Cocoa Agronomy and Agroforestry

Chapter 1

Abstract

Conditions

cacao establishment and survival.

1. Introduction

3

Keywords: cacao, growth, irrigation, seedlings, shade

Cacao Growth and Development

Idowu Babadele Famuwagun and Samuel Ohi Agele

Under Different Nursery and Field

Experiments were conducted between 2004 and 2018 to examine cacao growth, development, establishment and yield under varying experimental conditions comprised of seed mucilage handling before sowing, sowing methods and its effects on seedling growth and development, timing of mycorrhizal inoculation on root and shoot growth and development and effects of shade and dry season drip irrigation on growth and yield of field-grown cacao. Results show that cleaning cacao seed mucilage before sowing enhanced sprouting rate and percent germination. The use of manure mixed with sawdust and loamy soil aided excellent seed germination, seedling vigor and root development. Inoculating cacao seeds with arbuscular mycorrhizal fungi (AMF) at point of sowing and early stages in the nursery aided root development and enhanced field establishment and survival during the dry season. Dense shade retarded cacao growth and development during the rainy season, while no shade enhances optimum growth and canopy development. The use of drip irrigation strategies in young cacao plantations increased seedling survival from less than 45% under no irrigation to above 95% at the end of the second dry season. This showed that irrigation during dry season can significantly enhance

Cacao (Theobroma cacao L.) is a tropical woody species which belongs to the family Malvaceae [1]. Under natural conditions the tree can attain a height of 20–25 m [2], whereas under cultivation, plant height varies from 3 to 5 m. The geographical origin of cacao is South America [3], where several wild populations can be found in the Amazon and Guyanian regions. It is considered one of the most important perennial crops with an estimated world output of 4.2 million tonnes in 2018 [4] while [5] reported an estimated annual yield of 3.2 million tonnes in 2009. Cacao is predominantly grown in the humid tropical areas of Central and South America, Asia and Africa [6]. Cocoa is propagated through the seed for plantation establishment, and the seedlings are raised in the nursery for about 3–4 months before transplanting on the field. Direct sowing or sowing at stake and vegetative

propagation are also possible means of establishing the crop [7, 8].

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