Lecture - 30 Origin, History and Cultivation of Cocoa
Origin, History and Cultivation of Cocoa:-
Origin of Cocoa:-
Botanical Name:- Theobroma cacao
Family:- Malvaceae (previously Sterculiaceae)
Common Name:- Cocoa, Cacao
Origin:- Cocoa is believed to have originated in the Amazon basin and Orinoco river region of South America, particularly in modern-day Ecuador, Colombia, Brazil, and Venezuela.
Etymology:- The term "Theobroma" means "Food of the Gods" in Greek (theos = god, broma = food), coined by Swedish botanist Carl Linnaeus.
History of Cocoa:-
Pre-Columbian Era:-
> The Olmecs (1500–400 BCE) were likely the first civilization to use cacao, followed by the Maya and Aztecs.
> Cocoa was consumed as a bitter drink, often mixed with spices, maize, and chili.
> The Aztecs used cacao beans as currency and in religious rituals. It was considered a luxury product.
> Emperor Montezuma is said to have consumed large quantities of cacao for its perceived aphrodisiac and energizing properties.
Introduction to Europe:-
> In the early 16th century (around 1502–1519), Spanish explorers like Hernán Cortés brought cocoa beans from Mexico to Europe.
> Initially used as a bitter medicinal drink, it gradually became popular as a sweetened beverage with the addition of sugar, cinnamon, and milk.
> By the 17th century, cocoa became popular in royal courts and among the European elite.
Industrialization Era:-
> The 18th and 19th centuries saw the development of cocoa processing technologies:
> In 1828, Coenraad van Houten of the Netherlands invented the cocoa press, which separated cocoa butter from cocoa solids.
> This invention led to the production of solid chocolate and chocolate bars.
Global Spread:-
> Cocoa cultivation spread to Africa, the Caribbean, and Southeast Asia due to colonial plantation systems.
> Today, West Africa (especially Côte d'Ivoire and Ghana) dominates global production.
Cultivation of Cocoa:-
Climatic Requirements:-
Temperature:- 25–30°C (frost-free environment)
Rainfall:- 1500–2000 mm annually, well-distributed
Humidity:- High (above 70%)
Altitude:- Grows well up to 1000 meters above sea level
Shade:- Requires partial shade during early stages
Soil Requirements:-
> Deep, well-drained, loamy soils rich in organic matter
pH range:- 6.0–7.5
> Sensitive to waterlogging
Propagation:-
> By seeds, grafting, or budding
> Vegetative propagation (bud/graft) helps maintain varietal purity
Planting and Spacing:-
Spacing:- 2.5 m × 2.5 m or 3 m × 3 m
> Usually intercropped with arecanut, coconut, or banana in tropical areas
Shade Management:-
Temporary shade:- banana or papaya
Permanent shade:- Gliricidia or Albizia trees
Fertilization and Care:-
> Regular weeding and mulching
> Application of organic manure and NPK fertilizers
> Timely pruning and pest management essential
Harvesting:-
> Begins 3–5 years after planting
> Pods take about 5–6 months to mature
> Harvested twice a year in most regions
Post-Harvest Processing:-
> Pod Breaking – manually done to extract wet beans
> Fermentation – for 5–7 days to develop flavor
> Drying – under sun for 7–10 days
> Grading and Packing – for market or export
