White Cocoa (Theobroma cacao L., 1753) fine aroma of Piura-Peru is a genetic richness, unique in ... more White Cocoa (Theobroma cacao L., 1753) fine aroma of Piura-Peru is a genetic richness, unique in its kind, highly coveted by the main chocolate companies in the world, is in danger of disappearing due to its pollination system crusade. The objective of the present investigation was to identify, georeference and morphologically characterize the upper trees of T. cacao "White Cocoa", with productive and export potential in cocoa areas of Piura (Morropón and Huancabamba), for its conservation and propagation clonally in vitro. The identification of the trees was carried out with the participation of owners of production farms. The coded trees were georeferenced with a GPS. Morphological characterization and productivity analysis were carried out using basic selection criteria and established production indicators for White Cocoa. 16 upper trees of high purity White Cocoa were identified, coded, and georeferenced, with 100% white and pink seeds. Their productivity was determined, where, the hybrid trees with codes CCSR-109; CCNR-113; CCVR-89; CCVR-123; CMR-55 showed high productivity with 197; 182; 171;-1 143 and 126 fruits•tree. The number of fruits per tree allowed to project the production for each tree under-1 study (10500.10, 9700.60, 10773.00, 7621.90, 7938.00 g• tree , respectively for each code). The morphological characterization shows that the tender leaves of White Cocoa present a mild absence of anthocyanins, and a long acuminate apex form with acute codiform base. Its flowers are uniform, with light green peduncle with anthocyanin on the outside of the sepal absent with reflex orientation. Its immature fruits are green and yellow in mature state that resemble national cocoas, but different from Venezuelan Creole porcelain. It has an oblong/ovoid ear with light basal contrition and have white and pink seeds on the same ear. The production of saplings (seeds) of 100% pure white cocoa will allow producers of "cacaoteros" (farmers) to standardize their production, take advantage of the market offer and improve their quality of life.
White Cocoa (Theobroma cacao L., 1753) fine aroma of Piura-Peru is a genetic richness, unique in ... more White Cocoa (Theobroma cacao L., 1753) fine aroma of Piura-Peru is a genetic richness, unique in its kind, highly coveted by the main chocolate companies in the world, is in danger of disappearing due to its pollination system crusade. The objective of the present investigation was to identify, georeference and morphologically characterize the upper trees of T. cacao "White Cocoa", with productive and export potential in cocoa areas of Piura (Morropón and Huancabamba), for its conservation and propagation clonally in vitro. The identification of the trees was carried out with the participation of owners of production farms. The coded trees were georeferenced with a GPS. Morphological characterization and productivity analysis were carried out using basic selection criteria and established production indicators for White Cocoa. 16 upper trees of high purity White Cocoa were identified, coded, and georeferenced, with 100% white and pink seeds. Their productivity was determined, where, the hybrid trees with codes CCSR-109; CCNR-113; CCVR-89; CCVR-123; CMR-55 showed high productivity with 197; 182; 171;-1 143 and 126 fruits•tree. The number of fruits per tree allowed to project the production for each tree under-1 study (10500.10, 9700.60, 10773.00, 7621.90, 7938.00 g• tree , respectively for each code). The morphological characterization shows that the tender leaves of White Cocoa present a mild absence of anthocyanins, and a long acuminate apex form with acute codiform base. Its flowers are uniform, with light green peduncle with anthocyanin on the outside of the sepal absent with reflex orientation. Its immature fruits are green and yellow in mature state that resemble national cocoas, but different from Venezuelan Creole porcelain. It has an oblong/ovoid ear with light basal contrition and have white and pink seeds on the same ear. The production of saplings (seeds) of 100% pure white cocoa will allow producers of "cacaoteros" (farmers) to standardize their production, take advantage of the market offer and improve their quality of life.
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