Biostimulants for Cacao: Improve Theobroma Quality and Resistance

## Organic Cocoa: The Brown Gold of LATAM and AfricaOrganic cocoa, known as “brown gold,” is gaining popularity worldwide. With a global production of approximately 5.5 million tonnes per year, organic cocoa accounts for 4% to 5% of the total, experiencing an annual growth of over 12%. The main cocoa-producing countries include Côte d’Ivoire, leading with 45% of global production, followed by Ghana with 15%, and other significant producers such as Ecuador, Peru, Colombia, Mexico, and Brazil. Organic cocoa is generally traded at a higher price, ranging from $3500 to $5000 per tonne, compared to conventional cocoa, which sells for around $2500 per tonne. The most sought-after certifications in this sector include USDA NOP, EU Organic, Fair Trade, Rainforest Alliance, and UTZ, which ensure sustainable farming practices and fair trade.## Biology and Phenology of CocoaCocoa cultivation (Theobroma cacao) thrives in tropical conditions. Ideal temperatures for its growth range between 18°C and 32°C, with 25°C being the optimal temperature. A relative humidity above 80% and annual rainfall between 1500 and 2500 mm are essential for its development. During the first three years, cocoa requires partial shade, between 30% and 50%. There are three main types of cocoa: Forastero, which represents 80% of global production; Criollo, known for its fine aroma; and Trinitario, a hybrid of the former two.The phenological cycle of cocoa includes several critical stages: budding, cauliflorous flowering, pollination (mainly by midges), fruit set, pod development over 5 to 7 months, and harvest. Below is a table with the phenological phases of cocoa:

Phenological Phase	BBCH Code	Description
Budding	01-09	Start of leaf growth
Cauliflorous flowering	60-69	Development of flowers on trunks
Pollination	61-63	Pollination mainly by midges
Fruit set	71-79	Initial fruiting
Pod development	81-89	Fruit growth
Harvest	90-99	Harvesting of mature pods

## Major Challenges of Organic CocoaOrganic cocoa cultivation faces several challenges, primarily due to diseases and pests. Frosty pod rot, caused by the fungus Moniliophthora roreri, can cause losses of 30% to 80% in humid regions. Another common disease is black pod, caused by Phytophthora palmivora. Witches’ broom, caused by Moniliophthora perniciosa, and the coffee borer, Hypothenemus hampei, also severely affect production. Additionally, nutrient deficiencies such as potassium (K), magnesium (Mg), boron (B), and zinc (Zn) are frequent, as chemical synthesis is restricted in organic farming.Biostimulants, such as those offered by Ecoganic, are key allies in strengthening the systemic defenses of cocoa. These products help improve plant resistance against diseases by stimulating their natural defense mechanisms.## Ecoganic Biostimulant Programme for Cocoa by PhasesA well-structured biostimulant programme is essential to maximise cocoa production and quality. Below is a recommended programme by phases:

Phase	Period	Ecoganic Product	Dosage cc/L	Litres/tree	Frequency	Objective
Start of rainy season	April-May	Boost Universal	3 cc/L	2 L	Monthly	Activate tree metabolism
Flowering-fruit set	June-July	Universal Power OCC	2 cc/L	3 L	Every 15 days	Improve pollination and fruit set
Small pod development	August-September	Nitrotech 16	4 cc/L	3 L	Every 3 weeks	Promote initial fruit growth
Growing pod	October-November	PK-FLOW 20	5 cc/L	3 L	Monthly	Increase nutrient accumulation
Pre-maturation	December-January	Calcium 40%	3 cc/L	2 L	Every 15 days	Strengthen fruit cellular structure
Harvest and post-harvest	February-March	Fulvex 50S	2 cc/L	2 L	After harvest	Revitalise the tree for the next season
Dry season maintenance	April-June	Micro Plus	3 cc/L	2 L	Monthly	Maintain overall tree health

## Impact on Quantity and Quality of the BeanThe use of Ecoganic biostimulants can significantly increase cocoa production. An increase of 25% to 40% in the number of pods per tree has been observed, translating into an increase in dry cocoa production from 500-700 kg/ha to 800-1000 kg/ha. Additionally, the quality of the bean improves notably, with a higher seed index and an increase in the correct fermentation percentage from 60% to 80-85%. Total polyphenols, important for flavour profile, can increase by 15% to 25%, enhancing floral, fruity, and nutty aromatic notes.## Organic Cocoa by Country: Conditions and CertificationsEach organic cocoa-producing country presents unique conditions and specific certifications:– **Ecuador**: Famous for its Arriba Nacional variety, it holds the Protected Designation of Origin (PDO) certification. – **Peru**: Known for its Amazonian cocoa, recognised for its superior quality. – **Colombia**: The regions of Huila and Nariño are known for producing high-quality cocoa. – **Mexico**: Tabasco and Chiapas are the main producing states. – **Côte d’Ivoire**: Although facing entry barriers to the organic market, it remains a production leader. – **Ghana**: Its Fairtrade cocoa is highly valued in the international market.Since 2022, the EU 848/2018 certification is essential for the import of organic cocoa into Europe, ensuring that products meet EU organic standards.## Post-Harvest Process and Its Relationship with BiostimulantsThe post-harvest process is crucial in determining the final quality of cocoa. Fermentation, which lasts between 5 and 7 days, is more efficient when the fruits are ripe and healthy, achieved through the use of biostimulants that improve tree health. Drying, carried out over 6 to 8 days, must ensure that the water activity (Aw) is below 0.65 to preserve bean quality. During tasting, parameters such as pH, acidity, and colour are evaluated, which are directly related to tree health during cultivation.## Compatibility with Organic Certification and Fair TradeEcoganic products are listed under USDA NOP and comply with Regulation (EU) 848/2018, ensuring their compatibility with organic farming regulations. Additionally, they present no restrictions for use under fair trade certifications such as Fair Trade, Rainforest Alliance 2020, and Demeter. This facilitates documentation and auditing for producers seeking to meet these standards.## Frequently Asked Questions about Biostimulants for CocoaPREGUNTA: ¿Qué son los bioestimulantes y cómo benefician al cultivo de cacao? RESPUESTA: Biostimulants are products that enhance the natural processes of plants, such as nutrient absorption, metabolic efficiency, and resistance to abiotic factors. In cocoa cultivation, these products help improve tree health, increase pod production, and enhance bean quality, making it more resistant to diseases and pests.PREGUNTA: ¿Es seguro usar bioestimulantes en el cacao ecológico? RESPUESTA: Yes, Ecoganic biostimulants are safe for use in organic cocoa. They are certified under regulations such as Regulation (EU) 848/2018 and USDA NOP, ensuring they meet organic farming standards. Additionally, they are compatible with fair trade and sustainability certifications.PREGUNTA: ¿Cómo influyen los bioestimulantes en el proceso de fermentación del cacao? RESPUESTA: Biostimulants contribute to the overall health of the tree and, consequently, the quality of the pods. A healthier and riper fruit ferments better, optimising the development of desired flavours during the fermentation process. This results in higher-quality cocoa with better aromatic profiles.PREGUNTA: ¿Qué certificaciones son necesarias para exportar cacao ecológico? RESPUESTA: To export organic cocoa to Europe, it is essential to have the EU 848/2018 certification. Additionally, other certifications such as USDA NOP, Fair Trade, Rainforest Alliance, and UTZ are highly valued in the international market, ensuring that cocoa is produced sustainably and fairly.PREGUNTA: ¿Cuál es la diferencia entre cacao convencional y cacao ecológico? RESPUESTA: Organic cocoa is grown without the use of synthetic pesticides or fertilizers, promoting sustainable farming practices. This not only improves soil and ecosystem health but also produces higher-quality cocoa beans with a more complex flavour profile. Additionally, organic cocoa typically has a higher market value due to its quality and sustainability.## ConclusionIn conclusion, the use of Ecoganic biostimulants is an effective strategy to improve both the quantity and quality of organic cocoa. By implementing a well-structured biostimulant programme, producers can maximise their crop yields and meet the demands of international certifications. This not only benefits the producer but also contributes to the sustainability and quality of cocoa worldwide. If you are interested in taking your organic cocoa production to the next level, do not hesitate to contact us for more information about our products and customised programmes.