use a wooden hammer or crack two pods together.

Discard the placenta, pulp and soft or empty beans, germinated beans and damaged beans from
the bean mass.

Correct pod disposal is important to avoid pest and disease buildup. The safest ways are
composting or burying after drying. Avoid leaving pod husks on the ground, as insects and
diseases can spread from these pods.

Bean fermentation

During cocoa bean fermentation, it is important to:

 Turn the bean mass after 2 days (48 hours) and 4 days (96 hours)
 Drain the juices (sweatings) from the bean mass
 Only use properly constructed wooden boxes with slats, or baskets
 Cover the beans with banana leaves and jute bags or cloth rags
 Fermentation will be completed in about 5- 6 days
  All mixing of beans should be made by wooden tools or hands

Bean drying

Once the beans have been fermented they must be dried immediately under the sun on drying
trays or baskets turned regularly. It is important to:

 Cover with plastic shelters during rain or remove the beans to a dry spot.
 During drying separate bean clusters, remove pod placenta, and flat, damaged or
germinated beans.

Avoid using wood fired kilns that produce smoke- this is not an approved drying method and will result in
smoke contaminated cocoa!
Bagging and storage

Keep bags of beans on a wooden palette in a dry and ventilated place. Don’t put hot beans into
plastic bags to avoid mould and moisture increased.

Record keeping.

Record all weight of pods harvested, wet bean fermented, beans dried in a record book, and dates
of harvest, fermentation and drying.

There are two main post-harvest processes done on cacao farms: fermentation and
drying. After cacao is harvested, the pods are taken to a central area to be fermented.
This must begin quickly, as the seeds immediately begin to germinate once they’re cut
off from the tree. In the fermentation area, pods are cracked open and their seeds
removed. The hard shell & soft spine holding the seeds in place is discarded and often
turned into compost for the farm.

Kicking Off the Fermentation Process

The pulp-coated seeds are placed into a fermentation box, traditionally lined with banana
leaves. They’re left to ferment for 3-7 days depending on cacao type.

The seeds are often called cacao beans at this stage, and some farmers sort cacao beans
by size or pod color before fermenting. During fermentation, the sugars in the pulp
surrounding the seeds are consumed by local yeast and bacteria, changing the
composition of the beans.

Temperatures inside fermentation boxes can reach 50 degrees Celsius; any higher and it
can damage the beans, but any lower and fermentation won’t complete.

Fermentation is crucial to chocolate making, as it’s the point at which beans develop the
flavor precursors typically associated with cocoa. These flavors are enhanced during
roasting, but fermentation lays the foundation. Beans are usually turned multiple times
during fermentation, to ensure that all cacao is equally fermented, and the temperature
doesn’t rise too high too quickly.

On the other hand, some farmers don’t ferment their beans at all, choosing to
immediately dry them in the sun. This is a problem because of fermentation’s crucial
role in flavor development. Those unfermented beans will lack a complex and chocolatey
flavor at later steps of chocolate making, as well as often being overly bitter and
astringent.

Drying In Cocoa Processing

Drying is the next step in cocoa processing after harvest. Once farmers have tested beans
from all parts of the batch and ensured that they’re properly fermented, the beans are
poured onto tarps to be dried.

The beans must be spread in very thin layers, ideally in the sun, to ensure that
fermentation stops immediately. If beans stay in clumps, they may continue to ferment in
the sun, ruining the flavor.

Cacao dries in the sun for several days, pulled under shelter during rain storms and other
adverse weather. If cacao dries too quickly, then it may develop a sour flavor due to
trapped acids which would have otherwise escaped during the drying process.

But if cacao dries too slowly then it may become moldy or begin to develop other off
flavors. Once the moisture level of the beans hovers around 7%, the beans are put into
bags and prepared for either storage or shipment.
After post-harvest processing, cocoa will most likely either be processed into cocoa
butter & cocoa powder, or become chocolate.

There are two main post-harvest processes done on cacao farms: fermentation and
drying. After cacao is harvested, the pods are taken to a central area to be fermented.
This must begin quickly, as the seeds immediately begin to germinate once they’re cut
off from the tree. In the fermentation area, pods are cracked open and their seeds
removed. The hard shell & soft spine holding the seeds in place is discarded and often
turned into compost for the farm.

bean cracking process of cracking roasted cacao beans manually or using a

mechanical grinder, a special roller or wooden pounder to separate the cacao shell/husk
from the nib

cocoa (cacao) mass (cocoa/chocolate liquor) product obtained from cocoa nib, which is
obtained from cocoa beans of merchantable quality which have been cleaned and freed
from shell as thoroughly as is technically possible with or without roasting, and
with/without removal or addition of any of its constituents

grinding process of crushing the fermented and roasted cocoa nib into liquor form

molding process of creating different shapes and forms of the fermented, roasted and
ground cocoa nib using a cast or a mold

Philippine tablea roasted, ground and molded nibs of fermented pure (100 %) cacao
beans without added ingredients and additives

roasting cooking by dry heat using an appropriate equipment to separate the cacao
bean shell (outer husk) from the cacao nib (inner bean) and facilitate easy cracking and
winnowing
winnowing process of removing the shell/husk from the cacao bean using a mechanical
winnower, a large winnowing pan or “bilao/nigo”, or by usinga fan/blower to blow away
the shells/husks

Packaging and storage

The selected fermented cacao beans intended for future processing into Philippine
Tablea should be packed and sealed in bags made of food-grade or non-toxic materials
such as jute bags or sacks. The bags of cacao beans should be stored under
conditions, which will prevent contamination. Storage facilities should be designed to
minimize damage to the dried fermented cacao beans and avoid pest infestation. They
should be constructed in a manner that will prevent contamination from glass, wood,
plastic, chemicals, etc. Bagged dried fermented cacao beans should be stored in a shed
or area that is protected from adverse weather conditions, well ventilated, and free from
moisture, insect pests, smoke and odor (see Figure 1). Bags must be elevated from the
ground and away from walls. The storage area must be kept clean and secured at all
times.