Growing and Harvesting Cacao: A Guide to Cultivating Theobroma Cacao

 

Hi everyone, Byron Martin here at Loi Greenhouses. Today, we're diving into the fascinating world of Theobroma cacao, commonly known as cacao. We'll discuss how to grow it, and we'll even cut open a cacao fruit to reveal its edible pulp.

Introduction to Cacao

Cacao is a New World plant native to South America. The variety we're showcasing today is called Long Pod Yellow, but cacao fruits can also come in red, yellow, large, and small varieties. This particular cultivar is known as Trinitario, one of the key types used in cocoa production.

Growing Cacao

Our cacao plant, which we've nurtured for about 15 years, is much smaller than it would be in its native habitat, thanks to its growth in a greenhouse container. Cacao plants are unique because their fruit forms on old woody stems rather than new growth. You can often see hundreds of flowers along these stems, though not all will develop into fruit due to space and root system constraints.

Key Growing Conditions

• Root Care: Cacao plants are prone to root diseases, so avoid overwatering. They require moderate levels of fertilizer to prevent nutrient deficiencies, particularly potassium, which can cause brown leaf tips.
• Climate: These tropical plants thrive in warm conditions. We keep our greenhouse at around 60°F to ensure they don’t get chilled.
• Light: While cacao can grow in understories, we provide maximum sunlight in our greenhouse to promote healthy growth.

Common Issues and Solutions

• Pests: Cacao plants can occasionally suffer from mealybugs and aphids, especially on new growth in the spring. Regular monitoring and control are essential.
• Propagation: Cacao is typically propagated from seeds, which should be planted fresh and kept warm to encourage germination.

Harvesting and Using Cacao

Now, let’s look inside a cacao fruit. The fruit has a robust stem and ribbed exterior, housing large seeds covered in sweet pulp. To enjoy the pulp, you can eat it fresh, but remember, it’s not very abundant. For those interested in making chocolate, here's a brief overview of the process:

1. Extract the Seeds: After opening the fruit, scoop out the seeds with their surrounding pulp.
2. Fermentation: Place the seeds in a covered container to ferment. This process, which involves letting the pulp ferment, is crucial for developing the beans' flavor.
3. Drying and Roasting: Once fermentation is complete, wash off the pulp, dry the beans, and then roast them to enhance their flavor.

Thank you for joining us today! For more information on growing Theobroma cacao, known as "food for the gods," visit us at Loi Greenhouses.