(a) Discuss the production of cocoa (Theobroma cacao) under the following headings: (a) land preparation; [2 marks] (b) climatic requirements; [3 marks] (c)...

Production of cocoa (Theobroma cacao)

(a) Land preparation

The land is cleared, with some tall forest trees deliberately left or shade trees planted to provide shade for the young cocoa. The undergrowth is slashed and the debris packed, avoiding complete clearing so that the soil and young seedlings are protected. Planting holes are then dug and lined out.

(b) Climatic requirements

• High rainfall of about 1,000 mm to 2,000 mm, well distributed through the year.
• Warm temperature of about 21 to 32 degrees Celsius.
• High relative humidity and shade, sheltered from strong winds.

(c) Planting

• Cocoa is first raised in a nursery from seeds (pods), usually in polythene bags under shade, for about four to six months.
• Seedlings are hardened off and transplanted to the field at the onset of the rains.
• Planting is done at a spacing of about 3 m x 3 m (roughly 1,100 stands per hectare) under temporary/permanent shade.
• The seedlings are planted carefully into the prepared holes, watered and mulched to establish them.

(d) One disease of cocoa

Black pod disease, caused by the fungus Phytophthora palmivora. It causes black or brown spots that spread over the pods, rotting them, and can be controlled by regular harvesting, removal/burning of infected pods and spraying with a copper-based fungicide (for example Bordeaux mixture).