Describe briefly the production of cocoa under the following headings: - (a) method of propagation; (b) climatic a ( soil requirements.' (c) nursery require...

Production of cocoa

(a) Method of propagation

Cocoa is propagated sexually by seeds and can also be propagated vegetatively by budding, grafting or cuttings. The seeds are first raised in a nursery before transplanting.

(b) Climatic and soil requirements

• Climate: hot, humid conditions; temperature of about 21 to 32 degrees Celsius; rainfall of about 1000 to 1500 mm well distributed; high relative humidity and shade, especially when young.
• Soil: deep, well-drained, fertile loamy soil rich in organic matter with a slightly acidic pH.

(c) Nursery requirement

Fresh, viable seeds are sown in polythene bags or seed beds filled with rich topsoil, provided with shade, watered regularly and protected from pests and diseases. Seedlings are raised for about four to six months before transplanting to the field.

(d) Maturity period

Cocoa begins to bear fruit (pods) about three to five years after transplanting and reaches full/economic bearing at about five to seven years.

(e) Method of harvesting

Ripe pods are harvested by cutting them from the tree with a sharp cutlass or a harvesting hook/knife on a pole, taking care not to damage the flower cushions. The pods are then broken open and the beans removed, fermented and dried.

(f) Two major diseases and their control