Cocoa Plant And Its Distribution v Cocoa has

Cocoa Plant And Its Distribution v. Cocoa has currently been reclassified as a member of Malvaceae instead of Sterculiaceae families. Cocoa v. The crop originated from the foot of the Andes in the Upper (Theobroma reaches of Amazon river. cacao L) v. Theobroma contains about 22 species, all locally used for refreshing beverages, cooked dishes and jellies.

Theobroma cacao L) ü Its beverage is referred to as xocolat – hence the name chocolate. ü The sacredness of the crop made Linnaeus to name cultivated cocoa as Theobroma cacao – “food of gods” ü Cocoa plantations were first established at

Cocoa World Production (2015/2016) No. Country Production (1000 ton/year) 1, 690 1. Cote de Ivory 2. Ghana 840 3. Indonesia 300 4. Equador 230 5. Cameroon 230

Distribution of Wild Theobroma

Domestication of Theobroma cacao Criollo • Origin – Eastern slopes of Andes – Amazon-Orinoco basin • Dispersal – North -> Criollo – East -> Forastero • Domestication – Central America Forastero

Domestication of Theobroma cacao Criollo • Amazonia – Acid sweet pulp – Semi domesticated • Central America – Mayans and Aztecs – lowlands • Divine origin • Currency – Beverage – bitter flavor • Cacao beans • Ground corn • Caspicum pepper Forastero

Domestication of Theobroma cacao Asia 1600 s 1500 s • Europeans – Hernan Cortes in 1527 – Initially not accepted – Sweetened drink • Spanish secret for 100 years – Solid chocolate • 1825 • Criollo material – 1525 planted in • Trinidad, Venezula • Jamaica, Haiti • Windward Islands s 00 17 Criollo rio a t i n i Tr Forastero 1600 s Africa

Cultivated Species of Cocoa üThe Criollo üThe Amazonian forastero üThe Trinitario

The Criollo group

The Criollo group ü Cultivated in Venezuela, Nicaragua, Mexico, Colombia and Guatemala. ü Most anciently cultivated. ü Poor cacao vigour. ü High susceptibity to diseases. ü Slender cacao with green pods. ü Watty, thin and soft pericarp. ü Lignified mesocarp. ü Plump beans, embedded in pulpy mucilage with white cotyledons. ü Fermented and dried cotyledons are light brown. ü Excellent bean flavour.

The Amazonian Forastero Group

The Amazonian Forastero Group ü Cultivated in Brazil, West Africa, Central America, South East Asia and Caribbean Island. ü Staminodes with purple pigments. ü Green and varying shapes of cocoa pods. ü Thick pericarp and very woody mesocarp. ü More or less flat beans ü Dark purple cotyledons ü Relatively bitter flavour and acid taste. ü West African Amelonado belongs to this group.

The Trinitario Group ü Believed to evolve from a cross between Forastero and Criollo groups. ü Highly heterogeneous group. ü Selected from Trinidad, hence the name Trinitario. ü Cultivated in Mexico, Central America, Trinidad, Colombia, Venezuela and some African and South East Asian countries. ü Botanical traits are intermediate between Forastero and criollo groups ü Bean flavour is also intermediate between Forastero and Criollo groups.

World Production of Cacao Most grown within 8º of the equator

Botany and Agronomy of Cocoa ü Cocoa is cauliflorous and semi desidous. ü Height, leaf area, branches and canopy spread of cacao determined by planting spacing. ü When grown from seeds cacao attains anthesis between 24 and 36 MAT (month after transplanting) and fully matured at about 10 YAT (year after transplanting) ü A well managed cocoa continue to be economic for over 50 years. ü Dimorphous root: Orthotropic taproot and Plagiotropic lateral root. ü 3 to 4 DAS (days after sowing) cocoa seeds start germinating through the emergence of whitish taproot and lateral roots. ü 10 YAT, taproot well developed, (1. 5 m) with a mass of root

Botany and Agronomy of Cocoa ü Stem growth is orthotropic holding the leaves. ü The orthotropic growth is intermittently interrupted by the degeneration of the terminal bud, below which branches develop – Jorquette. ü Thus, there can be 1 st and 2 nd jorquette which form the framework of cacao ü Pruning starts at the level of 2 nd jorquette through the removal of excessive orthotropic shoots – chupons. ü Growth in cacao is discontinuous and in successive growth phases – flushes. ü Each flush results in the production of 5 – 6 alternate leaves with short petioles and 4 – 5 flushes occur in a year. ü The young pigmented leaves may be pale green, pink or deep blue depending on variety, mature leaves are dark green with 7 – 9 cm petiole length. ü Flowering is marked indicator of successful field establishment, and anthesis may be attained in 2 years in improved varieties and it may take a longer period in unimproved varieties of cocoa.

Botany and Agronomy of Cocoa ü Flowering depends on favourable physiological, soil and climatic conditions. ü In mature cocoa, fruiting occurs twice a year in the tropics – dry (November / December) and rainy (June / July) seasons. ü Cocoa is an out breeder and an entomophilous plant. Pollinators – midges, ants, thrips and leaf hoppers. ü Within 36 hours after pollination, fertilization occurs leading to the formation of a young okra sized pod – cherelle. ü Cherelle continues to develop by longitudinal elongation and girth increase to become a fully grown mature cocoa pod. ü It takes up to 150 – 180 days between fertilization and pod maturation. Ripe pods are light yellow in colour and thus ready for harvesting. ü A cocoa pod contains 30 – 40 beans on the average and 50 – 60 pods needed to plant an hectare of cocoa spaced 3 m x 3 m.

Cocoa Adapted to hot humid Tropics

Adaptation of Cacao Understorey plant of tropical rain forest • Temperature – 18 32ºC (23 26ºC) – 15ºC lowest tolerated – Below 10ºC damages tree • Moisture – 1150 – 2500 mm (1500 2000 mm) – Well distributed, sensitive to water stress – Needs high humidity • Wind – Sensitive to wind damage

Adaptation of Cacao Understorey plant of tropical rain forest • Shade – Tolerant of shade – Maximum photosynthesis at 25% full sun – Tolerates high light as well • Soil – Well drained, no waterlogging – p. H between 5. 0 – 7. 5 – Good nutrient holding capacity

Site Selection v 2 major factors must be considered while selecting a site for cocoa plantations establishment: climatic and soil factors. v Climatic factors: ü Cocoa is a low altitude crop, performing best within 100 – 300 m above sea level (asl). It can be grown at 700 m asl. ü Cocoa is sensitive to water deficiency particularly when in competition with other plants (shade plants, wind breaks and weeds) and also to excess water in the soil ü It thrives within wide rainfall ranges of 1000 – 3000 mm or more per year. ü The site should enjoy an evenly distributed rainfall of 150 mm/month and at least for 9 months. ü With provision of irrigation and limited occurrence of dry winds, cocoa can be cultivated completely without rain. ü Cocoa responds to temperature variations: the maximum being 30 320 C while the minimum is 18 – 210 C. At a temperature lower than 100 C, cacao becomes damaged.

Climatic factors. ü Cocoa enjoys high relative humidity of between 70 – 80%, above which disease infection occurs and below which (obtainable in the dry season) cocoa leaves become limp and droop, thus causing severe defoliation. ü The deleterious effects of drying and strong winds is reduced through wind breaks, shade trees or even by high density planting. This is because cacao rooting is superficial thus offering little tolerance to strong and drying winds. ü At early stage of cocoa plantation establishment, temporary shading is indispensable. A temporary shading / a nurse plant should meet the following conditions : 1. Easy establishment 2. Provision of good overhead shade throughout the dry season 3. Little competition with young cocoa transplants for moisture and nutrients 4. Should not serve as alternative host to cocoa disease and insect pests 5. Easy removal when no longer needed

Soil Factors The soil on which cocoa will be planted should satisfy the conditions such as: üThe soil must be at least 1. 5 m deep. üThe soil structure must be as homogenous as possible. üIt must have good water retaining capacity, well drained and well aerated. üSandy soil is not suitable except it contains high organic matter and not under prolonged hot and dry season. üIt must be of acceptable chemical properties. üIt must have p. H of between 5 and 8 – optimum being 6. 5. üHigh organic matter content in the topsoil is essential for good growth and high productivity.

Cocoa Cultivation • • Land Preparation Planting Material Transplanting Maintenance of young non reproductive cocoa • Maintenance of reproductive cocoa

Land Preparation ü In preparing the land for cocoa transplanting, some trees are left unfelled to act as windbreaks (upper storey). ü The field should have been planted to a temporary shade of plantain suckers the previous year or simultaneously with cocoa seedlings (middle storey) at same planting density with cocoa (100% shade density). ü Both upper and middle storey are to provide conducive environments for cocoa transplants when eventually transplanted.

Land Preparation • Selective land clearing It is introduced when there have been other important crops such as coconut (backyard, existing plantation area) • Total land clearing 1. Secondary forest 2. Reedy Open land area (shrub)

Crop Shading • Ground crop shading It can be used to control erosion • Temporary crop shading It can be used to protect the cacao during vegetative growth • Permanent crop shading it can be used for wind breaking

Ground Crop Shading Legume plants: 1. Ground shade crops: § Mucuna spp (Mucuna) § Centrosoma pubescent (Centrosomoma) § Calopogonium mucunoides 2. Legume foodcrops § § Arachis hypogaea (groundnut) Glycine max (soybean) Vigna unguilata (cowpea) Vigna radiata (mungbean)

Temporary Crop shading 1. 2. 3. 4. 5. 6. Crotalaria spp. Leucaena glauca Carica papaya Manihot utilissima Cajanus cajan Musa spp.

Permanent Crop Shading 1. 2. 3. 4. 5. 6. 7. 8. 9. Gliricidia sepium (Gliricidae) Albizia spp. (Albizia) Mangefera indica (Mango) Eugenia caryophyllus (Clove) Myristica fragrans (Nutmeg) Manilkara kauki (Sapodilla) Anacardium acadentale (Caschew) Cocos nucifera (Coconut) Area catechu (Area palm)

Planting Materials • Seedlings – Most common – Seed orchards • Vegetative propagation – Rooted stem cuttings • Rootability varies with cultivar – Budding and Graftinng – Marcutting (air layering) – Plant tissue culture

Seedlings ü Cocoa beans readily germinate when sown and lose viability easily on extraction from pods within 5 – 7 days unless specially treated with moist fine sand or sawdust. They retain viability for 4 weeks inside pod after harvesting ü Nursery establishment is done between December and February, in order to allow the seedlings a period of 4 months under intensive care ü Seedlings bags of 20/25 cm x 12 cm are used for raising the seedlings. The are filled with sifted top soil, heavily watered the previous day and arranged under a shade in the nursery ü The beans are sown at seeding rate of 2 per bag and later thinned to 1 per bag after germination. Daily light watering till germination at 7 10 days. Adequate watering follows ü Regularly examine for the incidence of disease and insect pests. Seedlings that show symptoms of bacterial or viral infections must be burnt outside the plot. Fungal and insect attacks are chemically

Root Stem Cutting ü In rooting stem cuttings, the following precautions should be adhered to: § Fan branches should be taken for rooting § Cuttings should be taken in the early hours of the day and setting done same day. § The stem base of the cutting should not be thicker than the stem of a lead pencil. § Set cuttings in an humidified chamber made of transparent polythene sheet. § A fine jet sprayer should be used for watering to saturate the air inside the chamber. § After successful rooting (ramets), cuttings should be hardened off and subsequently kept in the nursery till transplanting. § The shade provided should be uniform § If sawdust should be used, it should have been partially weathered – 3 months in the dumping site. § The hardened off ramets are transplanted into the field under a combined

Grafting and Budding • Grafting and budding are vegetative methods used to 1. Propagate plants of a clone whose cuttings are difficult to root. 2. Make use of a particular root stock rather than having the plant on its own roots. Certain rootstocks are often utilized to – Obtain a dwarfed or invigorated plant – Give resistance to soil borne pests.

Grafting • Joining separate plant parts together so that they form a union and grow together to make one plant. Approach Graft

Grafting • The scion is that part of the graft combination that is to become the upper or top portion of the plant. – Usually the scion is a piece of stem tissue several inches long with two to four buds). – If this piece is reduced in size so there is just one bud, with a thin layer of bark and wood under it, then the operation is termed budding. • The rootstock is the lower part of the graft combination, the part that is to become the root system.

Use of Grafting 1. Change the fruiting cultivar in a fruit tree or grapevine to a different one (top-grafting). 2. Repair the damaged trunk of a tree (bridge grafting) 3. Replace an injured root system (inarching). 4. Study the transmission of viral diseases.

Methods of Grafting • If the scion and rootstock are the same size –wedge –splice –whip and tongue –Top/simple –approach

Methods of Grafting • If the scion is smaller than the rootstock –cleft –side –notch –bark inlay

Budding • A form of grafting when a bud is used – patch budding – T budding – Chip Budding

T budding Step 2 Step 4 Step 1 Step 3

Healing of the Graft and Bud Union 1. The cambial layers of rootstock and scion are brought into intimate contact. 2. They are held in place by wedging, nailing, or wrapping so that the parts cannot move about or become dislodged. 3. Then the graft union is thoroughly covered with plastic or cloth tape or, better, by grafting wax to keep out air. 4. The union heals by callus production from young tissues near the cambium layers of both rootstock and scion.

Limits of Grafting The partner (stock and scion) in the combination must have some degree of botanical relationship—the closer the better. Case Rate of success Example Scion Rootstock Same family but A few cases have Common sweet Deciduous large shrub different genera completely successful or ange (Citrus trifoliate orange (Poncirus sinesis), a large trifoliatd) evergreen tree Same genus but Many such graft Almonds (Prunus. Peach seedlings (P. persica) different species combinations will not dulcis), apricots (P. unite ar meniaca) Different Almost 100 percent that Jonathan apple tree Any other apple cultivar, for cultivars (clones) the graft combination will (Malus pumila) example, the Golden within a species succeed Delicious (Malus pumila).

Graft Incompatibility • Incompatibility in grafting is the failure of two different plants, grafted together, to produce a successful union and to develop satisfactorily into one composite plant. • The causes for graft incompatibility are little understood in spite of many years of research into the problem. There is some evidence, however, that in certain graft combinations one partner (scion or stock) produces chemicals that are toxic to the other, killing the entire plant.

Transplanting ü Vigorous seedlings are transplanted with ball of earth at the age of 4 – 5 months. Bare rooted seedlings are treated with clay slurry or artificial polymer before transplanting. ü Transplanting of overgrown seedlings, seedlings in flush or seedlings with broken taproot results in high seedlings mortality / low survival percentage after transplanting. ü Alternatively, cocoa can be transplanted into a selectively thinned forest or along traces cut through regrown forests. ü The crop is transplanted at a spacing of 3 m x 3 m giving a plating density of 1, 111 plants/ha. High density planting in cocoa is practicable.

Planting • Density – – Closer spacing > greater early yields 2. 5 m x 2. 5 m (1600/ha) – West Africa 4 m x 4 m (625/ha) – Americas 5 m x 5 m (400/ha) – Sri Lanka • Planting time: rainy season – Transplanting nursery plants • Time to first flowering – 18 months from transplanting

Manuring • Cocoa grown under shade is seldom manure • Application of fertilized would be economics when mature cocoa is grown under adequate shade • When grown under favorable condition with no shade spectacular response to nitrogen has been obtained Recommended Fertilizer (g/plant/year) Urea Ages (year) TSP 0 – 1 25 25 1 - 2 45 45 2 - 3 90 90 3 - 4 > 4 180 220 180 KCl Kiserite 20 20 35 40 70 60 135 170 75 120

Pruning üA horticultural and silvicultural practice involving the selective removal of parts of a plant, such as branches, buds, or roots. üRemove crossing branches and branches that grow back towards the center of the tree. The objective of pruning is to produce strong, healthy, attractive plants

Reasons for Pruning ü Pruning for safety involves removing branches that could fall and cause injury or property damage, trimming branches that interfere with lines of sight on streets or driveways, and removing branches that grow into utility lines ü Pruning for health involves removing diseased or insect infested wood ü Removing crossing and rubbing branches. Pruning can best be used to encourage trees to develop a strong structure and reduce the likelihood of damage during severe weather ü Pruning for aesthetics involves enhancing the natural form and character of tree

Cherelle wilt ü This is a physiological problem affecting only cherelles – 10 cm long or less ü The cherelles suddenly wilt and die. Dead cherelles are seen hanging on cacao. ü It results in 40 – 50% loss of the total pod set. ü It is measure by which cacao regulates the number of pods it is able to carry to maturity – physiological cherelle wilt.

Major insect pests of cocoa 1. Cocoa Mirids (Capsids or Jori-jori): ü The insects attack both young and mature cacao. ü Mirids feed at night and rest during the day at the axils of leaves and behind the pods. ü Mirids are vectors of weak fungal pathogens especially die-back infections. ü Cocoa mirids are of 3 types: (1) Sahlbergella singularis (Brown mirids): Feed on pods, chupons, soft and hard wood branches and tips. (2) Distantiella theobromae (Brown mirids): Feed on pods, chupons and fresh green shoots especially, on young plants. Mainly found in Ife-Ondo-Akure area of Nigeria. (3) Helopeltis bergrothi (Cacao mosquito): Feed on pods.

Cacao mosqoitos (Helopeltis sp. ) (Hemiptera : Miridae)) Tri Harjaka UGM 55

Tri Harjaka UGM 56

2. Pod borrer v. Mealy bugs are vectors of viral disease especially swollen shoot. v. Control methods: ü Chemical control method is effective, but the hard cuticle of the insect prevents penetration of the insecticide. Use of systemic insecticide through cacao results in toxicity of cocoa. Chemically killing the ants that provide shelter for mealy bugs is found effective. Exposure of mealy bugs following killing of the ants results in the reduction in numbers of the mealy bugs. ü Biological control method through the use of mealy bug predators has not been effective. Spraying of a fungus (Cephalosporium sp. ) cultured in

Pod Borrer (Conopomorpha cramerella) (Lepidoptera : Glacillaridae) Tri Harjaka UGM ) 58

Pod borrer: Conopomorpha cramerella (Lepidoptera : Glacillaridae) Tri Harjaka UGM 59

Pod borrer: Conopomorpha cramerella (Lepidoptera : Glacillaridae) Tri Harjaka UGM 60

Cocoa Disease Pest ü Black pod / Phytophtora pod rot: ü Most serious disease of cocoa in West Africa, especially, Nigeria and Cameroon. ü Caused by Phytophtora megakarya, during the rainy season when the relative humidity is higher than 80%. ü The causative organism had hitherto been P. palmivora, but the strains had been brought to a low level. ü Damage characteristics include: § rotting of pods which begins with small brown spot with irregular water soaked margins. § Tiny whitish downy mould, at the centre of the brown spot § Enlargement of brown spot and downy mould until the entire pod is covered § The beans contained become rotted. This may take up to 18 days in matured and normal-sized pods. ü Phytophtora pod-rot is different from cherelle wilt, which is a physiological disorder. ü Under severe attacks, especially when there is long periods of rains cool weather, chupons, seedlings and leaves are

Black pod Tri Harjaka UGM 62

A cocoa pod infected by P.

Control of Phytophtora pod rot ü The incidence of the disease is preferably prevented in the cocoa plantation through: üFrequent removal of weeds / other plants that can increase the relative humidity of the plantation. üRemoval and burning of the infected cocoa pods üApplication of the copper-based fungicides to control the incidence. üThe use of resistant / tolerant varieties.

Harvesting and post harvest handling of cocoa ü It takes 150 – 180 days between pollination and ripening in cocoa, depending on varieties. ü Only mature and ripe pods are harvested, diseased and damaged pods must not be processed for markets. ü Harvesting should be regular and frequent in order to avoid damage due to over-ripening, disease and animals. ü In a case of irregular / delayed harvesting, the beans start germinating in-situ, such cocoa is unsuitable for marketing. ü Harvesting of unripe cocoa pods results in poor-quality beans with low aromatic compounds after fermentation. ü During harvesting flower cushion must not be damaged, if damaged, subsequent years’ harvests will be reduced. ü Cocoa pods must not be pulled off in order to avoid any damage to flower cushions. v Pods are ready for harvesting when colour changes from green to yellow/pink/red, depending on varieties.

Preparation of Commercial Cocoa ü In order to be sold as cocoa beans, the fresh cocoa removed from pods have to undergo two very important processes – Fermentation and Drying. ü The main aim of which include: 1. To remove the mucilaginous pulp which surrounds the beans. 2. To cause the death of the embryo and consequently prevents it from germinating. 3. To bring about complicated biochemical changes inside the cotyledons, leading to a reduction in the bitterness and astringency thus enabling the precursors of the chocolate flavour to develop. 4. Finally, to reduce the water content of the fermented beans from approximately 60% to 6 – 7%, in order to block the enzymatic reactions and

Fermentation a process by which mucilaginous pulp surrounding the beans is removed under the gradual influence of heat and pressure for the purpose of removing the beans’ bitter taste and the development of acceptable bean flavour and colour. v It is necessary to ferment cocoa beans in order to fulfill the following conditions: Ø To get the proper taste, colour and flavour associated with cocoa products. Ø To kill the embryo and stop germination. Ø To remove pulp/mucilage so that the beans may dry properly. Ø To loosen the skin from the cotyledon thereby allowing easy and proper de-shelling during processing. v Cocoa is fermented by different methods of fermentation which include: Ø Heap fermentation Ø Basket fermentation Ø Sweat box fermentation

Factors Affecting Fermentation of Commercial Cocoa. v The degree of ripeness of cocoa pods. v Healthiness of cocoa pods. v Types of cocoa: Criollos ferment at a shorter periods compared to Forasteros and Trinitarios. v Climatic and seasonal variations: Ø Low temperature of high altitude (800 m asl) slows the rate of fermentation. Ø The weight of pulp and sugars per bean depend on growing conditions. Ø Bean has limited amount of pulp during the dry season. v Quantity of cocoa: Ø A minimum quantity of about 70 – 90 kg of fresh bean is needed per fermentation unit in order to have a satisfactory fermentation. v Duration of fermentation: Ø A complete fermentation gives the bean a uniform brown colouration. Ø Inadequately fermented cocoa bean has purple colour and this gives a bitter and astringent product. Ø An excessively long fermented cocoa bean runs the serious risk of having a very bad taste due to the commencement of putrid fermentation.

Fermented beans Underfermented Partly fermented Fully fermented

Fermented beans Purple beans, not fully fermented

Fermented beans Brown bean, fully fermented (common Forastero type)

Fermented beans Brown bean, fully fermented

Drying v The aim of drying: Ø Ø to reduce the water content of fermented cocoa beans from about 60 % to 8 %. to ensure that cocoa is kept under good conditions for storage and transportation. If drying is slow, mould may develop. If drying is too rapid, oxidation may be prevented, acetic acid may be retained in the cotyledon resulting in excessive acidity of the cocoa beans. Ø Flat beans, germinated beans and broken beans as well as foreign bodies must be removed. v Methods of drying. Ø Ø Ø Sun-drying Drying autobus Movable roof dryer. Simple dryers Mechanical dryers Automated workshops. v Test for dryness. Ø A well-dried cocoa bean will crack when squeezed between the fingers. Ø Cut through the sample beans with a knife, if properly dried, the cotyledon will separate easily.

• Grading of cocoa. – Grade 1 cocoa: less than 3 % slaty, mouldy and defective beans each. – Grade 2 cocoa: less than 5 %, 4 % and 5 % slaty, mouldy and defective beans respectively. – The international standards state that the net weight of a cocoa bag must be 62. 5 kg, (16 bags makes a ton). • Cleaning and bagging of cocoa. – Sorting and elimination of flat, broken, germinated beans and other impurities. – The beans are packed in jute bags. – Polythene bags must not be used for bagging cocoa. • Storage of commercial cocoa. – The international standards stipulate the following conditions. – The ambient humidity must not exceed 70 %. – The bags must be stored at least 7 cm above the ground in order to allow air circulation. – There must be at least a passage of 60 cm between the walls and the bags and between bags of different types of cocoa. – Disinfect by fumigation. Protection against rodents and other pests must be carried out as and when due. – Steps must be taken to avoid contamination by odour, off-flavours or dust.

Bean quality Good qualities: • • • Fully ripe, correctly fermented Firm beans of uniform size Loose and undamaged shell Brown color Readily crumbled, fragile kernel

Bean quality Bad qualities: Ø Unripe and poorly fermented beans Ø Mouldy cocoa beans Ø Purple color (underfermented) Ø Black color (overfermented) Ø Insect infested cocoa beans Ø Germinated cocoa beans Ø Smokey smell, obtained from smoke by fire drying

International grade standards Cocoa shall be graded on the basis of the count of defective beans in the cut test: GRADE II Mouldy beans Max 3 % Max 4 % Slaty beans Max 8 % Insect-damaged, germinated or flat beans Max 3 % Max 6 %

SNI cocoa bean grades Cocoa beans can be classified by: • Fine cocoa (F = jenis mulia) • Bulk cocoa (B = jenis lindak) There are 3 types of quality: 1. Mutu I 2. Mutu II 3. Mutu III

SNI cocoa bean grades The 3 types of quality have sub-categories for bean count (number of beans per 100 gram sample): • • • AA: maximum of 85 beans per 100 gram A : 86 -100 beans per 100 gram B : 101 -110 beans per 100 gram C : 111 -120 beans per 100 gram S : over 120 beans per 100 gram

SNI cocoa bean grades Quality requirements: General conditions: • Cocoa beans shall be free from live insects • The moisture content shall not exceed 7. 5 % • The beans shall be free from smoky smell and other objectionable odor • The beans shall be free from foreign matter

SNI cocoa bean grades Special conditions: Quality type Requirements Fine Bulk Mouldy cocoa beans Slaty beans Insect waste damage d beans Germin ated beans I – F I – B Max 2 % Max 3% Max 1. 5 Max 2% II – F II – B Max 4 % Max 8% Max 2% Max 3% III – F III - B Max 4% Max 20% Max 2% Max 3%