Introduction

Biostimulants are transforming sustainable agriculture, especially in crops like coffee and cocoa. In this article, we address the frequently asked questions about biostimulants in coffee and cocoa, in order to provide clear and practical information for farmers and industry professionals.

What are biostimulants?

Biostimulants are natural products that enhance plant growth and health by stimulating biological processes. These products can include plant extracts, beneficial microorganisms, and bioactive compounds. Their use has increased in the agricultural sector due to their ability to improve nutritional efficiency and stress tolerance in crops like coffee and cocoa.

Components of biostimulants

Biostimulants may contain:

• Seaweed extracts: Help improve nutrient absorption and stress resistance. For example, the use of Ascophyllum nodosum, a type of seaweed, has been shown to increase photosynthetic activity and biomass accumulation in coffee crops.
• Microorganisms: Favor soil health and nutrient availability. Bacteria such as Bacillus subtilis and Rhizobacteria have shown positive effects in promoting root growth and nitrogen fixation, which is crucial for the development of cocoa plants.
• Amino acids: Promote growth and flowering of plants. The application of amino acids such as glycine and proline has been shown to increase flower production in coffee, which in turn can enhance harvest yield.

Types of biostimulants

Biostimulants can be classified into several categories, each with its specific characteristics and benefits:

• Microorganism-based biostimulants: These include bacteria and fungi that help improve soil health and promote plant growth. For example, the use of Trichoderma harzianum has shown effectiveness in controlling diseases in cocoa crops.
• Plant extracts: These biostimulants are derived from various plants and are used to enhance growth and stress resistance. For example, ginseng extract has shown properties that improve drought tolerance in coffee plants.
• Organic compounds: Include substances such as humic and fulvic acids, which improve soil structure and water retention, thus benefiting cocoa crops in their development.

Mechanisms of action of biostimulants

Biostimulants act through different mechanisms that include:

• Stimulation of enzymatic activity: Biostimulants can increase the activity of key enzymes in metabolic processes, such as photosynthesis and nutrient cycling, resulting in more vigorous growth. A study conducted by the University of São Paulo found that the application of biostimulants increased the activity of the enzyme rubisco in coffee crops, improving photosynthetic efficiency.
• Modulation of plant hormones: Biostimulants can influence the levels of plant hormones such as auxins and gibberellins, which are essential for plant growth and development. For example, the application of amino acids has been shown to increase auxin production, which favors root development in cocoa plants.
• Improvement of soil microbiota: Biostimulants can promote microbial diversity in the soil, which in turn improves nutrient availability and the overall health of the soil ecosystem. A study in Ecuador showed that the application of microorganism-based biostimulants increased bacterial species diversity in cocoa soils, resulting in better plant growth.

Benefits of biostimulants in coffee and cocoa

The use of biostimulants in coffee and cocoa crops has demonstrated a number of significant benefits:

1. Increased production

Biostimulants can increase crop yields. Studies have shown that their application in coffee crops can result in a 20% increase in grain production, translating into higher incomes for farmers. For example, in research conducted in Brazil, it was observed that the application of a seaweed-based biostimulant increased coffee production by 25% compared to untreated crops. Additionally, the use of biostimulants in cocoa has shown production increases of up to 30% in certain varieties, especially under stress conditions.

2. Improved product quality

The quality of coffee and cocoa is crucial for their marketing. Biostimulants help improve the organoleptic quality of the beans, enhancing their flavor and aroma. This is especially important in high-end markets where quality is fundamental. A study from the University of Costa Rica showed that the use of biostimulants in cocoa increased levels of volatile aromatic compounds, resulting in a significant improvement in the sensory evaluation of the final products. In coffee crops, it has been observed that biostimulants can increase chlorogenic acid content, a compound that positively influences coffee flavor.

3. Disease resistance

Biostimulants can increase plants’ resistance to diseases. This is essential in crops like cocoa, which are vulnerable to pests such as Moniliophthora perniciosa, the fungus that causes fruit rot disease. The application of biostimulants like Trichoderma has been shown to reduce the incidence of this disease by 40%, thus improving the overall health of the crops. Additionally, biostimulants can induce systemic resistance in plants, allowing them to better defend against a variety of pathogens, as evidenced by a study showing a 50% increase in disease resistance in cocoa plants treated with biostimulants. For more information on the use of biostimulants in disease control in vines, see our article on biostimulants controlling vine diseases.

4. Sustainability

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