Module Title: Understanding and Cultivating Cacao
Introduction
Cacao (Theobroma cacao), known as the "Food of the Gods," is the primary source of chocolate
and a significant agricultural commodity worldwide. The Philippines, particularly Region 02,
holds great potential for cacao production due to its favorable climate and soil conditions. This
module provides an in-depth understanding of cacao's botanical characteristics, cultivation
techniques, post-harvest processing, and economic significance, equipping students with the
knowledge and skills needed for sustainable cacao farming and value-added product
development.
Learning Objectives
By the end of this module, students will be able to:
1. Describe the botanical characteristics and growth requirements of cacao.
2. Demonstrate knowledge of propagation, cultivation, and post-harvest processing
techniques.
3. Understand the health benefits and economic value of cacao products.
4. Develop practical applications and business opportunities for cacao production.
Lesson 1: Introduction to Cacao
Definition and Overview: What is Cacao?
Scientific Classification:
o Kingdom: Plantae
o Family: Malvaceae
o Genus: Theobroma
o Species: Theobroma cacao
History and Origin:
o Native to the Amazon Basin, domesticated by ancient Mesoamerican civilizations
(Mayans and Aztecs)
o Cultural and historical significance as a currency and sacred drink
Global and Local Importance:
o Major producers: Ivory Coast, Ghana, Indonesia, and the Philippines
o Growing demand for fine-flavor cacao in the international market
Lesson 2: Botanical Description and Varieties
Physical Characteristics:
o Tree: Small, evergreen, reaching up to 4-8 meters in height
o Leaves: Large, glossy, and elliptical
o Flowers: Small, pinkish-white, growing directly on the trunk and branches
(cauliflorous)
o Fruit (Pods): Oval-shaped, with a rough, leathery rind; colors vary from green to
yellow, red, or purple when ripe
o Seeds (Beans): Embedded in a sweet, mucilaginous pulp, used for chocolate
production
Varieties of Cacao:
o Criollo: Delicate flavor, less bitter, low yield, susceptible to diseases
o Forastero: Robust, high yield, more bitter, disease-resistant (most widely grown)
o Trinitario: Hybrid of Criollo and Forastero, combining fine flavor and resilience
Lesson 3: Growth Requirements and Environmental Factors
Climate and Temperature:
o Tropical climates, ideally 20-32°C
o Sensitive to frost and prolonged droughts
Soil Requirements:
o Well-drained, fertile loamy soil with pH 5.0-6.5
o Rich in organic matter and essential nutrients (N, P, K, Mg)
Shade and Water Requirements:
o Requires partial shade during early growth stages
o Adequate and consistent moisture, especially during flowering and pod
development
Lesson 4: Propagation and Planting Techniques
Propagation Methods:
o Seeds: Common but genetic variation in quality
o Grafting and Budding: Ensures uniformity and high-quality yield
o Cuttings and Tissue Culture: Less common but used for clonal propagation
Land Preparation and Planting:
o Site Selection: Well-drained land with adequate shade
o Land Preparation: Clearing, plowing, and soil enrichment with organic matter
o Planting Techniques: Spacing (3m x 3m), digging planting holes, and
transplanting seedlings
Shade Management:
o Use of temporary and permanent shade trees (e.g., banana, Gliricidia, Madre de
Cacao)
o Pruning and thinning to optimize light penetration and air circulation
Lesson 5: Maintenance and Crop Management
Fertilization and Nutrient Management:
o Organic fertilizers (compost, manure) and inorganic NPK fertilizers
o Fertilization schedule according to growth stages (vegetative, flowering, fruiting)
Watering and Irrigation:
o Regular watering during dry seasons and critical growth stages
o Drip irrigation systems for efficient water use
Pruning and Canopy Management:
o Shaping the canopy for better light distribution and airflow
o Removing dead or diseased branches to prevent pest infestation
Pest and Disease Management:
o Common Pests: Cocoa pod borer, aphids, mealybugs, rodents
o Diseases: Black pod disease, witches' broom, swollen shoot virus
o Integrated Pest Management (IPM) and organic control methods
Lesson 6: Harvesting and Post-Harvest Handling
Harvesting Techniques:
o Determining Maturity: Color change and ripeness test
o Harvesting Method: Hand cutting with sharp knives to avoid branch damage
Post-Harvest Processing:
o Fermentation: Enhances flavor, reduces bitterness, and improves quality
Methods: Box fermentation, heap fermentation, and basket fermentation
o Drying: Sun-drying or mechanical drying to reduce moisture content to 7%
o Sorting and Grading: Based on size, weight, and absence of defects
o Storage: Proper storage conditions to prevent mold growth and maintain quality
Lesson 7: Nutritional Value and Health Benefits
Nutritional Profile:
o Rich in antioxidants, flavonoids, magnesium, iron, and fiber
Health Benefits:
o Improves heart health and blood circulation
o Enhances mood and reduces stress (contains phenylethylamine)
o Boosts immunity and energy levels
o Potential anti-inflammatory and anti-cancer properties
Lesson 8: Economic Importance and Market Opportunities
Value-Added Products:
o Chocolate, cocoa powder, cocoa butter, cacao nibs, and beverages
o Non-food products: Cocoa-based cosmetics, soaps, and skincare products
Market Trends and Opportunities:
o Growing demand for premium and single-origin chocolates
o Export potential for organic and fair-trade cacao products
Business Opportunities in Region 02:
o Local processing and manufacturing of cacao products
o Community-based enterprises and sustainable supply chains
Lesson 9: Activities and Assessments
Class Discussions and Group Presentations:
o Discuss the challenges and opportunities in cacao farming in the Philippines.
o Presentation on value-added cacao products and marketing strategies.
Field Activity:
o Visit a local cacao farm to observe cultivation and post-harvest processing.
Practical Exercises:
o Hands-on grafting and nursery management techniques.
o Demonstration of fermentation and drying methods.
Quizzes and Assessments:
o Quiz on botanical characteristics, propagation, and health benefits.
o Practical assessment on post-harvest handling and processing.
Project:
o Develop a business plan for a cacao product, including branding, marketing, and
distribution strategies.
References and Further Reading
Research Journals on Tropical Fruit Crops and Cacao Cultivation
Books on Chocolate History, Production, and Global Trade
Market Analysis Reports on Cacao and Chocolate Industry Trends
